Beets and Quinoa Salad 


  • 1 cup of cooked red quinoa 
  • 2-3 medium size beets 
  • 1/2 cup of edamame 
  • 1/4 cup cherry tomatoes cut in half 
  • 1/4 cup of feta cheese 

For the dressing:

  • 1/4 cup of olive oil 
  • 2 tbsp of agave 
  • Salt
  • Pepper
  • Juice and zest from one lemon 

Preheat the oven to 400. Roast the beets for about 45 to 50min. When they are ready, peel them and slice them. Place first the quinoa, then the beets and the edamame. Top with tomatoes and feta cheese. To make the dressing, mix all the ingredients and drizzle on top. 

Halloumi cheese salad 

I only had halloumi cheese one time in my life in a salad and loved it. What I loved the most is the taste of the cheese which is not overpowering and blends in perfectly with any ingredients. I always associated halloumi cheese  with zaatar. I finally decided that it was time to re-create my dream salad. 

  • 1 eggplant cut lengthwise 
  • 4 slices of haloumi cheese 
  • 1 cup of cooked orzo
  • 1/2 cup of grape tomatoes 
  • 1/3 cup of cilantro 
  • salt
  • Pepper
  • Zaatar 
  • Olive oil
  • Juice from one lemon

Preheat the oven to 400. Sprinkle salt, pepper and olive oil on the eggplant slices and bake for about 30 min. In the meantime, dice the halloumi cheese in small cubes. In a large pan, heat up 1 tbsp of olive oil. Lightly fry the cheese on both sides until it turns brown, maybe 2-3 minutes on each sides. When the eggplants are ready, roll them flat. 

Prepare the dressing: mix one tsp of salt, pepper, lemon juice and one tbsp of olive oil. 

To plate the salad: mix together the orzo with the grape tomato. Toss the dressing and mix. Scoop the orzo in the middle of the plate and place the eggplants around. 

Place the cheese on top of the orzo. Sprinkle some zaatar and top with the chopped fresh cilantro. 

Serve immediately. 

Leek salad with toasted walnuts 

This salad is served as a cold appetizer usually during the holidays, paired with toasted walnuts. 

  • 2 medium size leeks, washed and trimmed 
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • Juice from one lemon
  • 1 tablespoon of Dijon mustard
  • 1/4 cup of vegetable oil
  • 1/3 cup of chopped toasted walnuts 

Boil the leeks for about 45 minutes. When they are ready, rinse them under cold water and drain them very well. Chop them small. Prepare the dressing: mix all of the ingredients in a small bowl. Pour the dressing over the leeks and top with chopped 

Spicy mango salsa


  • 2 ripe mangos
  • 1 avocado
  • 1 small red bell pepper
  • 2 scallions 
  • 1/3 of fresh cilantro chopped 
  • Salt 
  • Pepper
  • Olive oil
  • Juice from one lime
  • 1 tsp of crushed red pepper flakes 

Dice small all the vegetables and the mangos. 

In a small bowl, mix the dressing ingredients: olive oil, salt, pepper, lime and pepper flakes. 

Pour the dressing over the vegetables and add the cilantro.