Tag Archives: salad

Watermelon, Feta and Olive Salad with Mint

A wonderful refreshing but satisfying salad that beautifully marries the earthiness of feta and olives with the bursting sunshine, juiciness and freshness of watermelon. A perfect light lunch or starter, the addition of aromatic, fresh mint just finishes it off. Very yummy and dare I say it, quite healthy too!!!!

What you need…

½ small watermelon, peeled deseeded and chunked

½ cucumber, peeled, halved lengthways, deseeded and sliced

200g feta cheese, chunked

90g pitted black olives

A small handful mint, chopped

for the dressing

4 tablespoons olive oil

Juice of ½ lemon

Sea salt and black pepper

What to do…

First, tip the dressing ingredients into a screw top jar, pop on the lid and shake like mad.

Tip all the salad ingredients, except the feta, into a pretty salad bowl, pour in the dressing and thoroughly mix together. Gently stir in the feta – too energetic an approach and the feta will crumble. Job done! Serve and enjoy this very moreish, rather gorgeous salad!

Inspired by…

Mary Berry

How easy…

Ridiculously!

Oriental Noodle Salad with Crayfish

Light, fresh and tangy, this is a wonderful salad that will now be gracing our table regularly, so lovely it is! The fabulous combined flavours of ginger, chilli, fish sauce and lime together with coriander and mint is just sublime; and the addition of crayfish just makes it that little bit extra special – simply yummy!

Serves 4 -6 (as a side or light lunch)

What you need…

200g rice vermicelli noodles

½ cucumber, cut in half horizontally and seeds scraped out and sliced

200g crayfish tails, cooked and peeled (more if you’re feeling exuberant)

1 red pepper, deseeded and sliced finely

150g bean sprouts

6 spring onions, sliced finely

1 fresh red chilli, deseeded and sliced finely

A large handful of coriander, chopped

A small handful of mint, chopped

3cm knob of ginger, peeled and grated finely

2 garlic cloves, chopped

for the dressing

Sea salt and black pepper, to taste

3 tablespoons Thai fish sauce

3 tablespoons fresh lime juice

3 tablespoons dark brown soft sugar

1 tablespoon sesame oil

What to do…

First, bring a pan of water to the boil. Take it off the heat and pop the noodles in for 5 minutes. Drain. Refresh under cold running water. Drain again. Use clean scissors to snip into short lengths. Allow to cool completely. Job done.

Whilst that’s going on, prep the rest.

Into a screw top jar, tip all of the dressing ingredients, pop on the lid and shake like mad.

Into your salad bowl, tip everything else, including the noodles. Toss together, pour over the dressing. Toss again. Serve and enjoy with a crisp glass of white wine. The salad works particularly well with barbecued meats or roasted fish (salmon in this case). Absolutely fabulous!

Tips…

Really fresh ingredients are key to the gorgeousness of this salad.

If you don’t fancy crayfish or can’t find any at a viable price, swap them for prawns, sliced beef or shredded chicken.

Inspired by…

Firstly, friends and neighbours, Cyn and Suzy, the first of whom did her own fabulous version (but has no recipe, just raw cooking talent) and the second of whom kindly pointed me in the direction of the lovely Mary Berry!

How easy…

Just a chopping and assembly joy really.

Delightful Duck with Ginger and Lime Salad

A lively, fresh and tangy salad topped with succulent duck – ideal for a lazy summer lunch in the garden. And….so tasty, so easy!

Serves 6

What you need…

3 boneless duck breasts, about 250g each

Salt

A pile of your favourite fresh salad leaves, washed and torn

for the dressing

125ml olive oil

2 teaspoon sesame oil

2 tablespoons fresh lime juice

Grated zest and juice of 1 orange

2 teaspoons fish sauce

1 tablespoon fresh ginger, grated

2 garlic cloves, chopped

2 teaspoons light soy sauce

3 spring onions, chopped finely

1 teaspoon sugar

1 Thai chilli, finely sliced

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Wash the duck breasts, dry on kitchen paper and then cut in half.

Prick the skin all over with a fork and season well with salt. Place the duck pieces, skin-side down, on a wire rack over a roasting tin. Pop the duck into your oven and cook for 10 minutes. Tuner over and roast for a further 12 minutes or until cooked but still pink in the centre.

Meanwhile, make the dressing. Chuck all the ingredients into a screw top jar, pop on the lid and shake like mad.

Remove the duck from the oven, cool and then cut into thick slices. Add a little of the dressing to the duck to moisten.

To serve, arrange your salad leaves on a serving plate. Top with the sliced duck breasts and drizzle with the remaining salad dressing. Absolutely delightful!

Inspired by…

Carol Bowen, Thai Cooking (a VERY old book)

How easy…

Quick bit of roasting and a little bit of shaking: job done!

Za’atar-Crusted Prawns with Bulgar Wheat and Herb Salad

This is a lovely, fast recipe, ideal for a lunch or supper with family and friends. I only came across Za’atar recently but I think it might be creeping into a few more recipes. It gives the prawns a unique aromatic and tangy flavour that worked really well with the bulgar wheat salad. Fresh, light and really quite lovely!

Serves 4

What you need…

24 large raw king prawns

4 tablespoons za’atar

½ tablespoon plain flour

Sea salt and black pepper

2 tablespoons olive oil

for the salad

120g bulgar wheat

Splash of olive oil

1 red onion, sliced finely

200g pomegranate seeds

6 cherry tomatoes, roughly chopped

½ cucumber, halved lengthways, deseeded and diced

A handful of dill, chopped

A large handful of flat-leaf parsley, chopped

A handful of coriander, chopped

1 handful of mint, chopped

Lemons wedges to serve

for the dressing

1 tablespoon orange juice

1 tablespoon lemon juice

5 tablespoons olive oil

1 teaspoon ground sumac

1 teaspoon runny honey

What to do…

For the salad, cook the bulgar wheat according to the packet instructions (mine was to put 600ml of water into a saucepan with the bulgar wheat, bring to the boil, cover and then reduce to a simmer for 15 minutes). Drain and set aside to cool.

Meanwhile, heat the oil in a frying pan over a low heat and add the onion. Cook gently until the onion is just starting to soften, then increase the heat and allow it to brown just a little. Remove from the heat and set aside to cool.

Then make the dressing: tip all the ingredients into a screw top jar, pop on the lid and shake like mad. Set aside.

In a small bowl, mix together the za’atar, flour, salt and pepper. Tip in the prawns and mix together so that the prawns are evenly covered.

When you are about ready to eat, heat the 2 tablespoons of oil in your frying pan and sauté the prawns over a moderate heat until they are delightfully pink,

In a pretty salad bowl, tip the cooled bulgar wheat and onion as well as the pomegranate seeds, tomatoes, cucumber and herbs. Stir to evenly combine. Shake the dressing again and tip over the salad. Toss everything together. Divide the salad between 4 plates and then top with the za’atar-crusted prawns. Serve with lemon wedges. Enjoy this unusual and rather lovely dish.

Tips…

Most supermarkets sell pomegranate seeds, ready prepared.

Make the dressing in advance and keep in the fridge until needed.

Prepare the salad in advance and cover with cling film but don’t put the dressing on until the last minute otherwise the salad will go soggy.

What is Za’atar…

Usually a combination of dried thyme, sesame seeds and sumac but there are variations on the theme. I’ve seen it in lots of Middle Eastern-inspired recipes.

What is Sumac…?

A tangy lemony spice used often in Mediterranean and Middle Eastern cooking.

Inspired by…

Leiths How to Cook

How easy…

Just an assembly job really and you can do most of it in advance.

 

 

Peach, Pancetta and Mozzarella Salad

An unusual, eclectic selection of flavours thrown together to create a simply fabulous salad that shouts ‘summer’ and ‘sunshine’! Perfect for an al fresco lunch with a crisp bottle of white – utterly delightful!

Serves 2

What you need…

A large handful of rocket

3 red chicory, leaves pulled apart

20g butter

3 ripe peaches, quartered

3 rosemary sprigs

90g pancetta slices

150g mozzarella, roughly torn

Handful of green olives (optional – I didn’t like them and left them on the side)

for the dressing

½ shallot, finely sliced

1 tablespoon sherry vinegar

1 tablespoon caster sugar

1 teaspoon wholegrain mustard

Small handful fresh dill, chopped

3 tablespoons olive oil

Sea salt and black pepper

What to do…

First, make the dressing (which can be kept in the fridge for up to 3 days). Into a jug, tip the shallot, vinegar, sugar, mustard and dill and use a balloon whisk to beat together. Slowly whisk in the oil, season with salt and pepper. Check the flavour and adjust the seasoning if need be and then tip the whole lot into a screw-topped jar and pop in the fridge until needed.

To the salad: in a mixing bowl, chuck the rocket and chicory. Set aside.

In a large frying pan, melt the butter over a moderate heat. When it starts to foam, add the peaches and rosemary and sauté for about 6 minutes or until the peaches start to colour and soften. Season with salt and transfer to the mixing bowl.

Add the pancetta to the frying pan and cook for around 7 minutes until crisp. Remove from the pan and add to the mixing bowl with the mozzarella. Tip in the dressing and toss the whole lot together before decanting onto a pretty serving plate.

Serve this quite fabulous, unusual salad with warm, fresh bread – delicious!

Inspired by…

Delicious Magazine

How easy…

A little sautéing and that’s about it!

Cod ‘BLT’

I was drawn to this recipe mainly because I thought that the combination of cod, bacon, tomato and lettuce with a dressing was nothing short of bonkers! Anyway, dubiously I created my take on Nathan Outlaw’s orginal recipe (which as a little too cheffy for me) and was absolutely gob-smacked at what a wonderful dish it turned out to be (the dressing in particular is divine) – a great and very different salad for a summer’s evening supper!

Serves 4

What you need…

1 x baking tray, liberally buttered

1kg cod, gutted, filleted and skinned

4 rashers of streaky bacon

Sea salt and black pepper

2 baby gem lettuces, washed and torn

A handful of basil leaves, torn

for the BLT dressing

8 tomatoes

2 garlic cloves, chopped

30ml white wine vinegar, plus a further teaspoon

1 tablespoon sugar

1 red chilli, deseeded and chopped

3 egg yolks, lightly beaten

1 teaspoon Dijon mustard

150ml olive oil

50ml double cream

for the oven-dried tomatoes

1 x baking tray, lined with foil

16 ripe cherry tomatoes, halved

2 garlic cloves, chopped

4 thyme sprigs, leaves picked

Drizzle of olive oil

Sprinkle of caster sugar

Sea salt and black pepper

What to do…

Start with the oven-dried tomatoes: heat your oven to 110°c / 225°f / gas ¼. Lay the tomatoes on the baking tray and sprinkle over the garlic, thyme, olive oil and caster sugar. Season with salt and pepper and pop in the oven for 90 minutes.

Turning to the dressing: into a mini chopper or blender tip the tomatoes, garlic, 30ml wine vinegar, sugar and chilli. Season with salt and pepper and whizz until smooth. Ideally leave this in the fridge for a couple of hours to let the flavours develop. Strain this tomato ‘stock’ through a sieve, discarding the remaining pulp. Set aside.

Using an electric handheld whisk, beat together the egg yolks, mustard and teaspoon of wine vinegar. Very slowly add the olive oil, whisking the whole time to emulsify. Whisk in the cream.

When you’re ready to cook the fish, preheat your oven to 200°c /400°f / gas 6.

Dry-fry the bacon in a frying pan until crisp. Cut into small pieces (I use scissors) and set aside.

Lay the fish fillets onto your baking tray and season with salt and pepper. Pop into the oven and cook for 15 minutes or until just cooked.

Meanwhile, arrange the lettuce on serving plates and scatter over the oven-dried tomatoes.

In a saucepan, gently heat the sieved tomato stock together with the egg yolk sauce, whisking the whole time and avoiding boiling.

Flake the cod over the lettuce, sprinkle over the bacon and basil and then drizzle over the sauce – enjoy this very odd combination that works extremely well!!!!

Tip…

The oven-dried tomatoes and the two elements that combine to create the BLT dressing can all be prepared in advance, leaving very little to do just before you want to eat.

Inspired by…

Nathan Outlaw

How easy…

Not difficult but requires quite a lot of time and prepping in advance. Worth it though!

 

 

 

 

 

 

 

 

 

Warm Salad of Scallops, Black Pudding, Bacon and Apples

This warm salad of scallops, black pudding, bacon and apples is just fabulous! The so very savoury bacon and earthy distinctiveness of black pudding contrast beautifully with the buttery caramelised apples and the delicate flavours of the scallops. Equally, the dressing is a lovely combination of sharp intermingled with sweet – the whole thing works spectacularly well and this just makes for a really great treat of an autumnal salad. Give it a go – yummy!

Serves 4

What you need…

3 firm apples, peeled, cored and cut into wedges

50g unsalted butter

Pinch of caster sugar

6 slices back bacon, chopped

12 large, fresh scallops

200g black pudding, skinned and sliced

100g of your favourite mixed salad leaves

Sea salt and black pepper

for the dressing

3 teaspoons wholegrain mustard

3 teaspoons maple syrup

6 teaspoons cider vinegar

2 tablespoons rapeseed oil

Sea salt and black pepper

What to do…

Arrange your salad leaves on a serving plate and set aside.

For the dressing, tip all the ingredients into screw-top jar, put the lid on tightly and shake like mad to combine thoroughly. Season, shake again. Taste. Set aside if you’re happy with the seasoning.

Melt the butter in a frying pan, add the apples and sugar. Season with salt and pepper and toss the apples around gently to evenly coat. Cook over a moderate heat for 7 – 8 minutes, turning occasionally, until they are caramelised all over. Set aside.

Meanwhile, heat another frying pan and cook the bacon over moderate heat for 1-2 minutes to release some of the fat. Whack up the heat to high and stir-fry until lovely and crispy. Using a slotted spoon, remove from the pan and pop onto a piece of kitchen paper. Set aside.

Pour most of the fat away from the frying pan and return to a high heat. Add the scallops and sear for 2 minutes, seasoning as you go. Flip them over and then add the black pudding, cooking it for 1 minute on each side. Again, using a slotted spoon remove the scallops and black pudding from the pan and pop them on the kitchen paper with the bacon.

Tip or arrange your bacon, scallops and black pudding over the salad leaves. Add the lovely caramelised apples and then give your dressing another mad shake before drizzling it over the lot. Put in the middle of the table and let everyone dive in – it’s bloody gorgeous and so far removed from any normal association with any salad!!!! Enjoy!

Inspired by…

Delicious magazine

How easy…

Quick cooking, just 2 frying pans and a jam jar to clear; and an assembly job – dead easy!

 

 

Unexpectedly Lovely Broccoli Salad!

I’ve never thought about including broccoli in a salad and when I saw this salad, I was a little dubious. However, having tried it, I’m an absolute fan! The broccoli brings crunch and substance to the salad and tastes super-healthy. A perfect foil is provided by both the apple and red pepper, which also deliver a gentle sweetness; and the pine nuts just finish it off beautifully. It’s vibrant, fresh, unusual and really tasty. It’s also really fast and stupidly easy!

Serves 4 – 6 as a side dish

What you need…

300g broccoli, chopped very small

1 red pepper, deseeded and chopped very small

1 apple, cored and chopped very small

30g pine nuts

for the dressing

30ml olive oil

1 teaspoon balsamic vinegar

1 teaspoon white wine vinegar

1 teaspoon pomegranate molasses

1 teaspoon runny honey

Sea salt and black pepper

What to do…

Tip all the dressing ingredients into a screw top jar and shake like mad. Taste and adjust salt and pepper seasoning if necessary. Set aside.

In your salad bowl, pop the rest of the ingredients.

Tip over the salad dressing, toss all the ingredients together so that they are evenly mixed. Serve! Yep, that’s it! And it’s really great!

In the Thermomix…

If you’re lucky enough to have one of these machines, just chuck all ingredients into the bowl and hit 5 seconds at speed 4. The broccoli, pepper and apple only need to be cut into rough chunks, as the machine does the rest!

Inspired by…

Thermomix: The Basic Cook Book

How easy…

Whichever way: stupidly easy!

Prawn, Strawberry and Mint Salad

 

Most unlikely bedfellows, prawns and strawberries snuggle up together happily in this vibrant salad that truly celebrates British summer time. A joy to eat on it’s own or as a side to barbecued fish: light, refreshing and simply yummy! Give it a go with beautifully ripe strawberries – you’ll be converted, I promise!

Serves 4 as a side salad

What you need…

350g jumbo king prawns, cooked

200g British strawberries, hulled and halved

A handful fresh mint leaves, torn

Handfuls of your favourite salad leaves. I use rocket, little gem and basil

for the dressing

2 tablespoons olive oil

1 dessertspoon white wine vinegar

1 teaspoon runny honey

A squeeze of lemon juice

Sea salt and black pepper

What to do…

In a screw top jar, chuck in the dressing ingredients, pop on the lid and shake like mad. Set aside.

Clean the salad leaves and tear if necessary.

Tip the salad leaves, strawberries, mint and prawns into a pretty salad bowl.

When you are ready to serve, shake the dressing again, pour over the salad and toss so that all the ingredients are evenly mixed together. Serve on it’s own or with barbecued fish and a lovely cold glass of white wine: totally delicious! Summer on a plate, right there!

Inspired by…

Don’t know – I think I made this one up.

How easy…

It’s salad so it’s not hard!

Roasted Summer Vegetable Salad

A really lovely summer salad that combines garlic-roasted summer vegetables with garden-fresh salad leaves to create a barbecue accompaniment that has a definite Mediterranean feel to it, bringing sunshine into your meal even if the British weather isn’t delivering!

Serves 4 as a side dish

What you need…

1 each of red, yellow and green bell peppers, cored and sliced

2 courgettes, sliced

3 cloves garlic chopped

Splash of olive oil

250g asparagus, trimmed

4 medium tomatoes, quartered

A selection of your favourite salad leaves (I like basil, rocket, spinach, iceberg and chicory) cleaned and torn to bite-size

for the salad dressing

2 tablespoons olive oil

1 dessertspoon good quality balsamic vinegar

1 teaspoon Dijon mustard

What to do…

Preheat your oven to 200° / 400°f / gas 6.

Tip the peppers, courgettes and garlic into a deep ovenproof dish, slosh in the olive oil and stir it through the vegetables. Pop in the oven for 20 minutes. Remove from the oven and give them a quick stir – some of the peppers will be just starting to take on a char-grilled look – perfect. Tip in the asparagus and mix them in before popping the dish back in the oven for a further 20 minutes. Remove from the oven, stir in the tomatoes and set aside until room temperature.

In the bottom of your salad bowl, tip the oil, balsamic and mustard. Mix together with a fork. Just before you are ready to eat, tip in your roasted vegetables mix and then scatter over the salad leaves. Toss the whole lot together and serve alongside barbecued fish and meats, maybe with some piping hot and slightly gooey mozzarella garlic bread (already blogged) or new potatoes as well. A feast indeed!

Inspired by…

A made-up recipe that we’ve been enjoying for years!

How easy…

So easy that it sort of does itself, allowing you to do the other prep for a great barbie.