Sprouted Mung bean Salad

Sprouted Mung bean Salad

By Kira

This is a simple, delicious and nutritious salad made with sprouted mung bean, salad vegetables, feta cheese and a light dressing of olive oil and lemon juice. It was crunchy and delicious and makes a perfect lunch.

Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins


  • Sprouted Mung bean 1 cup
  • Salad onion, sliced 1 stalk
  • Cucumber, diced 1/2
  • Red pepper, diced 1/2
  • Yellow pepper, diced 1/2
  • Salad plum tomatoes 3
  • Feta cheese, crumbled 40 g
  • Mint leaves, chopped 15 leaves, keep aside few leaves for garnishing
  • Olive oil 1.5 tbsp
  • Lemon juice 3/4 tbsp


  • Mix the sprouted moong dal, salad onion, cucumber, red pepper, yellow pepper, salad plum tomatoes and mint leaves.
  • Place the olive oil and lemon juice in a small jar with closed lid and give a good shake.
  • Pour the dressing over the salad and mix well.
  • Finally add the crumbled feta cheese to the salad.
  • Garnish with mint leaves and serve.

Chickpea couscous salad

Chickpea couscous salad

By Kira

This is incredibly simple delicious salad and can be prepared in no time.

Prep time: 5~10 mins
Cook time: 5 mins
Total time: 10~15 mins
Yield: 2 portions

Couscous90 g
Vegetable stock120 ml
Extra virgin olive oil1 tbsp
Lemon juice1/2 tbsp
Ground Coriander1/2 tsp
Ground Cumin1/2 tsp
Garlic – minced1 clove
Mint leaves or flat-leaf parsley – finely chopped1 tbsp
Cooked Chickpeas100 g
Red pepper – diced1/2
Salad plum tomatoes8~10
Roasted almond nuts8~10
Salt1/4 tsp

– Place the couscous in a saucepan.
– Pour the boiling stock over couscous.
– Cover the saucepan to seal in the steam and leave it for about 5 minutes.
– Take a jar with lid. Place the oil, lemon juice, ground coriander, ground cumin, garlic, salt in the jar, put the lid on and give it a good shake.
– Use a fork to fluff up the couscous.
– Add the chickpeas, red pepper, salad plum tomatoes, almonds, mint/parsley leaves to the couscous.
– Add the dressing to the couscous and give everything a good mix.

Enjoy the salad warm or cold.

Tortelloni Salad

Tortelloni Salad

By Kira

Quick and easy tortelloni salad. It gives a different dimension to the way of having tortelloni pasta.

Prep time :5 mins
Cook time: 10 mins
Total time: 15 mins
Yield: (2 servings)

Tortelloni pasta1 pack
garlic1 clove ~ minced
olive oil2 tbsp
celery1 stem ~ chopped coarsely
red pepper1/2 ~ chopped coarsely
baby corn2 kernels ~ chopped coarsely
green olives10 ~ chopped coarsely
basil leaves10 ~ 15 leaves
dried parsley3/4 tsp
sherry vinegar1/2 tsp

Prepare the vegetables.
Place 1 tbsp of olive oil in a the frying pan under medium heat.
Add the minced garlic and let it cook for a minute.
Now, add the celery, red pepper, baby corn and let it cook for 3 minutes. Stir it frequently.
Remove the pan from heat. Add the sherry vinegar.
Leave the vegetables to cool down a bit. This gives us enough time to prepare the tortelloni pasta.
Cook the tortelloni pasta, according to pack instruction. This may take 2 to 3 minutes.
In mixing bowl, add the cooked pasta, mixture from frying pan, 1 tbsp olive oil, dried parsley, green olives, a pinch of salt and pepper. Mix them throughly.
Serve the salad topped with basil leaves.

Its delicious. The crunchiness from the vegetable goes well with the soft pasta.

New potato with Chorizo, Green beans and Egg Salad

New potato with Chorizo, Green beans and Egg Salad

By Kira

Can a simple salad make you feel contented. New potato with Chorizo, Green beans and Egg Salad is one such. Its very simple dish, quick to make and ever delicious with bag full of flavour.

Creamy soft boiled potatoes and boiled eggs with salty & spicy pan fried spanish chorizo with crunchy beans along with right amount of acidity from sherry vinegar makes this dish really stand out. The right balance of texture and precise level of acidity is what makes this dish from good to wow!!!

Rainbow Salad

Vibrant colours is what makes my rainbow salad a special to me. Its very appealing to eyes  with green, orange, red, pale white. It simple and yet delicious. The crispness of the romaine lettuce, sweetness of the carrot, crunchiness of the peppers and chargrilled flavour from cauliflower, sunflower and pumpkin seed for extra nuttiness. The drizzle of olive oil and a squeeze of lemon is what it takes to bring the salad alive.

8 leaves romaine lettuce
2 medium size sweet carrots
1 red pepper
1 cup cauliflower florets
1 tbsp sunflower seed or mixed seeds
1 tbsp olive oil
1 tsp lemon juice

Serves: 2

Chargrill the cauliflower florets and put it aside to cool down.
Chopped the lettuce, carrots and pepper and add them to a mixing bowl.
For salad dressing, stir the olive oil and lemon juice in a small container, until its well blended.
Dress the salad with dressing and add the sunflower seeds, give it a good stir.
Serve the salad with chargrilled cauliflower florets on top.