Tag Archives: salad

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.

 

 

Green Salad with Halloumi, Grapes and Pomegranate Dressing

This is a really unusual and very lovely salad: fresh and tangy and with a combination of distinct flavours that almost unexpectedly, work really well together (halloumi with pomegranate or olives and grapes, for instance). And the dressing is a lovely piquant blend of tart and sweet – finishes the salad off beautifully. You could eat this salad on its own for lunch or serve it alongside barbecued meats or fish. Really loved it and will definitely be doing this one again. Yummy!

Serves 4 as a side salad

What you need…

3 large handfuls of your favourite salad leaves

1 handful fresh thyme, leaves stripped and stems discarded

1 handful green seedless grapes, halved

1 handful red seedless grapes, halved

10 pitted green olives, sliced

250g halloumi cheese, cut into bite-sized cubes

Knob of butter

80g pomegranate seeds

for the dressing

3 cloves of garlic, chopped

Juice and zest of 1 lemon

1 tablespoon sugar

2 tablespoons pomegranate molasses

60ml olive oil

What to do…

Tip all the dressing ingredients into a screw top jar. Pop the lid on tightly and shake like mad. Set aside.

Place the salad leaves into a pretty serving bowl and then scatter over the thyme, grapes and olives.

Melt the butter in a frying pan over a moderate heat and fry the halloumi until golden all over. Remove and scatter over the salad. Drizzle over the dressing and toss the salad gently. Garnish with the pomegranate seeds and enjoy being pleasantly surprised by this unusual salad before you reach for a second helping!

Inspired by…

Suzanne Husseini

How easy…

Well it’s salad so it’s not hard but very rewarding.

Prawn and Pomegranate Salad with Mint and Coriander

This is quite simply a really yummy salad: the delicate fishiness of prawns intermingled with citrusy, fresh coriander, the cool cucumber, the aromatic, sweet mint and then the tart piquancy of pomegranate seeds. All of those flavours rolling around together are just fabulous and the pomegranate seeds make the salad look like it’s bejeweled! Simply lovely served with barbecued fish! Try it – you’ll love it!

Serves 4 as a side dish or starter

What you need…

Seeds from ½ pomegranate (buy ready-prepared if you can – lot’s easier)

7cm length cucumber, peeled, sliced and then quartered

2 large handfuls coriander, chopped

Small handful mint leaves, torn

A selection of your favourite salad leaves (I like rocket, red chicory, baby gem, baby spinach, iceberg)

200g cooked prawns

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…

Into a screw-topped jar, tip all the dressing ingredients, screw the lid on tightly and set aside.

In a large, roomy salad bowl, chuck in all your ingredients.

Just before you are ready to eat, shake your dressing like mad and then pour over the salad before tossing all the elements together so that everything is evenly mixed and coated with dressing.

Tips…

Sometimes, I buy raw prawns and cook them in a splash of oil and salt about 30 minutes before we eat this salad, adding them at the last minute. The slight warmth of the prawns seems to emphasise the other flavours – really lovely.

A variation on the pomegranate is strawberries, hulled and quartered. Less tart, they give the salad a gentler tone.

For extra crunch, include some sugar snap peas that have been sat in boiling water for 2 minutes before being refreshed in cold water and then drained.

Include basil and parsley to make up the leaves if you happen to have any in the fridge. There are no rules, just a mix of flavours you enjoy together.

Inspired by…

I’m not sure: I think I made it up!

How easy…

See, it’s just salad, which I’ve always viewed as something that should be dead simple but really tasty.

 

Scrummy Courgette Salad

I first tried this recipe as a side salad to go with barbecued meats. It’s so simple, I did wonder if it might be just a tad….boring….but I was delightfully surprised – it is a lovely, fresh salad with the added joy provided by the crunch of the pine nuts. Easy, quick, different and delicious!

Serves 1

What you need…

1 large courgette, trimmed

Sea salt and black pepper

2 tablespoons olive oil

2 teaspoons good quality balsamic vinegar

Handful of pine nuts

What to do…

Grate the courgette into your serving bowl. Season liberally with salt and pepper and stir through.

Pop the pine nuts into a small, dry saucepan and dry fry for just a couple of minutes.

Mix together the oil and vinegar.

Mix the dressing into the courgette and tip over the pine nuts. Serve – so simple but absolutely delicious!

Inspired by…

The Hemsley Sisters

How easy…

You could almost do this in your sleep!

Zingy, Fresh Asian-Inspired Salad with Asparagus and Crayfish

Salad days are here – yippppeee and lordy, lordy, lordy, this salad is spectacular: it’s zingy and fresh and its fabulous tastes and textures demand your attention. Eat it by itself or serve with fish: terikayi tuna is ideal but also, try this salad on the side of a lovely roasted salmon fillet – maybe with a wedge of lime on the side. I’ve changed the original recipe by adding a few extra ingredients, most notably the crayfish tails (they were on offer) but equally you could add prawns, smoked salmon or even hot, seared scallops. Anyway, it’s just lovely! I’ve never understood why people think salad is boring – this one will knock your socks off – give it a go!

Serves 2 (this is based on the quantities used to make up the marinade – if you’re creating salad for more people, just increase the quantities accordingly).

What you need…

for the salad

A selection of salad leaves: handfuls each of red chicory, rocket, spinach and baby gem work well but really, it’s whatever takes your fancy and is in the fridge

5cm chunk of cucumber, peeled and chopped

3 medium tomatoes, chopped

Handful of mint leaves, torn

Handful of coriander, chopped

250g asparagus, trimmed

125g crayfish tails or prawns (optional)

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red bird eye chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

What to do…

Pop the asparagus into boiling, water and cook for 2 minutes until al dente. Drain, refresh with cold water and drain again. Set aside to cool.

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

When you’re ready to eat, take a large pretty bowl, chuck in your cucumber, tomatoes, all your salad leaves, herbs, asparagus and crayfish tails . Tip over the dressing and mix together. That’s it! Serve and enjoy this absolutely wonderful salad with a lovely crisp dry white wine. And relax….

Tip…

If you’re not too sure about the kick of the chilli, use just half, rather than a whole one

Inspired by…

Watching James Martin and Mary Berry, separately, and then doing my own thing.

How easy…

Well, it’s salad so it’s not hard is it?!

 

Seared Tuna with Chilli and Coriander Dressing

The first trip to the newly discovered fishmongers in Windsor (O’Driscolls) netted the bounty of fresh tuna steaks. They looked pretty good before I did anything to them but this easy, fast recipe really emphasises the natural flavours of the tuna and then jazzes them up with a zingy, fresh combination brought about by the wonderful combination of chillies, lime and coriander. Great dish for supper or lunch and I do believe it’s healthy too!

Serves 4

What you need…

A good handful of fresh coriander, chopped

Pinch salt

Grated zest of 4 limes

2 tablespoons olive oil

8 x 150g fresh tuna loin steaks (about 1½ cms thick)

for the dressing

6cm fresh ginger, peeled and finely grated

2 red chillies, deseeded and finely chopped

2 cloves garlic, finely chopped

Juice from the 4 limes

4 tablespoons olive oil

Another good handful of fresh coriander, chopped

Sea salt and black pepper

What to do…

To make the dressing, put the ginger, chillies and garlic into a bowl and mash into a pulp – if you have a pestle and mortar, that’s perfect; if not, use the end of a rolling pin to bash your ingredients. Add the lime juice and 1 tablespoon of the olive oil, then the coriander together with salt and pepper. Mix together and set aside to allow the flavours to infuse.

In a separate bowl, mix together the coriander, salt, lime zest and oil to create a loose paste. Brush one side of each tuna steak with the paste.

In a large frying pan, heat the remaining oil over a high heat. Add the tuna steaks, paste-side down and fry for 1 minute. Brush the remaining paste on the tops of the steaks and then flip them, cooking them for a further minute – the tuna will still be rare inside – cooked any more than this and it will lose its flavour and become dry and chewy.

Serve two tuna steaks per person and pour over a tablespoon of the dressing onto each serving. Pour the remaining dressing onto a salad of mixed leaves (iceberg lettuce, chicory, baby spinach and coriander work well).

Enjoy your tasty, zesty seared tuna with chilli and coriander dressing and feel ALIVE!

Inspired by…

No idea! The original recipe was torn from a magazine years ago but my version actually bears very little resemblance anyway.

How easy…

Really, really easy. The key to success is great, fresh tuna.

 

 

Teriyaki Tuna with Asian-Inspired Salad

This dish was a total revelation: clearly erring on the healthy side, I was unsure whether it would be enjoyable but something piqued my interest so I gave it a go anyway. Absolutely stunning, like REALLY special. The marinated fish together with the zingy, fresh salad go together perfectly. Our taste buds had an absolute party with the distinct but complementary flavours and we kept delving in for more. Don’t be put off by the long list of ingredients – most of them make up the marinade and salad dressing, which are prepared waaaay in advance. Go for it: healthy and delicious!

Serves 2

What you need…

for the teriyaki tuna and marinade

2 x 200g fresh tuna steaks, about 2cm thick

60ml soy sauce (or Tamari if you would prefer gluten-free)

30ml sake

1 tablespoon light brown sugar

2 cloves garlic, peeled and chopped

1 tablespoon fresh ginger, grated

1 tablespoon clear honey

1 banana shallot, chopped

Splash rapeseed oil

1 red pepper, seeded and finely sliced

200ml water

for the salad

100g baby spinach

1 red chicory head, leaves torn

Handful of mint leaves, torn

Handful of coriander, chopped

for the salad dressing

1 lime, juice only

2 cloves garlic, peeled and chopped

1 dessertspoon fresh ginger, grated

1 tablespoon palm sugar

2 tablespoons fish sauce

3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)

1 red chilli, finely chopped

1 tablespoon mint leaves, chopped

1 tablespoon coriander leaves, chopped

What to do…

Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.

In a large pretty bowl, chuck in all your salad leaves, cover with cling film and pop in the fridge.

To make the marinade, tip all the ingredients except the fish, red pepper and water into a bowl and whisk them together until the sugar has dissolved. Pop the tuna steaks into a shallow dish and pour over the marinade. Cover and leave to marinate in the fridge for several hours, turning once.

The three steps above can be prepared in the morning and then happily ignored until just before you want to eat.

At that point, take the salad out of the fridge to come to room temperature.

Heat the oil in a large frying pan and when very hot, add the tuna steaks (leaving the marinade to one side) and cook for 2-3 minutes on each side, depending on their thickness. Remember, tuna is best served nearer the raw state than overcooked, when it is dry and tough. Lift the tuna from the pan and keep warm.

Add the red pepper to the pan and stir-fry quickly. Add the marinade and water and bring to the boil. Continue boiling until it becomes thin but syrupy.

Tip your salad dressing over the salad leaves and toss together. Put the bowl in the middle of the table so that you can help yourselves to as much as you want.

Using a slotted spoon, lift the pepper slices from the pan and use them to garnish your tuna. Serve the remaining sauce separately. Healthy but unbelievably tasty, teriyaki tuna with Asian-inspired salad is a lovely, light but lively supper dish to be enjoyed regularly!

Tip…

You can marinate the tuna overnight if that fits into your plans better: the flavours just gather more.

Inspired by…

Mary Berry, Cook Now, Eat Later

How easy…

Really easy. You just need to remember to allow the marinating time.

New York Caesars Salad, My Way

Many years ago I had a marketing job that meant, in the name of work, I ate out a lot. And I mean a lot. There was also the occasional overseas trips undertaken and twice I was lucky enough to visit New York on business. Labeled a ‘jolly’, the trip was as much about food as it was the thrills of Manhattan: huge hotel breakfasts followed by large, leisurely lunches and obscenely over-indulgent dinners punctuated each day. There’s only so much a girl can eat even if the food is amazing so I quickly took to choosing Caesars Salad as my default choice for lunch, being the perfect foil for the inevitable heavy, rich dinners that I knew would follow. I’ve never had a Caesars Salad as good as those I enjoyed in New York and so ended up developing my own version: New York Caesars Salad, My Way! I have no idea how close to the authentic recipe mine is but it’s pretty close to those savoured in Manhattan. It’s light but edgy – salad with attitude I’d say – and really enlivening – give it a go!

Serves 2

What you need…

4 good-sized slices back bacon

300g mixed salad leaves (including iceberg for the crunch), torn

A good handful of freshly grated Parmesan

for the croutons

1 slice bread from a large loaf

50g butter

for the dressing

60ml olive oil

30ml white wine vinegar

3 anchovies

2 cloves garlic, chopped

1 teaspoon Dijon mustard

Sea salt and black pepper to season

What to do…

For the croutons, cut bread roughly into 1cm squares and pop into a bowl with the butter and then into the microwave for 1 minute. Stir to make sure the butter is evenly distributed and pop back in for another 40 seconds. Repeat this last process until the croutons are golden and crispy. In my microwave, I do 3 x 40 seconds.

(N.B. microwave times may vary – I rarely use a microwave so ours is old and pretty inferior so yours may do the job much quicker).

Set the croutons aside to cool.

Dry-fry the bacon until its crispy. Remove from the pan and as soon as it’s cool enough to handle, chop it up into bite-sized pieces (I use scissors for this – it’s quicker than a knife for me). Put the chopped pieces on kitchen paper to absorb the moisture whilst the bacon cools.

In a jam jar, chuck all the dressing ingredients in together, screw on the lid and shake vigorously to mix everything together and break down the anchovies.

When you are ready to serve, tip your salad leaves into a large roomy salad bowl and throw in the bacon. Add half the Parmesan and then the dressing. Toss everything together. Either divide into two bowls or serve to the table in the salad bowl. Whichever way, scatter over more Parmesan and finally, the croutons. Enjoy! It really is a wonderful salad!

Serving suggestion…

I like New York Caesar’s Salad on it’s own as a main course, but it also works well served with steak or as a starter, perhaps with garlic bread.

Tip…

Cooks’ Ingredients frozen, chopped garlic from Waitrose – just tip some in the dressing rather than all that peeling and chopping….

Inspired by…

New York!

How easy…

Ever so!

Toasted Walnut and Roquefort Salad

Salads are not just for summer! They are also not boring, well not in this house, anyway. I love this salad and particularly at this time of the year – it is fresh, tasty and feels healthy in comparison to all the heavy meals and naughty desserts. The warmth of the toasted walnuts together with the piquancy of the Roquefort makes for an unexpected and quite delicious pairing – a gorgeous salad that never fails to delight, this is a lovely starter or light lunch.

Serves 4

What you need…

120g walnut halves

120g Roquefort cheese

1 tablespoon walnut oil

Sea salt and black pepper

4 tablespoons olive oil

100g mixed salad leaves, washed and dried

2 big handfuls of basil leaves, torn

for the dressing

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons walnut oil

3 tablespoons olive oil

What to do…

Preheat your oven to 180°c / 350° f / gas 4.

Make the dressing by chucking all the ingredients in a screw-top jar, pop the lid on and shake vigorously.

Pop the walnuts into a small baking tin and pour over 1 tablespoon walnut oil. Season lightly with salt and pepper and pop in the oven for 10 minutes until toasted.

Just before you are ready to serve, chuck your salad leaves into a pretty salad bowl, crumble in the Roquefort, tip in the dressing and finally, the walnuts. Toss your toasted walnut and Roquefort salad so that all the ingredients are evenly mixed and serve immediately. The warmth of the toasted walnuts will soften the Roquefort and taking a forkful of the cheese, nuts and a couple of leaves is quite heavenly! Absolutely delish!

Serving suggestions…

A little garlic bread on the side and a really crisp dry white wine are perfect accompaniments

Inspired by…

No idea – another one ripped out of a magazine years ago – it’s a firm favourite in our house though!

How Easy…

Couldn’t be easier!

Mixed Pepper Salad

Salads have become a bit of a thing for me and I’m renowned for creating something a bit different. Gone are the days of lettuce, cucumber and a bit of tomato! This mixed pepper salad has a warm, Mediterranean feel to it and brings sunshine to any plate!

Serves 4 as a side dish

What you need…

3 bell peppers (different colours), sliced

2 courgettes, sliced

2 cloves garlic, crushed

Splash of olive oil

10/12 asparagus spears, trimmed

10 cherry tomatoes, halved

A handful of basil leaves

A handful of lettuce leaves

for the dressing

1 tablesp olive oil

2 tsp balsamic vinegar

1 tsp Dijon mustard

What to do…

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

Grab a deep, heatproof bowl and tip in the peppers and courgettes with the garlic and olive oil. Mix together and pop in the oven.

After 30 minutes, remove peppers from oven (they should just be beginning to char at the edges) and add asparagus. Stir in and pop back into the oven.

After a further 15-20 minutes (until the asparagus are cooked but not shrivelling) remove from oven, stir in cherry tomatoes and put to one side:. The tomatoes will soften in the heat of the oven-cooked vegetables as they gently cool to room temperature.

Just before you are ready to eat, take a salad bowl and mix together the dressing by stirring the ingredients together. Tip in the cooked vegetables, including the cooking juices into the bowl. Top with the basil leaves and lettuce. Mix everything together and serve, ideally with a barbecue.

Tips…

The quantities of each vegetable are purely personal – change according to taste. Lettuce leaves can be substituted with your salad leaves of choice, e.g. rocket, chicory.

I leave combining the dressing with the actual salad until we sit down at the table, thus avoiding soggy leaves!

How easy…..

Couldn’t be easier: a bit of chopping, a bit of wandering off whilst things are in the oven and a bit of mixing!