This weekend I had a birthday party from one of my best friends here in Holland. It was a very different kind of birthday. Not like all others, because she had invited 9 of her best girlfriends to an oil painting workshop. How special is that?
We had a lot of fun with painting. Later this week I will show you pictures of our workshop and great results, but today I will like to share this recipe I made for all of us in the evening when we were done painting. We
all brought some food with us so we didn’t have to cook after an intensive workshop.
I brought a Bulgur/Quinoa salad with homemade pita bread and tzatziki. A light but filling meal with a lot of fibre’s and vitamins in, perfect for after an intensive afternoon of painting.
This is what you need for the Bulgur/Quinoa salad:
Bulgur and Quinoa seeds, lettuce, spring onions, sundried tomatoes, celery, feta cheese, olives and a mix of goji berry, mulberry, cranberry, pumpkin and sunflower seeds.
- You start with boiling the bulgur and Quinoa together in one pan. (use the instruction from your packaging for the right measurement and time)
- Drain if necessary and place the seeds on a big plate to cool of.
- In the meanwhile, you start cleaning the lettuce’s, spring onion and celery.
- Cut the spring onions and celery into small pieces.
- Drain the feta cheese, sundried tomatoes and olives from oil (you can also buy these
products without a layer of oil)
- Cut the sundried tomatoes into a size that suits you. The feta cheese into small dices
and the olives you can cut into half or leave them the way they are. (I like to have
different sizes of vegetables. It makes the salad more inspiring and colourful)
- Then you start building up your salad.
- Choose a nice big serving plate to start with.
- Divide the lettuce over the plate, followed by the Bulgur and Quinoa. Mix these two
gently together and then start spreading the rest of the ingredients over the salad.
- Mix it very gently together and you will have a beautiful delicious salad.
- Serve the salad with homemade pita bread and a fresh tzatziki.
NB. If you want to print this recipe click here for a PDF file.
If you have been to Greece and tried their pita breads there you will properly wonder why the pita bread’s in the supermarkets elsewhere are so different from what you get in a restaurant in Greece. I have been so lucky to find this recipe on Greek pita bread and they are just so ‘jummy’ with a fresh salad and a Tzatziki sauce. You should defiantly try these!
This is what you need:
250 ml of hot water
2 tsp dry yeast
325 gram flour + 65 gram flour
2 tsp salt
1 tbsp oil
This is what you do
- Mix the yeast with the warm water and let stand for 5 minutes until the yeast has dissolved.
- Mix all the ingredients (except 65 grams of flower), and knead in a mixer at high speed 8 minutes into a ball.
- Knead the dough for 5 minutes with a firm hand. And gradually add the remaining flour until the dough no longer sticks.
- Grease a bowl and place the dough in here. Leave covered with a tea towel to rise
for one hour.
- You can then bake the rolls equal or put the dough in the refrigerator until use. Take 10 minutes to use the dough from the refrigerator.
- Divide the dough into 8 equal pieces and roll each piece thinly on a floured worktop.
- Heat a pan, with a little sunflower oil. Fry the bread piece by piece on each side brown (Approximately 1 to 2 minutes per side)NB. If you want to print this recipe click here for a PDF file.
For the Tzatziki I will give you a link. There are so many good recipe’s for Tzatziki and I found a good one here if you want to try it. It fits perfectly with the Bulgur/Quinoa salad and the pita breads.
If you have any questions please leave a message behind and I will get back to you.