Why We Love Super Food Salad (And You Should, Too!)

In Dubai we are surrounded with superlatives or super everything, Super Food Salad is just that, it makes super impact to health. The trendy healthy eating encourages us to make better choices and that’s not bad at all. Most super foods happen to be low in calories and are naturally gluten free, they are very easy to add into many diets. Recipe included below. I have re-created the salad and replaced broad beans with snap peas, I did not find miso paste from my supermarket, but found Japanese miso dressing and used that instead, worked perfectly. TheSuperFoodSalad_Nakedplateblog

‘What’s cooking at The Beach’ was the theme for bunch of food lovers invited for the food tour at The Beach in Dubai Marina opposite of Jumeirah Beach Residence towers just on the shore. Honestly I haven’t visited Dubai Marina neighborhood because of terrible traffic jams or lack of parking space at Marina. It was really surprise for me that there is underground parking at the basement of The Beach. Well okey, there is also a metro and a tram nowadays to avoid traffic. I will be going again just because it’s so easy to park and you have over 40 restaurants to choose on beautiful contemporary stylish beach side go-to destination. It seems I am liking many of the Meraas project in Dubai, think Boxpark and Citywalk at Jumeirah.

We started at Big Chefs for scrumptious breakfast, they bake and prepare everything in house, we had chance to bake with their chef. Next stop at DriDri gelato parlor for wonderful Italian churned ice creams and gelatos and Fratelli La Bufala, mamma mia what juicy Neapolitan pizzas, I mastered one of my own. Multo bene! The Counter, custom made burgers, where you can ask them to make your burger from hundreds of ingredients, just like you want it. Stylish Joe’s Café, elegant but relaxed café for fresh-pressed juices and formal dining. Keep reading or scroll down, watch few photos I snapped with my iPhone at The Beach.

Chef Melad Joe's Cafe The Beach

Chef Melad Kattouf of Joe’s Cafe The Beach

Oh yes, back to The Super Food Salad. I got Joe’s Café’s chef Melad Kattouf’s guidance and recipe of soba noodle salad with plenty of green super foods. Chef Melad has worked his way up from managing the kitchens of Michelin star restaurants to developing and planning food concepts. “There is nothing better than having a home cocked healthy meal, that looks great and taste excellent” is one of Melad’s beliefs… and mine too.

Superfoods are multi-taskers, here’s reasons why we love Super Food Salad:

  • Beans are a good plant-based source of iron (up to 13 mg per 3/4 cup), a mineral that transports oxygen from lungs to the cells in your body
  • Sprouted foods are high in B vitamins, high in minerals like potassium, iron and calcium and the protein
  • Broccoli has a high source of vitamins A, C, K and B-6 and folate. To preserve as many nutrients as possible and avoid turning it too bitter steam broccoli for three to five minutes. Broccoli can enhance detoxification and is believed to reduce inflammation
  • Pumpkin seeds, are one of the best sources of plant-based omega-3s
  • Fermented foods are good for digestion. Enzyme rich miso is the elegant Japanese term for fermented soybean paste. It’s rich of antioxidants that protect against free radicals


Joe’s Café’s Super Food Salad recipe

French beans
Soba noodles cooked al dente
Broad beans
Bean sprouts
Pumpkin seeds slightly roasted
Mixed green leaves

Miso dressing:
1-2 table spoons miso paste or ready miso salad dressing
Lemon juice
Extra Virgin Olive oil

1. Steam the broccoli and French beans 3-5 minutes and cool in ice cold water to stop cooking and keep color nice and green.
2. Roast the pumpkin seeds on dry hot pan, watch out they burn easily.
3. Clean the broad beans and remove the skin.
4. Boil the soba noodles according package instructions or until it become al dente.

Put the soba noodles on mountain formation on the plate first. Mix all the ingredients with the miso dressing and put it on the top of the soba noodles. Garnish with roasted pumpkin seeds.

Joe's Cafe's Super Food Salad

The Super Food Salad – Joe’s Cafe, The Beach, Dubai Marina JBR

Super good super food salad is ready for serving!

Keep on scrolling here are my snap shots….

The Beach at Dubai MarinaThe Beach at Dubai Marina JBRBig Chefs Breakfast The Beach MarinaBig Chefs breakfast The Beach DubaiBloggers at Big Chefs at The Beach DubaiBaking Focaccia bread at Big Chefs at The BeachDri Dri GelatoDri Dri Gelato Dubai MarinaRaspberry Gelato from DriDri  Dubai Marina
Namrata and Chef Melad of Joe's Cafe DubaiFood shooters in action at Joe's Cafe Dubai MarinaFratelli La Bufala DubaiWelcome drinks at Fratelli La BufalaPrepatring dough at Fratelli La Bufala Dubai
Woodfire oven at Fratelli La BufalaThe Pizza - Neapolitan real tomato mozarella pizza at Fratelli La BufalaAndrea from Fratelli La Bufala team
EVOO pizza baking at Fratelli La Bufala - Naked Plate BlogNamrata of SheSaiSheSaid, Carla of Memoir of a Taste Bud, Minna of Naked PlateComposing of burger at The Counter100's ingredients for burgers at The Counter, The Beach Dubai MarinaJuicy Burger at The Counter, The Beach Dubai MarinaMango lassi at The House of Curry Dubai MarinaIndian Spices The House of Curry The Beach Dubai MarinaIndian menu - Curry  at The House of CurryIndian Curries and naan at The House of CurryTuc-tuc ride at The Beach Dubai Marina

Thank you you reached the end …….big smiley emoticon here !!!

Namrata with Chef Melad in some images, Check out Namrata’s and Nancy’s beautiful blog ‘SheSaidSheSaid
Carla with me and Namrata in foodie selfie, check her amazing blog ‘Memoirs of a Taste Bud

@Minnahe Instagram

Baked Eggs with Rucola,Yoghurt and Chili-Sage butter – Turkish Breakfast

A perfect start for the day, lovely oven baked eggs on a rucola bed with thick yoghurt and sprinkled with chili-sage butter. Is there anything better loaded with proteins than this Turkish breakfast? Naah….

When I first saw this recipe in one of the Finnish women magazines, it was love at first sight. The full page photo of delish looking eggs and yoghurt can’t go wrong. Clip Clip.. it went to my recipe folder.
In Finland I would make it only at summer when we have fresh rucola available, all imported veggies are rather expensive. Here in Dubai you can crow rucola (Gharghir جرجير) year around, even in balcony, well if you are green finger. In case you are not, supermarkets and fresh food markets offer it year around and it is not expensive, 10 dirhams per box (2 EUR). Here’s a photo of my rucola garden, as you see, not ready yet to harvest, so I took mine from market around the corner.

My Little Herb Garden

Here’s how to make it:

Turkish Baked Eggs with Rucola, Yoghurt and Chili-Sage Butter
300 g rucola
2 teaspoon olive oil
4 eggs
150 g Turkish yoghurt or Labneh
1 garlic clove
50 g butter (salted)
½ teaspoon chili flakes
6 sage leaves

1. Heat the oven to 150°C

2. Rinse rucola leaves and heat the oil in frying pan add rucola and cook over medium heat for 5 minutes or until most of the liquid has evaporated.

3. Spread the slightly cooked rucola on oven proof dish. Make 4 hollows in the rucola and crack in each an egg.

4. Bake in the oven for 10 to 15 minutes until the egg whites set.

5. While eggs are in oven combine the yoghurt with the garlic and salt to taste and leave at room temperature.

6. Melt the butter in a small pan and add the chili flakes, cook until the butter foams and color changes to golden brown, add finely chopped sage, and move out from stove.

7. Take the eggs out from oven and spoon over dollops of yoghurt and chili-sage butter. Serve straight when hot with the bread.

There’s no cooking if I did not twisted the recipe somehow. I did not have thick Turkish yoghurt; instead I used normal low fat yoghurt which I filtered with cheese cloth on metallic colander. Works well also thru paper kitchen towels or paper coffee filter. It takes some time, but consistency is very nice.

To get mild garlic flavor smash the clove, let soak in yoghurt and just before serving collect the smashed clove off. Gives hint of garlic taste without ruining the day of your colleagues or neighbors in the lift when you breathe your Good Morning wishes. I did not use garlic at all and taste did not suffer.

Try to bake eggs in individual oven dishes, ramekins, no fuss on serving.

It hit only when I wrote this blog post that I should have used my favorite Turkish Labneh from Pinar. Why didn’t I get it earlier, no worries, now I have to make it for next Friday brunch again.

Submitted to Breakfasts of the World Challange by Very Good Recipes.
Sahtain! Afiyet olsun!

Flatbread from Savonia – Savolainen Pannurieska for Breakfast

What in the earth is harrish?! I found 2 kilos of grains in my kitchen cupboard and was wondering why have I bought it and what could I do with it. It turned out that it is harees(هريس) and not harrish as written in English on bag. I asked around, googled and find out it is whole wheat grains, which is locally used here in Dubai for a stew or porridge with meat. That dish is called Harees or Harisah, a specialty of Ramadan.



Well…. back to the Finnish flatbread. We Finns love all kind of breads and porridges, anything from grains which are cultivated in homeland, like oats, barley, wheat and rye. The bread is at its best when fresh and straight from oven, only butter spread on it. That’s the way authentic Finnish bread is eaten and served

I have got this Finnish Savonian flatbread recipe from my mother, her family is from Upper Savonia in Finland.  The original recipe calls for whole or cracked barley, I have cheated and replaced barley with harees and it worked well.


The Original Savonian Flatbread – Savolainen Pannurieska recipe

1 liter buttermilk or curdled milk (=add 100 ml of buttermilk to lukewarm milk and let stand 2 hrs in room temperature)

1 cup whole barley grains (boil about 10 minutes)

2 cups rolled oats

1-2 eggs

1 tsp salt


1.         Mix curdled milk or buttermilk and barley and let stand in fridge overnight

2.         Add rolled oats on the morning and let stand another 3 hours in fridge

3.         Add eggs and salt just  before baking

4.         Cover baking pan with baking paper and smelt 25-50 g of butter  on it, pour the bread dough on smelted butter and bake at 225-250°C about 30 minutes

The recipe is really easy and makes wholesome flatbread, no worries about rising dough. I twisted the recipe totally because I did not have buttermilk or laban as it’s called in Dubai, and replaced barley with whole wheat called harees.

I used low fat milk and cream to make full fat milk. Instead of laban I used yoghurt to curdle the milk.  My mother uses also cracked barley and buttermilk and mixes 50 ml oil with eggs and oats next day, no need to put butter on baking sheet if oil is used in dough.

Give it a try to this healthy flatbread, called pannurieska in Finnish.  Something you have to taste yourself, soft and sourish but creamy, just knife some salted butter on it and you are well fed.

Pour  a class of cold fresh milk and enjoy with hot buttered Savonian Pannurieska. That’s what I call a traditional Finnish breakfast.  Submitted to Breakfasts of the World Challenge by Very Good Recipes.