Category Archives: Salads

Thai chicken & prawn noodle salad

Thai chicken & prawn noodle salad is super healthy and so easy to make.

First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic.  Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins. Continue reading Thai chicken & prawn noodle salad

Chickpea, mango and coconut salad

Method:

Heat the oil in a frying pan and add the mustard seeds and chana dall until the mixture pops and crackles. add the chilli and asafoetida (or onion) and fry for a minute or two.

Add the chickpeas and seasoning and fry for a few minutes before removing from the heat.
In a large bowl, put the coconut, green chilli, mango and plums. add the warm chickpea mixture and mix through. Then add the lemon zest and juice, coriander and mint leaves. Taste and check for seasoning. Add more lemon juice, salt and pepper if required.

For the onion garnish, thinly slice a small onion and shallow fry in a pan until quite dark brown and crispy. Drain on kitchen paper and sprinkle over a pinch or two of sugar. set aside until required.

Vietnamese Chicken Salad

Method:

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. The dressing is oh so virtuous as it involves no oil and you can leave out the peanuts if you’re being really strict with yourself. Leftover roast chicken or turkey can be used instead of poaching a chicken breast for an even easier meal. Try it…you won’t be disappointed.

If you’re not lucky enough to have leftovers, poach the chicken breast in some simmering salted water until just cooked (about 10 minutes or so depending on the size). Allow to cool slightly in the water before removing. Set aside.

In a jar, put the chilli, sugar, vinegar, lime juice, fish sauce, garlic and water. Put the lid on and shake well to combine. Taste and check the seasoning – it should be sweet, salty, spicy and sour. Put the sliced onion in a small bowl, pour over the dressing and set aside for about 30 minutes to allow the flavours to mellow and develop.

When ready to serve, scatter the cabbage, celery, carrot and mint over a large serving plate. Shred the chicken and add it to the vegetables. Next, pour over the onion and dressing and toss everything together. Grind over some black pepper and sprinkle on the peanuts if using.

Broccoli, feta and chickpea salad

Method:

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.

 

Smoked mackerel salad

Method:

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!

Prawn and pomegranate salad

Method:

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.

Roasted Cherry Tomato and Rocket Salad

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.

Pan fried balsamic chicken with salad

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.