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This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. Continue reading “Vietnamese Chicken Salad”
Cook the broccoli in salted water until tender. Drain and rinse under a cold tap. Set aside.
Mix the chickpeas, sundried tomatoes, olives, hazelnuts and parsley in a large bowl. Add the broccoli, a good glug of olive oil, the lemon juice and some black pepper (you probably won’t need salt as the feta is quite salty) and mix everything well together.
Finally, add the feta and give another mix, trying not to break up the feta too much. Divide into two bowls and drizzle over a little more of your best extra virgin olive oil.
This makes an ideal starter or light lunch.
Make the dressing by putting the ingredients in a jar. Screw tightly and shake well.
Assemble all the other ingredients in a large bowl. When ready to serve, pour over the dressing and toss. Couldn’t be easier…enjoy!
This is a really easy starter or light lunch, ideal to take to work. Packed full of goodness with lots of veggies and omega 3-rich oily mackerel. Win win! The amounts are just a rough guide – add more or less of what you want.
Boil the potatoes in salted water until tender. Drain and cool then cut into slices or quarters.
When ready to serve, assemble everything in individual bowls and dress with the vinaigrette. How easy was that!
This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least. Prepare the salad by pan frying the peppers in a pan with some olive oil, when ready remove from the pan and mix in a bowl with the rocket, pomegranate seeds and cucumber.
Bring a small pan of water to the boil and reduce to a simmer, add the green beans and on top of this place the tied bag of prawns and place the lid on top. The prawns will stream in the bag and this way you will have a natural dressing for the salad. When ready (should only take a few mins, the prawns will turn pink), set the bag aside and open to let the prawns cool down.
Drain the water and add the beans to the salad. Add the prawns and use the juice in the bag to dress the salad. Season to taste.
Preheat the oven to 190C. Arrange the halved tomatoes cut side up in a roasting tin, drizzle 2 tablspoons of the oil over them and sprinkle with the garlic and salt and pepper. Roast in the oven for 20 mins turning once.
Cook the pasta until al dente.
Put remaining oil in a large bowl with the vinegar, sundried tomatoes, sugar and a little salt and pepper. Stir well. Drain the pasta, add it to the bowl of dressing and toss to mix. Add the roasted tomatoes and mix gently. Before serving, add the chopped rocket, toss lightly and taste for seasoning. Serve at room temperature.
First butterfly the chicken which basically means cutting it through the middle so it is a bit thinner, this lets it cook faster and more evenly, season with salt and pepper and set aside. Prepare the salad, in this instance we just chopped some tomatoes and added them to salad leaves and spring onion in a bowl. Any leaves will do, we like rocket and little gem lettuces chopped along with some parsley.
Put a frying pan on a high heat, slice the pepper into strips and add to the pan with a good slug of olive oil. Allow the pepper to brown of and then add the chicken. Keep the heat high and allow the chicken to brown on each side until it is cooked, probably about ten mins. when the chicken is cooked pour over the balsamic vinegar and let it bubble so that it coats the chicken.
Plate up the salad and add the chicken to the top, very healthy and tasty chicken recipe.
- 2 Bulbs raw fennel, quartered
- 1 Orange, segmented
- 1 Apple, sliced
- Rocket or other bitter salad leaves
- Black olives
- Extra virgin olive oil (Sicilian is particularly good)
Place fennel in cold water for 10-15 minutes. Rinse, drain and slice thinly. Mix with the orange and apple. Add salad leaves and olives. Drizzle with olive oil and season.
- 2 Small ripe avocados, cut into small chunks
- 100g Cooked prawns (see Cook’s Tip)
- Quarter of a cucumber, peeled, seeds removed and sliced
- 2 Tomatoes, chopped
- 2 Spring onions, very finely sliced
- About 10 mint leaves, finely sliced
- 2 tbsp Chopped fresh coriander
Make the dressing by mixing all the dressing ingredients in a small bowl or shake in a jar. Set aside to allow the flavours to develop for about 20-30 minutes.
Meanwhile, prepare all your other ingredients and place in a large bowl. When ready to serve, add the dressing and mix well. Taste to check the seasoning and adjust if necessary.
- 1 Tin tuna – in olive oil
- 2 Spring onions, chopped
- 1/4 Cucumber, deseeded and diced
- Some salad leaves, rocket etc
- 8 Baby plum tomatoes or something similar
- 6 Capers chopped
- Juice of half a lemon
- Olive oil
This is about as simple as it gets. All you need to do is drain the tuna and add to a large bowl. Toss the tuna with the other ingredients with a squeeze of lemon juice and a good glug of olive oil. Season with salt and pepper and that’s it, hey presto you have a really tasty salad for lunch. If you want to posh it up use a tuna steak instead.
- 50g Hazelnuts, roasted
- 25g Sultanas
- 200g Celeriac
- 1 Large Cox’s apple
- Salt and pepper
- For the dressing:
- 3 tbsp Groundnut oil
- 3 tbsp Hazelnut oil
- 1 tbsp White wine vinegar
- 2 tsp Sherry vinegar
- A squeeze of lemon juice
Make the dressing:
Put all ingredients in a small jar, cover and shake well to blend. Set aside until ready to use (shake again before using).
Chop the hazelnuts roughly and set aside.
Preheat the oven to 200C. Score the skin on the duck breasts and season.
Place the duck breasts, skin side down in a dry pan over a medium heat. Bring up to heat and allow to brown for about 12 minutes, checking to ensure the skin does not brown. Turn them over and cook for 1 minute before transferring to the oven to finish off cooking – another 6 minutes or so depending on the size of the breasts. You want the meat to be quite pink and juicy. Rest the duck meat for at least 5 minutes befroe cutting it.
While the duck is cooking, peel and finely shred the celeriac (you cannot do this ahead of time as it will discolour). Core and thinly slice the apple, leaving the skin on. Mix the celeriac and apple with the sultanas, most of the hazelnuts (keep some for the top) and half of the dressing. Place an equal amount on 4 serving plates.
Thinly slice the duck, on the diagonal and arrange some on each plate on top of the salad. Add any duck juices to the remaining dressing and pour this over the duck. Sprinkle over the remaining hazelnuts and serve at once.
- 150g-200g Green (unripe) papaya, peeled and sliced
- 100g Cucumber, peeled, deseeded and sliced
- 3 Cloves of garlic
- 2-3 Small green chillies
- 2-3 Raw green beans, cut into 2cm pieces
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tsp Palm sugar
- 1 Large tomato, chopped
- 30g Peanuts, roasted
- 150g Cooked and peeled prawns, roughly chopped
Put the garlic, chillies and long beans into a mortar and pound roughly. Add the fish sauce, lime juice and palm sugar and mix together until the palm sugar has melted.
This makes the dressing. Place the papaya, cucmber, tomato and prawns in a large bowl and pour over the dressing. Mix well and tip out onto a large serving plate. Scatter over the peanuts and serve.