As part of my new, healthier lifestyle I am trying to embrace more produce in my life. Trying to keep things new and fresh isn’t always easy. When we make the same old things all the time, it’s easy to get bored with eating them. I also think far too often that we relegate great ingredients to fillers. I would rarely ever use carrots as a star ingredient but they are more than just a side dish. Here they take center stage in this glorious salad. The key here is slicing them with the vegetable peeler so they have a different texture. You can also use them this way as a substitute for pasta. dressed in this fabulous and tasty dressing, they really are lovely. We have had it twice this week alone. Any salty crumbly cheese will work here, but you could also skip it if you don’t have it.

Ingredients

1-2 carrots

4 tablespoons of olive oil

1 tablespoon balsamic vinegar

1/2 lemon (juiced)

2 tablespoons of honey

2 tablespoons of sliced almonds

1 tablespoon of chopped fresh cilantro

1 teaspoon of salt

A handful of torn mint leaves

50g of feta cheese

Directions 

1. Using a vegetable peeler, peel your carrots into lovely long ribbons. This will get a tad trickier as you approach the middle, but you should be able to do most of the carrot.

2. To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt and cilantro. the pour over the carrots and mix. You may not need all the dressing depending on how large your carrots are. Leave to marinate in the fridge for 10-15 minutes.

3. When the carrots have marinated crumble in the feta, and sprinkle on the mint leaves and almonds. Give everything another tossing then serve. Voilà carrot salad.

I’m keeping things nice and simple today, and not just because I am still suffering some ill effects from the weekend. A few nights ago I managed to get three kinds of different tomatoes for a mere 6,000 won. We are right in the midst of tomato season so they are all so cheap and plentiful. I’ve spend my summer practically living on salsa, panzanella, and gazpacho. Other than making some ketchup, I wondered what was left for me to do with the humble tomato. Korea’s rally upped its produce game in recent years and we are now getting a variety of different kinds. I didn’t want to overshadow these beauties by piling in everything and the kitchen sink. They are sweet and tasty all by themselves, so I wanted to get back to basics and eat them just with a few of the my home grown basil leaves from my terrace.

Ingredients

500g of tomatoes

A handful of basil leaves

A glug of olive oil

A small drizzle of balsamic vinegar

A pinch of salt

Directions

1. Chop your tomatoes into different sized pieces. I halved some and quartered or sliced others.

2. Drizzle with the olive oil and balsamic vinegar, then sprinkle with salt. Be sparing with the vinegar as you don’t want to overpower the tomatoes.

3. Tear your basil leaves into pieces and toss with the tomatoes. Then enjoy your delicious fresh simple salad.

Here is a little dish I made last week for a barbecue, it was quick, tasty and very simple to make. Not the most original salad in the world but it’s a great way to use all those noodles in the back of your cupboard and get a salad on the table without scaring off the men folk with too much lettuce. I made a giant batch and kept half just for us and it didn’t even last the day. So I would consider it a hit.

Ingredients

1 pack of ramyeon

A small wedge of red cabbage

1/2 a carrot

1/2 an onion

1 pepper (any color)

A handful of cilantro

Dressing

3 tablespoons of sesame seed oil

2 tablespoons of soy sauce

2 tablespoons of sweet chili sauce

2 tablespoons of lemon juice

1 tablespoon of sesame seeds

1/2 an inch of freshly grated ginger

Directions

1. Finely slice your red cabbage, pepper, and onion and put in a bowl.

2. To make the dressing combine all the ingredients in a jug and stir together.

3. While it’s still in the packet, smash the ramyeon with a heavy object so it’s all broken into small pieces. Then sprinkle them over the salad. Pour the dressing over everything and give it a good mix. The dressing will soak into the ramyeon making it soft. Put the whole thing in the fridge and leave it for a couple of hours to do its magic. Then serve and enjoy.

I do love my kalbi, out of all Korean foods it’s still my favourite. The problem is I just don’t eat it enough. I use it in the winter to make stews, but in the summer other than eating it Korean style I’m always at a bit of a loss. So making kalbi tacos which are all the rage stateside seemed ideal. This is one of the best dinners we have had in a long time and a perfect no hassle meal if you are having friends over.

Ingredients

1 roll of kalbi per person

2 small tortillas per person

1/2 an avocado sliced

Lettuce leaves for serving

Salad

A small wedge of red cabbage

1/2 a cucumber

1 green pepper

1 stick of celery

5 green onions

1 large handful of cilantro (고수)

Dressing 

3 tablespoons of sesame seed oil

2 tablespoons of soy sauce

1 tablespoon of grated fresh ginger

1 tablespoon of lemon juice

1 tablespoon of sesame seeds

1 tablespoon of hot sauce or gochu paste

Directions

1. To make the salad, grate the cucumber then slice the pepper, red cabbage and celery very finely and put in a bowl. Use a pair of scissors to cut the green onions and cilantro and add to the bowl and mix everything together.

2. To make the dressing, put all the ingredients in a bowl and mix together, then pour over the salad.

3. Put a frying pan on medium heat, then add a piece of the kalbi. Cook on one side for about 3 minutes, then flip over and do the other side for another 2-3 minutes until it’s browned on both sides. Be sure to cut the rib pieces off and cook them separately as they will take much longer. When the meat is done, leave to cool while you cook your next piece. When it is cold enough to touch, cut it into strips. it’s much easier if you use a pair of scissors.

4. When everything is done, put it all out and let everyone assemble their own. A bottle of sriracha doesn’t go amiss either, it gives a nice kick for those who like it spicy.

Caprese is one of my absolute favourite salads and flavour combinations. It’s just so fresh and tasty. So how do you improve on this fresh and tastiness, why you throw in some bread and fry it in butter of course. The crunch of the bread is the perfect combination paired with the juicy tomatoes, sweet basil and salty mozzarella.

Ingredients

1 ball of Mozzarella sliced

1 tomato

6 basil leaves

1/2 an avocado

1 fresh baguette

A drizzle of olive oil

A drizzle of balsamic vinegar

A pinch of salt & pepper

A knob of butter

Directions

1. Slice your tomatoes and then put them in a bowl with a little olive oil, a drizzle of balsamic vinegar and and some salt and pepper and leave them to marinate for 5-10 minutes. Doing this turns tomatoes from okay into amazing. Always do this when you make salads!

2. Slice the mozzarella and avocado too, and set aside. Then take your lovely bread and slice it in half. Then build your sandwich, tomatoes, mozzarella, basil, then avocado and press the bread down to make sure it’s sealed.

3. Put the knob of butter in a frying pan and put it on a low heat. Try and keep the butter in the middle then put your sandwich on top of it. Fry for a few minutes making sure it doesn’t burn. After a few minutes flip the sandwich over and do the other side. You may want to add more butter if the pan is a little dry. Cook for another few minutes until the sandwich is golden brown on both sides and the cheese has melted a little in the middle. Then serve and enjoy. I recommend making two as you will definitely want to eat another one!

Coronation chicken, a blast from the past and a sandwich filling invented many years ago to celebrate our dear old queen Lizzy. An old favourite, it’s been years since I’ve eaten this. But after eating all my favourite salads far too often lately I figured I was in need of a change. There are a million ways you can make this that run from quick and easy like mine, to incredibly complex and time consuming. Mine is just a simple version, ain’t nobody got time for hours in the kitchen in this heat. Make a big batch up and throw it into salad, sandwiches, and wraps. Or take it to a barbecue and wow your friends with this tasty classic dish.

Ingredients

2 chicken breasts shredded (or a similar amount of cooked chicken)

10 tablespoons of mayonnaise

2 tablespoons of raisins

1 small handful frozen mango (fresh is fine too, just chop it into chunks)

5 dried apricots

2 teaspoons of curry powder

1 tablespoon of sliced almonds

1/2 a teaspoon of celery salt

1/2 a teaspoon of pepper

Directions

1. Blend your mango to make a purée.   Then stir in the mango purée to the mayonnaise. If you have it then you could use mango chutney which would give you a much better flavour.

2. Add the curry powder to the mayonnaise. It’s really up to you and how strong your curry powder is for how much you use. So keep adding a little at a time until you reach the desired taste. Then add the salt and black pepper.

3. Mix the sauce with your shredded chicken. Then chop the apricots and stir in along with the raisins. Serve in your favourite bread or on a bed of salad.

Since it’s Monday and the sun is shining it only felt right that I should kick off the week with a salad recipe. Eating healthy can be somewhat challenging for most of us when it’s just so easy to go and grab take away food for work lunches and dinners. A trip to the supermarket requires thought and planning, not a lot mind you so don’t let it put you off. Stock up for the week and even make your salads in advance on Sunday or Monday night. As long as they are in airtight containers and you hold off on the dressing they will stay stay fresh.

Being a seasoned salad eater myself, I’m always on the look out to make our salads that little bit nicer and include a few more ingredients we usually don’t eat. When I was first preparing this one in the morning The Fat Boyfriend seemed unsure, but I later received a text message telling me that the salad was amazing. So the pecan and mandarin salad is now a firm favorite. I made this one here with chicken, but I think it would be even better with some halloumi, feta, or goats cheese if you happen to have some. Just be sure to include plenty of pecans, I had forgotten how tasty they are. It’s easy to get a big bag on i-Herb.

Ingredients

1 chicken breast

A handful of mixed lettuce leaves

A handful of spinach

A small wedge of red cabbage

1/2 a cucumber

1 red pepper

1/2 an avocado

2 mandarins

5 strawberries

12 pecans

5 green onions

Directions 

1. If using a raw chicken breast, wrap in foil with a couple of pieces of garlic, and sprinkle on your favorite seasoning and cook in the oven at 200 degrees Celsius for about 30 minutes. Allow to cool then thinly slice.

2.  Wash your lettuce and spinach leaves and leave to dry.

3. Finely slice the red pepper and the red cabbage. Then chop the cucumber and avocado. Slice the strawberries and mandarin and set aside.

4. When all ingredients are prepared toss together and top with finely slices spring onions. Drizzle with the dressing of your choice and rock your salad world!

I spotted this little place a few weeks ago when walking around Itaewon, I made a note of it and vowed to give it a try next time I wasn’t so full. Then a few days ago we passed it again and I figured it was about time. I love kebabs and love grilled food so I figured there really wasn’t anything not to like. They are very similar to kebabs except the meat is cooked on skewers and not sliced from a giant piece like the Turkish ones. They are also wrapped in thick pita breads rather than the thinner tortilla breads the kebab shops have.

I ordered the chicken souvlaki pita (5,000). Chunks of char-grilled chicken, fresh salad and topped with  a tzatziki sauce. All wrapped up in a chewy pita bread it was rather good indeed.

And of course The fat boyfriend wanted to try the lamb souvlaki pita (5,500). He really does love his lamb!

As well as the souvlaki pitas, they have just plain meat on a stick and a few different Greek salads. There is room for seating or you can get it to go. A cool little place to grab food on the go and a nice change from kebabs and sandwiches.

Greek on the Grill is located at 64-67 Itaewon-dong, Yongsan-gu, Seoul. To get there take a train to Itaewon Station, come out exit 4 and walk straight until you get to Dillinger’s. Take the stairs down to the left of Dillinger’s and then turn right and it’s on your left after about 50 metres. You can call  them 02-797-7043 for more details.

Last week I found out about a new gourmet salad company. I love a nice salad and back in London I would always buy them from my favourite place for lunch. So the fact that this one delivers is amazing!!! It can be so hard to find a healthy and tasty lunch. I make my own each morning  but I know that’s not possible for everyone and even I deserve a treat and a lie in sometimes. Even if you do have shops near your job it can be difficult to find the time to nip out and get something. This way you can order on the phone and have it delivered whenever is convenient.

When the salad arrives they come in a sleek black box all wrapped up with a bow. It’s just like getting a gift! It also comes with a bottle of separate dressing. The bottle is large, at least 100ml, which I love. Too many times there is not enough dressing to go around and no one wants to eat plain lettuce. I even had enough left to use on my own salad the next day. It also comes with a knife and fork ready to eat it.

I ordered the American Cajun salad (9,000). This one had cajun chicken, which had a nice tasty coating on the outside without being too over powering. The salad itself was a nice combination of lettuce, hard boiled quail egg, cherry tomatoes, jalapenos, and cheese. It came with the pine french dressing.

I also tried an Italian Caesar (9,000). A decent caesar salad can be hard to find in Seoul but this one didn’t disappoint at all. Plenty of lettuce, freshly shaved parmesan, and breaded pieces of chicken. The accompanying sauce was also delicious and again there was plenty of it. No one likes a dry caesar.

I also had to try the luxurious Australian Wakyu (24,000). In this elite salad was the lovely rare wakyu slices of beef, avocado, blue cheese, tomatoes, quail eggs, onion, and lettuce. It also came with the pine french dressing. This salad was also great but I think I preferred the first two. Plus it’s a little expensive for me, although would be a nice treat for high flying executives.

Obviously some of the salads may seem expensive but they are restaurant quality and they can be delivered. Plus I know that not all of my readers are teachers and some of my most fervent fans are among Seoul’s High Flyers. For more information including their locations and menu check out their website.

I had to make this dish after trying it at Spicy Bite. I was lucky enough to find the crabs at my local Korean mart. They are clearly in season as I am seeing them everywhere. I didn’t even like crab that much before I tried this dish. Now I can’t stop thinking about it. These crispy little critters are just the ticket. I made a nice fruity Asian salad to accompany them and it was so good, I made it again the next night. You could also fry them and have them in a sandwich or with pasta if you wanted something more hearty.  Below is a picture of the crabs in their box. I found them in the frozen section so you know what to look for. They were 4000 for 1kg so they are pretty cheap.

Ingredients

Crabs

1kg of soft shell crabs (this yields a lot and will serve 2 fat people or 4 normal  people)

100g of seasoned flour

200g of panko bread crumbs

300ml of buttermilk

1 teaspoon of paprika (optional)

Salad

1 Red pepper

3-4 handfuls of salad leaves

3-4 Spring onions

1/2 a pomegranate

A handful of cilantro leaves

1/2 a cucumber

Dressing 

6 tablespoons of sesame seed oil

3 tablespoons of soy sauce

3 tablespoons of sweet chili sauce

1 tablespoon of lime juice (lazy lime will be fine if you don’t have fresh)

1 clove of garlic

1-2 inch piece of ginger

Directions

1. Defrost your crabs then give them a little rinse in water then pat them dry with kitchen paper.

2. Set up three bowls ready for the coating. In the first put your seasoned flour, in the second your buttermilk, and the third should have your panko crumbs mixed with the paprika.

3. Heat your oil to 180 degrees. Then dip your crabs first into the seasoned flour, then into the buttermilk and finally into the bread crumbs. You will need to cook them in batches as you don’t want to overcrowd the pan. Deep or shallow fry the crabs for a few minutes on each side until they are golden brown. Remove from the pan and cook the next batch. You can keep any cooked ones warm on a tray in the oven.

4. To make the dressing, put the sesame seed oil, soy sauce, sweet chilli sauce and lime juice in a jar. Season with salt and pepper then crush the garlic and ginger and add to the jar too. Then give the jar a good shake. Any leftover dressing will keep for a few days in the fridge.

5. To make the salad finely slice the cucumber and red pepper. Tear the salad leaves into bite sized pieces and arrange on a plate. Top with the cucumber and pepper. Then top with pomegranate seeds, spring onions, and cilantro leaves. Drizzle with your dressing and top with as many crabs as you can manage.