Green Lentils Salad with Smoked Trout

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The green lentils du Puy are from Le Puy En Velay, a volcanic region located in South-East of Auvergne (France). These green lentils have been cultivated for 2000 years. The particularity of this lentils is a thin skin and they cook quickly.

Serves 2


  • 200g green lentils (lentils du Puy)
  • 200g of smoked trout
  • 1 lemon juice
  • 1 large tablespoon of whole grain mustard (for me Maille)
  • A pinch of salt
  • A pinch of black pepper
  • Fresh dill leaves
  • Water



  1. Rinse with cold water the lentils (no need to soak the green lentils).
  2. In a large pan on a medium heat, cook the lentils in 3 times their volume of cold water.
  3. Cook the lentils for 20/25 minutes.
  4. When the lentils are tender, remove from the stove.
  5. Transfer the lentils to a colander.
  6. In a small bowl add the juice of 1 lemon and 1 large tablespoon of whole grain mustard.
  7. Add the salt and the black pepper (into the small bowl).
  8. Whisk all the ingredients together.
  9. Cut in small pieces the smoked trout.
  10. In a serving bowl add the lentils.
  11. Add on the top the smoked trout, drizzle with the dressing sauce and finally add some fresh dill leaves.

The salad is extremely tender and the dill leaves enhance the taste of the smoked trout.

PS: When I was young I hated eating lentils (any and all kinds of lentils) but slowly with my mother’s continuous encouragement (she loved cooking lentils), I ended up loving lentils in salad or with soup:)

Bonne dégustation!

Courgettes Fritters and Courgettes Salad





Today I propose you 2 simple recipes, fresh and healthy. I used courgettes for both of them.

Serves 4

Ingredients: (for the fritters)

  • 8 medium courgettes (zucchinis)
  • 1 yellow onion
  • 1 small bunch of coriander
  • A pinch of salt
  • A pinch of black pepper
  • 3 tablespoon of wheat flour (all purpose/plain flour)
  • 11g of baking powder
  • 1 egg
  • Sunflower oil for frying


  1. Wash and rinse the courgettes.
  2. Chop off the stem end of the courgettes.
  3. In a large bowl grate the courgettes.
  4. Squeeze between your hands the excess of the water from the grated courgettes.
  5. Add the squeezed courgettes into a large bowl.
  6. Add the chopped onion and the chopped coriander.
  7. Add the salt and the black pepper.
  8. Add 1 egg, the flour, and the baking powder.
  9. Mix all the ingredients together and set aside.
  10. In a large pan add the sunflower oil.
  11. Add the pan to a medium heat.
  12. When the oil is heated.
  13. Take a large tablespoon of the mixture and drop it into the frying pan.
  14. Proceed the same way with the rest of the preparation.
  15. When the fritters are golden brown, remove it and put them in a colander (I don’t like to use kitchen paper to absorb the excess of oil).

Ingredients: (for the salad and the sauce)

  • 4 courgettes (zucchinis)
  • A pinch of salt
  • 4 cloves of garlic
  • 125ml of extra virgin olive oil
  • 2 generous tablespoon of whole-grain mustard
  • 1 tablespoon of balsamic vinegar velvet
  • A few coriander leaves


  1. Wash and rinse the courgettes.
  2. Trim the ends of the courgettes and cut them lengthwise.
  3. Make to boil a pan with the courgettes and a pinch of salt on a medium heat for 20 minutes.
  4. When the courgettes are tender, remove the courgettes and put them to drain into a colander.
  5. In a bowl add the extra virgin olive oil, the chopped garlic, the mustard and the vinegar.
  6. Whisk all the ingredients together, the sauce becomes creamy and thick.

Final procedure:

  1. Serve the sliced courgettes into a serving dish and drizzle with the sauce and a few coriander leaves.
  2. Serve the fritters with another serving dish and drizzle with the sauce too.

These 2 recipes are from my mother. They are simple and the flavors smell like the Mediterranean.

Bonne dégustation!


Brightful Salad


IMG_6896This salad is colorful, bright, healthy and simple to make.

Serves 4


  • 3 red Bell peppers
  • 3 green Bell peppers
  • 1 small red onion or 2 cloves of garlic (I opted for a small red onion)
  • 1 green chilli pepper (it’s optional)
  • A pinch of salt
  • Olive oil


  1. Wash the peppers.
  2. On a grill pan, add the red Bell peppers the green Bell peppers and the green chilli pepper, on a hot heat.
  3. Turn the peppers regularly on the grill.
  4. All the surface of the peppers become black and the skin breaks, usually it takes 10 minutes.
  5. Red Bell peppers grill faster than the green Bell peppers.
  6. Remove from the heat and allow to cool for 15 minutes.
  7. When the peppers are cold, gently remove the skin with your fingers or grate with a knife.
  8. Remove the seeds (delicate procedure) and remove the cup.
  9. Cut the peppers into small pieces and the chopped onion, you can also cut peppers in the thin strap (more esthetic).
  10. Add the salt and drizzle with olive oil.

The salad is fresh and tasty. Very often I stuff a ciabatta bread or a home made khubz tagine with this salad.

A lot of people add the grilled pepper in a closed plastic bag because the skin peels easily. I prefer my classic, traditional method.

The cuisine is about quality and a lot of patience.

Bonne dégustation!

Fresh Orzo Salad




The weather is so nice outside and we decided to have our lunch in the garden. The flowers are blooming and the smell of the Frangipani tree is sublime.

Serves 8


  • 250g of Orzo (small pasta, look like rice seeds)
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 2 tomatoes
  • Mint leaves
  • Black olives Kalamata
  • Feta cheese
  • 1 tablespoon of caper
  • 1 cucumber
  • 2 long green onions
  • Salt
  • Olive oil


  1. Boil a cooking pot over a medium heat and pour your orzo and cook for 15 minutes. The small pasta should be soft. Remove from the cooking pot and set aside in a colander.
  2. Wash and rinse all the vegetables. Usually, I rinse my vegetables in a bowl with water and a few drops of white vinegar.
  3. Cut into small cubes, the tomatoes, the green pepper, the red pepper, the yellow pepper, the cucumber and the green onions.
  4. Pour the fresh vegetables into a serving bowl and add the Orzo.
  5. Then add the feta cheese, the black olives Kalamata, the capers, a pinch of salt and drizzle with olive oil.
  6. Mix all the ingredients together.
  7. Cut on the top of the salad, fresh mint leaves.

This salad is fresh, healthy and so colorful just like the weather and much appreciated when we go for a picnic.


Bon Appétit!