15 Simple & Tasty Pumpkin Recipes

Happy Sunday guys! Today’s post is about 15 Simple & Tasty Pumpkin Recipes.

I’m pretty sure I’ve got more than that but I’ve chosen the ones that my family and me truly enjoy and make often.

Roasted Pumpkin Hummus

Ok, so the first one isΒ Roasted Pumpkin HummusΒ 

We really love hummus and this Pumpkin one is a tasty alternative of the regular hummus. Make sure to roast the pumpkin and garlic together. Flavour is amazing!

Pumpkin & Shrimp Soup

Pumpkin & Shrimp Soup

Pumpkin soup is perfect for the chilli days but why not spice things up a bit and add some shrimp? This Pumpkin & Shrimp Soup is simply delicious!

Pumpkin Galette

Pumpkin Galette

This Pumpkin Galette is definitely one of my popular recipes – buttery galette with Pumpkin, cheese & crunchy seeds – delish!

Pumpkin Soup

The Ultimate Pumpkin Soup

This is my favourite recipe for a Pumpkin Soup – simple, with just a few ingredients (and crispy bacon) and super tasty!

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

This is the last recipe I posted but it’s definitely become one of our favorite heart-warming recipes – Pumpkin, Sausage & Chicken Casserole.

Spinach Pumpkin Cups

Spinach Pumpkin Cups

These pretty cups are perfect for snacking on the go – tasty, healthy & filling!

Pumpkin Cheesecake

Pumpkin Cheesecake

This is no-bake cheesecake with pumpkin & melted chocolate on top – seriously delicious and indulgent!

Pumpkin & Black Quinoa Salad

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

Another one of my favorite – Pumpkin & Black Quinoa Salad with Tahini Dressing. I could probably eat this salad every other day – perfect for a healthy lunch or a light dinner.

Pumpkin & Lentils Cheesy Bake

MeatlessMonday: Pumpkin & Lentils Cheesy Bake

For a meat free Pumpkin recipe, go for this easy cheesy bake – Pumpkin & Brown Lentils – delicious combination. πŸ™‚

No-sugar Pumpkin Banana Cheesecake

No Sugar Pumpkin & Banana Honey Cheesecake

If you’re watching your waistline but still want to indulge into a sweet treat, this recipe is for you – No refined sugar Pumpkin & Banana Cheesecake Pots. And no-baking required!

Pumpkin & Camembert Cups

Meatless Monday: Pumpkin Camembert Cups

Pumpkin & Camembert? Why not! These lovely cups are cheesy, crunchy and yummy!

Succulent Pumpkin Pie

Succulent Pumpkin Pie

This Succulent Pumpkin Pie is a real treat – with dry fruit and lots of pumpkin spice!

Pumpkin & Spinach Terrine Bread

Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

A different version of Pumpkin Bread – this is what this recipe is. It’s not the simplest but it’s not that difficult either. I should probably retake the photo though! πŸ™‚

Pumpkin Curry

Pumpkin & Chicken Curry

Another comforting & heartwarming recipe – Pumpkin Curry. With or without chicken the Pumpkin Curry is a must during Fall. πŸ™‚

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin, Avocado & Feta Cheese Salad

Last one is this beautiful Fall Salad with Pumpkin, Avocado, Feta Cheese & Bulgur.

I hope you guys like these recipes and enjoy them as much as we do. Stay tuned for more yummy recipes coming very soon. xx

Falafel Stuffed Eggplant

Happy Friday guys! Today’s recipe is Falafel Stuffed Eggplant – or should I say Eggplant Salad. πŸ™‚ I seriously struggled with the title, but it is basically an eggplant stuffed with falafel, corn & peppers salad. Or is it? I hope you get my point. πŸ™‚

Falafel Stuffed Eggplant

Whatever you decide to call it, this Stuffed Eggplant is super delicious. I used tinned corn, roasted peppers and falafels which were leftovers from the day before. Eggplant and falafels taste really well together. πŸ™‚ The eggplant was hanging alone in the fridge for a few days now so I had to figure out a way/recipe to use it and not waste it (which I hate). That makes it a leftover too, right. It turns out this recipe is made of leftovers. πŸ™‚ So this is what I came up with – Falafel Stuffed Eggplant.

Falafel Stuffed Eggplant

All you have yo do is to bake the eggplant. I cooked it as it is, whole, for about 20 minutes and then simply stuffed it with the rest of the ingredients. To make the falafels, check the recipe hereΒ Easy Falafel Pita. They’re pretty simple too. The recipe is with pita bread, but these tasty balls can go on anything – salads, sandwiches, bread, pita, veggies.

Falafel Stuffed Eggplant

Here’s how to make the Falafel Stuffed Eggplant

Falafel Stuffed Eggplant

Ingredients

  • 1 eggplant
  • 3-4 falafels (recipe on the blog)
  • 150g tinned corn
  • 1 roasted red pepper, chopped
  • a bunch of fresh coriander, chopped
  • 1tbsp olive oil
  • 1tbsp fresh lemon juice
  • salt to taste
  • sour cream for serving

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the eggplant on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  3. In a separate bowl, combine the corn, roasted peppers, olive oil, lemon juice, salt and coriander. Mix well.
  4. Stuff the eggplant with the salad and add the falafels on top.
  5. Serve with some sour cream.
  6. Enjoy!
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Falafel Stuffed Eggplant

What is happening to the weather, seriously? I had to turn my lights on this morning and the rain was literally pouring when I had to head out. I know it’s probably normal, I simply can’t get over it and not complain about it. As if it’s gonna get better when complaining. At least we got some sunshine at noon ( for about 15 minutes). But let’s concentrate on the positive (meaning my recipe) stuff..

Falafel Stuffed Eggplant

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Falafel Stuffed Eggplant

Hasselback Butternut Squash Mexican Style

Happy Wednesday guys! Today’s recipe is Hasselback Butternut Squash Mexican Style – a lovely vegetarian recipe that is perfect for a busy weeknight dinner.

Hasselback Butternut Squash Mexican Style

This is a simple recipe but yet so delicious. This succulent Squash is literally bursting with flavors – it’s topped with freshly made guacamole, black beans, sweet red peppers and sour cream. I served this gorgeous Squash with some warmed up tortilla wraps and guess what happened – amazing Squash wraps. I personally had it on its own, just with a generous amount of the toppings so it was a bit like a salad or I’d like to think so. πŸ™‚ No matter what, this is seriously delicious. And it’s on the healthy side too, so why not have a few extra servings. πŸ™‚

Hasselback Butternut Squash Mexican Style

Here’s how to make the Hasselback Butternut Squash Mexican Style

Hasselback Butternut Squash Mexican Style

Ingredients

  • 1 small butternut squash, 'hasselback' cut
  • 1 red pepper, chopped
  • 150g black beans, cooked or from a tin
  • sour cream for serving
  • For the guacamole:
  • 1 ripe avocado
  • 1 lime, juice only
  • 1/2 small red onion, chopped
  • salt to taste
  • a bunch of fresh coriander, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the Squash on a baking tray and cook in the oven for about 30 minutes.
  3. Meanwhile, make the guacamole - mash the avocado and simply mix all the ingredients together.
  4. Serve the Butternut Squash topped up with the guacamole, sour cream, red peppers and black beans. Add some tortilla wraps for tasty Squash burritos.
  5. Enjoy!
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Hasselback Butternut Squash Mexican Style

Why Hasselback? Well, by cutting the Squash that way it cooked really well and quickly and I could easily stuff it with the toppings I fancies. Also it looks pretty cool, don’t you think? πŸ™‚ Do you know that the brighter the food is, the healthier it is, so make sure to stock up on some Squash/Pumpkin this Fall. I’ve got quite a few Pumpkin/Squash recipes which you can check here:

Spinach Pumpkin Cups

Roasted Pumpkin Hummus

Pumpkin Cheesecake

Simple Pumpkin & Shrimp Soup

The Ultimate Pumpkin Soup

Pumpkin & Chicken Curry

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin Galette

Hasselback Butternut Squash Mexican Style

OK, I’ll stop here ’cause the list goes on and on..But I’ll do a nice round-up with my tasty Pumpkin/Squash recipes, hopefully next week, so you could pick the one recipe you fancy and try it at home. I promise, they’re very simple and tasty. πŸ™‚

Hasselback Butternut Squash Mexican Style

I hope you guys like this recipe. Stay tuned for more delicious recipes that are simple to make! I’m going back to cooking and eating, not necessarily in that order! πŸ™‚ xx

Roasted Kale & Feta Cheese Dip

Happy Sunday guys! Recipe of the day is here – Roasted Kale & Feta Cheese Dip – greeny, creamy and so tasty!

Roasted Kale & Feta Cheese Dip

I’m all about dips recently. For some reason, I’ve been making lots of veggie chip, like beetroot, sweet potato & carrots. Even though the kids absolutely loved the veggie chips they’re not that keen on the dips I create. They love regular hummus (by regular I mean just plain hummus, before I’ve added something to it πŸ™‚ ) a lot but this is where there love for dips end. πŸ™‚ I think it’s something to do with their age or simply with the dips I make. πŸ™‚

Roasted Kale & Feta Cheese Dip

If you’re a bit fed up with just regular hummus, although I think I’ll never get fed up with it, or just looking to spice things up a bit, I say you try this creamy Kale Dip. It’s so simple to make and tastes delicious. I’ve mixed it up with some cream cheese, feta cheese, roasted garlic and seasoning. Garlic tastes much better when roasted rather than raw, the flavor can be quite sharp so I tossed a few cloves with the kale and roast everything together in the oven for a few minutes.

Roasted Kale & Feta Cheese Dip

By the way, this green dip works perfect as a spread too. Try adding it on your sandwich/bagel, you can even toss it in your pasta or in your salads. Seriously, if you, like me, are a true kale fan, you’re gonna love it no matter how you consume it. πŸ™‚

Roasted Kale & Feta Cheese Dip

Here’s how to make the Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Ingredients

  • 150g kale
  • 2 garlic cloves
  • 100g cream cheese
  • 100g feta cheese
  • 1tbsp lemon juice
  • 1tbsp olive oil
  • 1tsp pepper
  • salt to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. Spread the kale on a baking tray. Add the garlic, drizzle some olive oil and season with salt.
  3. Place in the oven for about 10 minutes.
  4. In a bowl, place all the ingredients and work the mixture with a food processor till thick and creamy consistency.
  5. Enjoy!
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Roasted Kale & Feta Cheese Dip

I hope you guys like this recipe. Stay tuned for more seasonal recipes that are quick and easy to make and taste delicious! Meanwhile, enjoy the rest of your weekend and I hope you all have a lovely start of the new week. I’m going back to cooking and testing some new recipes, coffee first though.:-) xx

Roasted Kale & Feta Cheese Dip

 

Butternut Squash & Root Veggies Bulgur Salad

Happy Tuesday guys! Today’s recipe is Butternut Squash & Root Veggies Bulgur Salad – a beautiful Fall salad that you’re gonna fall for! πŸ™‚ Seriously, it’s so colourful, packed with so many vegetables, crunchy and simply delicious! Not to mention the health benefits! πŸ™‚ Bulgur wheat, beetroot, butternut squash & radishes are just a few of the yummy ingredients!

Butternut Squash & Root Veggies Bulgur Salad

As the weather is getting a bit chilli (or a lot) I can’t stop but think about heart-warming and comforting recipes like stews, soups and salads too. There are so many amazing Fall salads that I love and this Bulgur is one of my favs. It’s so nourishing and tasty and yet very healthy, packed with vitamins and minerals. All you need is beetroot (which we’ve been having a lot recently), radishes, butternut squash, some corn and chickpeas (optional). The dressing was very simple – extra virgin olive oil, fresh lemon juice and salt, you can never go wrong with this dressing. Β However I also added some of my spicy avo mayo (recipe hopefully coming soon) which is one of the most delicious dips ever (my opinion and taste πŸ™‚ ). It’s the simplest thing to make – chilli flakes, avocado, lime & olive oil. It tastes delicious with rapeseed oil too. Of course, that made the salad even more filling and this meal filled me up for a long time. If you prefer, you can add some sliced avocado instead.

Butternut Squash & Root Veggies Bulgur Salad

Here’s how to make the Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Ingredients

  • 200g bulgur, cooked
  • 1 beetroot, chopped
  • 7-8 radishes, sliced
  • 100g corn, tinned
  • 150g butternut squash, cooked
  • 2 celery stalks, chopped
  • For the dressing:
  • 2tbsp extra virgin olive oil
  • 2tbsp lemon juice, fresh
  • salt to taste

Instructions

  1. In a bowl, simply mix all the ingredients.
  2. Whisk the dressing ingredients separately and pour over the salad.
  3. Serve with some extra lime/lemon wedge, if wished.
  4. Enjoy!
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A little update on the reception, as promised…It actually goes better than I have ever expected. My daughter absolutely loves going to school and she adores her teacher too. Isn’t that lovely! You might think ‘oh, just wait and you’ll see’ but honestly so far is amazing and I’m more than happy!

If you are bulgur fan like me why not check these bulgur recipes:

Grilled Asparagus Bulgur Salad

MM: Grilled Vegetables & Halloumi Bulgur Salad

Spinach & Egg Bulgar Wheat Salad

Black Olive & Tomato Bulgur Mint Salad

Butternut Squash & Root Veggies Bulgur Salad

I hope you guys love this recipe! Stay tuned for more delicious Fall recipes that are quick and easy to make! xx

MM: Raspberry & Peach Salad

Happy Meatless Monday guys! Today’s recipe is Raspberry & Peach Salad with Mozzarella cheese – basically a fruity Caprese style salad! πŸ™‚

Where has August gone? Seriously, I can’t believe Summer is almost gone! Sad and happy at the same time as I know lots of new adventures are coming in the following months, plus Autumn is a great season, especially food-wise. πŸ™‚ And Halloween (which all of our family gets really excited about πŸ™‚ ) is fast approaching. So, even though we are saying goodbye to Summer, thing are looking pretty awesome this Autumn.

Right now, back to this pretty recipe now. This is all you may want from a Summer salad – fresh, fruity, light and healthy (or at least this is what I usually look for in a Summer salad πŸ™‚ ). All you need is some ripe peaches, raspberries, mozzarella cheese and fresh basil (my favourite! ). It seem like I use this amazing herb with everything. I just can’t get enough of it. And to me, this is a herb that scream Summer. πŸ™‚

The Raspberry & Peach SaladΒ is healthy, delicious and takes a few minutes only so there’s no excuse not to try it out! πŸ™‚

MM: Raspberry & Peach Salad

I made a fresh basil dressing as I didn’t want to make any pesto (I wanted to keep this salad as light and simple as possible). I used lots of extra virgin olive oil, lemon juice and some salt. Arrange the salad however you fancy and serve with the dressing on a side.

MM: Raspberry & Peach Salad

Here’s how to make this beautiful Summer Raspberry & Peach Salad

MM: Raspberry & Peach Salad

Ingredients

  • 150g ripe raspberries
  • 1 ripe peach, sliced
  • 1 cucumber, peeled and sliced
  • 100g Mozzarella cheese, sliced
  • For the basil dressing:
  • 50g fresh basil
  • 3tbsp extra virgin olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. Arrange the salad ingredients on a serving plate,starting with some peach slices, Mozzarella, cucumber and raspberries.
  2. Blend the dressing ingredients in a separate bowl.
  3. Serve the salad with the dressing on a side.
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What are you guys your favourite Summer recipes? Comment below! I’d love to know what you guy say fancy and probably I’ll find some inspiration from you. πŸ™‚

I hope you guys love this recipe as much Β as I do. Stay tuned for more simple recipes that are quick, easy to make and taste delicious. πŸ™‚ xxMM: Raspberry & Peach Salad

MM: Watermelon Salsa

Happy Meatless Monday guys! Today’s recipe is MM: Watermelon Salsa – simple, fresh and amazingly good with tortilla chips!

Watermelon Salsa

If you, like me like the combination of sweet and salty ingredients, you’re gonna love this sweet and juicy Watermelon Salsa. I was looking for a way to mix up my usual snack(talking about the tortilla chips, which I simply love, especially in front of the TV πŸ™‚ ). I honestly can have them with almost everything, seriously. πŸ™‚ But because it’s Summer, it’s hot and I was trying to stay on the healthy side I came up with this. Why not substitute the Tomatoes in the Pico de Gallo and use watermelon instead? Yes, why not :-). This is what actually this Salsa is, Pico de Gallo with watermelon instead of tomatoes. I kept it quite simple though and didn’t use lots of spices as I reckoned it wouldn’t work well. But of course, I added cilantro (coriander), lime juice, salt and pepper. The result was delicious and a whole pack of tortilla chips was ‘destroyed’ :-).

Watermelon Salsa

This Salsa is super delicious on its own. If you’re craving for a light and fruity Summer salad, this is it. I would probably add some Feta cheese, it tastes amazing with the watermelon! Whatever you choose, I promise this is simply delicious and guilt-free. And it only takes a few minutes! Also, it’ll be perfect as a starter when you have some friends around, im sure they’ll appreciate it! πŸ™‚

MM: Watermelon Salsa

Here’s how to make this Watermelon Salsa

Watermelon Salsa

Ingredients

  • 200g watermelon, deseeded ind thinly chopped
  • 1 small cucumber, peeled and chopped
  • 1/2 onion, chopped
  • 1 hot pepper(I used jalapeΓ±o), chopped
  • 1tbsp lime juice
  • salt and pepper to taste
  • fresh coriander, chopped

Instructions

  1. Mix all the ingredients together.
  2. Season wit salt, pepper and lime juice.
  3. Serve with some tortilla chips.
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MM: Watermelon Salsa

I hope you guys enjoy this recipe. Stay tuned for more Summer recipes that are fresh, tasty, healthy and tasty. Like a fresh raspberry salad with MozzarellaΒ Cheese, peaches and some basil dressing. πŸ™‚ That was a hint for my next recipe. Can’t wait to share it with you! It’s become one of my favourite Summer salads ever.

MM: Watermelon SalsaMeanwhile, enjoy the Summer as it is coming to its end. xx

Raw Vegan Stuffed Tomatoes

Happy Friday guys! Today’s recipe is Raw Vegan Stuffed Tomatoes- simple and healthy Summer recipe that only takes a few minutes!

Raw Vegan Stuffed Tomatoes

It seems to me the Summer goes way too quickly. It is actually August already(someone pinch me)! I should probably start buying school uniforms, shoes and whatnot school stuff. My daughter is starting reception and to be honest I feel a bit nervous (may be even more) whether she’d like the school, will she adapt well, etc.. Also, I’ve got the feeling I’m going to forget something and I’m freaking out. I know you would probably think it’s a bit early to startΒ getting school stuff but I’m an ‘organise freak’ and I love planning, organising and ticking off my to do lists. In addition to that, I’ve got lots of other things to plan and organise so don’t blame me. πŸ™‚

Raw Vegan Stuffed Tomatoes

OK…back to this lovely Stuffed Tomatoes now. For those of you who follow my blog know that I am definitely not a Vegan, I enjoy lots of different foods and recipes. But probably, a bit more than a year ago I started making some raw vegan recipes and totally enjoying them. I felt amazing, refreshed and healthier. So since then I am proud to say I eat lots of fresh fruit and veg most of the time, I am not a vegan, as i already mentioned but I’ve found this is working great for me. For example, I still have a few days a week that I indulge myself in whatever I fancy. πŸ™‚ After all, I am a total foodie and I love food. By the way, I was surprised how many raw Vegan recipes are out there and how tasty they are. Just a little disclaimer and I am going back to the recipe, for real – Β this post is not me trying to convince you to go vegan, not at all. I’m just sharing my own experience!

Raw Vegan Stuffed Tomatoes

Here’s what you need to make the Raw Vegan Stuffed Tomatoes

Raw Vegan Stuffed Tomatoes

Ingredients

  • 1 large ripe tomato
  • 1 cucumber, chopped
  • 1 green pepper, chopped
  • 1 small hot pepper, chopped
  • 1/2 onion, chopped
  • Fresh parsley, chopped
  • Fresh basil, chopped
  • 1tbsp olive oil
  • 1tsp lemon juice
  • Salt to taste

Instructions

  1. Scoop out the insides of the tomato and chopped them up.
  2. In a bowl mix all the ingredients together and season with salt, olive oil and lemon juice.
  3. Mix well and stuff the tomato.
  4. Drizzle some extra olive oil on top and serve.
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Raw Vegan Stuffed Tomatoes

I hope you guys love this recipe as much as I do. Stay tuned for more delicious Summer recipes coming very soon. Meanwhile stay cool and hydrated. xx

Stuffed Mozzarella Salad

Happy Wednesday guys! Recipe of the day is Stuffed Mozzarella Salad – Summery, yummy and nutritious!

Stuffed Mozzarella Salad

It’s this time of the year when we are about to go on holiday and there’s so much stuff to organise. Plus, my daughter’s birthday party is just a day before we go, so that’s need to be planned too. Well, actually, I’m glad to say, most of the stuff is already taken care of. I just need to prepare some sandwiches and nibbles. But it’s been a hectic few weeks, really. And I had no idea it was so hard to get hold of a face painter and book a bouncy castle. Phewww. πŸ™‚

Stuffed Mozzarella Salad

Back to my recipe now…Mozzarella cheese is so versatile and is a must in my Summery salad recipes. I simply love it, the flavour is mild so it works amazing with veggies and fruit too. And yes, this is a stuffed mozzarella ball. πŸ™‚ I used my fingers to shape the mozzarella cheese and made a small well where I put some goodies.

Stuffed Mozzarella Salad

So I had this beautiful quinoa salad and I really wanted to spice things up, meaning make something different this time. πŸ™‚ I opened the fridge, saw the mozzarella cheese and a bowl with my homemade pesto and this is how the idea actually came to me. Why not stuff the mozzarella with the quinoa salad and use the pesto? Why not, indeed? πŸ™‚ I also added some steamed green beans. It all worked amazing. Not only the salad was super tasty but it was quite filling too. It can easily pass as a light main meal, especially in the Summer (well, probably depends how hungry you are). πŸ™‚

Stuffed Mozzarella Salad

Here’s how to make the Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Ingredients

  • 1 Mozzarella ball
  • 100g quinoa, cooked
  • 100g green beans, steamed
  • 50g peas, tinned
  • 50g corn, tinned
  • 100g tuna, tinned
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste
  • 1tbsp balsamic vinegar
  • For the homemade pesto:
  • 50 basil
  • 2tbsp olive oil
  • 2tbsp pine nuts
  • 2tbsp Parmesan, grated
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, mix the quinoa, tuna, peas and corn. Add some olive oil, lemon juice and salt.
  2. Using your fingers make a small well in the Mozzarella ball and fill it with the quinoa salad.
  3. To make the pesto, simply blitz all the ingredients together. Add on top of the salad.
  4. Arrange the steamed green beans around the Mozzarella ball.
  5. Drizzle some balsamic vinegar on top and serve.
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Stuffed Mozzarella Salad

I hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. xx

Fresh Mozzarella & Prosciutto Salad

Happy Thursday all! Today’s recipe is Fresh Mozzarella & Prosciutto Salad – fresh, tasty and absolutely lovely, this salad screams summer!

Perfect for the hot summer nights/days, the Fresh Mozzarella & Prosciutto Salad is one of my favs now! πŸ™‚

Fresh Mozzarella & Prosciutto Salad

The recipe I got inspiration from actually uses Burrata cheese but fresh Mozzarella is quite similar so works perfect. I couldn’t really find Burrata around me, I’m sure it’s available though. And as far as I know, Burrata is actually Mozzarella but with a creamy centre. Or I might be wrong. πŸ™‚

So a few months ago I had this beautiful salad with Burrata cheese, fresh pesto and some other goodies and since then I’ve been recreating it at home. And we all love it, well I mean my husband and me. πŸ™‚

How could I’ve missed adding prosciutto to my salads before? Makes such a difference. I know, it also adds calories, but it’s totally worth it. To make this absolute beauty I used rocket, prosciutto, fresh mozzarella and homemade pesto. I also finished the salad with a splash of one of my favorite hot sauces (Cholula). The acidity in the sauce was just what this salad needed. And no, it wasn’t spicy, I only added a few drops which were mixed with the pesto. πŸ™‚

Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.

Fresh Mozzarella & Prosciutto Salad

Here’s how to make the Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Ingredients

  • 2 balls of fresh Mozzarella cheese
  • 100g rocket
  • 70g prosciutto
  • a splash of hot sauce
  • For the pesto:
  • a handful of fresh basil (about 70g)
  • 50g Parmesan, grated
  • 2tbsp pine nuts
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. To make the pesto - simply blitz all the ingredients together.
  2. To make the salad, divide the rocket in two plates and place the Mozzarella balls on top.
  3. Add the prosciutto.
  4. Pour over the pesto and finish with a few drops of the hot sauce. If wished, add some extra olive oil.
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Fresh Mozzarella & Prosciutto Salad

Although this looks all green and light, believe me, it’s quite filling. The last time I made this salad for dinner, more as a starter, but it really filled us up so we didn’t really have a main.

Hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. Meanwhile, enjoy the weather and stay cool. xx