Friday, July 26, 2013

Mediterranean Inspired Summer Salads

Submit your favorite salad recipe using the comments section, and we will happily publish it on our blog.

We'll also prepare the recipe ourselves and include a photo of our version!


  1. Thai beef salad with nam jim

    Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours. Allow 30 minutes

    Tip: Allow 50g dried rice stick noodles per person. To cook the noodles, place in a heatproof bowl, cover with hot water and stand for 10 minutes. Drain, then toss with 1 tbs sesame oil.


    1 bunch coriander 3cm piece ginger, finely grated
    2 cloves garlic, thinly sliced
    4 long red chillies, seeded, thinly sliced on the diagonal
    2 lemons, zested, juiced
    2 tbs fish sauce
    55g (1/4 cup firmly packed) brown sugar
    700g beef sirloin, cut into 1cm x 4cm strips
    80ml (1/3 cup) vegetable oil quick asian
    1 red onion, halved, thinly sliced
    1 Lebanese cucumber, halved, seeded, thinly sliced
    1 cup mint leaves
    Chopped roasted peanuts and cooked rice stick noodles (optional), to serve

    Step 1
    To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
    Step 2
    Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
    Step 3
    Heat 2 tbs oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tbs oil and beef mixture.
    Step 4
    Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice stick noodles, if using. | Migration Expert UK

  2. Skordalia
    The Greek Garlicky Dip

    This recipe was made with a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. We now use a food processor but the taste is equally good!

    1 whole head of Garlic
    200 gr. Walnuts
    ½ cup olive oil
    white part of 5 slices of bread
    1 tbsp vinegar
    salt and freshly ground pepper

    Soak the slices of bread in tepid water and then squeeze out excess water with your hands.

    Clean the garlic and put all the cloves in a blender.

    Blend well until pureed and smooth. Add salt and pepper to taste. Add the walnuts, the vinegar and keep blending until smooth.

    Pour the olive oil slowly, drop by drop at the beginning, then streaming it in. Lastly include the bread into the skordalia and process until you have a perfect dip. You can keep it in the fridge covered with a thin film of olive oil and plastic wrap on top. It is the perfect pair to fried cod and baked beets.
    Serve with pitta bread or a selection of vegetables salads.
    Explore More Healthy Salad Recipes from Mediterranean at



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