Annie B's Spanish Kitchen (Salads & Dips)        </iframe>" data-provider-name="YouTube"        

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      The final episode in the trilogy hosted at Annie B's Spanish Kitchen features an array of new and exciting salads that will stand your dinner party apart. Please use the measurements in the recipes as a guide, as the amount of certain flavours can be altered to taste.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Carrot & Cumin Salad    Ingredients   Carrots - 4  Parsley - handful, chopped finely  Cumin Seeds - 2 tbsp, toasted   Garlic - 2 cloves, finely sliced or minced  Sherry Vinegar - 2 tbsp (or 20 sprays as in video)  Extra Virgin Olive Oil  Salt      Method   Carrots - boil until tender. Drain and cool before peeling their skins off. Slice into 1cm rounds. Mix with all other ingredients.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Chickpea, Orange, Feta & Mint Salad    Ingredients   Chickpeas - 400g tin, drained & rinsed  Orange - 1, peeled and cut into segments (juice reserved)  Feta - 100g, cubed  Fresh Mint - handful, roughly chopped  Fresh Parsley - handful, roughly chopped  Olives - handful, pitted (Kalamata olives recommended)      Dressing   Juice of Orange  Extra Virgin Olive Oil  Red Wine Vinegar - 2 tbsp  Salt & Pepper     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Aubergine, Garlic & Tahini Dip    Ingredients   Aubergines - 5  Garlic - 2, peeled  Tahini - 3 tbsp  Salt & Pepper      Method   Aubergines - roast or barbecue whole with skins on until soft. Blitz with all other ingredients until you get a purée. Loosen with a little water if you prefer a runnier consistency.     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


      Cucumber, Preserved Lemon & Parsley Salad    Ingredients   Cucumbers - 2 peeled, deseeded & roughly chopped  Preserved Lemon - 1-2, flesh extracted and peel finely diced (or sliced if preferred)  Parsley - handful, roughly chopped  White Wine Vinegar - 2 tbsp     

  

  	
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


    

 

   

     
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      Welcome to the Med from my kitchen in Birmingham. I am a born and bred Brummy with Greek Cypriot roots and time spent living in Spain. Mediterranean food is what gets me up everyday. It's my thing, and after extensive travel and experience in kitchens, let me show you what this stunning and diverse sea means to me through recipes, videos and stories.

Annie B's Spanish Kitchen (Salads & Dips)

The final episode in the trilogy hosted at Annie B's Spanish Kitchen features an array of new and exciting salads that will stand your dinner party apart. Please use the measurements in the recipes as a guide, as the amount of certain flavours can be altered to taste.

carrot

Carrot & Cumin Salad

Ingredients

Carrots - 4

Parsley - handful, chopped finely

Cumin Seeds - 2 tbsp, toasted 

Garlic - 2 cloves, finely sliced or minced

Sherry Vinegar - 2 tbsp (or 20 sprays as in video)

Extra Virgin Olive Oil

Salt

 

Method

Carrots - boil until tender. Drain and cool before peeling their skins off. Slice into 1cm rounds. Mix with all other ingredients.

chickpeasalad1
chickpeasalad2

Chickpea, Orange, Feta & Mint Salad

Ingredients

Chickpeas - 400g tin, drained & rinsed

Orange - 1, peeled and cut into segments (juice reserved)

Feta - 100g, cubed

Fresh Mint - handful, roughly chopped

Fresh Parsley - handful, roughly chopped

Olives - handful, pitted (Kalamata olives recommended)

 

Dressing

Juice of Orange

Extra Virgin Olive Oil

Red Wine Vinegar - 2 tbsp

Salt & Pepper

aubergine

Aubergine, Garlic & Tahini Dip

Ingredients

Aubergines - 5

Garlic - 2, peeled

Tahini - 3 tbsp

Salt & Pepper

 

Method

Aubergines - roast or barbecue whole with skins on until soft. Blitz with all other ingredients until you get a purée. Loosen with a little water if you prefer a runnier consistency.

cucumbersalad

Cucumber, Preserved Lemon & Parsley Salad

Ingredients

Cucumbers - 2 peeled, deseeded & roughly chopped

Preserved Lemon - 1-2, flesh extracted and peel finely diced (or sliced if preferred)

Parsley - handful, roughly chopped

White Wine Vinegar - 2 tbsp

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