Delicious low carb healthy dinner with loads of flavour
So sorry for the radio silence over on the new recipe front for the last few weeks, due to holidays, being busy with work and eating out a huge amount (quite a few Edinburgh reviews to be written up soon), and taking some chill time for me I decided to take a little breather from writing the blog.
Before going on holiday I started suffering with really bad anxiety and feeling stressed out about not having enough time to do everything I wanted too (day job, exercise, blog, cook, research new recipes, read recipe books, spend time with friends & family etc) so I had to take a little step back and spend a little chill time just for me. I am feeling quite a lot better now and having talked things over with my nearest & dearest I know that it was me that was putting all the pressure on myself and I had started to take the fun out of everything which is not a good place to get too.
Going forward I will probably not be blogging quite as much as I was before as I was starting to feel like I had to blog rather than I wanted too. I am hoping that looking at it slightly differently will make the content and the recipes fresh, fun and something new for you to try. I am really hoping you love this new one that I am posting today for chicken souvlaki and a awesome low carb kisir salad as we thought it was pretty damn delicious.
The inspiration for the low carb kisir salad is adapted from the new Rick Stein book which is high up on my wish list just now so hopefully I will get it soon and do a wee book review too. The recipe was featured in Septembers issue of Delicious and originally contained bulgur wheat which I swapped for grated cauliflower and then tweaked a few of the ingredients. I didn’t have any harissa in the house so I swapped this for pul biber and I missed out the red onions and really reduced the amount of spring onion for personal taste.
I have mentioned in the recipe below that it would be best to remove the cucumber & the tomato seeds for the kisir salad. I didn’t do this and because my recipe uses cauliflower instead of bulgur wheat it probably doesn’t absorb as much of the juices as it would if it was bulgur so ended up being a little bit too wet.
I have also said below about using a cooks blow torch on the chicken souvlaki – this adds an amazing charred flavour all over the surface of the chicken without drying out the chicken so if you can purchase one I would totally recommend it. They are amazing.
Anyway, I hope you enjoy the new recipe and as always, please drop me a comment if you do give it a go or have any queries.