- 750g Baby new potatoes, halved
- 2 x 200g tins Tuna in olive oil
- 410g tin Haricot or butter beans, drained and rinsed
- 2 Celery sticks, thinly sliced
- 1 small Onion, finely sliced
- Handful of fresh parsley, roughly chopped
- 2-3 tbsp Creamed horseradish
- 4 tbsp Mayonnaise
- Juice of 1 lemon
- Salad leaves to serve
Cook the potatoes in boiling salted water until tender. Drain.
Tip the warm potatoes into a large serving bowl. Add the tuna, beans, celery, onion and parsley. Mix well.
Make the dressing – mix horseradish, mayonnaise, lemon juice and 2-3 tbsp warm water into a small bowl and whisk well. Season to taste.
Drizzle the dressing over the potato and tuna mixture and mix through. Serve on a bed of salad leaves.
Best served at room temperature.
- 1 small red onion, finely sliced
- 2 tbsp balsamic vinegar
- 6-8 ripe cherry or baby plum tomatoes, halved or quartered
- (1 x 400g) tin cannellini beans, drained and rinsed
- Small handful of parsley, chopped
- Juice of half a lemon
- Extra- virgin olive oil
- 150g-200g smoked mackerel, skinned and broken into chunks
- Salt and black pepper
Get a bowl large enough to take all of the ingredients. Put the sliced onion in the bowl and mix well with the vinegar. set aside to ‘macerate for 5 minutes. This will remove some of the harsh onion taste.
Add the tomatoes, beans and parsley. Mix everything well together – tossing with two large spoons is probably the best way to avoid breaking everything up too much.
Squeeze in the lemon juice and add enough oil to bind everything together, probably 3-5 tbsp depending on your taste. Add the mackerel and mix through gently. Add a good grind of black pepper and check to see if salt is needed – remember the mackerel is quite salty.
Divide the salad leaves onto two plates and pile the mackerel salad on top. Serve the toasted bread on the side for added crunch!
- 500g (about 3 large) carrots, peeled
- 1 small bunch of parsley, roughly chopped
- 2 tbsp extra virgin olive oil
- 250g haloumi cheese, cut into 1cm cubes
- For the marinade:
- 4 tbsp extra virgin oilve oil
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 garlic clove, crushed
- 2 tsp harissa paste
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
Grate the carrots into a large bowl and set aside while you make the marinade.
Heat the olive oil in a small frying pan and add the caraway and cumin seeds, garlic and harissa paste. Fry for a few minutes or until aromatic. Remove from the heat and stir in the vinegar and sugar. Pour this mixture over the carrots, mix well and leave in the fridge to marinate for at least 1 hour or up to 24 hours.
Before serving, remove from the fridge and allow to come back up to room temperature. Stir in the parsley.
Heat the olive oil in a frying pan to medium hot then add the haloumi cubes. Fry for 3-5 minutes or until golden brown. Remove from the pan and drain on kitchen paper. Allow to cool slightly, then mix with the carrot.
- 1.5kg carrots, peeled
- 1 plump clove of garlic, peeled
- 2 tsp cumin seeds, toasted
- 1 tsp honey
- Juice of 1 lemon
- Small handful raisins or sultanas
- Small handful pine nuts, toasted
- 2 tbsp olive oil
- Small bunch coriander, roughly chopped
This simple salad is ideal for a barbecue.
Boil the carrots whole in lightly salted water for 8-10 minutes until just tender.
While carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the garlic and cumin dressing thoroughly with the warm carrots, scatter over the raisins/sultanas and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander
- 1 large chicken breast (skinless),
- 1 handful spring onions, chopped,
- 2 tbsp groundnut oil,
- 2 chillies, de-seeded and chopped,
- 1 tsp ginger, grated,
- 1 tsp seasme seeds, toasted,
- 1 tbsp smooth peanut butter,
- 1 tbsp sesame oil,
- 1 tsp brown sugar,
- dash of rice wine,
- 50g bean sprouts,
- 3 spring onions shredded,
- 50g carrots grated,
Place the chicken in a small pan, pour over enough water to cover and add the handful of spring onion and a little salt. Cover and poach gently for about 6 minutes or until cooked through. Remove the chicken from the pan and when cool, finely shred.
Heat the groundnut oil in a wok over a high heat and add the chillies, ginger, sesame seeds, peanut butter, sesame oil, sugar and rice wine. Turn down the heat and bring the sauce to a simmer. Cook for a couple of minutes before turning out the heat and allow the sauce to cool.
In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the shredded spring onions and carrots and arrange on a plate. Top with the shredded chicken and drizzle over the peanut sauce before serving at room temperature.
- 1 courgette, cut into chunks
- 1 small butternut squash, peeled, de-seeded and cut into small chunks
- handful of chopped parsley
An ideal take-to-work lunch.
Put the vegetables into a baking tray, sprinkle over the fennel seeds and chilli flakes, drizzle over some olive oil and season well with salt and pepper. Roast in a hot oven (200C) for about 30 minutes or until soft and caramelised. Remove from the oven, add the balsamic vinegar and mix gently through.
Cook the bulgur wheat according to packet instructions (I boil mine unsalted for about 10 minutes, drain in a sieve and rinse with boiling water).
Mix the roasted vegetables with the bulgar wheat, adding the squeeze of lemon and the parsley. Divide into two lunchboxes – check out these cool ones http://www.black-blum.com/products/box-appetit/ – and crumble over the feta cheese. Finish with a flourish of your finest extra virgin olive oil and a good grind of pepper.
- 100g hazelnuts
- Half a red cabbage, shredded
- 4 cooked beetroot, sliced
- 1 carrot, grated
- 1 reddish apple (Cox or Braeburn), cored and thinly sliced
- Half a red onion, thinly sliced
- Salt and pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp hazelnut oil
- juice of half a lemon
Heat oven to 180C. Place nuts on a baking tray and roast in the oven for 3-4 minutes. Leave to cool then chop very roughly.
Place all other ingredients in a large bowl and toss well using your hands.
If you want to make this salad more of a ‘slaw’ add this dressing: Put 1 egg yolk in a bowl, add 2 tsp honey, 1 tsp Dijon mustard, 1 tbsp cider vinegar. Whisk together until well combined. Season with a little salt and pepper then pour in 100ml light olive oil in a slow stream, whisking as you go until emulsified.
- 250g piece of rump or sirloin steak
- 2 cloves garlic, finely chopped
- 1 tsp peppercorns, crushed
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sesame oil
- 1 tbsp veg or groundnut oil
- 1 green chilli, finely chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- Juice of half a lime
- 1 tsp sugar
- 1 green chilli, sliced
- any crunchy veg – chinese leaves, cabbage, peppers, onions, carrots, beansprouts etc.
- toasted sesame seeds to garnish
Mix marinade ingredients together and rub well into steak. Leave for at least 20-30 mins, longer if you have time. Mix together dressing ingredients in a small bowl – taste and adjust seasoning if necessary, it should be salty, sour, sweet and spicy. Set aside.
Prepare veg and place in a large serving bowl. Griddle the steak until cooked medium. Leave to rest for 5-7 minutes then slice thinly across the grain.
Dress the salad, scatter the beef on top and garnish with sesame seeds.