A colourful mix of carrot, red lettuce, coriander, tomato and couscous, this crunchy salad is perfect on a hot summer’s day. I served it with stuffed chicken – a super easy, yet still very tasty chicken and cream-cheese dish.
Last weekend was a bank holiday weekend (or as it is more commonly termed here, a statutory holiday!). Although I am not working at the moment, and therefore holidays maybe aren’t as significant to me as they would be if I had a full time job, it was really nice to be able to spend some quality time exploring Toronto with my boyfriend.
The city seemed to have such a different vibe to normal. Temperatures soared overnight to mid-twenties, the streets felt relaxed and all the patios around downtown were suddenly full of people sipping away at cool beers and cocktails. We could have easily been on holiday.
We were shocked when we visited one of our favourite bars on the waterfront ‘The Amsterdam Brewhouse’ only to find hour long queues for a table. We visited there back in April when the weather was just turning spring, and the place was moderately quiet. It would seem to be true that Toronto is such a completely different place when the temperatures increase.
Yesterday we wandered to Kensington Market. It reminded me somewhat of Gloucester Road in Bristol, UK. An incredibly laid-back part of town, with music singing through the streets, quirky independent shops and lots of little bars built into what used to be the front – room of people’s homes.
This weekend has definitely made me see Toronto in a new light and I am looking forward to exploring more and more over the next few months.
Click below for my summer inspired recipes – summer rainbow salad and stuffed chicken. I have laid them out separately so you can mix and match as you please!
Please note the salad makes 4 servings, the chicken only 2 – this is because I like to use leftover salad for lunch. It is easy to double up or half the portion sizes as required!
Recipe: Summer Rainbow Salad
Makes 4 Servings, prep time = 20 minutes
What you will need:
- 1 small red lettuce
- Half a white onion
- 3 medium carrots
- Approximately 10 cherry tomatoes
- Handful of fresh coriander
- Half a lime
- Approximately 10cm cucumber
- Teaspoon of olive oil
- Couscous 100g (dry weight)
- Vegetable stock (1 cube) mixed with 300 ml hot water
- Use a large mixing bowl. Slice the onion, scrub and grate the carrots, finely chop the coriander, half the cherry tomatoes and dice the cucumber. Add to the bowl and mix together.
- Measure out the couscous into a separate bowl and add the vegetable stock until it just covers the couscous (liquid should rest about 1cm above couscous – add more or less liquid as required). Cover with a plate and leave for 5 minutes.
- In a separate dish mix the juice of half a lime with the olive oil. Stir through the salad.
- When the couscous is ready, fluff with a fork and stir through salad so that it is evenly distributed.
Recipe II: Stuffed Chicken
What you will need:
- 2 chicken breasts
- 2 tbsp Philadelphia (or any other soft cheese of choice)
- 1 garlic clove
- Dried parsley
- Olive oil
- Approximately 30g breadcrumbs
- Salt and pepper
- Pre-heat oven to 375F.
- Mince the garlic. In a bowl mix the garlic with the cream cheese and a teaspoon of dried parsley.
- Horizontally slice the chicken breasts so that they can be folded open.
- Spoon the mixture into each of the chicken breasts (1 tbsp each) and fold the chicken ‘closed’ again.
- Drizzle olive oil over the chicken breasts. Generously scatter breadcrumbs until the surface of the chicken is covered. Finish by scattering salt, pepper and a pinch of dried parsley.
- Place in an oven proof dish. Place in the oven for 40minutes, check they are cooked through before serving.
- You may like to cover the chicken with foil to help keep them moist through the cooking process.