200 delicious and easy-to-make salads,
including healthy summer salads, exol,c
fruit salads and warm salads for winter
Beautiful photographs instructions make this for every
01 i(,
£4.99
9 WWW.octopusboOkS,CO.uk
and
clear
book perfect
colour cookbook
super salads
contents
Firol�inGnoo!EIoita"in2OOPbyHarrjyr\ IdMoIon"'�PubIio/IingGr<>.4>U�
2-4 Ht
introduction
�COc1OpAPUI>loIw>gIJloupU�2OOII
side salads
16
f.lIr\gIItl,_.NoI*'ICfthoo_"'-1 be�.cj OK "t�.cjln I"" Ionn 01 by ... IMWIO, oIooc:tronic 01 _""","" incUd "II
light salads
42
big salads
84
warm salads
130
pI>OI�.recortl.ng"by-'Y-'-
"""-____ � WCI"<>IA IN priof_
�oIlN�.
!SeN: �1J.O.e00-61\110 1·7 A ell' Clt.'_ I'OC:
0oI< hi """" frOm INEI_l..I>rary Pm!OOundinCl'lina
123(�618�10 IloIr>fr>llUlC0n3O\'1PW111 __ gr..,.,1of1nf __ u...""""''''_<)r'fy,�Imxn....oIbOth. �_"""_I_'-'in"�
1-..15ffl 1�.5ffl
o..nsll>cUd e.� IOU.� __ .�. '*"-!Oe ....... �bo.C"'""I'� ... _ .. � Icnn. "'-" u.ctc hlll;ielllO!hOt jOU ...... -jOU-� EggoIt'OAde. ...... ,.-..-..._
(t'o:)OS8�4�_P<*""r'Of\III'"W;The �t"' ___ oggo otn.Od�1>e
O!Wa.<TIOd_llOIbOok<:<Jnllinl ...... d_nwm-. _ClIiIt'�<XlOI«1eggro.l.pn.derCftf....,.....CMICIlIa,ou:h ____ ....-- ....... ...-.1N �boI-._��IO_troCOOIoorlCl 19'1IIy<XlOl«1_nwm",",,_ n..booI< ....... _...-"""'...".rdniJ1 �,I.�ftf1hOet...t(tl!� ...:oor.t�"""_niJ1"""""" ___ "", be�"""""IO_�ou:h .. __ .... ....--_.-.1hf�.boI-._ CH
NORFOLK COUNTY COUNCIL 2347600 Askews
6
rice, beans, grains & pasta
162
fruit salads
206
index
236
acknowledgements
240
i ntrod uction
introduction A sal3.d can be a slm�e side dIsh, servad to
palls oil. The ingmd,ents can be emulSified
complement a ma'n course 01 meal or fish, or
to make a smooth paste or Simply shaken
II
so tflat trey are loosely combined, resuiling
'\ can be a meal ,n Itself, whether ,t is a light uneh or quickly prepared evening meal, or as
,n
a broken vina.grette, An emulsion is the
blend f19 of two unmixable lf19redrenls, alld
an 1mpressJve and tilling main course for a
the mixture i s stabli�ed by the addition to
dinner party.
may()/l�aise of egg yolks, which contain lec,thin, or one of the many types of mustard
Salads are created from a cl)mbination 01 foods that are limited only by the imag.natioJ'),
\!lat are now available.
The range and variety of salads that can A basic recipe for vinaigrette is given on page
be made ere as diverse as the cultures from wh,ch they come, whether ,\ is a hearty,
13, but because Ihere are so many wonderful
mayonnaIse-based potato salad or japanese
vnegars ava'able you can adapt the re<:ipe to
beet & noodle salad. All salads Bre best made
lind dandelion leaves, chicory. tatso� tarvido,
suit the ingred,ents in the salad and YOUI own
WIth seasonally aVaitabie ingredIents, and the
sOfrel and many more. E�en edible flowers.
personal preferences. loo� OJI tor cabernet
recipes should, the!efore, be adjusted
such as nasturl,ums and m3Iigolds, make a
salJlli.gnon, chardonnay, balsamic, aceto
make a vinalgrel\e it Will keep for a few days
according to the time 01 year, to whal looks
pretty addition 10 salads. You can also easily
balsam,co. white ba]samlc, rice wine, cide!", red
In tr.e refrigerator but remember to sr.ake it
best and to what is readily obtainable in the
grow a r3f1ge 01 cut-arld-<:ome aga,n sa ad
and blael< Chinese am! sherry vinegars, as
vigorousty before using so that the oil and
shops and in your garden.
leaves 'n even the smal'est g3Iden, and 11"5
well as vinegars Ilavoured with diflerent nerbs
vinegar recombine.
possible to buy seeds 01 unusual ca!:>bages
and INi:s.
Salad leaves There IS such a variety 01 Ingredients readily
and letluces thaI are quick to cultivaie.
available Irom countries all over the world that
Dressings
it is possible to expenment with dillerent
Not only can tre lf19red ents in a salad be
It is possible to flavour fe rly neutral vinegars,
Us.ng the best quality v,negar and oil are
such as white wine vinegar, by adding herbs
extreme'y important when It comes to making a good salad into a great one, and when you
and spices, including tarragon (see page
14),
chilli and rosemary. Many vinaigrette recipes
combinations and to use ingredients that are
adapted accordif19 to what IS available bul the
are simply drizzling olive oil over salads,
incorporate fruit and vegetables. such as
unusual arid exciting. Even the smallest
range of dressings used to accompany them
pa1 cularly ones thai contain tomatoes, use
olives (see page 13), orange, lime. lemon,
supermarkei oUers an extraordinary range 0'
is almost endless. Overall a salad dress og
the finest ext'a virg n olive oil you can find However, when you are making a vinaigrette
pomegranate, tomatoes and demenhnes
you might prefel to use a less strong:y
vinegar as long as tile sugar in tile fl\lit
Fruit ju,ce is a wonderful supplement for
lettuces and salad mixes, Irom common iceberg and cos letluce5, to baby sponach mix,
not ony lubflcates the salad but also makes rt more I'aoom/ul and pleasant 10 eal
beetroot mix, baby leat and herbs, radicchio,
Probably the simples: dressing for a salad ,5
flavour&!, light olive oil, because tr.e strong
complements the if19redients of the salad.
rockel and watercress 10 lamb's lettuce, and if
vinagretle, wh;ro, al lis most basic, s a
flavour of exira virgin oIM! 0 I can overwhelm
The acid from bolh the fruit JUICe and the
you look tn mo'e sp6"Cla 1St sr.ops you migr.t
simple comblnat,on of one part acid t o three
the other, less dominant Ingredients. II you
",negar can be useful for making Ihe raw
8
9
onion mallS often included dlge�lIble. If you
mix
;n
salads more
raw oro.on Irlo the
dressing 15 minut es betDlC adding lhe dressing to the salad the OlllQn will lose Its harshness but retain its flavour,
Pasta and noodles are a'so useful ;or addin g
unusual �avours, such as bbck pepper, baSIl,
boll<. and a chaoge of lexture to a salad
tarragon, rosewaler 81Id balsamic Vinegar.
There is a h... ge range 10 choose from, and
Enhance simple It'IJ,t sa ads by the add,toon
you can enhance your saloos with llailan
at nuts, mascarpollC cheese, creme Iraielle,
pastas, such as orecchiette,
yogurt. whipped cream, ice cream. custard,
0'10 and penne,
or As an noodles, Itlcluding l'eiTI1icetli noodles, quick to make and 19i1l and healthy. there are
rice flOOd es, egg nood es, soba noodles and ce' lophane nood 85. Pasta and noodle salads
Although viJlllJ!lrette d'csSlllQS are lI$UaIly
delicious s8f\led both warm and COld, and
ginger bisculls, chocolale, amaretti biSCUits and even alcoOol.
ma n y other wonderful drcss,� lor salads,
are
including rocher ones based on creamy
they make !"Iellithy ami sa:.sfying freals.
'tlea,thy' option when it comes 10 plann,ng
d1eeses and mayonna<se. L.ke vinalgette,
For ext ra crunc'l you
meals. The rec.pes thai 100Iow Sl.l9gest some
yolks as well as oil and vinegar and. il liked, mustard of some kmd A ba$ioc; ,ec'pe is {jrvefl
ttvough Ihe n.cnr.ess 01 Ih e dress ng and
OIl page
prOVIde II pleasant coun:erbalaoce.
12. Mayonll3lse IS a geat base and
be l!allOUred WIth aU types of IfIQ'ed enls,
add croOtons to
salads, These are now avai able ready made,
mayoonwse IS an emulsion, IxJt it cont(lH"lS egg
can
can
BS
apples and pears. when tile tru,\s cut
Another way 10 add interest ng f avoors to
im;lud'ng seeded mustards, capers. lemon, andlovie'i, horse
dress ngs '$ 10 use one 01 tho d f'orflnt
becomes Aioh: see page 12), herbs and
flallO...red 01 s thai are now available. Among
textures and flavours to whet your appelite
like and fiavour il woth herbs. different oils.
and show that a sa:ad can be a regular addlbon to your menu.
page 44). Yo u can use any type of !:Iread yOlJ
gat'ic and cheese. Vary the 5 ze 0' the
ao."iloos according to your own prelerence and lne othar ing'fllients of the sa:ad Fruit
the flavoured oils lI1at you can choose Iro'l1 ale walnut , haze nut. roil,i, gar'ic, lemon and
Fru t salads are, of course, among the most
adapted to almost any salad, and many of the
herb. I� is also easy 10 !"I8ke )'Our own
popular and easy 10 prepa'e of aJl dess.erts,
dressings used w 111 potato salads are based
flavoured ()lIs (see page
bul lro,t can tie used In S8\loury salads 100,
on mayorJ"lalse, ondwog some of the best known ready-made veJ$IOIIS, sud! as
ThOlJsand Istand DreSSing and Rand> Dressing.
Gains.
15).
providing a welcome - and sometimes pasta & pulses
unexpecled - COf'trast of flavours and
Grains and pu'ses are a useful add,uon to salads, translorm ng them into fdling and
textures. Pears and Parmesan cheese are a
Among the other popular creamy dressings
satisfying meals. and among the nteresl1ng
accompaniments lor meat and cheese.
are those based on blue cheese (see pafle
pu ses and grains you can try are buckwheat, wi'd flce, kidney beans, canne I 'Ii beans,
A salad of tresh fru l!i IS usuaRy a refreshlllg
incorporate other soft d1eeses. ndudhg
butlef beans. chickpeas, couscous and
lind paiate-dl!anslng end to a mea�
14), but you can adapt lI1e recipe to
\he $iliad. Creamy dressings are the peried
qu!>OlI. Canred beans are parbcula�y ...se'ul, need ng ne� li'e lengthy soak,ng nor lI1e
accompar.ment lor classIC combinat.ons such
cool(ll)g of the dned types.
goats' cheese, acco'ding to lI1e ngred &<'lts In
10
Interesting coml:linatiOIlS or Ingredients,
bol lhe)' are quick and easy to make (see
cheese. MayonJ'\llise-b9sed dress.ngs go
particularly well WlII1 seatood,!:out they can be
Salads no longer have to be V>ewed as the
claSSIC comtJination, but olner fruits are deal
espeoa!ly il the pteced'""IQ COJ� have been
nch and � boJllru t sa ads can be special
W1U1 the COI"IbinalIon of exotic fru,t aIId
11
basic recipes mayonnaise
a screw-top Jar repace the I, d and silake well to comb,ne.
Se ..... es 6-8
Serves 4
PreparatlOll lima 10 mllutes
Preparation lome 10 monutea
2 egg yolk,
:2 t easpoon. Oiion mustard
1 teaspoo!1 caster sugar
prnch 01 dry mustard
Serves e
1-2 tablespoons white wine vinegar
:2 tablespoons wine vineger
Preparation time
s a l t and pepper
"Ima l onio n 6 tablespoons olive oil
250 ml (8 fI
en) ol ive oU
4-6 tablespoons olive oil
SIIlt and pepper Put the egg yolks, mu�tard, 1 tablespoon vinegar and a litUe salt and pepper into a l ar ge bo"",, and whisk lig hlly with a ballOQn wh,sl( to combine. 'Mlisking continuously,
aTol Serves 6�8
Pr eparatlOl1 time 10 minJlea
start add ng the ol ....e 011, II few drops 81. lime, until the sauce starts 10 thicken Gradually add the remaining (iiI i n It very thin, steady stream
until
the mayonnaJse Is thick
1-:2 tablespoona l emon Julc.
crush e d
mayonnais e rright start to sep81llte.1f thiS
good p:nch of cayenne pewer
another egg yolk in a separate bowl end
2 tablespoons wine vinegar
the Wlegar. Add me oi� sea son to taste 'Mth
"teaspoon muslard
s al t and pepper and m ix together thofoughly.
pin ch of ground coriander
top Jar. lep lICe the tid and sha.<e well
3 tablespoons chopped parsley
:2�O ml (8 H ozl sunflower 011 or olive 011
olive vinaigrette
Grate the onion, Wh,sk together all the
5e
'Mth sail and pepper. Alt er natively. put the
Preparation tllne 10m nutes
sill
Check tie 5880011109, adding a little more
1-2 pitted bl ack oIiy., 2 tabl e s poon s balsamic ...inegar
vinegar if tile sallC8 ta5t05 bland. Ma)'O"f\iI,se
a hlt.e oil ," a large bowl and wh sk logethel
can be kept, covered, in Ihe refngOOllor for
I ghtly to combir>e. Follow the lo.4ayonl"lalSe
:2 tablespoors lime juice 1 tablespoon Oijon musterd
up to 2 days.
Ingredients unt.1 tluckened. Season to Iaste in gradi ents, Indudil'l9 the g rate d onion, in II scr ew-top jar. replace the hd and sha ke well.
1 gallic cloye
Put the egg yo�k s, mustard. 1 tablespoon lemon Juke. the gar"k:. eayeMe pepper and
gradually whisk II into the curdled sauce.
" ta bles poon casler sugar
AI:ernal ve'y. pul the 'ngred ents In a screw
IItt and pepper
1 teaspoon Ollon mustard
:2 garlie clo...."
waler. If the m lXlur e curdles completely, whisk
10 minut..
'Mlisk toge:her the sugar and mustard wrth
2 egg yolks
and 9 ossy. Doo� add the oil 100 quickly Of the
happens, II}' whiskIng In 1 tab!espoon warm
IQIN-calorie french dressing
recrpe (see above) Irom the second step.
Cover and em I untilleady to serve.
Crush I�e garlic and I nely chop the oliveS. Wh sk them 'Mlh the vinegar, lime juice and mu stard. A!ern.trvety. put the 'I'l9redlenls in
12
13
blue cheese dressing
basil·flavoured oil
SeNea 4
Makea400 ml 114 fl
Preparallon lime 10 monute$
Preparal on tlll'le
MIX the cu cum ber INlth the 001, yogurt aM
chopped mini and season to ta ste with salt
01)
(if
bunch of basil
400 ml (I 4 II 0:) olive oil
SeNes 4
:2 tablespoons wine vinegar
Blanch the basil in bo I ng water for
4-6tablespoona olive oil
25 g (1 oz) blue cheese, 6Udl as Roq uefort sail and pepper
30 seconds, then refreSh ,n c o ld water. Sq.-te oul any eJccess water from the basil and cnop it rough y. Put the bast! '0 a food
the Vi neg ar. Add the oil and the crumbled
cI1eese, s ea son 10 taste w th salt and pepper and mIX togetherIhOfoughly, Allemahely. put the 'n9redlCn� in a screw-lOp jar, replace the
I,d and :;hake wall
tarragon & lemon dressing Makes 50 mI (2 H 01) PreparatIOn IIffi8 5 mlflutes linely grated rind 01 1 lemon 2 tablespoons tarragon vinegar (see b&iow)
1
tablespoon c hop pe d tarragon
\I: teaspoon Dijon mustard
pinch 01 caster ,ugar
5 tablespoons olive oil 'all and pepper
pepper.
plum sauce
1 teaspoon caster sugar pinc h of dry muslard
Wnlsk to gether t�e sugar and mloslard With
II�ed) and
15 mw.ules
Combine the lemon rind, vinegar, iarragoo, Muslard and sugar In a smal l bowl and add
sa!! and pepper to las:e. St" to frol(, lhen
grooual'y wthsk in ihe oil A lemallVely, rix a'i thengredll!nls n a screw-to p jar and shake we I to comtline
tarragon vinegar Makes 500 mI (1711 oz)
Prepara:ion time 5 minutes 500 ml (17 II 01) w hi te wine vlneger
2 spr ig, of tarragon
Put tha VI"egar nto a dean gl9.$s boll.e and
add t he spr'gs of tarragon. Seal and leave
f or at least 2 days. The flavour wll: IMpr ove
With time .
Preparstion time 15 minutes CoolUn g time 15-18 minutes 250 9 (8 OIl plums
(\I: pont) vegetable stock
processor Of b eoder WI:h the oil and whiZ
150 ml
until smooth. Pour the 0 I throJgh a f ine sieve
5 tablespoons port (optiooal) 1 teaspoon allspice 2 teaspoons soy sauce
i�to a clean,
dry bottle, seal and leave
overn gh� when the sedime�t wi I have seWed and you WI:I be eft With bas H avoured Oil
•
br'!lht greeo,
mini & yogurt dressing
1 tab!espooo cornflour
Peel, stooe and r oug hly chop the plums
and
pulthem in s saucepan w:th the stock, port (if
used), allspice and
boil and simmer for
soy sauce. Sring to the
10-15 minutes until the
Makes 100 mI (3\! II oz)
plu,,"s are soil Transfef 10 a food processor
Pr ep al'3hoo t me 5 monu'les
or
� small cucumber,
b'ender and whiZ until smooth. RetlMn the
plum rrntufe to the saucepa., and sbr in the peel ed
1 l ab lespool1 olive 011
coml\our wth about 2tatJIespoons wate r to make 8 thidl sauce. Keep warm until �eeded.
4 tablespoons natural yogurt
2 tablespoons chopped mint sail and pepper Cut he·cucu mbe r
I� hallle�gthwa)'S and
remove the seeds with a tea spoon. Finely cI10p the flesh.
14
15
side salads
chicory & baby cos salad
Serve. 4
Slice the base o f Ihe chicory heads and the �ltuces
Preparatoon t,me 10 mlnvles
and carefully remove tne individual leaves. Put the
:2 chlcofy heaos, ",Me arxl red if posslble. a bout 175 9
(6 ad in tol_ 3 baby COS lettuce hearts
g
Dressin
50 9 (2 oz) Gorgonzola chee se
1 tablespoon Worcester,hire sauce
:2 lilblaSpOOnS Mayonnaise
(8ee page 1 2)
:2 lab�apoon. lou red cream
3 tablespoons oliv e oil
1 tablespoon white wine
vinegar :2 lablespoorle lemon juic;e salt and pepper
18
leaves in a large salad bowl.
Make the dressing by whisking tog ethe r all the
ingred ie nts. Season to taste W ith salt and pepper.
Add the dressing to the lettuce and cI1icory leav es , toss b r ie fly to mil( and serve For Gorgonzola, pecan & pear salad prepruo the salad leaves In the same way as above. Add 50 9 (2 oz) toasted pecan nuts and 1 finely shead pea r to Ihe ehicOf)' and lettuce lea ves. Toss well. \Nhisk the d ressing ingredients as above, toss through the salad and seNe immediately.
coleslaw ......
Finely shred both cabbages snc the carrols snd hnely
PreparatIon tomo IS minutes,
vinegar 8rld sugar and season to lasle with salt
",ed cabbtlge
and pepper. Toss the dressing through Ihe cabbage
:2 c.,rQl$
mixture, then lea�e to stand lor at least 30 mll'lutes
onion
before serv ing. For apple apple and
300 mI (" pontI Mayonnaise
vln8iI'
wine
� teaspoon caster ,uger sail and pepper
together I teaspoon DiJon mustard, white wine vinegar and
12)
1 table!lpOOll white
20
& radish slaw, add 1 fmely sliced rod
5 flnely shced radishes to the coleslaw
ingredients. Instead of thl;! mayonnaise dressing, whisk
0..11$ 1 $11'19
<_page
a large
Make the dressil'"lg by whisking Ihe mayonnaise,
:; white cabbage
1 red
slice thc onion. M,x the cabbages and carrots in sa'ad bowl with t�e onion and pars'ey.
pI�5 standing
2 tablespoons
3 tablespoons olive 011. Add
the dressing to the salad, cover and leave in the refrigerator for at least
30 minutes before serving.
rocket. pear & pecorino salad 5_&.
PreperallQ(l\,me 10 minutes 2�O \I (8 oz) ,edt.! 2 pea., 7!1 9 (3 0.1) JaPP" pecorino d'leese, cut Into eIuovmgs O,...lng 1 teaspOOn OIion mustard
2 tableapoont elder vinegar 2 tablespoons oll¥1I oil
salt and pepper
22
Make the dressing b y wmsKing the ml;stard, cider V'negar and 0 I. Season 10 taste wilh salt and pepper. Put Ihe rocket In a large salaa bowl Finely slice the pear and add il to the rocket. Add the dressing to Ihe
salad and toss care1ully to mi�,
Layer most of Ihe sfJav:ngs of the pecorino through the rocket and pear salad, garnish with the remaining shavings and serve. For rocket, a pple & balsamic salad, combine 250 9 (8 02) rockel, 1 finely sliced green apple and 75 9
(3 oz) shaved peconno cheese in a large salad bowl.
Whisk together 2 tablespoons aged balsamic vinegar and 3 tablespoons olIVe 011. Add the dressing to Ihe salad, IOS8 corofully 10 mi� and serve Immediately.
green salad SoM!s4-6 P<eparallOf1lune 5 minulu
400 9 (13 oz.) ml�ed baby leaves and
herbs, such as
watercress, IriMa (turly 'ea¥ed end"'.), rocket
la1501 or spina';', "hives,
l
IlIIrs ey and chervil
f
D eS$in
g
1 16aspoo
4 tablespoonB olive 011 selt and pepper
24
Make the dressing by wh sk n9 together the mustard, VInegar and oil. Season to taste w,lh SB I and pepper. Put the mixed leaves into a large salad bowl. Carefully toss the leaves and herbs With the dressing to combine and serve Immediately. For green salad with crusted goats' cheese, mix logolher 75 9 (3 oz) br eadcrumbs, 20 9 (�. oz) crushed hazelnuts, :2 tablespoons chopped parsley and I Crushed garlic clove. Season to taste With salt and pepper. Cui 100 9 (3'. oz) goats' cheese into 'OUMS, dip them in flour, then in lightly beaten egg, then in the breadcrumb mixture. Heal 2 lablespoons vegetable oil in a large frying pan over a medium heal and fry the choose slices for 3 minutes on each side until golden and cnspy. Drain on kitchen paper and serve with the green salad as above.
garden salad ,.."... F'repilration tune 10 minutes II cucumlMr 250 9 (8 oz) cherry tomatoes 250 9 (8 ozl babv leel mil, such as mlzurIII, baby chard, 10110 rono, purslane and oak·leel lettuce I avocado 50 9 (2 0iI:) pined blKk ollv" Dressing 1 teaspoon Oilon mustard 2. tablespoonl elder vlnega'
3 tab�n' olive oil
5811 and pepper
26
Peel a n d slice thc cucumber and have I h e tomatoes. M,x the sa!ad eaves with the c,-currbe- and tomatoes in a larg e salad bowl. Stone and peel the avocado, cut the flesh into dice and add 10 the bowl with the olives. Make
the dressing by whisking togethe r Ihe mustard, and 0'1. Season 10 laste w th salt and pepper.
vinegar
Pour Ihe dressing over Ihe salad, toss carefully to combine and serve. For garden salad with grilled chicken, mix together the grated rind of 1 lemon, 1 tablespoon chopped parsley, 1 crushed garliC clove. 2 tablespoons olivo 2 ch,cken breasts. each 125 9 (4 Ol), In the mixture and p lace on a fo,l· lined baking sheet. Cook under a preheated hot grill oil and salt and pepper. Coat
about
for 3-4 minutes on oach side until cooked through. Sli ce the chicken bretlSts and arrange neatly on top of the garden salsd.
CQurgette, feta & mnt salad Slice the coufgettes thinly l engthways Into long
Serve$.-6 Prepa
minutes
ribbons. Drizzle With oil and season with salt and pepper. Heal a gridole pan to very hot and gnll the cOLJrgertes In batches until marked by the grrddle
3
green CO
2
yellow tau.gatta.
olive oll small Wnch 01 mint
40 II (1" ozl fete eheese SIIIt and pepper
on
both Sides, then place in a large salad bowl.
Make the dressing by whisking together the 011 and the grated lemon ri nd and juice. Season to laste witn salt the pepper.
Roughty chop the min� reservmg some leaves fOf gam sh. Carefully mix together the ool!rgettes, ",int
DfflSing
and dressil1g. Transfer them to a large salad bowl, then
2 lab!espooos olive oil
crumble the leta over the top. garnish wnh the
grated rind and Juice of
remaining mint leaves and seNe.
1
lemon
For marinated courgette salad. thinly slice 3 courgelleS lengthways and put them in a non· metallic bowl with>'; deseeded and slic ed red chilli, 4 tablespoons lemon Juice, 1 crushed garlic clovo and 4 tablespoons olive oil. Season to taste with salt and
pepper. leave tho salad to marinate, covered, lor at least 1 hour. Roughly chop a small bunch 01 mini, t088 with the salad and serve immediately.
28
shaved fennel & radish salad Serves 4-6
P,eparalioo 1_ 10 mlnutll 2 le"nel bulb... about
6 !5 0 g ( l lbi5�lI'Ilolal
300 9 (10 oz) r.cll"hes
2 tablespoons rought}'
chopped Pl'rsley Dresslll9
4 lable$pQOnS lemon juice 2 lablespo<)l'lll olive oil sail and pepper
Slice Ihe fennel and raciishes as thir'Y as possible on a mandolin or With a knle, reservin g ihe fennel fronds for garnish. Toss together in a large sa ad bow wi:h the parsley.
Make the dress ng by wh s..;ing together It-e lemon juice and oil. Season to laste with sa,l and pepper. Add the dressing 10 the salad and toss gently to mix. Garnis h wrth the feathery fennel tips and serve.
mix to gether 3 tablespoons cid!'!' vinegar, 1 tablespoon toasted cumin seeds and 400 ml (14 II 02) water in a small saucepan. Bring 10 tho boll and season to taste with sail and popper. Immediately pour tho liquid over 650 9 (lib 5 oz) ttunly sifted fennel and leave to cool. Dram the p>ckled fennel and sorve as a side salad or as an For pickled fennel salad,
accompaniment to grilled fish.
30
green beans with almonds
&>
Mix together the mustard and vinegar in a bowl.
Add
the finely chopped sha\lol, and leave to stand for
10 minutes, then whisk in the oil. Trim and b'anch the beans, then toss them in the dressing and serve in a salad bowl topped With the
1 tsaspooo Dilen moslard 2 tablespoon. while wine vinegar 1 shallot. lnely chopp&
500 9 (lib) Green beans 2 tablespoons toasted silvered .Imonds
slivered almoods. dressing, put For green beans with anchovy heavy-based 150 ml ('. pOnt) olive oil into a small, ies. Cook over saucepan and add 3 canned anchov es have a low I'l00.1 for 5 minutes until the anchovi e Ihe pan from softened and broken down. Remov cool 10 room the heat and leave Ihe dressin g to white wine tempera ture. 'Nhisk in 2 tablespoons pepper. Toss vinegar and aome cracked black 500 g (lib) 1rimmed and blanched green beans 1ely. in 1he dressing and serve immedia
� •
32
• • -
• -
• •
...
• • •
• • • • ...
-
• • • •
pickled vegetable salad Serves 4
Trim the shallots and break the cauliflower mto small
Preparatioo time 20 minutes,
florets. Core and deseed the pepper and cut the flesh
plus oooling Cooking t"n" 2.0 minutes B small shallots
1 small cauliflower
1
red
pepper
1 li tre (I,. pints) water 150 ml (� pInt) while wine vinegar
1 5 0 9 (5 01.) green beans 150 9 (5 0:) sugs, snap pess 75 9 (3 o:zl watercress olive all selt and pepper
into 2 em
(% inch) squares.
Put the waler and vinegar ir'lto a heavy-based saucepan, bring 10 the bo,1 and add the cauliflower, pepper and shallots. Retu'n the liquid to the bOil and boil for 2 minutes. Take the saucepan off the heat and leave the vegetables to cool in the liquid.
Trim the beans and sugar snap peas and blanch in lighlly salted boJing wale', Refresh them in cold water and drain.
When the pickling liquid is cool, s\raill the vegetables and mix them With the beans, peas and watercress in a large salad bowl. Dress With olive all, season to taste with salt and pep::ler and serve
For pickled cucumber & chilli salad. cut 2: cucumbers in half lengthways and remove the
seeds by running a small teaspoon along the centre. Slice the cucumber diagonally and place in a non' metallic bowl. Add 1 tablespoon finely sliced pickled ginger, 1 deseeded and finely sliced red chilli and
5 finely sliced spring onions. Put 100 g (3% ozl sugar, 75 ml (3 II oz) rice wine vinegar and 400 ml (14 II ozl waler in a heavy·based saucepan and bring 10 the boil. Allow to coo\. then pour Ihe liqukl over the cucumbers and leave to stand for al least 1 hour. The pickled cucumbers will keep for up to one week in a covered container in the refrigerator.
34
potato salad S-s4-6
Halve t h e potatoes a n d cook i n lightly salted boiling
Preparll tion lime 10 minute..
water until tender. Rinse under cold water and leave
pillS cooling
Cooking time IS minutes I k g (2 Ib) new potatoes
125 9 (4 oz) smoked slruky "",00
to cool. Meanwhile, slice the bacon into thm strips. Heal the oil In a frying
pan and cook the bacon until golden; drain
on kitchen paper and allow to cooL Finely slice the spring onions, reserving some for garnish.
1 teaspoon vegetable 011
6 spring onions
Put the potatoes, finely sliced spring onlOIlS and bacon in a large salad bow1. Gently stir in the mayonnaise.
175 mI (6 n oz) Mayonnaise
Season to taste with salt and pepper, garnish WIth the
(sell
page 12)
salt and pepper
.eseNe
(2 oz) blua cheese, 2.
tablespoon soured cream and
1 tablespoon ICITIOfl]uice to 175 ml (6 II oz) mayonnaise and combine well. M� the dressing through the c;ooi!;o d potatoes together with 2 tablespoons chopped parsley. Gamish with 40 9
36
(l\� 01:) toasted walnuts and SONe.
red cabbage slaw Serves 4-6 Prepatalicn I'me 20 minutes, plus milnnallll9
Trim thestalkend 01the red cabbage and finely shred the cabbage. Cut the redonion in half andslice it thinly. Peel the beetroot andcarrots andc u 1lhemboth into
thin matchsticks or grate coarsely. Halve the fellnel 500 9 (1 Ib) red c.�.
I red onion 1 raw beetroot 2 c:a'l'()ls
1 fennal bulb 2 tablespoons chopped
parsley or dill 75 9 (3 (1,1) raisin s or sultenes
bulb andshredit flllely. Put all thepreparedvegetables, chopped parsley Of dill l ss l rge saladbowl and o I Sor sultanasin a a f lSIl and a
them With your handsto combine welL
Makethe dres sing . MX I the yogurt with the VInegar, mustard, honey, crushedgarlic,a pinch of sail and plenty 01 pepper. Pour this dressmg overthe slaw, mix
1 hour, Serve the
well andleave to marinate for at least r e or sourdough bread. slaw With y
Oreulng 6 tablespoon. natural yogurt 1 tablespoon cider vlnega. or white wine vinegar 2 teaspoons sweet German mustard or OIJon musta,d
1 teaspoon clea' honey 1 garlic clove. crushed salt and pepper
For crunchy chilli slew,finely slice white cabbage and 250 g
250g (8oz) cabbage, Cut
1 carrot mto thin ribbons with a peelerandthinly slice
1 red onion and I fennel bulb. Makea dressing by mixing together
3 tablespoons
sweet chillisauce,
1 tablespoon soy sauce, , tablespoon barbecue sauce,
2tablespoons
olive 041and the Juice of
2 li mos. Toss the salad in thedressing
andallow
to stand for at least 30 mmutes for the flavours to infuse before serving.
38
(8 oz) red
rocket & parmesan salad Sl)fVes 4-6, as a Side dish Preparation time 5 minutes 250 9
(8 ozl rocket
20 9 (% oz) finely grated Parmesan cheese 40 9 (tl! oz) Parmesan
cheese shavings
Make the dressing by wh'sking the lemon ju'ce, oil and mustard. Season to taste with salt and pepper. Put the rocket in a large salad bowl, sprinkle over the Parmesan and mix lightly. Pour over the dressing and toss to combine. Garnish the salad with the Parmesan shavings and serve. For rocket salad with chive dressing, blanch a
bunch 01 chives in boiling water for 30 seconds until Dressing
bright green. Refresh immediately in cold water.
4 tablespoons lemon juice
Squeeze out all the excess water, roughly chop and
2 tablespoons olive (lil
transfer to a blender Jug. Add
l! teaspoon Oijon mustard
Mayonnaise (see page 1 2), 1 tablespoon white wine
salt and pepper
vinegar and salt and pepper to taste. Blend until
50 ml (2 II oz)
smooth, adjusting the consistency with 1 tablespoon wann water if necessary. Mix
250 9 (8 oz) rocket with
a thinly sliced fennel bulb. pour over the dressing, toss together and serve immediately.
40
light salads
-
..-'
.
--
caesar salad Make the dressing. Put the mayonnaise In II small
Serves 4-6
Preparation l ime 20 Cooking time
12
minutes
minutes
1 eos lettuce 50 9 (2
ozl can an(:hovy
fillets in olive oil
1 small white loal 75 9 (3
oz) butter
3 tablespoons Parmesan cheese
shevings, 10 garnish
Dressing 5 tablespoons Mayonnaise (see page
1 2)
4-5 tablespoons water 1 -2 garlic cloves 3 tablespoons finl,lly grated
Parmesan cheese salt and pepper
bowl and stir in enough of the water to make a thin, pourable sauce. Pound the garlic to a paste with a little coarse sea salt Add to the mayonnaise with the Parmesarl and stir well. Thin with a little more water if necessary so that the saJce remains pourable. Add pepper 10 taste and set aSide. pieces and put Tear the lettuce leaves into bile-sized anchOVIes, chop them into a large salad bowl. Drain the the lettuce. them inlo small pieces and scatter over slices. Discard Cut the bread into 3 cm (1 i4 inch) thick slices of bread the crusts. Melt the butter, brush the ) squares. Brush then cut the bread into 2.5 cm (1 inch and arrange a baking sheet with a little melted butter sides with any the bread in a Single layer, brushing the oven, 200°C remaining butte'. Bake in a preheated i nutes or until the (4CXfF), Gas Mark 6, 'or about 12 m Watch the l croUtons are crisp and a deep go den colour. they tend croOlons carefully after 8 minutes, because the cooking time. to colour quickly towards the end of drizzle Tip the hot croulons into the salad and qUIckly Parmesan the dressmg over the top. Scatter the tely. shavings over the salad and serve Immedia
For cajun chicken Caesar salad, mix 2 teaspoons cajun seasoning with 4 tab�spoons ohve oil. Rub
4 chicken breasts in the midure and allow to marinate for 1 hour in the refrigerator. Heal a griddle pan over a medium heat and cook the chicken for 4-5 minutes on each s ide until cooked through. Allow to rest for
2 minutes, then slice thinly and seNe with Caesar Salad.
44
greek salad _.2
Preparahon t,me 1 0-15 minutes
)j cucumber 4 plum tomlltoes 1 red pepper
1 green pepper It fed onion 60 9 (2:': oz) pitted KelINMla olives 50 9 (2 oz) feta cheese,
"'"" Dressing
4 tablespoons olive 011 1 lableepooo chopped p8.sley ult and
pepper
Cut the cllClImber and
(� inch) chunks and
put them in a 8rge salad bowl.
Cut the flesh from the peppers and carefu:1y rerT'()'ie the nbs and the seeds. Cui the pepper flesh Into thm strips and put Inem in the bowl with ihe cucumbers and tomatoes. Fi nely sl:ce the red onion and add 10 the bowl with the olives.
Make the dreSSing by whlski1g Ine 011 and parsley. Season to taste w th sari and pepper.
Pour the dressing over the sa!ttd and toss carefully. Transfer to serving bow's, scatter some fela evenly oYer each bowl and serve. For Greek seiad with garlic pitta bread rub 4 pitta breads with a peeled clove of garlic. drizzle w ith olive oil, season with salt and pepper and toast in a preheated o�on, 1 gQ·e (375°F). Gas Mark 5, fo r 4-5 minutes until crisp. Roughly break Ihe pilla breads into pieces, about 2 cm (J: inch) square, and sel aSide. Prepare the Greek Salad as abo�e, adding 2 tablespoons chopped basil and 2 tablespoons chopped minI. Toss the salad and serve. garnished with the pllta bread pieces and a dollop of hummus on each plate.
46
tomatoes into 1-2 em
nic,;oise salad s-, '
F'l'eparatJon l.me I S mlnoAes (;ooIo:lng lime 16-'5 minutes
..00 9 (13 oz) ..,.,..'1 �atoes 200 9 (1 oil green beans, """""
� large plum tomatoes 2 tablespoons cIIopped pa'$ley, pluS etl,. leavea forgamrsh 60 9 (214 ozl pitied bl&ek oli.es 2 tablespoons lemon Juice
2-3 tablespOOns olive all 4 la,ge. solt-polched eggs
salt and pepper
48
water, leave Cook the potatoes 11'1 lightly sa'ied bOili'lg bring a large them to cool and halve them. Meanwhile, boil, add the saucepan of lightly salted water to the m nutes unb, tnmmed green oeans and blanch for 1-'2 Re'resh in cold bright green aoc! stin firm to the touch. bowl. water, dram and tral'lsfel to a large salad Core the tomatoes and cut each one into 6 pieces. Add the tomatoes and chopped parsley to the beans with the potatoes, olives, lemen juice and 0.1. Season
to taste With salt and pepper. Transfer the sa 'ad to serving plaies and top each one with a poached egg clli i n half and a dnzzle of olive ot
Garnish with the reserved p arsley leaves and serve,
For luna nil;oise salad, preparo Ihe s alad in Iho same way as the ni90ise salad. Drain 1 85 9 (6% oz) canned luna in olive oil. Rake Ihe fish and loss il Ihrough I he ni90lsa salad and serve, lopped wilh a soft-poaclled egg, if liked.
turkey & avocado salad SelVes 4
Thinly slice the turkey. Peel, stone and dice the
l'Iepsr8tion ,i",., 20 minutes
avocado and mil<. it with Ihe mustard and cress and
37� 9
[12 oz) cooked turkey
1 18rge avocado pUNle! of mustard and cress
150 9 (5 02) mixed s"lad leaves
50 9 (2 oz) mixed toasted see
and sUflflowc. Dressing :1 ta�e8poons apple juice :< tablespoons nal ural yogurt
1 teaspoon clear honey , teaspoon wholegraln mustard salt and pepper
salad leaves in a large bowl. Add the lurkey aIld toasted seeds and stir to combine. Make Ihe dressing by whisking together Ihe apple
juice, yogurt, honey and mustard. Season to taste with salt and pepper. Pour the dressing over the salad and toss to coat Serve the salad with toasted wholegrain rye bread or rolled up in flat breads. For crab, apple & avocado salad, prepare the salad In the S3me way, using 300 9 (10 oz) cooked, fresh white crab meat instead of the turkey_ Cut 1 apple into thin matchsticks and toss With a little lemon juice to stop it from discolouring. Make a dreSSing by whisking :2 tablespoons apple Juice with
a squeeze of lemon Juice and
1
3 tablespoons olive oil, finely diced shallol
Season to taste with salt and pepper. Pour the dressing over the salad, stir carefully to mi� and serve.
...
50
panzanella salad 2 C 'Tl (l
Serves4
Roughly chop the tomatoes Into
Prvparatoon t.me 1 5 minutes,
and put them in a nOll-'T1etalllC bowl. Sprlnlde over the
plus standing 600 9 (Il' lb) large tom.toes
1 tablespoon see $.lit
nch) pieces
sea sail and leave to stand for 1 hour. Remove the crusis from the c abatta and lear the bread into rou9'1 chunks.
1 SO 9 (5 oz) o;iabatt. bread
Give the tomatoes a good squash with dean hands,
'" red onion, finely chopped
then add the bread, on on, basil, vinegar and oil. Season
I handful of basll leaves, plus
to laste with sail and pepper. Mi� together carefully
extra 10< garnish 1 table$pOOn red wine vineg.r 2 tablespoons olive all 12 piekled while anchovlel,
dralnod
salt and pepper
Bnd transfer to seNing plates. Garnish with the dra,ned anchovies and the reserved basil and serve. For tomato
& bean salad, finely slice 1 red onion,
covor With 4 tablespoons red wine vinegar and leave to stand for about 30 minutes. Cut 150
9 (5 all
ciaballa bread into chunks and place
a roasting
in
tin. Drizzle with oli�e oil, season with salt and pepper and add 2 sprigs of thyme. Cook the ciabatta in a preheated oven, 1 90"C (375"F). Gas Mark 5, until golden and crispy. Dice 300
9 (10 oll tomatoes and
put them in a largo bowl. Add 410 9 (13. oz) can borloni beans, rinsed and drained, 4 1 0 9 (1 3',
Ol)
can cannelhni beans, rinsed and drained, and 1 bunch of chopped basil. Remove the onion from the vinegar, reserving the vinegar, and add to the salad With 12 dralned pickled white anchovies. Add 1 teaspoon Dilon mustard to the
reserved vinegar and whISk in
5 tablespoons olive oa. Season with salt and pepper. Add the dress,ng to the salad, toss thoroughly and seNe, garnished with the clabaUa croOtons.
52
spring vegetable salad Serves4
Put the peas, asparagus and sugar snap peas In a
PrepDration tome 1 0 minutes
saucepan 01 sa led boi'ing water and Simmer for
Cooking lime 1 0 minutes
3 minutes. Dra;n, then refresh under cold running water.
200 9 (7
oz) fresh Of frozen
"".. 200 9 (7 az) esper.ius. trimmed
Cut the courgettes mlo long, thin ribbons and thinly slice Ihe ferneL Transfer al\ Ihe vegetables to a large salad bowl
and mix together.
Make the dressing by whisk;ng logether Ihe lemon
200 9 (7 oz) sug., snap
rind and Juice. mllstard, hooey. parsley and oil
"".. '2 eourgettes
another bowl. Toss the dress�ng through the vegetables
1 fennel bulb Dressing g..ted rind and juic:e of
1
I lemon teaspoon Dllon mustard
1 teaspoon elea. honey 1 tablespoon chopped flBt
1
I.,f persley tablespoon olive all
In
and seIVe. For beetroot dressing. to serve with spring
vegetable salad. prepare Ihe vegetables as above and set aside, Finely slice " red onion and 1 garlic clove. Heat :2 tablespoons olive oil in a sauf'.epan over a medium heat and gently cook the onion and garlic. Add 4 precooked beetroot and 6 roughly chopped sun.blushed tomatoes and continue to cook for
3 minutes. When the onions start to colour deglale the pan with :2 tablespoons balsamic vinegar. Cook
for 1 minute. then add 100 ml
{31{ II ozl chicken or
vegetable stock. Reduce the stock
by a quarter, then processor
leave to cool. Transfer the stock to a tood
or blender and whiz until smooth. Season with saU and
pepper and add up to 2 tablespoons cream until
Ihe dressing reaches a drilliing consistency. Drillie the
54
dressing over the vegetables and serve.
beetroot & orange salad Senoes 2-4
Pl'epar8hon tme 15 minutes CooI
milluies
7 $mall beetroot 1 teaspoon cumin .eeds
1
tablespoon red wine vi!le98r
2 oranges 65 9 (2l1
02) watercress
159 (3 oz) solt �ts'
cheese cracked black pepper Dressing
\ tablespoon clear honev
1 teaspoon wholegrain mustard l J<1 tablespoons while wine vinegar 3 tablespoons olive oil sail and pepper
56
Scrub and trim the beetroot and put them In a foil lined roasting tin w Ih the cumin seeds and vinegar and bake In a preheated oven, 1 90°C (375°F), Gas Mark 5, fOf 30 minutes Of until cooked. Check by piercing one WIth a knife. Allow the beetroot to cool slightly and Inen, wearing food-handling gloves, rub off the skin and slice the globes into halves, or quarters if large. Meanwhile, peel and segment the oranges. Make the dressing by wh'ski ng the honey, mustard, vinegar and o I. Season to taste with sail and pepper.
Put the watercress in a bowl with the beetroot and add the dressing. Mix gently to combine. Arrange the oranges on a plate. top with the salad and crumble over the cheese. Season with cracked black pepper and serve. For marinated goats' cheese, sun-blushed tomato
& salami salad, in a small plastic container cover
125 g (4 ozl soft goats' cheese with about 250 ml (8 fI ozl olivo 011. Add 2 sliced garhc cloves, 1 PlecO lemon rind, a sprig of Ihyme and 1 tablespoon toasted cumin seeds. leave 10 mannate overnight. Drain the choese, discarding Ihe mannade, and leave 10 dry on kitchen papor. Thinly stice 125 g (4 ozl salami and place in a large salad bowl wllh 1 50 9 (5 ozl drained sun·blushed tomatoes and 1 5 0 9 (5 oz) rocket. Crumble 60 9 (2� oz) of the goats' cheese into the salad. Mako the dreSSing as above and pour over the salad. Toss carefully to combine, crumble the remainmg goats' cheese ovor the lop and serve.
cajun potato & prawn salad ....... ,
Halve the po:atoes and cook them n a large saucepan
Preparat'on t,me 1 0 minutes
of lightly salted ball ng water for
Cooking tome 15-20 mlmrt.. 300 9 (10 or) new potatoes
I tablespoon olive oil
250 9 (8 or) «K)ked peeled
kino prawns 1 garli<; dove, cn.oshed
4 spring onions, finely I� 2 \eaSjXlOl'l$ cajun seasoning 1 � .v�do handlul of aHaU. sprouls
..,
10-- 1 5 mirlUtes or
until tender. Ora'n well. Heat the oil '0 a wok or large, nonst ick frying pan. Add the prawns, CNShed garlIC, finely sliced spnng on OIlS
and cajun seasoning and stir-'ry for 2-3 m,nutes or unt,1 the prawns are hot. 51'1 in the po!aloes
and cook
for 1 minute. Transier to a serving dish. Peel, stone and dice the avocado and stll .nto the salad. Top with the al'alia spI"outs and serve. For cajun chicken wings with potato & avocado salad, mi� together '2 tablespoons vegetable oil and
2 teaspoons cajun seasoning. Marinate 1 2 chicken
wings in the miKiure lor at least 1 hour. Put the
chicken wings on a foiHined baking sheet and cook
undor a preheated hoi grill lor 8-1 0
minutes until
golden and cooked through. Prepare the potatoes as above and stir·fry 10 a wok or nonstick frying pan with
1
crushed garlic clove, 4 sliced spring onions and
2 teaspoons cajun spice. Mix with the avocado and aerve with a wedge of lettuce and the chicken wings.
58
pea & broad bean salad "'"" '
f'roparat;Of\ tIme 15 minutes Coomg bme 10 minutes
150 9 (15 02) hOlon
peltS
150 9 (5 02) broad beans 15 9 (3 w) snow pea tendrils
1tTI3.11 b\lnch 01 mini, .ough/)' 150 9 (5 oz) let. cheese Oressing
1
leaspoo<1 01101'1 muSUord
2 tablespoon' 011.,
1
oil
tabkl8poo1'1 chardonnay vinegar
salt and pepper
60
Waler to the Bring a large saucepan of I ghly salted s. Refresh n cold boi' and cook the peas for 2 minute minutes, refresh and water. Cook tile broad beans for 3 MIX the peas and peel 10 reveal Ine bright gleen inside. and roughly broad beans with the snow pea tendrils chopped mint mustard, oil and Make the dressmg by whisking the pepper. VInegar. Season to taste w:!h sail and ly mix In the Crumble the leta into the salad, careful dreSSIng and serve. bean & chorizo salad, prepare the way as above. Pul peas and broad beans In the same tendrils and add them in a bowl wrth Iho snow pea chorizO sausages 1 grated courgette. Thinly slice 3 until golden and diagonally and fry in a hot frying pan add to Ihe salad. crispy. Drain on kitchen paper, then above and lOSS the Whisk Ihe dressing ingredients as immediately. salad with the mint and fela. Serve
For pea, broad
orange & avocado salad Serves 4
Cut the skin and the wl1,te membrane off Ihe oranges,
Preparalion llr'H1 20 ""n...tes
Working over a bowl 10 catch the ju ce, cut between
4 I&lge ;Ur:;y oranges
stone Ihe avocados, slice the flesh and loss gently with
the membranes to remove the segments. Peel and
2 small npoe avocados 2 tellSpOOf'l8 <;ard.mom POds
3 tablespoons olive ojl 1 tablespoon clea. honey pooch 01 " Ispice 2 teaspoons lemon Juice
salt and pepper sprigs 01 watercress. to garnish
the orange segments. Pile on to servmg plates.
Reserve a few whole cardamom pods for garn,shing. Crush the remainder using a mortar and peslle to extract the seeds or place them
in
a sma'i bowl and
crush with the end of a rolling p n. Pick out and discard the pods. Mill the seeds With the oil, hOrley, allspICe and lemon
juice. Season to laste with salt and pepper and 511-
,n tne reserved orange JUICe. Garnish the salads wth sprigs of watercress and the resef'led cardamom pods
and serve WIth the dress og spooned over the top.
For orange, avocado & honey duck salad, prepare the salad as above. Score 4 duck breasts with a diamond pattern on the fat s ide of the breast. 'Place the d uck, skin side down, in a large frying pan, season with salt and pepper and cook for golden. Turn the duck over, dnzzle
5-6 minutee until with honey and
cook for a funher 6 minutes or until cooked through.
Set aside and allow to rest lor 1 0 minutes. Slice the
duck and serve with the orange and avocado salad.
62
smoked lrout & grape salad 5<>_ '
Flake the smoked Iroul into b'te-slzed pieces,
Preparal101l lome 1 5 minutes
removmg any bones, and place in a large salad bowl.
200 \I (1 oz) smoked trout 160 \I (!>\{oz) red seedles, grapes
Wash and drain the grapes and watercress and add them to the bowl Finely 51 ce the fenne and add to the mix.
75 II (3 ozl watercress
Make the dressing by mixing the mayonnaise,
1 fennel bulb
cornichons, capers and lemon ju,ce. Season to taste
Oressing
salad and serve,
w th salt and pepper, then carefully 'TlIX through the
3 lablospoons Mayonnaise (see page 1 2) 4 eomlchons, finely d;coo
1 � tablespoonS Clll/*rs, "'-' 2 tablespoont lemon Julu salt and pepper
For crispy trout salad, add
1
finely chopped hard
boiled egg. '2 finely chopped anchovy 'iliets and 1 tablespoon chopped parsley to Ihe dressing.
Prepare the salad as above, adding
1
green apple,
cui into matchsticks. Season 2 pieces of fresh trout, each about
1
140 9 (4\ 02), with sail and pepper.
Heal
tablespoon vegetable oil in a frying pan over a high
heat and cook the trout, skin aide down, for
4 minutes,
pressing it down wilh a hsh slice to give an evenly crispy skin. Tum over the fish and cook for a further
2 minutes or until it is just cooked through.
Remove
from the pan. Toss the salad with the dreSSing and serve immediately with the crispy trout.
64
I
r
watermelon & feta saiad s.�.
Heat a trying pall and dry-fry the sesame seeds for
F\epa
2
CookIng lme 2 minutes
1 tablespoon black HSflme ......
minutes
until alOmalic, then sel aside.
Peel, deseed and dice the watermelon and dICe the leta Arrange the watermelon and leta on a large plale with the rocket and herbs.
500 9 (1 Ib) wlte,melon
Whisk together the oil, orange f'ower water, lemon
175 II (8 oz) fet. <;he,"
jUice, pomegranate syrup
875 9 (l" tb) .ocllet
10 taste With salt and pepper, then dnzz.e over the salad. Sprinkle WIth the sesa-ne seeds and serve.
spnogs 01 mint, paorsley and eonande.
6 ttlblespoons olive 011 I tablespoon orangl f�wer waler
1 � tablespoons lemon juice 1 teaspoon pomegranate syrup (ophonaO
� teaspoon caste. sugar salt and pepper
(if used) and sugar. Season
For tomato. feta &0 basil salad, cui 750 9 tomatoes
a large salad bowl. Make the dreSSl1"lQ by whisking together
In a small
bowl
3 tablespoons aged balsamic
vinegar and 6 ta blespoons olive oil. Add 675 g ( 1 'Y. lb) rocket, a small handful of basil leaves and the sprigs
of m int and parsley to the tomatoes,
Crumble over 1 7 5 g
(6 oz) feta cheese, driule ovor
the dressing and combino lightly. Garnish with
3 tablespoons toasted pine nuts and selVa.
66
(1 � Ib)
into wedges and carefully transfer them 10
chicken, apricot & almond salad s."""",. 4
Preparaloon lime 1 0 minutes
200 9 (7 oz) eelerv 759 (3 ozlelmonc!l 3 tablespoons chopped
parslev lal:>IIlHIf>OO<" "'.yonn']" lseepage 12) 3 poad1ed or roast8d dllekln bre.sts, each about 150 9
4
" '" 1 2 f,esh apricots
s,ll aOO
68
pepper
Thinly slice the celery sticks d agona'ly, reserv1ng the yellow inner leaves. Transfer 10 a large salad bowl together with halt the leaves. Roughly chop the almonds ano add half to the bowl with the parsley and mayonnaise. Season to taste whh salt and pepper. Arrange the sa ao on a serv n9 plate. Shred the chicken and hal�e and stone the apncots. Add the 'ltly to combine. Garnish with the remaining a'monds 8I'd cele'Y leaves and serve. For grilled chicken with apricot & tomato salad, marinato 4 chicken breasts, each about 1 5 0 9 (5 O�), with 2 crushed garlic cloves. 50 ml (2 II azl sweet chilli sauce and the juice and rind of 1 lime fOf at leasl 1 hour. Remove Ihe chicken from Ihe mannade and Iransfor 10 a heated griddle pan. Cook until golden and cookod through. Remove Ihe Sl0008 and chop 1 2 8p1"icols inlo 5 mm (�. inch) pieces. Mix With 3 ripe tomatoes cuI into 5 mm (" inch) pieces and 2 t£lblospoons chopped coriander. Whisk together 3 tablespoons Jed wme vinegar, 3 tablespoons olive oil, I teaspoon brown sugar and 1 teaspoon soy sauce and pour the dress,ng over the salad. Combine well and serve with the chicken.
daikon, carrol & red pepper salad -Preparation tIme 1 5 minutes
CooI
Grate O f shred Ihe dakoo. carrots 800 red pepper.
II
the red pepper proves d,fficu't to shred, thinly slice i1 into ju1ieone slnps. Place the vegetables and the sesame seeds in a bowl and mIX together with your hands.
I small dalkon 3 urrots
1 large. firm red pctppel I lab!espooo toasted sesame seeds
Put the sesame oil, m·lin and vinegar n a small pan and heat gently for 2-3 mInutes to blend the f avours. Remove the pan from the heal and allow the m dure to cool a little.
1 tesspool1 ,e..me 011
Arrange the salad in a mound in the centre of eadl of
1 table$poo<1 mill"
4
1
plates and pour Ihe dreSSIng over and around l Top
tablespoon rice win.
each salad w Ih finely shredded spring arions, gam;sh
vinegar
with coriander lea�es and serve.
.( spring onions, finely
shredded coriander leeves, to garnish
For dalkon salad with Asian-style ribs, make fI marinade in a small saucepan by combining
5 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice wine vinegar, 1 cm C� inch) fresh root ginger, peeled and sliced, the rind and juice 01 I orange, 1 cinnamon slick and 1 star anise. Warm the marinado thoroughly, stirring unlil the sugar has dissolved, then allow 10 cool. Cut 600 g (lib
2 0z)
pork spare ribs into pieces, pour the marinade ovor them and leave to mannate overnight. Arrange the spare ribs on a loil-lined baking sheet and grill lor
20 minutes
until sticky, rotating and basting
occasionally. Prepare the salad as above and serve with the cooked ribs.
70
fattoush Serves 4-6 Preparation lone 1 tI minutes
Cooking Ime 5 minutes 5 ,'pe tomatoes
1 cucumber 1 green peppe, I red pepper � red onion 4 flat bread,
2 tablespoons 011., oil ult and pepper
Dressing
1 ga,llc clove, (",shed 4 tablespoons lemon Juice
3 tablespoons olive 011
2 tablespoons chopPed parsley
2 tablespoons chopPed mini
72
Cut the tomatoes, cucumber, green and red peppers and onion into 1 em (� inch) pieces and put them in a non·melalUc bowl Cut the Ilat breads mto 1 em (IS inch) squares. Heat the oil In a frymg pan and fry the bread in batches. Drain on kitchen paper and allow to cool. Make the dreSSing by whisking together the garlic, lemon jUice, oil, parsley and minl Pour the dressing over Ihe vegetables, toss carefully and season to taste With sail and pepper. Garnish with the croutons and serve immediately. For whole grilled sardines with fattoush salad, gut and bone a whole sardines and put them on a baking sheel. Put 1 sprig 01 rosenlary in each ca�lty. Mix togother 4 tablespoons oli�e oil and 1 crushed garlic clo�e and bf\lsh the sardines with the garlic-lIavoured oil. Season 10 laste with salt and pepper. Cook the sardinas on a barbecue or under a preheated hot grill lor 3 minutes on each side. Remove the sardines from the grill and selVe with the falloush salad and wedges ol lemen.
fig , raspberry & prosciutto salad Serves 4-6
?reparatIOn lme 5 minutes HiO 9 (5 o� rocket and beetroot ..1-.:1 mi. 6 npe ligl, halved
150 9 (15 oz) raspberries B "hoes of prosciutto
2 latge buffilio ITIOznr,'l. bells, each about ISO 9 (5 on) Dr.sslng tablespoons aged bat.ernle vinegar 2 tablespoons olive 011 2
74
Put the rocket and beetrooi leaves In a large bow� add the halved figs, the raspbernes and the prosciutto, toss carefully and trans'er to a large serving p'ate. Meke the dressing by wh sking together the vinegar and 011. Tear each mozza.e la ball into 3 pieces and arrange them on the salad. Drizzle iha dressing over the sa'ad and serve. For grilled fig & raspberry fruit salad, cut 6 ripe figs in half and spllnkle � tablesfXlOn caster sugar over each half. Cook under a preheated hot grin /01 3-4 minutes until golden. Put on a plate with 1 5 0 9 (5 ozl raspberries. drizzle with 2 tablespoons balsamic vinegar and serve as a dessert.
walnut & blue cheese salad ....,.
.
Prep&lahon lome 1 5 minutes Cooking �me S minutes
50 9 (2 oz) welnut 11,,1'1" 2 tablesp)OnS leln; "UVa. :2 chicory lind.
5 0 9 (2 oz) rod<et
1 radicchio, aepa
....�
125 9 14 al) bh •• cheese, such as Roquefort Dressing
1 teaspoon Oilon mustard
2 tablespoons cider vlrle�r
4 tablespoons olive
76
011
Put tne wa nuls in a plashc bag with the icing sugar and 1 lablespoo'1 water and shake them unt I coaled. Arrange Ihe n!lls on a baking sheet ard roast In a preheated ewe , 1 80·C (350"F), Gas Mark 4, for 5 m nutes or until gold and crusted.
...
Separate lhe chicory leaves and put them into a large salad bowl with the rocket a'ld rad cchio. Crumble over the cheese and add ttle walnuts. Toss carelu'ly. Make the dress ng by wh sking together the mustard, vinegar and oil. Drizzle the dressirg over the salad, mix lightly and serve.
For griddled radicchio &. chicory salad, cui 2 chicory heads in half and 2 radicchio into quar1ers. Dual well with about 2 tablespoons icing sugar afld place on An oiled griddle over medium heat. Griddlo tho chicory heads and radicchio until golden and caramelizod. Combine 3 tablespoons cider vinegar and 4 tablospoons olive oil with 20 9 (+4 ozl sultonas and heat in a small saucepan. Pour over the salad and combine well. Garnish with 3 tablespoons roughly chopped parsley and 125 g (4 oz) crumbled Gorgonzola cheese.
,
raspberry salad with toasties ....... PreparatoonlJtntl 15 minutes Cooking 1In\e 4 minutes 11 red onion, thnly sliced
1 25 9 (4 oll mlled s.lad leawe$, Including baby red chIIrd
leaves
1 00 9 (3� oz) ffesh raspberries 2 tablespoons balsamic vinegar 1 pomegranate e SIOCe8, about 75 9 (3 o,zl.
whclemeel French t:>read 250 9 (8 oz) cottage cheese little paprika
78
Put Ihe on,on in a bow with the salad leaves and raspberries. Drizzle over the villegar and toss together. Cut the pomegranate into quarters. flex the skin and pop out the seeds. Sprinkle half the seeds oyer the salad, Ihen transfer Ihe salad to 4 serving plates. bread OIl both siCes and 8111U'1ge 2 slices In Ihe centre of each serving plate. Spoon the cottage cheese on to Ihe toast, sprinkle with the remaln;ng pomegranate seeds and a lithe papnka and serve.
T08st the
For raspberr"1 salad dressing, to serve with the above salad. put 100 9 (3'� ozl raspberries. 100 (3', II ozl raspberry vinegar, 150 ml ()< pint) oli�e oil. I teaspoon caSler sugar. 1 teaspoon Dilon mustard, 2 tablespoons chopped tarragon and 1 chopped garlic clo�e in a food processor or blender. Wh� until smoolh, then taste and adjust the seasoning with salt and pepper. If you would like the dressing really smooth pour it through a fine sie�e. It will keep. co�ered, lor up to 7 days in the refrigerator.
chop salad mexican style J
Se",es4 Preparahon !.me 1 0 minutes
Cut the lettuce into
I iceberg lettuce
(if used).
b te-slZed
p'eces and put them
into a large salad bowi. Add the beans, avocado, tomatoes and on on w th tne coriander and chil
410 9 (13'4 � can red kidney beans, draU>ed and nnsed t avocado, peeled, .toned and dICed 2 flpe tomatoes, chopped
)j red onion, finely dioed
1 t�eapoon chopped
coriander leaves jalapei'lo thlili (opl.onaO. finely a1,eed corn chips, to garnIsh soured cream (opt;ooaQ. to serve
1
i
M It a the Ingredients together.
Make the dress ng by wh,sklng together the I,me JU ce and oil. Drizzle the dress ng ever It-e salad and m it lighVy to comb ne. Garnish W1tn lig,tly crushed corn chips and seIVe WIth SO<.lred cream
(If I ked).
For cranberry & chicken chop salad, roughly chop
2 CO!! lettuces and put the pieces into a large salad 3 poached chicken breasts. each about 1 5 0 g (5 ad, and add to the lettuce with 60 g (2', ad toasted pecan nuls, 50 9 (2 ru:) dried cranberries, bowl. Shred
1 diced red apple and 1 cored, deseeded and chopped groen pepper. Whisk cider vinegar and
2 tablespoons apple
4 tablespoons olive oil and season
to taste with salt and pepper. Drizzle the dressing over the salad and lightly toss to combine, Garnish with
Dressing juiea of
1)j limn
3 tablespoons olive oil
80
crushed plain com chips and seIVe
tomato & mozzarella salad Se<_4-6 Pfflparaloon lIme
15
mklutes
500 II (1 b) ope tomatoes. preferably dl'erent \yl)eS, such as heirloom and cherry and plum about 3 tablespoon. oli�. 011 2 tablespoons aged balNimle vinegar
handful 01 basil le•••s 150 II (5 wI mini moua,ella balls salt and pepper small
Cut half the tomatoes into thick slices and the o:her half into wedges. Arrange the slices on a a-ge serving p ale, sllghlly over app n9 each other. Put the tomat o wedges into a b owl and drizzle w ttl ol ive Oil and ba samic v negar. Season 10 taste w 11'1 sall and pepper. M,x carefully and arrange on lop of the
tomato slices.
Add the basil eaves and mozzarella baj's to the tomalo wedges.. Dnute the salad Wit h more o'ive oil and balsamic vinegar. season to taste with sa I and pepper and serve. For lomato & pasta salad, cook 250 9 (8 01) fusil
or pen ne until II IS jusl
tender. Refresh In cold water Chop 500 g (1 Ib) tomatoes into chunks and stir through tho still warm pasta, coat with olive oil and season to taste With salt and pepper. Mix through a large ha.ndful of lorn baSil leaves. gamish with Parmesan cheese shavings and serve.
82
big salads I
lhai -style beef salad Finely grate or slce the paoaya and mango into long,
SeNes 4-& Prepa'8t10fl tune 20
minutu
CooIung IIlne 10 mlnules
thin strips. Combine the mini and basil leaves n a large
salad bowl with the mango and papaya. Finely slice the shallols and add them \0 the mixture.
12!S 9 {4 oz} Slteen papaya, peel&d and ooseeded
125 9 (4 az) green mango, peeled and stoned handful of mint leave.
Make the dress ng. Crush the chilli with the ginger and sugar using a pestle and rrortar. Add the I me Juice and fish sauce to
taste.
Heal a griddle pan OIl a high heat add the oil and iry
5 minutes on each s de. Remove the pan arld leave .\ to rest for 5 minutes.
handful of Thai basil leaves
the steak for
'2 tmall, elongated .h.ellots
steak from the
1 tablespoon vegetable 011
4 lirloln steaks. each about 1 25 g (4 �
'" enllll, desooded em
('" inch) Irash root
!llnller, pee�ed and finery .Iiced 1" table$poon$ palm luga,
juice of '2
limes
'2 tAhleapoona Th.1 fl.h
sauce (\'lam pia)
86
well 10 combine and serve with the steak.. For toasted rice khao koor, a special garnish you
Dfesslng 1
Thinly slice the steak d'agonally and arrange neatly on the serving plates. Add the dressi'lg to the salad, mix
can add to Ihis salad, put 3 tablespoons faw jasmine rico in a small frying pan over a medium heat and
continue stirring until all the rice is golden in colour. Allow the rice to cool, then grind it coarsely in a spice gnnder or using a pestle and mortar. and spnnkle over the finished salad.
spiced chicken & mango salad SelV'fls 4 Preparation tIlTH:!
15 mlnutfS
CooIung tIme 5 minu\ts
Cut the chicken breasts i'lto long, thin slICes. Put 4 teaspoons of the curry paste in a p'astic bag With and mix together by squeezing the
the lemon juice
bag. Add the chicken at1d loss together. 4 bone..,. . ....nle.... chldt,n
breasts, abou1 1 50 "
(5 on each
6 teaspoons mild curry paste
4 tablespoons lemon juie.
150 mI (" Pint) n,lu,al yogurt 1 rmorogo, peeled. atoned and cut into chunka
50 9 (2 oz) watercress l! c:ueumber, dICed II red onion, finely chopped II Iceberg lettuce
Half-fill the base of a steamer With water and bnng te the 001.
Steam the
ch'eken in a single layer, covered,
5 minutes unlil cooked. Test WIth a knife or metal skewer; the juices wil run clear when it is done.
for
Meanwhile, mix the remaLn ing curry paste irl a bowl wilh the yogurt.
Teaf the watercress into bile-sized pieces. Add it to the yogurt dressing wilh the cucumber, red onion and mango and t055 gently.
pieces and arrange on 4 pl ates. Spoon the mango mixture over the top, add the warm chicken strips and serve immediately. Teaf the lettuce into
For chilli prawn, mango
Ihe chicken wl1h 400 g prawns w�h the
& avocado salad, replace
(13 oz) peeled , raw tiger
tails on. Prepare the salad in the
same way as above but add the diced flesh of an avocado. Hoat
2
tablespoons vegetable or grouoonut
oil in a nonstick frying pan over a high heat, and fry 1 finely chopped red chilli for prawns aoo
1
minute, then acid the
2 finely chopped garlic cloves. Fry tor
:2 minutes until the prawns are pink and just cooked through. Mix through the salad and serve immediately.
88
japanese beef & noodle salao Serves 4
Make the dreSSing. MIx the garlic and gmger with Ihe
PreparabO" I'me 15 mlnule"
soy sauce, sweet chiili sauce and sesame od. Put the
pbs mannatng
CooIOOg t,me 1 5 minutes '1 sirloin sleeks, each about
250 9 (8 oz) 150 9 (5 oz) soba 1l00dles
1 small dalkon, peeled and r.-.ely tI�d
2 carrots, peeled and finely 0"cu(:umber, peeled and finely
..., Dressing 1 garlic dove, fnely chopped 2 em
('" il'lCh) fresh root
ginger, peeled and <:hopped 5 tablespoons soy sauce 4 tablespoons sweet chilli sauce
5 teaspoons sesame oil
steaks in a non-metallic d'sn and add 2 tab espoons
of the dressing, reserving the resl Cover and leave to maMa!e for al �asl 2 hours, Of preferably overnight Bring a saucepan of lightly sa'ted water 10 the ooil a/ld
cook the noodles for about 5 minutes or unti' done Refresh in cold waler, drain and trans'er to a bowl. Add tne vegetables to the bowl With ihe noodles
Heat a gridd le pan on a high heat and cook the steaks for 5 minutes on each s de until medium rare (longer if you prefer your fT'eat we'l dooe). Allow to rest for
5 minutes and ther'! finely slice. Drizzle the dressir'!g over the r'!ood e and vegetable mixture, add the shced steak and combine well. Gam sh with spnng or:ons and toasted sesame seeds and serve imrred ately. For sesame-crusted salmon & soba noodle salad, combme 1 tablespoon black sesame seeds,
1
tablespoon white sesame seeds and 1 tablespoon
conander seeds. Put 4 small f,liets of salmon, each about 125 9
mix
(4 ozl, flesh
side down Into the seed
and press the seeds on to the flesh. Heat
To gllmish
1 tablespoon vegelabJe oil in a large frying pan over
5 spring onions, finely aloced
a medium heat and fry the salmon, flesh side down,
2 tablespoons toasted
for 1 minute. Turn over the salmon and fry for about
seseme seeds
4 minutes or unlll the salmon is just cooked through. Serve with the noodle salad as above, garnished with coliander leave!;
90
italian broccoli & egg salad ..... . .
Preparation time 10 minutes Cooking time 8 minut.s 4 eggs 300 g (tOoz) broccoli :2 small leeks. about 300 II
{10oz)in total spngs oI l,..a900, 10 gamiah (opliona1 Dressing 4 tabltospoons lemon llliea :2 tablespoon. olive 011 :2 leaspooos cleaf honev
1 \ab'espOOll CSperl, dramed 2 tab'espoons chopped tafragOn SIIlt and pepper
Half-nu the base of a steamer w,th waler, add the eggs and bring to the boil. Cover with Ihe steamer top and simmer for 8 minutes or !.lnU hard-boiled. Meanwhile, cut the broccol inlo florets and thickly slice Ihe siems. Tr m, sl t and wash th e leeks and cui them Into thick slK:es. Add the broccoli to the top of the steamer and cook for 3 minutes, Ihen add the leek.s and cook for a further 2 minutes.
Make Ihe dressing oy ml)(iflg logether the lemon juice, oil, honey, capers and tarragon in a salad bowl. Season to taste with salt and
pepper.
Crack Ihe eggs, cool lhem qUlck!y uncer cold running water and remove the shel s. Roughly chop the eggs. Add the broccoli alld leeks to the dressing, loss toget her alld add the chopped eggs. Garnish with sprigs of larragon (if liked) and serve Vlarm w ih t hickly sl ced wholemeal bread.
bacon & pi ne nut salad, cut 125 9 (4 oz) panceUa illto pieces about 5 mm-3 em (Y.-l \; inches). Heat a pan and dry·fry the pallcetta I.mlil golden &Ild crispy, then drain on kitchen paper. Toast 4 tablespoons pine nuts ill a dry pan over a low heat until golden and toasted. Mix the pancetta with the broccoli and teeks, make a dressing as above and For broccoli,
serve sprinkled with the pine nuts Instead of the eggs.
92
bang bang chicken salad SeMll 4
Preparation \;me 15 minutes Cooking ,,� 10 minute. 50 9 (2 oz) dried vefm�elli
noodles I> Savov cabb&ge, finely "'''''dod I c.rrol. fir>e\y chopped ,. cucumber, finety cI\opped juice of 1 lime 100 9 (3lO m) pean"," butter 3 tablespoona sweet chilli n�. I la!)lespO(ln IOV $8",ee I teaspoon Chinese vinegar 2. lab!espoont sesame oil
2 tablespoons vegelable all 3 po.ched <;hlck.n �lSts, each about 1150 II (5 oz) 3 finely sliced spring onions, to 9lllnish
94
Bring a large saucepan of water to the bol and cooo< the noodles for 2 minutes. Refresh Ir'l cold waler, drs n and transfer to a 'a'ge sa.ad bowl. Add the cabbage, carrot, cucumber and lime JUice to the noodles. Gently warm the peanut butter In a small saucepan. Add the sweet chilli sauce, soy sauce, v negar and sesame and vegelab,e oils and whisk to a pour n9 conSistency. (If �ecessary, add a hllle warm waler to 8ch eve the correct cons stency.) Set the sauce aSide to coo! sl'ghtly. Shred the chicken breasts, add the mea! to ttoe noodle mix and combine well. Arra1ge on serving plates. spoon over the peanut sauce and gam sh witn finely sliced spring onions. For spicy beef skewers with noodle salad. cut 800 g (l ib 10 oz) rump steak into 2 em ( inch) squares. Mix together 1 tablespoon each ground ginger. chopped coriander and crushed cumin seeds with 3 crushed garliC cloves. 1 teaspoon crushed dl)' chilli and about 50 ml (2 II oz) olive oil. Cover the beel 1/1 the mixture and leave to marinate for at least I hour. Thread the beef on to meta! or presoaked wooden skewers and cook on a barbecue or a preheated hot griddle pan for 3 minutes on each SIde unT,1 cooked Ihrough. Serve with Iho noodle salad and "poco over the dressing.
mango & smoked chicken salad So_ _ PreparatIOn bITIe 1 5 minutes '2 ripe avocados, tw>Ived.
aloned and pe&Ied 2 tablespoon_ temon juice 1 am" mango
handful 01 watercress
509 (2 oz) rooked beetroot. finely sliced 115 9 (6 oz) smoked chicken Dressing :3 tablespoons olive 011 1 teaspoon wholegrein
mustard 1 teaspoon clear honey 'l teaspoons cider vinegar
sail and pepper
96
Slice o r dice the avocado f'esh and put it in a shallow bowl with the lemon ,uice.
Cut the mango in ha'! on either side of lhe central stone, peel away the skin and slice or dice the nesh. Make the dressing. Whisk together the 0', mLstard honey and vinegar. Season to taste With salt and pepper. Remove the avocado from the lemon JUICe and mix the juice into the dressing. Arrange the watercress and beetroot on 4 plates or in a salad bowl and add the al/ocado and mango. Drizzle the dressing over the salad and stir to CO'l1bine. Thin� slice the chicken and top the salad with the meat Serve Immed ate�.
For smoked chicken, white bean & thyme salad, rinse and drain 2: x 410 9 (13� oz) cans cannelhni beans and mix with 250 9 {8 oz} halved charlY tomatoes, 100 9 (3� oz) rocket, 60 g (2% oz) pilled green olives and 1 tablespoon chopped thyme. Make the dressing by whisking 1 taaspoon Dijoo mustard, 2: tablespoons cider vinegar, 4 tablespoons olive oil and ' tablespoon chopped thyme. Dress the salad and serve With 175 g (6 oz) thinly sliced smoked chicken.
duck, clementine & tatsoi salad Serves 4-6 Preparallon time 20 minute.
CooIong 1mB 1 5 minutes
3 duck breasts. each abou1 225 9 (711 Ol)
300 9 (10 ozl ween beans, ,.3 dementlnes. segment�
peeled and
200 9 (7 oz) tatsoi or splnlld> Dressing
JUice of 2 clementine'
1 tablospoon while wine vinegar
" tablespoons olive 011 sail arod pepper
Put the duck breasts, skm s de down, In a cold ovenplOof dish and cook over a IT\e{jiurn heat for 6 minutes or unlil lhe ski!"l has turned criso and brown. Turn them over and coo..: for a further 2 minutes. Transfer the dl>ck to a preheated oven, 1 80·C (350"F), Gas Mark 4, and CO
Meanwhile, blanch the green beans in lightly sa ted boiling water for 2 minutes until cooked but sb, firm and bright green. Drain and refresh in cold water. Transfer Ihe beans to a large salad bowl With the clementine segments. Make the dressing by whisking together the clementine juice, vinegar and oil in a small bowl Season to laste with salt and pepper.
Add the tatsoi or spinach to the beans and clementines, drizzle over the dressing and combine well. Slice the duck meat, comb,ne it w Ih the salad snd serve immediately. For orange & mustard dressing, an alternative dressing for this salad, cut 2 oranges in half and place them, lIesh side down, on a hoi griddle pan. Cook until they are cnarred and golden. Squeeze the orange juice into a small saucepan and reduce over a mad.um heal for 5 minutes until slighl'y thickened. WlISk in I tablespoon wholegrain mustard aoo 4 tablespoons olive OIL Allow 10 cool slightly and serve warm.
98
pric�y pear & prosciutto salad ...... .
Preparaloon tome 15 minutes 4 prickly pears
125 II (4 oz) halouml cheese
4 allC
50 9 (� oz) wltercress or mlzuna leaves I wge red chilli, deseeded
and linely chopped 2 tablespoons lima jul« :2 tableaOOOOs plttltd bIaek
�iv.' handflll 01 che...U sp!>Q'
salt ar.d p.eppe. DrtlSslng :2 tablespoona olive 011
1 tab�poon orange Juice 1 tablespoon sherry vinegar ponc/'l of cru,hed cn�11
1 00
Wearing plastic gloves. cut each of ttle pnckly pears In half and then Into quarters, Remove the skns If preferred. taking care with the small, hairy SPIkes. Thickly shce the haloumi and put onc quarter in Ihe centre of each serving plate. Arrange Ihe prosciutto and prickly pear on top of the haloumi with the watercress or mlzuna. Sprinkle the chilli over Ihe pmtes with sa� and pepper and the lime JUice. Scatter olives around Ihe plale and add ,he chervil. Make the dressing by miXing the oil orange Juice, vnegar ami crushed cOli Ii. Just before seMng. drizzle a little of Ine dressmg over the salad and serve at once. For pear, bresaola & dolcelatte salad, arrange about 400 g (13 oz) thinly sliced bresaola on a largo s8Nlng plato so that the slices are slightly overlapping. Fil'lely slice 2 pears and toss with 150 9 (5 oz) rockat. Arrange tho pears and rocket on the bresaola and drizzle with balsamic vinegar and olive oil. Crumble over 100 9 (3: oz) of dolcelalte cheese and serve.
prawn , mango & avocado salad SoN. ' F'nIparatoon lOTIO 10 mino.rtH
1 large mango, aboul 475 9 (15 OZ), peeled aod stoned 1 npe ....ocado, IIbouI 400 9 (13 �, peaIed lind stoned 2 large cos lettuces 16 large t;OOked kine
Cui the mango and avocado flesh into 2 em (l1OCh) pieces. Discard the outer layer of leaves and cut the siems all the lettuces, leav ng the hearts. Separate the leaves and add them 10 the mango and avocado With the prawns. Make the dressing by sugar and oil
whisking together the lime juice,
With the chd�. Add the dressing to the
salad. los$ carefully to
mil[ and serve immediately.
creamy mayonnaise dressing, a more luxlIfious
prawns, peeled bul1&11.
For
"" �
accompaniment IOf lhis salad, mix 3 tablespoons Mayonnaise (see page
12), 2 tablespoons double
Dressing
cream, 2 teaspoons tomato sauce,
juice 01 2 limes
Worcestershire sauce.
2-3
1
teaspoons
drops Tabasco sauce,
1 teaspoon palm sugar
1 tablespoon lemon Juico and ' toblcspoon brandy.
2 tabla3pc>OO vegetable all
Season 10 taste with salt and
l! chilli, deseeded and hnely
dreSSing over the salod or put a spoonful on the side
""'''''"''
1 02
of each
pepper. Spoon tho
plate as a dip for the prawns.
sesame-crusted salmon salad _.
Cut the spring O/1I01lS into Ih,n strips and
Preparation !line 25 minute,
cold water.
Coomg time 4-10 mlnut., 4 spring onl_ 2 �g whites 1 tablespoon white Hum" _d.
, tablespoon bled! Hyrne seeds
500g{l lb) ulmon fillet 1 1.lsN (curly-leaved
endive), dMded ;n10 leavol
2 bunclle!l 01 watere,", salt and pepper Dressing
3 tablespoon, white wine vinegar 5 tablespoons vegetable 011
1
tablespoon .."me 011
1 tabrHpoon IJOV sauc:e
1 1&4$900<1 cnte. sugar
1 bu1ch of ehivn, finely "'-
lightlv beal
lne egg whites. Mix the white and black seeds wJth salt arld pepper on a large p�al(!. Dip the salmon Ii el in the egg whites then roll it In the sesame seeds. Pat the saITlQfl on the seeds all over 10 give a good, even coating. Heat a gndd'e pan, add the salmon and cook for 2 minutes each side for rare Of 5 minutes for well done. sesame
Make the dress ng by mixlllg together the vinegar, oils, soy sauce, caster sugar and chves. Toss the !risee leaves and watercress In the dreSSing. Arrange the leaves on a large serving dish.
Finely slice Ihe salmon fillet and place on top of the salad. Dra,n the s prirlg onioo curls. dry them on kitchen paper and sprirlkle over lhe salmon. Serve immediately.
g rate 1 raw beetroot and 2 carrots and mix With 100 9 (3'� oz) rocket. Make the dressrng 8S above. MIX together 1 tablespoon each For sashimi salmon salad,
white and black sesame seeds. Slice as thinly aa
2 skrnless fillets of fresh salmon, each 150 g (5 0:). and arrange on indWidual plates. Drizzle
!X)ssible
the dressing OV81' the salad. garnish WIIh the seeds and serve with the salmon.
1 04
put them in
sesame
pork larb Se...es 4 Pl'eparabOn lime I 5 mlnutes CookIng IlmII 1 5 minutes
1 labIe$poon groundnul oil 2 em f" inch) Ifni! root
9ing.., peeled IItld 'i!l8ly
-
Heal the oil In a large, nonstick fry "9 pan or wok over
a high heal add the ginger,
d1ill� lernon grass and lime
leaves and fry for 1 rlLrlUte. Add the pork and
stir·fry !Of 4-5 minutes until sightly
browned and cooked throogh. Add tne lome
juice to taste
fish sauce and
then remove the pan from the heal
Cut the cucumbef- ,nlo very fine strands and arrange
2 lemon grll., wil". II....
on serv,ng plates next 10 a lettuce leaf. Serve the �
3 !
herbs and
......
600 II (I �
Ib) minced pork
2 tabkt5pXW11 Th,'llsh Slue. (1'\81'11 pia) juice of 1 � limes
11 cucumo.r 1 Iceberg leHucc
To garnish 30 g (no 0» roastod peanuts, chopped
II/TIBlI bo.Inch 01 mint. fino.,.
-
....1.. txJnch of cori.,.dltf,
--
I red dtltll, � and
--
1 06
on the lettuce, gamished with the chopped peanuts,
red chilli.
For sang choy bow, instead 01 culling the
ICeberg lottuce into wedges break the leaves into cup shapes. Cook the pork In the same way as above and spoon the mIxture into the leltuce leaf cups Garnish with
30 g {I � oz) chopped peanuts and minI and COriander leaves and serve immedialely.
l
peanut, squid & noodle salad ...... . Prep.allOn _ 2S minutes, p.... -,and og Cookng tmfI 1 S mlnules 175 II (6 az) Ihln rio;e noodles 500 II (1 Ib) propa.od baby "", 3 .1'd <;himel, deaeeded .nd
linely chopped
3 garli<: do••s, crushed 2 ,abI&epoone chopped co.itonder, pille eXIra Iea_ ,o_ S tablespoon. g,oundnul 011
17� 9 (6 ocl peanuts 125 g (. ozl g.reen be.n.,
•nroddod 3 lablespoor>a Thal lish HUC. (nam pltJ
1 laMpoon elIW' .ug•• 3 labloapoofla lemon julc:.
lI"ck lime wedges, to_ ,-
Soak the nood es In boiling water for 5-8 m mutes or unlil lhey are soft. OrSln well and rinse in cold water. Cut the squid bodies in half lengthways and make a SeI'les of slashes in a d agonal Cflss-cross patter" on the underside of each piece of squ d. MilL: the ch,lles WIth the garlIC and corIander. -oss with the squid pieces, then leave
to stand for 20 minll.es.
Heat the oil In a wok and toast the peanuts for '2-3
m inutes unlll golden brown. Remove from the oil and reserve.
Add the squid to the oil and quICkly stir-fry for
'2-3 minutes or until they h ave begun to curl and tum white. Set aSide with the peanuts. Stir-fry the beans for :2 minutes. Mix the
fish sauce,
sugar, lemon juice and 3 tablespoons water and cook for a iurther
1 minute. Remove the pan from the heat,
add the drained noodles and toss together. Add the
peanuts,
squid and COfoander leaves and toss again.
SelVe warm or coo with thick lime wedges (if used). For sweet chilli '" lime chicken, prepare the noodle
salad as above but omit the squid and add the chHh,
garlic and coriander to the salad at the end, when tossing. MIX 3 tablespoons sweet dldli sauce and the rlfld and Juice of 1 lime. Brush about 150 g
4 chicken breasts, each
(5 OZ), WIth some of the ml�ture. Put the
dlicken, skin side up, on a foil-lined baking sheet
and
cook under a preheated hot grill for 8 - 1 0 minutes. Brush the chicken again with mom of the mlllure and cook for 5 mlf'1utes until crispy
and cooked through
Shce the chicken and serve on lop of the salad.
1 08
marinated tofu & mushroom salad $one"
Make the marinade.
M,x the garlic and ginger w ill tne
PreparallOn tme 1 5 minutes.
SfY'/ S8UCe, minr'l, sweet en I� sauce arid oil Add the star
Cooking lime IS mlnu.. t
mannade, cover and fe"rigerale for at least 2 hours
plUII ....hng ..
250 g (8 ozI firm lofu 500 II (1 Ib) ml,lshrooms,
ncluding ,nokL shiitake, wood ..r and oyster
Marinade 1 1I,,1ic: ckMI, finely chopped 2 em (lC inch) fresh root
glnge', peeled and finel,
,'''''''
IS lablespoone soy U"'::8
1 tablespoon mlrln 2 tablespoons .weet chilli N�. 1 � tablespoon. "S8me Oil
2 star anise
anise. Put the tofu Jl a non-metan,c dish, pOlIf over the
Cut the mushrooms ioto bile-Sized pieces aIld saute in a hoi saucepan lor 1 minute. Cui the marinated tofu
into 2
em '" inch) squares, mIX wim the mUShrooms and pour over the rell'a n.rlQ mannade. Garnish With finely sliced spring onionS and sesame seeds and serve immediately.
For tolu & rice salad, cook 200 9 (7 oz) sushi rice acco,ding to the !flstructions on the packet. While
100-150 ml (3',,-5 II oz) sushi pickle, Cut 500 g (l ib) miwd
the rice is still warm season il With
mushrooms into bite-Sized pieces and cook briefly, then mix though the rice With
IS .pring onion•. meIy lIIiced
2 table8pOQ
110
1 carrot cut into
lulienne stripS and a small bunch o f finely shced spring onions. Mi� the salad well, garnish with finely shced dee p-fried bean curd and toasted sesame seeds and serve immediately.
To gemish
or
overnight if poSSible.
duck, hazelnut & peach salad _.
P-eplWlltoon tome , 5
minutes
CooIuog lime 20 minutes
3 dlldt �.sts. each about 200 II (1 oz) .. peaches 60 II (Z\(; oz} 101111.-1 hazelnuts, roughly chopped
1 25 II (.- oz) rocket
Dressing
1
teaspoon Dijof1 mustard
2 tablespoon balsamic
vinegar 4 tablespoooa huelnut oil salt and pepp••
Heat a griddle pan until II is very hot and fry the duck, skin side down, for 4 minutes Of untl golden brown. Tum Ihe duck 0'Ief and cook for 2 minutes, then transfer it 10 a preheated 0Yefl, 190�C (37S-F), Gas Mark 5, and cook for 6-8 minutes until cooked throug h. Remove from the oven, cover with !oi and leave to rest halve the peaches and remove the stones. Heat a griddle pan to a mediL.m heal, add the peach halves, cut side dOWl\ and cook until they are golden yellow. Cui the peaches Inlo wedges and mb: them In a bowl with the hazelnuts and rockeL Meanwhile,
Make the dressing by whIsking together Ihe mustard, vinegar and Oli. Season to taste with sat! and pepper. Thinly slice the duck meat and add it to the salad. Drizzle over the dressillQ, combine gently and serve. For duck, asparagus & hazelnut salad, put 4 duck �5 on a baking shool and season wllh salt and
pepper. Roast the duck legs in a preheated oven, 1 60·C (325GF), Gas Mark 3, for 45-60 minutes or until cooked through but not dry. Remo�e the w(X)dy ends from a larga bunch of asparagus and transfer the spears to a baking shoot Cook under a preheated hot grill for 3-4 minutes, turning occaslOO5lly. Remove tho asparagus trom the grill and place in II bowl with 60 9 (2'4 02) roughly chopped roasted haletnuts and 125 9 (4 02) rocket Pour over tho dressong as above and slir to combine. Serve With the duck.
112
quail, plum & cashew nut salad ..... ,
Pfepa
Cooking lime 12 minutes " que,ls, bvl1erf1 eel
2 tab'"spoons PI",m Sauc. (see page 15) 4 �ums, quartered and ,,-
100 9 (3" wI lamb's lett� 50 9 (2 oz) loa$ted cnhew ,�.
Dressing 1 red chilli
1 ;; tablespoons ph••m "vee
juice oll" limn 2 tablespoons sunflowe. 011
114
Put the quails ,n a foHned baking tl" and brush each With some plum sauce. Cook under a preheated hot grit for 5-6 minutes on each s'ce until golden arid jlls! cooked through. CI,lI each qJai into 4 eqllaJ sections and place them ,n a arge salad bow. Meanwhile, make the dressing by miX n9 together the chilli, plum sauce, ,me jJice and oil. Put the plums, lamb's let!uce and cashew nuts in the bowl wlth lhe quail pieces. Add lile dressing, loss lightly \0 combine and serve imrredialely. For crispy soy quail & pear salad, deseed and finely chop 1 red chilli and mix II in a bowl wilh 100 ml (3' II o.d soy sauce, 2 tablespoons brown sugar And thfl jtli,:u And rind of 1 orange. Peel and roughly chop t em C, inch) fresh rool ginger and add to the bowl with 1 star anise. Marinllto 4 butterlhed qu ails in tho midum overnight. ShGtJ 2 pears and place them in a large Bfllad bowl with 100 g (3'; 02) lamb·a loHuce Ind 1 finely sliced red pepper. Remove the quail from the marinade, arrange them on a foil-lmed baking hool and cook under a preheated hot grill for 4 m lnut(lS on each side until cooked and crispy Season With salt and pepper. Toss Ihe salad with Ihe ama dreSSing as above and serve garmshed wilh 50 9 (2 oz) loa. ed castmw nuts
chicken & asparagus salad -,
Prepara\lOll lome 1 0 minutes CooIung \line 5 minutes
150 g (5 oz) asparegus, Cui 11"1:0 5 em (2 neh) length, 200 g 17 oz) smoked chicken ""'.�
125 g (4 oz) cherry tomatoes. halved 300 9 ( 1 0 oz) c.-. clnnelllni beens, dr.ned and ""sed handl�1 01 chives. chopped
Dressing 2 tab'eapoOns oIlvI aU 2 teaapoOn8 clear honlY 2 teaapoOns balSBm� vinegar 2 tsaspoons wholegraln mustard
1 garll<: cloye
Cook lhe asparag us In a large saucepan of lightly salted boiling water lor about 4 mlnules or until just
tender. Drain and plunge into cold waler 10 prevenl furlher cooking. Pat dl)' wilh kitchen paper. Cut the chicken Into b Ie-sized pieces and transfer them 10 a large sa ad bowl. Add the tomatoes, beans, asparagus and chopped chives and IT' x we•. Make the dressing
Pour the dress ng over the salad and 1055 well
10 coat
For chicken, asparagus & haloumi salad prepare , 5 0 9 (5 oz) asparagus as above and set aside. Heat a griddle pan and cook 4 chICken breasts, each about , 5 0 g (5 oz), for 5-6 minutes on each side or until cooked. Set aside, cover with foil and keep warm. Cut 250 g (8 oz) haloumi cheese into 5 mm (';' inch) slices and II)' lor 2 minutes on each side until golden and crispy. Mix I teaspoon DIJOn mustard, 3 tablespoons lemon Juice, 4 tables poons olive oil and 2 tablespoons roughly chopped tarragon in a small bowl. Shce the chicken and arrange on serving plates with Ihe haloumi and asparagus. Drizzle over the dreSSing and selVe
116
by whisklng the oi� honey, vinegar
and mustard With the cruslled garlic in a small bowl.
duck & soya bean salad _.
PteparilltJon lune 1 0 mlnult. !!IOO 9
(1 fb) Peklng duck
200 9 (7 oz) cooIo.ed 501_
be.ns 1 c:ucumber, Iin.eIy lIIoced 5 spring OI'IiOl'ls, v8r)' ronely sheed. plus exira to garnish Sldll ••n pepper, 10 gamlh Dressing :2 tablespoons hoi.ln sauce 4 tablespoon. lOy Huell juO;e of 1 lime
118
Shred the duck and ml)( It with the soya beans, cucumber and spring onions in a large salad bowl. Make the dressing by whisking the hoisin and soy sauces with the lime Juice in a sma!! bowl. Orizzle the ml�ture over the duck salad and toss genHy to combine. Garnish with some spring ooioo and a sprinkling of Sichuan pepper and serve at ooee. For poaened salmon & soya bean salad, blanch 300 9 ( 1 0 ozl green beans, 200 9 (7 ozl green peas alld 200 9 (7 (2) soya beans in lightly salted borllng walor. Refresh in cold waler and sel asKlc. Bllng a saucepan of lighlly salted water to Ihe boil. Put 3 boneless, skinless salmon fillets, each about 175 9 (6 Ol), 11'110 Ihe water. Reduce the heal to a roll1l19 simmer and cook fO( 3-4 mmutes until the salmon is st�1 pink in the m ddle. Remove them from the water and luave to cool. Cut , ' cucumber into small dico and mix With the blam;hed �egetables and 75 9 {3 oz) rocket. Aake the salmon into the �egetables. Whisk 2 tablespoons sweet chilli sauce, 2 tablespoons soya sauce pnd the juice of 1 lime. Driule the dressing o'o'Or too salad and sorve immediately.
peanut , pomelo & prawn salad ""'"' . PreparahOO I,me 15 mlnlltet CooIung I,,,,,, 1-2 minute. l largt1 pOmeiO
1 2 5 9 (4 oz) p.eanuls, 100001ed "" - 175 9 (6 oz) faw lig.r
p••wnl. peeled 4 spring onions 6 minl lflllves
2 tablespoone lI,apefruit
iuice � tablespoon Thai risk .....ell .� "., 1 la,g.EI red chilli, deaeeded and ',nely sliced pinch of crushed chilli 0< blKk pepper pinch 01 gratltd nulm� 4-5 frisM! (curly·leaved endive) or 10110 rosso leaves
1 20
Cut the pomc�o In hall and scoop out the segments and JU ceo D,scard Ihe pith and thick skin surrounding each segment and breao{ the flesh into smal! pieces. Stir Ihc peanuts into me pomeJo flesh. Set aside to allow the flavours to blend. Bring a saucepan of waler to Ihe boi, and simmer the prawns lor 1-2 m,nUies or until they rurn pink and are cooked through. Remove them with a s'otted spoon and drairl well. Finely shred the spring omons and mini leaves. Add the prawns to the pomelo flesh with the grapefruit juice, fish sauce, spring Oflions and mint Sprinkle the red chilli, crushed chilli or pepper and nutmeg over the salad and toss together. Line the inside of a bowl with salad leaves a'1d spoon in the prawn and pomelo mixture. Serve immed iately, For pomelo & prawn salad with vermicelli noodles, put 150 g (5 ozl vermicelli noodles into a large bowl and cover with boiling hot water. Leave to stand for 5 minutes or until the noodles are cooked through 'oNhisk the juice of 1 �me. 1 tablespoon sweet chilli sauce and I teaspoon fish sauce. Dram the noodles and pour the dressing over them. Toss well to combine. Prepare the rest of tile salad as above, but omitting the salad leaves. Toss all thi:! ingredients together, garnish With peanuts and roughly chopped herbs and serve immediately.
spicy lamb & couscous salad s.- .
Prepa<,"""" lime 30 minules, pllI8n'IW,natong Cool""g lime HI minutes 400 g (13 ...-) lamb :2 � res e' hanout 3 tablespoons �f!getabl. 011
200 9 (1 od couscous
200 rnI (7 fl oz) hot chlckeo ..... snaI bunch 01 corialWMr :2 preserved lemons
50 II (2 Ol) l'V&dy,'Q·eat dried apriools. d\oppod 25 9 (1 Ol) I;u.,enls salt and pepper Cressing
4 tablespoons yog...rt \Ii teaspoon 'IS al hanoul 1 t�blespoon cI>opped <;:oriande. 2 TablespoonS Jemon juice
Cut the lamb Into 2.5 em (1 In) dice. Whisk together Ihe
las el hanoui and vegetable oil and m!l1lflale the
lamb lor at least 1 hour Of overnight If possIble.
wooden skewers, putt I ng about 6 pieces 01 lamb 00 each one. Thread the meat on to metal or p'esoaked
Meanwhile, put Ihe couscous in a bow� add the hot chlCkef1 stock. cover and
al'ow to stand. Chop the
coriander, reserving some leaves for garnish. Remove and finely chop the peel from the preserved lemons
and chop the apricots. Add the preserved lemon to Ihe cool
Make the dressing by mi�ing all the Ingredtents i n a small bowl. Set aSide. Cook the lamb skewers on a preheated hot griddle
pan for 3-4 m.nutes each Side until cooked through. Spoon the couscous on to serving plates and top each With 2-3 skewers and some yogurt dressing.
For vegetarian couscous salad, prepare th e 200 ml (7 fI oz) hot
couscous as above, but using
vegclabio stock.. Halve 5 Thai auberglnes Jenglhways. drizzle With ol,ve oil and
cook on a hoi griddle. Sci
3SIde. Cui :2 courgel!es InlO long ribbons and
sweet poIalo
1 smaJl 1010 alnps and grrddlc Pul ali lhe
'o'6ge1.ables In a baking liIl, dmle with o!Ne OIl, salt and
pcpptll and cook ,n a preheated oven, 19O"C (375-F),
Gas Mark 5, tor 1 5 minutes unt� tender. 5efve the yegelabies on the couscous w.th the yogurt dresu-og.
1 22
celery, artichoke & chicken salad Serves <1-6 F'teparaloon bme , 5 minutes
CooIung time 5 minutes
6 Ihn aIices of rye b...d
2 teblespo<.>n$ 01;0,. 011 1 leafy uler, head 100 9 (3" oz) c.rned Of
boIlled artichoke ....Ib. drllined and grilled 2 tablespoons roughly chopped parsley :3 !I.I\"iOl<.ed
o;hltken b,.asl.,
each about 1 00 II (3'4 0:) sail and pepper Dressing 1 teaspoon Dljon mustard
2 tablespoons while wine vinegar 4 tablespoooe oliYe 011
1 24
Arrange the rye bread slices on a baking sheet Drizzle with olive oi� season with salt and pepper and bake in a preheated oven, 1 9O"C (375"F), Gas Mark 5, for 5 minutes until crispy like croUtons. RemoYe from the oven and set aSide.
Remolle the leaves from the celery, reserving all the inside leaves. Finely slice 3 sticks and put them in a large salad bowl with the leaves, add the artichokes and parsley.
slice the smoked chicken breasts and add 10 bowl with Ihe celery and artichokes.
Thinly
the
Make the dressing by whisking together Ihe mustard, vmegar and oil. Drinle over the salad and lightly mix.
Place a piece of rye toast on each serving plate and lop with some salad. For smoked chicken & cannellini bean salad, rinse and drain 410 g (13% oz) can 01 cannelhni beans and put them in a large salad bowl. Add 75 g (3 0z) sun·blushed tomatoes, 100 9 (3': oz) blanched green beans, 100 g (3' oz) grilled artichokes and 3 roughly chopped smoked chicken breasts, each about 100 9 (3' Ol). ln a small bowl whisk 1 tablespooo chopped parsley, 1 tablespoon chopped baSil, I teaspoon chopped tarragon. 1 crushed garlic clove, 2 tablespoons chardonnay vinegar and 4 tablespoons oIivs Oil Season Wllh salt and pepper. Toss the dreSSIng Ihrough the salad and 88fVC.
beef & cucumber salad ..... . Pl-eparaloon I'me I 5 minutes,
plus sland:ng CooIung time 12 minutes 2 lrirrmed lean n.omp or sirloin 111Mb. each about I�Og (5 02) 150 iii (5 or) baby .....eetl;Om -.
1 large cucumber
1 "",d red onion, hnely -pod
3 tablespoons chopped cori�nder le.yes
vinegar
4 tablespoons sweet chilli dipping ulXe :2 tablespoons ..um.
seeds, to garrush
1 26
Put the steaks on a preheated hot griddle pan and cook for 3-4 minutes on each side. A'iow to rest for 1 0 - 1 5 minutes then slice thinly. Put the sweetcorn in a saucepan of boiling water and cook for 3-4 minutes or until lender. Refresh under cold water and drain well Stice the cucumber in half lengthways, then scoop out and discard the seeds using a small spoon. Cut the cucumber into 5 mm 0 ,nch) slices. Put the onion ,n a ,arge salad bowl with the beef, sweetcorn, cucumber and chopped coriander. Stir in the nce wine vinegar and ch·11I sauce and mill well. Garnish the salad with lightly toasted sesame seeds and serve.
For beef salad with roasted shallots, peel about 20 shallots and put them on a baking sheet. Oriule With oli�e oil and season with salt and pepper. Rosst in a preheated o�en, 190·C (375°A, Gas Mark 5, for 20 minutes until golden and soft. In a small bowl mix 1 teaspoon Dilon mustard, 2 tablespoons caoornct 8au�ignon vinegar, 1 tablespoon chopped thyme and 4 tablespoons olivo oil. Cook the steaks as above and leave to rest, then finely slice and mix the meat With the roast shallots and 150 g (5 oz) watercress. Dnulc 0'fCf the dreSSIng and serve immediately.
pomelo, prawn & pork salad -, Preparation Ime 20 minutn CooIuog \me 10-15 millute'
250 'iii (8 ozI pork belly
'2 pomelos, peeled .net segmented
200 {I (1 ozI peeled. cooked king prawns small bunch of mint,
separ,ted into 1,_ small bunch 01 COfIer>der, roughly chopped sma_ bunch 01 Th.1 basil.
roughly choppod
S tablespo<)nII roughly
chopped roasted peanuts, to garnish Dressing 6 tablespoonil palm sugar juice of '2 limn '2 tablMpOOI'I' Th.1 fish S81Jce (nam pia)
'2 tableepoons weter
1 28
Cut the pork belly into pieces about 2 cm-5 mm (�-J{ inch). Heal a frying oan over a high heat and coolo; the pork 'or 4 minutes until golden and crispy. then dram on kitchen paper. Make the dreSSing_ Put the sugar In a small, heavy
cook for 4 minutes over a bubbl"9 and has turned colour. Carefully, because ,I might spit,
based saucepan and
medium heal until the sugar is a deep caramel
whisk in the lime JUIce, fish sauce and water. Remove sel as de to cool slightly.
from the heat and
pomelo segments. the prawns, the herbs cooked pork belly in a large salad bowl. Toss lightly and transfer the salad to serving plates. Drizzle the caramel dreSSing over the top, garnish with roasted peanuts and serve. Combine the
and Ihe
For pomelo, prawn, pork & shallot salad, add
fned shallots to the llbove. You can buy these ready· ptopnred in Asian grocers or mako your own. Heat 500 ml (I? II oz) vegetable oil in a heavy·based frying pan or wok Heat tho 011 to 1 60°C (325°F) and add 3 Irnely sliced shallots, stirnng constanlly to make sure they cook evenly. .......non thoy arc goklon, carefully .emove them from the oil with a slotted spoon and drain on lulchen paper. Add to the salad above WIH"I the pomeIo, prawns, pork and herbs.
warm salads
roast tomato & asparagus salad ..".. . PreparatlOO tome 20 minutes Cookiog tome 2 ho\ws 2: large beefsteak tom.lQ8I 6 tablespoons olive 011
2: \IoII.1Ie clove.
4 'P"9" 01 thyme bunch of wild glllli(:, roughly .." bo.nch 01 basil, roughly ""'I tablespoon while wirle
.inegar
20 Isparagus spear.,
trimmed
30 9 (1 � QZ) rocket grated Parmesan cheese, to 8CI'o'e sell aod pepper
Halve each tomato hOflzontaJly and put them, cui side
up, on a baking sl'leel Dnzzie � teaspoon olive oil over each, season with salt and pepper, half a cf\lshed garhe clove and a sprig of thyme. Cook In a
preheated ovel'\
1 1 0·C (2'25�F), Gas Mark '4, lor at least '2 hours. The
tomatoes snoold be s ightty dehydrated but stili JUiCy.
the wild garlic, bas and 5 tablespoons olrve 011 In a food processor. The garhc s hould shU be slightly Place m a bowl ar'ld whisk in Ihe Vlnega'. Season With salt and pepper. Whiz
chunky.
Arrange the asparagus on a dish and drizzle over '6 tablespoon oil. Season WIth a hrt e sail and pepper. Heat a goodie pan Ovef a high heat and cook the asparagus for abOut 5 minutes, turn'flg the s pears every 1-2 minutes. They will be just tender In the middle. Return the asparagus to the dish, cover with cllngfilm and leave 10 steam sl ghtly, Remove the tomatoes from the oven and arrange on serving plaies. Top each tomato With 5 asparagus spears and a drizzle of the wild garlic dressing. Serve wlIh the rocket and a sprinkhng of Parmesa'1 cheese. For tomato " mozzarella pasta salad cc) 250 g
(8 Ol) PI'nne un! jusl tender. refresh In cold Wlit
drIZzle With oINe o� and reserve. Chop 2 beef.teak
tomatoes 11110 chunks al'ld sllr through the pasla. Onu!e oYer olive 001 al'ld 2 tablespoons balsam VInegar and Alt and pepper. Mix through bunch 10m basIl Ifl'II"HS and 2 mozzarella balls. each .lboul 150 9 (5 Ol), torn ,nto 2-3 pioces. and seNe.
1 32
chickpea & pepper salad S- .
Rinse the chickpeas Ifl cold water and leave to drain.
CooIung ,...... 35 miIIutes
Core and desee
Pleparal>On '''"'' 25 minutes
2 . 41 0 g (13"o.) canl c;tMc;:kpees 2 fed peppeB, cored. deseeded and t..Ned , yellow pepper. oored,
� and No�
\ red onion. quarlO'OO but hold logethe< by the rOOl 4 plum tomltoeS, ClJI onto
wOO,M
each half Into quarte'5, leaving the rool on so the wedges stay together
Drizzle the peppers, onions and tomatoes with olive Oil
and sail and pepper. Heal a griddle pan over a h gh heat and cook the peppers for :2 minutes Of! each side. Slice the peppers and place in an ovenproof dish and cook the onion in the same way. Place the 00100
and
tomatoes with the peppers. sprinkle WIth fennel seeds and cook in a preheated oven, 18O"C (350°F), Gas Mark 4, for '20 mmules unll done.
olive 011
Meanwhile, make Ihe d reSSing. Whisk together Ihe
2 \ablespoc>ns lennel seeds
vinegar and oH With the crushed garlic and cumm
srrI.IIH bunch of p.�ley. -""
s,lt and pepper lzelziki (11M below), to_ o<essl"liJ
Transfer the drained chickpeas to a l arge salad bowl and ml� in the hot vegetables and chopped parsley.
Season to taste with salt and pepper, drizzle over Ihe dressing and stir to combine. $el"Ye with a dollop 01 tzalzlki, If liked (see below).
" la.blespoona st>erry vin&gJl'
For tzalziki to serve with the above salad, cut a
:3 tablespoon. olive oil
cucumber In half lengthways and remove the seeds
1 garlic dove, crushed " teaspoon �ound ....mln
With a spoon. FInely dice the flesh and mIX It With
250 ml (8 fl oz) Greek yogurt. 1 crushed garlic dov,," t tablespooo olive 001. 2 tablespoon5 chopped mint
and I tabk.�n lemon JUice. Season to ta5to With salt and pepper, CoYEIf and leave in the refogerator lor
at least I hour before servong.
1 34
scallop, parsnip & carrot salad s..., . • Pl'eparallon t_
1 5 mlnut.s
Cooklng lime 30 minutes
4 carrots, quarterad lengthways
3 parsnips, quartered I&nglhwayfl :2 I!iblespOOnS olive oil
1 tablespoon almln seeds 12 'resh king scallops 2 lab1e$p<)OrI& lemon juice
selt and pepper
chopped parsley, 10 garnish Dressing 4 tablespoon. natural yogurt 2 table1lpoo<1s lemon juice :2 tablespooN olive 011
1 teaspoon ground cumin
136
Put the carrots and parsmps on a foiHined baking sheet Drizzle w th 1 tab'espoon of the OI� scatter over I�e cumm seeds, seaSOn w,th salt and pepper and cook in a preheated oven, 180·e (35(fF), Gas Mark 4, lor 20-25 minutes. Meanwhile, make tne dreSSing. MIX the yogurt, lemon Juice, oil and ground cumin in a sma I bowL Season to taste with sail and pepper. Trim the scallops 10
remove the iough musde on the white fleshy part. Heat the rema,nll'lg oil in a large frymg pan and fry the scallops for 2 minutes on each side until they are Just cooked throlJgh. Pour over the lemon JU ice and transler the scallops and cooking jUices 10 a large salad bowl. outSide 01 the
Add the carrots and parsn,ps to the bowl and mix, then transfer them to a sel"'.ling dish, spoon over the yogurt dressing,
garnish with parsley and sel"'.le.
For curried scallops & cerrot salad, roast 4 carrots and 3 parsnips as above but omit the cumIn. Combine 1 tablespoon cuny powder with 500 ml (17 fI oz) milk and 60 g (2\� oz) bulter. Soften 2 tablespoons cornflour with a littlo 01 the milk and whisk to combine. Transfer the mixture to a small. heavy·based saucepan and bong 10 100 boit, wh,sking aJl the time so that lumps do not form. Whon you have a smooth, thk:kened sauce drop In the scallops and cook them for 3 minutes. Transfer the carrots and parsnips 10 a 8eMng plate, allange the scallops on lop and servo WIth the sauce.
asian salmon salad .... .
Pmpa,aloon !me 2(1 minutes CocU>g tome 8-10 minutes 150 II (5 � long-grain rice
4 salmon Illlets, each abouI 125 II (4 ozI
31� temari satJC. l 0 0 g (3�ozI .\.Og" _p pella, h3/¥ed IeogIhwaya
1 large earrot, cut 1Il10 matchstICks
4 spring oolonl, Ihonly IIIiced 100 9 (3" oz) bean $Proots
6 teaspoons sunflower oil
:3 IOOklSPOO05 sesame leeds
2 teaspoOn' Thel fish sauce (oam pial (optlOllal)
2 teaspoons rke vinegar or
white wille vinegar small bunch of ,orlanda. or basil, Ie'VilS roughly 10
Half-fill a saucepan With water and bring to the boiL
Add the nee and simmer for 8 minutes.
Meanwhile, put the salmon on a fOll-lined grill rack and drIZZle over I lab espooo of the !amari sauce. Cook
under a preheated griil for 8-10 minutes, turn ng onee, until the fish is browned and flakes easily.
Add the sugar snap peas to the nce and cook lor I minute. Drain, rinse with cold waler and drain again. Tip into a salad bowl. Add the carrot, Spring onions and bean sprouts to the salad bowl Heal
1 teaspoon of the all III a nonstick flying pan, add
the sesame seeds and fry until Just begOllMlQ to brown Add
1
tablespoon tafT\ari sauce and quickly cover the
pan so that the seeds do not ping oul Remove the pan from the heat and leave to stand for 1-2 minutes, then
mix 10 the
remaining lamari sauce, 011, fish sauce (if
used) and vinegar.
Add Ihe sesame mixture to the salad and toss together. Take the skin off the salmon and fiake inlo pieces, discarding any bones. Add to the salad with Ihe torn herb leaves and serve immediately.
For Asian tofu salad cui 250 9 (8 oz) firm tofu Inlo 5 mm (' ,ncll) sl.ces. Mill 2 tablespoons soy sauce. I lablespoon sweet chilli sauce and 1 leaspoon &efi.llme ()II and marinate the lofu lor al lee.sl I hour.
Prepare lho t;alad as above bul omit Ihe salmon.
Vllhcn lhe salad 18 ready, hoal a nonshck frying pan and Iry Ihe Io/u for 2-3 minutes on each aide. Serve on lOP ol lhe £alOO w,lh any rema,nmg manoado
1 38
chorizo, pepper & oregano salad Serve. 2-' PreparahOn tllTlll 1!1 minutes
CooIung lome 15 min,,!" 1 red onion 2 red pepper. 2 yellow pepper,
200 g (1 0.1) chori�o $&Usage
1 1� oIMoil 2 tablespoons shelTY flneg.r " buroch 01 oregano, roughly
-
75 9 (3 0.) rodIet
ult and pepp.,..
rOmesco sauce (see below), '0_
Finely dice the red onion. COle and deseed the peppers and cut the f'esh into '2 em (lI. inch) squares. Sloee Ihe chorizo.
Heat the oil in a large frying pan over a l1ig., heal and cook the peppers for 2-3 minutes un!!> they start to colour. Add the chortzo and fry for another 3 mlooles, Ihen reduce Ihe heat to low and add the on_on. Cook. for a further 3 minutes. Deglaze Ihe pan with the sherry vinegar and reduce for 1 m,nute. Transfer Ihe contents of Ihe pan to a large salad bowl and leave to cool sightly, then toss wIth the oregano and rocket Season with sail and pepper and SefYe with romesco sauce. For romeSCQ sauce, 10 serve with the above salad, soak 1 dried anchoro chilli in water for 1 hour, then drain. Put 4 ready·marinated red peppers, the anchero chilli, 2 pooled and doseeded tomatoes. 20 9 (• oz)
blanched toasted almonds and 20 9 (; oz) roastod hazelnuts. t garlic clove, 1 tablespoon red wine �Inegar and 1 teaspoon smoked papnka Into a lood prOCOSSOf or blender and whtz briefly to multo a smooth sauce. Season to taste With salt and peppel and 8efVe with the salad.
1 40
chicken couscous salad 50_'
Preparel"'" bmII 20 minutes, plus _,,,,,,tong CookIng � 20 minutes 4 bc:InoIeM. ....Iess .. chld
o;oI.ISCOUI
300 mI f" pool) hot dlk:ken
1
,'''''' pOrnegtamote
rind and Juice of 1 orange
smaI bur>Ch oj corlend
1 � tablespOOns CUlry pule (Iikkil masala)
5 tablespooAII natur.1 yogurt
1 teaspoon olive 011
2 tablespoons lemoo Juice
Make a marinade by m'�ing the curry paste, yogllft and oil Pul lhe chicken in a non-metalliC d sh, cover with half the malinade and ,eave lor at least 1 hour. Put Ihc couscous ill a bow� add the hot stock, cover and leave for 8 minutes. Meanwhile, cut the pomegranate in naif and remove lhe seeds. Add them to the couscous wIh the orange nnd and Juice. Remove the chicken from the marinade, reserving the marinade, and transfer to a foil-I,ned baking sheel Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 6-7 m inutes, Ihen transfer 10 a preheated hal grill and cook for :2 minutes until carameliled. Cover with foil and lea�e 10 resl fOf 5 minutes, Roughly chop the conander and mint, reserving some whole cOriander leaves for garnish, and add 10 the couscous. Thinly slice Ihe chicken, Spoon the couscous on to plates and add Ihe chicken. Thin the reserved marinade with the lemon juice alld drizzle over the couscous. Garnish w,th \he reserved cOriander leaves
and serve Immediately.
For pomegranate vinaigrette, an alternative dressing
for this salad. whisk together 150 ml (' pint) pomegrarl8te juice, 2 tablespoons pomegranate molasses (avaIlable 'rom Middle Eastern stores and some supermafkels), 2 tablespoons and 3 tablespoons olive oil.
1 42
red wine vinegar
pumpki n , fe ta & pine nut salad PreparatIOn ,,,ne 20 minut"
Skin and deseed the pumpkin, cut lne flesh Into 2 em (\ inch) sq.Jares and put !hem in a roasting In. Oriule
Cookang I,me
wrih olive
--
abouI !l:S minut" 500 II (1 b) pumplUn ol�oiI
2 sprig, of thyme, rougNy -
200 {I (1 ozl mile
saLad leaves 50 9 \2 oz) lela chell'lI salt and pepper 2 lablospoorls tOflsted pine nuts, 10 garn,$h Dresslnll 1 teaspoon Oijon mustard 2. tabklapoons IHolsamic
vinegar 4 tablespooml 01;"11 011
1 44
Oil, scatter oyer the thyme and season with salt and pepper. Roast the pumpkin in a preheated oYen, 190"C (375-F), Gas Mark 5, fOf 25 minutes or unlil cooked though. Remove the pumpkm from the oven and allow to cOO shgntly. Meanwhile, make the dress 09. Wh;sk together the mustard, vinegar and oil and sel aside.
Put the mixed leaves ,n a large salad bowl, add the cooked pumpkJn and CfUmbie in the lela Dnzzle over the dressing and toss carefully to comblfle. Transfer Ihc mixture to serving plates, gamish with toasted PIne nuts and serve Immediately. For roast pumpkin, bacon, sage & pasta salad preparo tho pumpi
balsamic roast vegetable salad ..... . . PreP'I!PI,on lIme 20 minutll Coobng tlmo 30 minutes 1 red
onion, roLi{jhly chopped
4 carrot., roughly chopped , red pepper, cored,
defIe(tdod and Cut into
large pieces
, sweet potato, peeled and CUi inlo even-Slloo pieces 400g (13 ozJ
wurgetl••,
peeltd and CUI ""'0 even
sized p,eces 1 buttemut sq...sh, about 1
kg (2 Ib),
peeled, dose<Jded and CUI inl o et.on... 2 tabletipoons olive oil. p�. exIra to dnzzle 150 mI (IjO pill!) bel�mic:
vinegar , tabloepoon chopped thyme
1 tablespoon chopped �� 75 9 (3 wi .oc:kel salt and pepper
1 46
Put all the vegetables in a .oastn9 lin and coat well with the oil and balsamiC vinegar and add the herbs. Season to taste with saft and pepper and roast in a preheated oven, 190"C (375"F), Gas Mark 5, for 30 minutes unlil ihey are cooked and slightly criSpy. Remove the vegelab es from the oven, allow to cool slightly, then loss With Ihe rockel DrizzJe Wllh olrve od. check the seasoning and serve.
For herb·crusted rack 01 lamb with vegetable oz) breadcrumbs, 2 tablespoons chopped thym e. 2 tablespoons chopped r06elT18f)', 50 9 (2 oz) chopped parsley, 2 U\Jshocl gark cloyes and 50 9 (2 oI) graled PamlOfIaIl (;heese inlo a 1000 proceSSOf � blender. Season to taste wah salt and pepper and whiz to make a smooth paste. Remove the SpICed butter Irom the lood processor, place It between 2 plCCeS 01 greasP.proo1 paper and roll II 001 10 5 mm ('. inch) thIck. Put the bulter in the refrigerator to ctlilL Heat 1 tablespoon yegelable oil in Il IS/ge Irying pM over a hl9h heat and seal 2 � 4'po,nt racks of lamb unlil golden. Cook the lamb In a preheated oven, 1 90·C (375°C), Gas Mark 5, lor about 12 minutes or until Just cooked through. Remove Ihe lamb Irom the oYon and cut a pIece of butler 10 fll over 6.1ch rack. Cook both racks undor a preheated hot grill until golden. Leave to fest lor 5 minutes. then slice and selve With the vegetable salad as above. salad, put 100 9 (3' az) bullor, 100 9 {3
smoked salmon & potato salad _. Prepara:.on time t 5 minutes
CooIung IlmfI 20 min".,.,
6()() 9 (Ui Ib) new poUItoes 2 tablespoons am.n caper. :3 labktspoona M.\'Onnllse
(-P"9" 1'2)
2 tablespoons lemon juice 1 tMs.poofl g.�ted horseradish 100 9 (5 oz) smoked salmon punnet of mU$ta.d and <;len, mmmed
salt and pepper
1 48
Put the potatoes In a saucepan of I ghtly salted cok! water, bring 10 the bo I and coo< for 15-20 minutes or until just cooked through. Oram the potatoes and let them cool s Ignlty. Meanwhile, chop the capers and comb ne them w,tn the mayonnaise, emon jJice and horseradish. Season 10 taste wllh salt and pepper. Put the warm potatoes in a large salad bowl, add the mayoonaise dressing and stir to combine thoroughly. Arrange the salmon on 4 plates, top wth the potatoes arld garnish with rrustard and cress. For roast beef & wholegrain mustard potato salad, seal a 450 9 (14' ozl piece of eye fillet until golden, then cook in a pmheated oven. 180°C (350°F). Gas Mark 4, lor 1 5 minutes until cooked to medium rare. Remove, cover with foil and allow to rest. Mix 50 ml (2 II oz) mayonnaise, 2 tablespoons wholcgrain mustard, 1 teaspoon Dilon mustard and 5 finoly sli.:ed spring onions. Mi� through 600 g ( 1 '� Ib) cooked new potatoes and combine well. Thinly slice the beef and serve with the mustard potato salad.
asparagus & rocket salad Soon ' Prepanllion "...... 1 5 mlnutu CookIng lme ilbooI 5 minutes 3 tablespoo:xw olive oil ,...500 II (1 Ib) .,paragus
125 mI {. II oz) TalTlIgOn & lemon Dressing < page U) 125 II (4 ozl ,ocket or other
salad leaves
2 ,prin g onions. fneiy l!iced 4 radiShes, 1,rl9!y aIiced
SIIII and ,.ePge. To garnish
herbs, luch as tarragon.
parsley, cherYll and dill, roughly c:nopp&d
th,n strip. of IenIQn rind
1 50
Heal the oil (,f used) in a large, nonstick iryirlg pan and add the asparagus In a single layer Cook lor about 5 mnules, turning occasionally. Tne asparagus snoukl be tender when pIerced With the bp of a sharp kn,fe and lightly patched with brown. Remove from the pan to a shallow dish and spnnkle with sail and pepper. Cover with the tarragon and lemon dressing, loss gently and leave to stand lor 5 minutes. Arrange the rocket on a serving plate. SpmkJe the spnng omons and radishes over the rocket Arrange the asparagus in a pile in the centre of the rocket. Garnish with herbs and lemon rind. Serve the salad on Its own with bread or as an accompan ment to a mam d,sh.
For grilled asparagus with streaky bacon, remove the woody ends from a large bunch 01 asparagus, about 500 9 (1 !b). Individually wrap the asparagus spears in pieces 01 streaky bacon, making Sl.lre that the bacon covo.s the base 01 each spear. Arrango the asparagus In a single layer on a baking sheot and place under a prehoated hot grill for 5-7 minutes. turnmg occasionally unlil golden and cooked through. Serve tho asparagus with the rocket salad as above and drizzle oyer the tarragon and lemon dressmg.
grilled vegetable & haloumi salad ..... .
Prep.llln llo tllTlfl 1 5 minutes Cooking time 25 minute.
1 2 cherry tomatoes on the wille 4 portobeno mushrooms
olive oil '2 courgettes
500 II (I b) asparlgus
250 9 (8 oz) h.loumi d'leese salt and pepper Dressing '2 tablespoons ollYe 011 '2 tal>leSPOOM balsamic
vinegar
Put the tomatoes and mushrooms in a roasting 111\ drizzle wlih about '2 tablespoons oi� season to taste with satl and pepper and cook in a preheated oven, 180-C (350-F), Gas Mark 4, for 1 0 m nutes. Meanwhile, cui the courgettes Into batons about 4 )( '2 em (1 Y., x 'II: inch) and put them in a large bowl with the trimmed asparagus- DrizZle with 0 \Ie 0 I and a pinch of sail and pepper. Heal a griddle pan over a high heal and gnll the asparagus and oollfgetles. Transfer the asparagus and courgettes to the oven with the other vegetables and cook lor a further 6-8 minutes. Cut the haloumi into 5 mm (� inch) skes. Heat 1 teaspoon ,,(we Oll m a large frying pan over a me(j,um heat and cook the cheese s l ices until golden . Make the dressmg by whisking the oil and vinegar. Stack the vegetables on serving plates, top wilh sikes of cheese, spoon over the dressmg and serve.
For watermelon & haloumi cheese, cut 250 g (8 ozJ haloumi into thin slices. Heat 1 tablespooo olive oil in a large, nonstick frymg pan and cook the cheese untol goldon and cnspy. Drain and pat dry with kItchen paptlf. Peel and d�seed half a small watermelon and cut it into !>fllall inangles. Toss the melon with a small bunch of chopped mInt aoo the diced llesh of t npo avocado. Serve with the gnlled ha\oumi.
152
roast mushroom salad ""'" ,
Preparatoon ttme 10 mirlutes Coc*ing Ilmot 20 minutes
2 portobeIlo mu$hroomt.. -*,.bouI , 50 II (� oz)
3 tablespoon. 011... oil , tablespoon balumlc: vinegar
60 9 (2K oz) large breadcrumbs
3 $pOQ8 of thyme. chopped 20 II
f'i oz) mhed rocllet,
w�lercress and spinach leaves sail and pepper Ores,;ng 100 II (3:4 oz) soli goat,' cheese 2 tablespoooa olive oW 2 tablespoons milk
1 54
Put the mushrooms In a roasting till and dnute over 1 tablespoon of the oll\le oil and the balsamiC vinegar. Cook in a preheated ovel\ 18O"C (3WOF), Gas Mark 4, fOf 20 mtnutes. Meanwhile, spread the breadcrumbs on a ba,(j1l9 sheet with the thyme ieaves. Pour over the reman ng 0;1 and season w,th salt and pepper. Place in the oyen and cook for 6-8 mlnuleS until golden and CflSpy. Make the dressing. Put the cheese, 011 and mi k ,n a small saucepan and \Nhisk over a gentle heat untillhe mi)(\ore reaches a pounng consistency, adding a little more milk if it is too thick. Transfer the mushrooms to serving plates and top With the breadcrumbs. Arrange a handful of the miKed leaves to the Side and drizzle with the warm dreSSing, Serve Immediately. For roast mushroom & prosci utto salad place 4 slir:es of proscillilo on a baking sheet and cook m a preheatod oven, 180�C (350"f), Gas Mark 4. for 4-5 minutes until crillpy. Pl6pare the mushrooms and brcadcrumbs 8!1 above and serve 1he crispy pro ulto With the mushroom>! and salad leaves..
squid , fennel & potato salad _. t>r.pir8lion 'Hroe 1 5 minute..
plus cooling CooIung bme 30 minute.
250 9 (8 oz) new potatoes 7. fennel bulb,
3 tablespooN oI;y' 011 500 9 (1 Ib)
p-epared squid
100 9 (3)1 oz) wetelC'US,
$8p81ated Into lea_ salt and pepper Dressing
1 1
shaLlot, tinely chopped red chilli, deeeedod and "'-
rind and juice 01 1 lemon 1 tablellpoon chopped UPII" t la�eapoon chopped mint 2 tablespoont ollYI! 011
Put Ihe potatoes in a saucepan of lightly salted cold water, bring to the boil and cook for 1 5-20 m,nutes or untJI just cooked through. Dra.n Ihe potatoes and leave them to cooL Reserving the froods for garnish, clrl the fe'lnel into thm we
1 56
warm tea-smoked salmon salad Serv0)$4 F\eparallon \lme 15
minutes,
pl.ol riSIng Coob>g tom(! 10
minute.
" Almon Iillets,
each �
125 9 (4 oz) 125 II (" ozl cherry
tomatoes, M.aMtd 125 II (4 ozI rodIet
Smoke mill 6 tablespoons j.smlne ta.
leaves 8 tablespoons soft brown sugar 8 tablespoona long,g••ln riel Dressing 1 shallot. finely chopped 1 garl ic clov•. finely chopped thyme le.ves
1 teaspoon Oijon mustard :2 teaspoons white wine vlnegill< 4-5 tablespoon. olive 011 SIIIt and peppo.
1 58
Mix together all the mgredenls for the smoke mi)(. Line a wok with a large sheet of foi� allowing it to ovemang the edges, and pour In the smoke mix. Place a trivet over the top. Cover WIth a light-fitting lid and heat for 5 mInutes or until the mIXture is smoking. Meanwhile, remove any bones from the salmon with and rocket IfI a bowl.
tweezers. Put the tomatoes
Quickly remove Ihe lid from Ihe wok 800 p'ace Ihe salmon fillels, skl1\ side down, on the trivel COYer and cook /}'Jer a high heat for 5 m nutes. Remove from Ihe heat and set aside, covered, for another 3 minutes. Meanwhile, make the d'essmg. Mix the shallot and garlic in a bowl with the thyme leaves, mustard, vinegar, oil and salt and pepper. WNsk thoroughly to combine. Flake Ihe salmon into the tomalo and rocket salad, add Ihe dressing and loss well. Serve immediately.
For tea-s moked salmon with buckwheat noodle salad, prepare the salmon as abo�e and set aside. Bo,! 150 g (5 ozl buckwheat noodles for 3 minutes or until
Just tender. Stram and refresh in coid weter, then stir in 1 tablespoon sesame oil and the rind and ju>ee of t lime. Add a hWe more oil if the noodles are SIlCKllg togethor. Mill 100 ml (3'0 II m:) white vinegar, 25 mI (1 fl oz) water and 3 tablespooos caster sugar and stir o�er a gentle heal unt� the sugar has diSSOlved Allow to cool completely. Finely slice cucumbef, add to the cooI tiquid and inluse for 1 hour. Remove the cucumber from the ptekie, mix With the noodles and 1 2 5 g (4 oz) rocket and serve with the salmon
chorizo & quails' egg salad ..... . PreparatIOn I,me 1 IS minutes CooIung lome 15-20
minutes
3 TablespooN ol;ye oil 200 9 {7 wj rnediufn.hoI
chorIzo sausa� 1 sma I fed onion, CUI onto
...,..
1 garlic <;�. ct.owod
1
teaspoon
smok.cl �prikl
1 t6l.SflOO'l dried oreglno
8-12 quails' eggs
300 9 (\0 ozl b>lby splMCh leaves 1 lablospooll aged sherry
vioega' 1 tabk!spooo saIled capers or
cape" in brine
2 tablespoons chopped
chives
Heat 1 tablespoon of the 0,1 in a large frying pan ovet a moderately high heal ThICkly 5 ice the chorilO and fry for about 3 minutes until crisp and golden. Add the onion and gan;c to the frying pan and continue cooking for '2 minutes unbl the onion
IS wIlted
and coloured but not
ccmp'etely soil SI r in the papnka and oregano and remove from the heal
Bring 8 small pan 01 water to a genUe simmenng poinL Crack a quail's egg mto a small saucer, then drop t carefully into the simmerong water. Leave for 1 minute, then femove with a slotted spoon and place on k.itchen paper. Keep the egg warm wh! e you poadl the
remaining eggs. Wash and dry the spinach leaves and sti r them qUickly into the chorizo mixture With the remaining olive oil and Ihe sherry vinegar. Arrange on serving plates, scalier With rinsed and drained capers and top each one with �-3 quail s' eggs. Sprinkle the eggs with the chIVes and serve immediately. For spinach, chorb:o & lentil salad cook 200 g
(7 02) Puy lentils according 10 the instructions on the packet. lIavouring tho water With 1 red ctulli sliced lengthways. 2 clushed garlic cloves and 1 teaspoon
cumin. Drain the IetIhts and keep them warm. Prepare the salad as above, mix the lentils through tM olh"r Ingredients, dress WIth 1 tablespoon each sherry vinegar and olive 011 and serve topped WIth poached qua,1 eggs.
1 60
rice beans g rai ns & pasta J
J
sushi rice salad Cook the nee according to instruchons on the packel
SMvo. 2-3
F'repanIIIOn lme 20 minute.. pluswo!ing
Cooking lime 30 minutn
250 9 (8 Ol) sushi rice 61ab1ea� ric:e wine ";�.r 2" tabloapoon. uste. 111\1"
Meanwhile, pullhe Y'rlegar and sugar in a smal
saucepan and heal gently, sbmng. unlM the sugsr has Turn off the heat al'ld add the chopped pickled ginger and wasabl Leave to cooL Cut the cucumber In half lengthways and scoop oul the seeds with a teaspoon. Slice the f esh f.nely and add to the cooled vinegar miK. dissolved.
is cooked transfer it 10 a dish, strain the Vinegar mixture over it, reserving the cucumber, sll' and �ave 10 cooi.
5 g ill: oz) pidded ginger, -
When the rice
"'eucumber
Transfer the cooled rice to a large salad bowl and combine gently with the cucumber, salmon, avocado and spnng onions. Top with toasted sesame seeds
� teaspoon wesabl 1 IVoo;lIdQ, aboot
175 9
16 OZ), pe&Ied 8I1d CUI into $IT1aH cubes 250 9 (8 0» sklnl,.. .almoo. cui into blte-tlzed pie<;es 8 spring onions, liroely sliced To garnish
3 tablespoon' IoIIsted $l!!I.Ime seeds
1 64
and serve.
For seared tuna & rice salad. rni� 2 tablespoons soy sauce with :4 teaspoon wasabi and brush 300 9 (10 02:) luna lOin with the mixture. Roll the tuna in sesame seeds until coated all over. Heal 1 tablespoon vegetable oil !n II large fl)'lng pan over a hIgh heat aocl fry the tuna lor 1-2 minutes on each Side. Remove the tuna from the heat and allow to rest. Prepare the salad as above but omi! tho salmon. Thmly slice the tuna and serve WIth tho sushi rice salad.
warm orzo salad ...... . PrepilratlOO ,......, 1 5 minutes, plus resting Cooking time 12 minutes 250 II (8 oz) ono 01 �lIoreddus lIastl
250 9 (8 ad woren peal, ....... 6 \abIe$p(>On$ olive all
6 sPiiog onions, roughly -
2 garlic cloves, crushed 6 marinated artichoke
heerts. thinly Moo
1 66
Cook the pasta in a saucepan of I ghlty salted bod,ng water for about 6 minutes or according to the inslrucilons on the �et Add the thawed peas and cook for a further 2-3 m in utes unlit the peas and pasta are cooked. Dran we I. Meanwhile, heat '2 lab espooos oil ln a 'rylflQ pan and stir-fry the spnng onions and garlic for 1-2 mmutes until softened.
Stir the spring onions and garlic m:o lne pasta w th the artichokes, mini and the remaining oil Toss well, season with salt and pepper, then leave to rcst for 10 minutes. SI r in the lemon juice and serve the salad warm, garnished w th lemon nnd,
For warm pasta salad with lemony chicken, either ask your butcher to butterfly a chicken, about 1 .25 kg
(2� Ib), for you or do it yourself by culling down the backbone without cutling through the breast and prossm9 down on the chicken to flalten it. MIx 3 tablespoons olive oil, 2 tablespoons chopped mint, 2 tablespoons chopped parsley, the rind and Juice of 1 lemon and salt and pepper. Rub the m�ture over the chicken and allow to marinate for at least I hour. Place the chicken, slim side up, in a foil·lined baking lin and cook in a preheated oven, 180"C (350"F), Gas Mark 4, fOf about 40 miflutes until cooked though. Allow the chicken to rest for 5 minutes, then cut it Into bite-sized pieces, arrange them on top of the pasta salad as above and serve with lemon wedges.
crab & orzo salad '""� .
�;ttoon '_ 15 minutes Coob'lg t me 20 minutes
100 9 (3� ozl <no pasl. 400 9 (13 ozl whtta cooked crab meat
200 9 (7 .m c:herry tomatoes 125 9 (
parsley 1 teaspoon $/MH capers, mood :2 tablespoons olive 011
Chm; mayonnaise
200 mI (7 II oz) Msvonnalsa (see pilQ8 12) 1 marinated red pepper 1 long red chilli, roughly
1 teaspoon lemon Juice salt and pepper
1 68
Cook the orzo in a large pan 01 bollirg waler accordlllg to the instructions on the packet Refresh and reserve. Make the ch I mayonnaise. Pullhe mayonnaise. red peppel and red chilli in a food processor or blender and whiz unlll smooth. Season to taste wrth salt and pepper and lemon juice. Combine the crab and OrlO in a large salad bowl. Halve the tomatoes and add them to the bowl with the rocket, lemon nOO, parsley and capers and mix carefully. Add :2 tablespooos lemon JUice and the 0'1. Season With salt and pepper and serve with a dollop of the d1l11! mayonnaise. For herby mayonnaise, to serve as an altOfnative with tho above salad, chop a mIxture of herbs, including chives. chervil. dill, parsley and mint, 10 make 4 tablespoons. Mix the chopped herbs With 200 ml (7 II 02) mayonnaise, [he rind of 1 lemon and 1 tablespoon lemon Juice. Adjusl the seasoning WIth salt and pepper and servo on top of the salad.
lentil & feta salad Serves 2-4 PrepW1lloon ,1'le t 15 minutes CooIcng lime 30 minutes 250 g (8 oz) P\.ty IenUJ$ :2 c.rrol$, �neIy diced
:2 celery sticks, §neIy dooed 100 9 (3" oz) feta ch.." :2 labIospoon. chopped parsley Dressing 3 tablespoooa while wine �inegBr :2 tea!.pOOll l Oilon mustard
5 tablespoons oliva 011 Nit and pepper
1 70
Put the lent Is in a saucepan, cover WIth cold water and add a pmch of sail Bring to the boil and cook 'or 20-25 minutes unl;1 Jl.lsi cooked but flO! rnl.l5hy. Dram and relresh in cold water, then dre n again and transfer to a large salad bow\. Add the
carrots and ce!ery to the bowl WIth the len\ils. Crumble In the feta and add the chopped parsley. Make the dressing by whisking the vinegar, mustard and oil. Add the dressing to Ihe salad and stir 10
combine well. Season to laste with salt and pepper and serve Immed ately. For lentil salad with poached egg & asparagus, prepare the lentils as above. Blanch about 500 9 (l ib) asparagus, woody e!'\CIs removed, refresh and reserve. Cook 250 g {S ozl slK::ed pancelta under a preheated hot grill unlll crispy. Slice lhe pancella and asparagus mto 3 cm (1 '. mell) �occs, add them to the lenliis WIth 2 tablespoons chopped parsley and 5 tablospoons olive oil and season with salt and pepper. T08S careluDy to combine and transfer to serving plates. Put a soft·poached egg on each salad and top With 1 lablespoon of hollandaise sauce 00 top of the egg.
curried couscous salad Put the orange Juice and curry paste into a bowl and
s..- .
Prep8lanon lime 15 minutes
Juice 01 1
orange
2 leaspoonlo mild cu'ry paste 200 9 (7 oz) couscous 50 9 (2 ozl sultanas
300 mI (� pontl booing waler 250 9 (B ozl smoked mackerel fillets
1 small red onion, ronety
)t red pepper. OOfed,
deS&eded and diced 2 tomatoes, chopped
small blmch 01 corilmder, roughly chopped pepper
sill together. Add the couscous, sultanas and a little pepper, then pour in the
bOil ng water and fork
together. Leave to stand
!Of 5 minutes.
Meanwhile,
peel the skin off the mackerel fillets and
break the flesh Into large f'akes, discarding any bones.
Add the mackerel, onion, red pepper and tomatoes to the COUSC01JS and mue together lightly. SpnnkJe roughly chopped coriander OVe.- the top, spoon on to plates and serve Immediately. For curried
couscous salad
with lamb cutlets,
mix 4 tablospoons natural yogurt with
mIld
curry paste. Marinate
1 2 lamb
1
teaspoon
cutlets In tho
mixture. Prepare the couscous salad as above. omitting the ma(;kereL Heat
2 tablespoons yegelab�
oil In a large gnddle pan oyor a high heat and grill the lamb for
3 minutes on each
side until cooked through.
Serve the lamb on the couscous salad. garnished with chopped coriandCf.
1 72
bean , kabanos & pepper salad s.-.
Prepwation ,,,...
10 minutes,
plus eooIlng Cookong time 20 mlnutn 3 red peppers, haloed, eo<ed and deseeded
1 red chill!, de.-Ied 1 tablespoon olive oil I onion, Ihdy sliced ni 9 (3 0>:) kabaf10s
SiIIusage, thinly 8Iiced :2 • 400 9 (13 wI CIIna butte.
beans Or 11ageolet beans.
drainod and msed 1 labiesJX>Qn bIolsamic vinegar
2 tablesp<)Ofla chopped eonander
1 74
Put Ihe peppers and chilli, skin Side up, on a baking sheet under a hot grill and cook for 10-12 minutes Of until the skins are blackened. Transfer them to a plastic bag, fold over the top to seal and leave to cool. Peel off the skins and slice the lIesh.
Meanwhile, heat lhe oil in a large, nonstick frying pan, add the onion and fry for 5-6 minutes until soil Add the sausage and fry for 1-2 minutes until crisp. Put the Deans in a large salad bowl. Add all the remaining ingredients and mi� well Serve Ihe salad with walnut bread.
For beef kebabs with bean salad, mix together 1 teaspoon dried chilli, 2 tablespoons sweet red pepper paste, 4 tablespoons olive oil, 1 finely sliced onion, I teaspoon ground cumin and 1 teaspoon ground coriander. Marinate 400 g ( 1 3 oz) dicod beef in the nliKture for at least 1 hour, then thread the meat on to metal or presoaked wooden skewers, alternating tho meat with pieces of onion and green pepper. Cook undor a preheated hot grill for 4 minutes on oach Side until cooked through. Prepare the salad as above, OffiIUing the kabanos sausage, and serve with the beef kebabs
orecchiette, bacon & broccoli salad ...... . �allon tme 15 minutes CookIng tIme 20 minutes 250 9 (8 oz) broo::oIi 300 9 (10 oz) orecc:hlette pnta
t 50 g (5 oz) pIIncetta 1 50 Q (5 oz) cherry 10000t00 oes Oressi"lil " tablospoons Mayonnaln
(_ � 1 2) 2 tablespoon. single cream 2" tablespoons tomato seuce
2 'easpoons WOr<:estershlre sauce 3 dmps Tebasco sauce 1 teaspoon lemon lul(:l
nit and pepper
1 76
Sepaftl!e the broccoli f'orets and slice the stems. Meanwhile. bring a large saucepan of lightly salted water to the boil and cook the pasta fOf 1 0 minutes or according to the Instructions on the packel Add the brocco'i stems to the saucepan and cook for 2 minutes. Add the florets and cook for a further minute. Dram and relres!' in cold water. Transfer \0 a large salad bowl. Cut the pancetla into matchsticks and dry-fry IOf 4 mmutes until crispy and golden. Ora n on kitchen paper and leave to cool before adding to the pasta Halve the cherry tomatoes and add them to the pasta Make the dressiJ'19 by combining aJl the ingredients. Season to taste with salt and pepper. Stir the dressing into the pasta and broccoli and serve immediately.
For warm broccoli & chicken salad, cook the pasta and broccoli 8S above but do not refresh In cold wator, Shred 2 poached chicken breasts and stir the meat into tho pasta with 150 9 (5 ozl halved cherry tomatoes, 3 tablespoons olive oil, I sliced red chilli al'l(\ 60 g (:2� oz) grated Parmesan cheese. Garnish with extra grated Parmesan and :2 tablespoons each chopped parsley and chopped basil.
sardine & lentil salad -. .
Prep8ratlOn lme 1 5 minutes Cooking lOme 3 minutes l00g (3�oz.) frozeo pen 2 . 120g (3X oz) CII'" boneless, sI
1 small fed onion
&1"1811 bunch of mint. rotJghly """"'"
grated rind and Juice of 1 lemon 1 cos lettuce pepper
1 78
Cook the peas In a saucepan of boMlg water fOf 3 minutes. Alternatively, cook mem in the microwave
for 1 Y.. minutes on full power.
Flake the sardmes Inlo chunks and put them HI a large salad bowl with the,r sauce. Riflse and drain the lentrls, dice the cucumber and chop the onion Add the lentils, peas, cucumber and on,on to the sardInes. Add the mInt 10 the saJad with the lemon rind and ju ce and a little pepper and toss together. Separate the letruce into leaves and arrange them on scrving plates. Spoon the sardine salad on top and serve For potato, sardine & lentil salad crush 200 9
(7 el) boiled baby potatoes in their skins and put them in a baking tin with 200 9 (7 oz) cherry tomatoes. Drizzle with olille oil, salt and pepper and 3 sprigs 01 thyme. Roast in a pl"eheatcd ovon, 1 90°C (375°F). Gas Mafk 5, until golden and crispy, then allow to cool !til Just warm. Meanwhile, mix together 3 tablespoons chopped parsley, 1 crushed garlic clove, the nnd and IUK.;e 01 1 lemon and 3 tablespoons olive oil. Fry 4 fresh sardine fillets in a hot frying pan lor 2-3 minutes each side or until done. M � the tomatoes and potatoes With 75 g (3 Ol) focke!. then $eIVe With the sardne filieis on lop with the hmb drossing dtlzzlcd o�er.
buckvvheat & salmon salad ..... . Preparalion!me '5 minutes Cooking ,_ 20 minutes
Put the buckwheat In a saucepan, cover WIth cold waler and add a pireh of salt Bnng 10 the boil and cook for
10-15
minutes
until 51: hrm and not m ushy.
Drain under running cold waler and remove the 'oam 300 9 ('0 oz} budlwhe.t 250 g [8 oz} broccoIl lforets
250 g (8 oz) cherry
lomatoes, IIuIved 250 II (8 oz) smoked salmon small bunei'I 01 pa,slev.
-
that accumu:ates. Dram
again wI-en cooL
Bring a large saucepan of lig'ltly sai:ed water to tile boil and blanch the broccoli florets for
2-3 minutes.
Refresh in cold waler and drain. Mix the cherry tomatoes with the buckwheat and broccoli in a large salad bow.
Slice the smoked salmon
4 tablespQOnft chopped dill
and add t to the bowl with the parsley and ha f
ult and pepper
the din.
Dressing
jUice of
1
lemon 3 lab1espoona olive 011
of
Make the d ressing by whisking the lemon juice arld
Pour the dressing over the sa'ad. mix l ig'ltly to and season to taste with salt and pepper. Serve immediately, garnished with the remaining di ll
oil.
combine
& spring green salad, blanch refresh 400 9 (13 ozl assorted green vegetablea.
For smoked salmon and
i ncludmg sugar snap peas, mangetout. asparagus, green beans and peas. Put the vegetables in a large
250 9 (e oz) finely sliced smoked 2 tablespoons chopped parsley, 60 9 (2', oz) watercress and salad bowl and add
salmon, 1 finely diced red onion,
2 tablespoons olive oil. Season to taste With salt and pepper and mix hghtly. In a small bowl make a IemOfl creme fraiche dressmg by wIlisking together
4 tablespoons creme fraiche. the rind and Juice of
1
lemon.
2 tablespoons chopped din, 2 tablespoons
olive 011 and salt and pepper. Drinle the dressing over the salad and serve.
1 80
white bean , feta & pepper salad So_ ' Ptepcora\lon "me 1 5 minut.s.
plus cooling
CooIung tme 10-15 minules :2 red peppers, �, cored
""do...... 4 tablespoons olive 011 :2 tableapoona balsamic
rineglr or red win. vinega. 3 teaspoons Slin-dried tomato peste
4 teaspoons �per. :2 . 410 9 (13" oz) cans eannellinl buns or haricot beans or cnldlpeas \I red onion, firll:!ly chopped
4 celery sticks, sliced 125
9 (4 w) lele cheese
I cos leHu<:e
salt and peppe.
peppers. skin side up, on a fOil-lined grill rack. cook I.meler a preheated gnll lor 10-12 m,nutes or until they are softened and the skins charred. Put the oeppers in a plastic bag, fold over the top 10 seal and leave to cool. Put t he
Brush them witn a I,ttle of the 0 1 and
Meanwhile, mMe the dress ng by mixing the remaining oil w th the vinegar, lomato pas:e and chopped capers. Season to taste with sail and pepper. Rinse and drain the beans or chickpeas. 51 r them nlo Ihe dressing with the orion and eelef)', Peel the skms olf the peppers and eut tre 'tesh nto strips. Add to the bears and gently toss together. Crumble the leta cheese over the top and serve the salad on a bed of lettuce leaves.
For while bean, feta & chorizo salad, prepare the 3 chorizo sausages into slices and fry thom in a large, nonstick frying pan over a high heat until crispy and golden. Remove them from the pan and drain on kitchen paper, reserving the oil in the pan. Add 1 fmely diced red onion to the pan and cook for 2 minutes over a low heat. Oeg1ua the pan with 3 tablospoons vinegar. Pour over the salad and toss to combine. Garnish with 125 9 (4 Ol) crumbled lela snlnd as above. Cut
and serve immediately.
1 82
puy lentil salad & salsa verde SelVes 4
f'repar"tlOl'l tome 1 5 minute, Cooklllg tome 45 minutes 1 teaspoon oll�. oil
1 $:nall onion, finely chopped
300 9 (10 oz) Puy lentils
450 mI (l: pont} vegetable ""'"
�OO 9 (7 oz) cherry tomatoes, chopped bunch of sprlll'il onions, finely ...., Seisil verde
4 tablespoons chopped mixed he,bl, aveh u parsley, corlender and chives
Heat the 011 In a saucepan, add the onion and fry for 2-3 minutes un! \ it is beginning to soften. Add
the lenti 5 and stock, bMg to the boi� then cover 30-40 mi'luies un! I the lentIls (lie
and simmer for
tender and the stock has been absorbed. Add tl'\e tomatoes arid spring oniors to the lentils. Stir well to mil(.
Meanwhile, mao<e Ire salsa by putt n9 the herbs,
(II used), oil arld lirre rind and juice In a food processor and whiu n9 for a few seconds
capers, anchov,es
until combined but still reta nmg
a little texture.
Drizzle the salsa over the warm lentils and toss together. Serve with toasted chapallis or flat breads.
For lentil salad with lamb kottas, prepare tho lent,l salad as above, but using a mixture 01 3 tablespoons
oliva oil and
2
tablespoons chopped mint for the
dreSSing. Mix 400 9 (13 oz) lamb mince with
1
1 tablespoon ceper'. d.aLfl&d
1 leaspoon chilli flakes and
2 anchovy 'illel' (opt
Chop a small bunch of mint and add it to the mixture
1 � teaspoons
finely diced red onion.
ground cumin. Season to tasle
1 tablespoon olive oil
w,th
grated rind and Juice 01
w,th sail and pepper. Take a small handful of the
1 11m.
mixture and push it on to a melal or presoaked wooden skewer. Repeat until ali lhe mi�ture is used
Cook the skewers on a barbecue
Of under a
preheated medium grill, turning occasionally, for
6 mmutes or unt,l cooked through. Serve the
koftas
With the lent,l salad and a dollop of Greek yogurt.
1 84
farfalle, tomato & pesta salad Serves 4-6 Preparation t� 1 0 minl.ll.es Cookng Ilme 20 minutes 400 9 (13 wi 'arlell. pula 5 tablespoons basil pesto
(see be.ow) 100 9 (3"4 od roeket 120 9 sun-blushed tomltoeS small handful of blSll I..ves 60 g Ill{ oz) Parmesan meese. grated $lilt and pepper
Cook the pasta ,n a large saucepan of boiling water for about 1 0 minutes or accord ng to the instructions on the paci<el until it is Just lender. Refresh under cold water, d'am and place n a large salad bow', 51 r In the pesta so thal lhe pasta is ....ell coated and add the rocket Drain the tomatoes and add them to the pasta with the and 40 9 (1 � oz) of the grated Parmesan. Season with salt and pePPel", a'1d serve the salad scattere
basil pesta, to serve with the above salad, put the leaves in a food processor or blender with 3 tablespoons toasted pine nuts, 1 small chopped garlic clove and 40 g (1 '; Ol) grated Parmesan cheese. WhIZ until Just combined then drizzle in 4-5 tablespoons of olive oil to make a smooth paste. Cover the pesto with a layor of olive oil and keep in the refrigerator for up For
separate a large blJnch of basil and
to 7 days.
1 86
wild rice & turkey salad Serves 4
Cook the rice acC()(ding to the instructions on the
PreparatlOfllme 10 mlnut...
packel and allow to cool to room temperature.
plus coollf'lg CookIng lime 3D minutes 300 9
(10 oz) wild ric.
:1 green apples, f_ne/y .heed
75 9 (3 oz) peun nuls
rind and juice of 2 orllnges
60 9 (:1� oz) Wlnberrie. 3 tablespoon. olive all
:1 tablespoons chopped parsley
4 turkey fillets, eae/l llbout
125 9 (4 0:)
51111 and pepper
1 88
Mht the apples (,\10 the rice WIth the pecans, the orange lind and JUIce and the cranberries. Season to taste wIth salt and pepper. Mi� together t'le Oil and parsley. Cullhe lurkey fillels into halves or Ihirds engtilways and cover wliM this midure. Heal a frying pan until il IS 001 but 00\ smoking and cook the \ur'J<.ey lor 2 rr,'nutes on eac"! side. Slice the turkey, arrange the p'eces next to the nce salad and serve immediately.
For sticky citrus pork chops with wild rice salad, whisk the find and JUIce of 1 orange, 2 tablespoons orange marmalada, 1 tablespoon soy sauce and I tablespoon sweet chilli sauce. Heat a large frymg pan over a hIgh heat and seal 4 pork chops, each about 175 9 (6 oz), for 2 minutes on each side, Put tho chops on a foil·lined baking sheet and cover with the marinade. Cook in a preheated oven, 1 80·C (3500F), Gas Mark 4, for 10-15 minutes unlil cooked through. Prepare Ihe salad as above and serve lopped with Ihe por1t. chops
pasta, crab & rocket salad Serves 1
Pl-eparaloon 11!1'rtI 5 minutes,
plus eooI'ng Coob>g lime 1 0 minutes 50 g (2 oA
dried �st., such
as _igatonl grBl00 rind and juke at ll ilme 2 t.t>lesp0008 cI6me l.alehe B5 9 (3� 0') can c:r.� m..l, �."'" 8 cherry tomatoes, halved
handful of rocket
1 90
Cook the pasta according to the Instruct10ns on Ine packet and leave to cool. Mix together Ihe lime nnd and Juice. creme Iraidle and crab meal 'n a arge bowl Add the cooled pasta 8'ld mix agan. Add the
tomatoes to tile bowl with the rocl<e� toss e'Jerythlng together and serve.
For pasta salad with tuna & chilli cook the pasta as abovo_ Drain 140 9 (4' oz) can tuna and mix through the cooked pasta. Desood and finely coop 1 red chilli and add to the pasta with the rind and juico of 1 lemon, 2 tablespoons chopped parsley. a handful of rocket leaves and 2 tablespoons olive oil. Season 10 taste with salt and pepper and servo.
puy lentils, salmon & dill salad 50_'
P\'eparallOl> bm8 30 minutes, plus eooIiI ll'il and chilling Co<:IIoog lome 35-40 minutes
500 g (1 Ib) ,.Iman rille! 2 tablespoons dry wllite wine 4 red pepper., halved and """"""
(6 oz) Puy lentils large haodIuI of dill, chopped , bJoch at spring onloo•• 115 II
fnely sliced lemon iuice, lor aqu&ellrlQ pepper Oresslng 2 green ehlllles, d&lIEIeded
and cnopped large h.andf�1 of flet leal parsley, chopped large handful of dill, chopped 2 garlic cloves
1 teaspoon Dilon mustard 8 tablespoon8 1emon juice I tab espoon olive 011
1 92
Put the salmon on a sheet of foil and spoon over the wine. Gather up the foi and 'old over at the top to seaL Place on a baking sheet ano bake in a preheated oven, '2WC (4000f), Gas Mark 6, for 1 5-20 minutes unt cooked, Allow 10 coo� then flake, cover and Chil. Grili lhe peppers and pee away the so( flS following the Instructions on page 174. Reserve the pepper juices. Make the dressing 'Nhiz the chi'lies, parsley, dill, garl c, mustard and lemon juice In a fcod processor untl smooth. With Ihe motor runn'ng, dnzzle in the oil until the m ucture is thIck.
Put the lentils and in a large saucepan with plenty of water, bring to the boil, then simmer gently 'or 15-20 minutes unbl cocked but stililirm to t he bite. Dra'1 them and place in a bowl with the red peppers and their juice. Add ali lhe dill and most of the spnng onions. Season with pepper to taste Stir Ihe dressing into the hol lenilis and allow to infuse. serve, :op the lentils wilh the flaked salmon and genlly mix through the lentils and dressing. Add a hllie lemon juice and Ine remaining spnng onions.
To
For salmon salad & crushed potatoes boil 400 g (13 ozl new potatoes for 15-20 minutes. Drain and cool Slightly, then lightly crush. Mix in 4 tablespoons olive oil, 2 tablespoons small capers. 1 bunch slICed spnng onions and salt and pepper. Prepare the salmon as above and flake it through the potatoes. Add a handful 01 chopped dIll and 100 g (3 ozl watercress. Serve WIth lemon and olive 011.
bulgar wheat salad Serves 4-6
PJeparlihon t,me 1 5 mlnl.ltes.
".� ....... 1 M> 9 (5 oz) bulge, wh••t
400 9 (13 oz) cherTY tomatoes. d>eed
6 ,pring onions. fineI)'
Put the bulgar wheat In a bowl and cover with cold 1 hour.
water. Leave to stand for at least
Meanwhile, make Ille dressing by whisktng together the allspice, cinnamon, emon Juice and 0.1.
Strain lhe bulgar wneai tnrough a fine sieve and leave 10 stand for 5 m,nutes, squeez n9 out as much waler as possible. Add the tomatoes, spring onions, parsley
1 bunch of persley. chopped
and mini 10 the bulgar wheal Add the dressing and mil( well. $eason wIth salt and pepper to taste. Leaving the
utI and pepper
the flavours.
-
srr.an bunch 01 mint. d>oppe
O,,"!Jing
� teaspoon allspice � teaspoon clnnllmon juice of 1 lemon
4 tablespoons olive 011
salad in the refrigerator for a few hours Will inlens fy
For bulgar wheal salad with whole grilled snapper, score the snapper
MIX together 1 turmeric,
3 times diagonally on each side.
teaspoon ground cumin, . teaspoon
1 teaspoon ground ginger, 1 teaspoon
1 lemon and 2 tablespoons oli�e oil. Put lemon slices inskJe the
ground chilli. the rind and juice of fish and rub
them with the spice mixture. Put the fish 20-25 minutes, turning
under a low grill and cook for
half way through cooking, until opaque but still Juicy. Put the bulgar wheat salad on a large serving plate, arrange tl'll;! grilled snapper 0fI top and serve.
1 94
mushroom & ricotta pasta salad 5affl!s .-6 Preparllt!Ot'llrne 20 minutes CookIng ,"'" 1 2 mlnutn 250 9 (e ozl ,ieotta cheese 2 tablespoon. chopped parsley 2 tab'ilspoona chopped rosemary :2 tabJecpoona chopped
thyme :2 tablespoon_ chopped ba,11
15 9 (3 ozl Parmesan cheese, finely grated
Mil( thc neoUa win the herbs and Parmesan in a sma bowl and season to taste wltn salt and pepper. Cook the pasta ,n a large saucepan of bOI ing water for 1 0 mInutes Of accord n9 to Ihe instructions on the packet until II is Just tender.
Meanwhile, sl ee ttle mushrooms. Heal ttle orl in a large frying pan over a hign heat and 'ry the mushrooms 'or 1 minute. Add the crushed garlfC, season with salt ihe pepper ana cook for 2 m nutes. Drain the cooked pasta. add the Mushrooms and stir through. Add Ihe ncotta mlKture and mix well. Serve with more chopped herbs and Parmesan, If ,ked.
400 9 (13 oz) penne pnla
For pancetia '" creamy mushroom pasta, cut 200 g
:2 tbblespoonl olin 011
(7 02:) pancctta into small batons and fry until criapy.
500 9 (t Ib) m..ed mushrooms. including
1
chestnut and portobello garlic eloye, crushed
51111 and pepper
1 96
Add to tho cooked pasta tog ether with the mushrooms. Slir through j 00 9 (3'� oz) baby spinach and seNe.
corn , tomato & black bean salad Cook the
-. .
PreparatlOf1 time 10 min",!" �g ti/fle 1 0 minutes .. corn cobs, lea_ ar.d fibrel
1 avocado, peeled. stoned 8I1d dICed
&mall bunch
of coriander,
roughly choppod
the kemels with a knife. Put the kernels in a large bowl With the tomatoes, black beans, onion ar'Id allOCado and mix w Ih the cOI"iander.
Make the dress n9 by miXing together the lime jL'ce, 011
and Tabasco.
Drizzle the dressing over the sa.ad, stu carefully 10
combine and serve immediately.
chilli prawns with corn & black bean salad, 2 garlic cloves and deseed and finely chop 2 long red chillies. Heal 1 '� tablespoons vegotable oil in a wok or large frying pan over a high heat and cook For
finely chop
24 peeled and bu\lerflied prawns with tho tails
lime
:2 tablespoons rapeseed oil 2-3 d.ops TllbaKO .auce
Fry for a further
2 minutes until jUst cooked through through 3 tablespoons
Tum off the heat and stir
chopped conander. Serve the prawns over the com and black bean salad garnished with e�tra conander leaves and lime wedges.
198
on.
Stir-fry for 1 minute, then add the garlic and ch, lies
Drening
juice 01 1
corn cobs in boiling water for 7-10 minutes. scrape off
Cool bnefly under funning cold water then
chickpea & herb salad s.._ .
Preparal!01l time 1 0 mlnl.lles. plus c;oolin� CookIng lime 10 minutes 100 9 (3� ozl bulger whe.t
leal parsley 1 tablespoon chopped mini 400 II (13 02) can chlckp•."
drained and nn&ed 125 II (4 oz) cherry
tomatoes, ha:vect 1 tablespoon chopped mild
onion 100 9 (3)j (2) cucumber 150 9 (5 oz) lei. cheese
salt and pepper
200
Put the bulgar wheat in a heatproof bowl and pour over 5uflic,e"t 00 1119 water Just 10 cover. Set as de unlil lhe water has been absorbed. ,I you want io gIVe a fluffier finish to the bulgar wheat, transfer it to a steamer a.,d steam lor 5 millules. Spread on a p,ate to cool. Mix together tile 0 rve oi� lemon JU ce, pars ey and m '11 in a large salad bowl. Season to taste with salt and pepper. Add the Ihe chickpeas, tomatoes, onion and bulgar wheat. Dice the cucumber and add to Ihe bowl. Mi� well and add the diced tela, stiffing lightly to avoid breaking up the cheese. Serve mmediately. For beetroot & chickpea salad, combine 150 g
(5 0:) baby chard with 400 g (13 ozl rinsed and drained chickpeas, 200 9 (7 0:) precooked and
diced beetroots In a large mixing bowl. Cut an orange in half and put the halves on a hot griddle pan until golden and not black. Squeeze the Juice into a small bowl and add 1 teaspoon clear honey and 3 tablespoons olive oil. Whisk together. then dress the salad lightly and crumble over 150 9 (5 oz) leta
chickpea & cherry tomato salad s..w• •
Preparaloon lime 1 5 minutes, plus _king and cooIr.g Cooking lome 1-1 i4 hours 250 9 (9 ad dried chickpeet 400 9 (13 ozI ch
�O 9 (2 0.1:) Kllamal. olives
Soak the chickpeas overnight ,n cold water. Drain the chickpeas, rinse wei and drain again. Put then into a large saucepan, cover w Ih plenty of cold waler ard bring to the boil. Simmer for 1-1 � hours or according
to the Instructions on the packet until cooked and sofl Add extra water if necessary. Dr�n ana allow to cooL
Put the tomatoes, celery, spring onions, olives and dlickpeas In:o a large serving cowl and mix welL Sur in the dressing, season with black pepper, garnish w Ih mint leaves and serve.
Mint and Yogurt D.uSllng
For chickpea salad with harissa lamb, marinato
black pepper
mixed with :2 tablespoons olive (lji. Leave the lamb
(Il00 page 1 5)
mint I••ves. 10 gIImish
1 2 lamb chops
in
3 tablespoons harissa paste
to marinate lor at least 1 hour, preferably overnight. Prepare the ct1lckpea salad
as above. Heat a
large griddle pan and fry the lamb in batches for
2-3 minutes on each side until just cooked through and stili pink in the middle. Remove and allow to rest for
5 minutes.
Serve with the salad, drizzled with the Mil'll
& Yogurt Dressir.g and some roughly et10pped mint.
202
nsoni, sweel potato & bacon salad 5_&4-6
Put the sweet potatoes 011 a large b3'l,119 sheet
Preparation tan. 20 minutes
and drizzle with olIVe oil and salt and pepper, Bake in
Coob'og time 30 minutes
a preheated oven,
190·C (375°F), Gas Mark 5, for
20-25 mmutes until just coo..;ed through. 2 large sweet potatoes. peeled and e<.! into IIOTI8lI d•• 2 lah!6spoonll olive oil, plus
extra fo< dnulnog
Finely shce the bacon. Heal a arge frying pan over a high heal and fry the bacon for
4 minu:es ""ntd golden
and cr,spy. Drain on kitchen paper and reserve.
Meanwhile, cook the pasta In a arge saucepan 0'
200 9 (7 oz) smo!ted slreakv
bOiling water for 1 0 minutes or according to the
250 9 (8 ol) risonl or or.o
2 more minutes 8rld dran.
instructions on the packet Add the peas and cook for
pasta 200 9 (7 0.) frozen peas 100 '3
(3l! oz) fela chees'
small bunch of mini, chopped salt and pepper
Remove the sweet potatoes from the overl arld miK with the pasta arld peas. Add the bacOfl arld crumble over the leta, rcscrvirlg some 01 both for gamish, Add :2 tablespoors olive oil arld the chopped mirl\ and combirle well. Gamish w th
the reserved bacon and feta
and serve.
For cajun chicken & risoni salad. drizzle 2 boneless, skinless chicken breasts with olive oil and sprinkle over
2 tablespoons cajun seasoning. Heat a frying pan
and fry the chicken for
5 minutes on either side until
cooked through. Thinly slice the chicken and serve With the risoni salad as above.
204
fruit salads
mixed berry salad Serves 4-6 Pr�ttOn t"Tle 1 0 minutes
400 9 (13 0.<) strawberries 250 9 (8 oz) raspberries 1!10 9 (5 oz) blueberries
150 9 (!S (2) blackberries &miI11 bunch of mint, linel)'
choppecl. II fow sprigs
reserved 10< d&eo
SVI'Up
208
Hull and halve the strawbernes. Wash all the berries and drain well Add the chopped mini to the berries w \h the elderllower syrup. ml� carefully and serve, decoraied with the reserved mini spngs. For warm berry salad, dilute 100 (3' Il o;.:) eldcrflower syrup in 600 ml (1 pint) water, add 50 9 (2 o;.:) casler sugar and bring to the boil In a heavy based saucepan. Add 400 9 (13 Ol) strawberries, 250 9 (8 oz) raspberries, 150 9 (5 oz) blueberries and 150 9 (5 02) blacl
exotic fruil salad Series 6-6
Peel and core the pineapple and cut the flesh into
Preparatoon to'r1e 10 minutes
small wedges. Do the sa'lle with the papaya, careful')'
1 large npo piMllpp\e, abou1
and papaya in a serwtg bowl.
removing tile seeds v. th a spoon. Put lhe pineapple
1.5 kg (3 1b)
1 papllya, about 400 9 (13 oz) 3 Pl'ssion IJuil juice of 1 lime
mint SPrigs, to decorate
Cut the passion frUit
,n half and scrape the pulp
nto
the bowL Add Ihe lilre juice, IT'ix carefully and serve decorated with mint spngs. For
grilled pineapple with lime sugar pe
(3 Ib) pln�
ppl
coro. Cut
ICh quarter Into
aId cut it mto quartE
4
a
1.5 9
remOYlng the
long p!ces and thread
them on to metal or presoaked wooden skewers. Put the rind of 3 limes 1010 a food processor and add
150 9 (5 Ol) granulated sugar. Whiz briefly then
sproad the sugoJr on a baking sheet and leave to dl)l
tnr al loast 1
hour. Heat a griddle pan 10 a med.um
heat and cook the pineapple for
2 minutos on each
side until golden and caramelized. Spnnkle with the lime gugar lind serve. Stole unuood lime sugar in a dry, airtight container.
21 0
citrus salad 2 oranges and Ihe 2 I mes
Se
Remove Ihe rind Irom Ihe
P,eparatoon tone 15-20
uSing a zester. Peel all the frUit with a knife, carefuily
minutes, plus mamatong Cooking tme 5 mlnule5 2 Oflnges 2 Satsum.1 2 limes 4 blood oranges
1 ruby grapelluil 1509 (5 ozl teste. ....g•• 1 50 mI (lI: pint! walM
removing all the pdh. Ske the oranges and satsumas and segment tne imes, blood oranges aod grape'fUll
Reserve some of the orange and lime rind �or decoration and pul Ine rest into a saucepan w,th the sugar and .....ater and cook over a gent'e heat, stirring until the sugar t>as dlsso....ed. Fbur the syrup oyer the frulI and leave to stand in the refrigerator for at east 1 hour before serving. Serve decorated With the reserved orange and me nnd
For Grand Marnier citrus sauce, to serve with citru8 salad, mix 100 9 rind of
(3"
oz) caster sugar, the Juice
and
2 oranges and 50 ml (2 fI oz) waler in a small,
heavy-based saucepan. 8ring to the boil, then turn the heat 10 low and reduce the liquid by two-thirds until syrupy. Once the correct consistency is reachod. add 50 ml
(2 II oz) Grand
salad and serve.
21 2
Marmer, pour over the cilrus
...
rhubarb & strawberry salad 4 em (1 h mch) lengths and put
SeIV9S.
Cut the rhubarb mto
PrElpanl\1On t,me 2'0 minute'S
them in a shallow, non-l1'ela;( c ovenproof dish.
Coolung 10I'I'Ie 20 minutes
�oo Q (l
ib) rhub'lb
125 II (4 (11) cuter sug.. 150 mI
(l' p
1 ¥en�l. pod 2 teaspOOn' fO$ew.t.,
400 9 (13 ozj .I••wbemes
Put tne sugar and water 'n a small saucepan over a low heat and stir unt I the sugar has dissolved. Add Ihe vanilla pod and losewater, Pour the syrup over the rhubarb, cover with foil and bake in a preheated oven, t ao°c
(350"F), Gas Mali<. 4, for 12-15
'l1i"lules until
Just soft.
Meanwhile, hull ana ha've the strawberries. When Ihe rhubarb is cooked. discard ttle vanilla pod and
To Ole"" mnc:'� <:he.", 0< O.nk yogurt
40 \I (I ll 0.-) roughly choppad
plstaehlo nuts
add the strawberries, covel and leave to s:and for
5 minutes. Transfer (he flui! to serving plates, spoon some of the cook'ng liouid over each one and add a
dollop of mascarpone or yogurt and a sprinkling of chopped pistachios. For
rhubarb, apple " scallop salad, preparo 500 9
(1 Ibl rhubarb as abo'lo but add only 75 9 (3 ozl sugar. Gut an apple into matchsticks and combine in a bowl with the rhubarb,
1
100 9 (3', ozl wateJcreS8 and
sliced avocado. Hoat 1 tablespoon vegetable oil in
pan Q'ler a high heat and fry t 2 large 2 minutes on each side until Just cooked
a large frying scallops for
through. Remo�e
1
and keep warm. Toss the salad wllh
lablespoon wMe balsamic vinegar,
2 tablespoons
oli'le oil and sail and pepper. Arrange the scallops Of! top of the salad and seNe,
214
spiced fruit salad -,
F'rep;Irahon llme 1 5 minutes, plus cooIong and clllling CooIcng t.me 2 minutes 1 vanilla pod, pilat eJllra for decofa\lng � liked 2�1� cnle' suga, 175 mI (6 ft oz) water 1 hot ,.d d'liNI 4 clementlM'$ :2 pea�hes 11 canu.IQuptI melon
175 9 (6 ozI bIL.eberrie.
Use the tip 0 1 a small, sharp kmfe to score the van Ita pod lengthways through 10 the centre. Put the sugar and waler In a saucepan and heal gently unul lhe sugar dissolves. Halve and deseed the chilli and add It to the saucepan With the vanilla pod. Heal genlly for 2 minutes, then remove the pan from the heat and leave the syrup to cool. Cut away the rind from the clementines and 5 Ice the flesh. Remove the stones from the peaches and slice the flesh. Deseed the melon and C\lt Ihe flesh mlo small chunks. discarding the skm. the frUits in a serving dish and pour over the warm discarding the chilli and vanilla pod. Leave the syrup to cool completely, then cover the fruit salad and chili unlil you are leady to selVe. Decoraie With a vanilla pod if liked. Mil
syrup,
For spiced fruit salad syrup, to serve wilh the above frUit salad, add 10 the sYl1.lp 1 lemon grass stalk cui in half and bnJised wllh a meat tenderiler, 3 kaffir lime leaves and 2 em (l. Inch) fresh fool ginger peeled and roughly sliced. Add these wllh the chiUi aod prepare In the same way.
216
poached fruit with ginger biscuits Serve, 6-8
Put the sugar, water and vanilla pod in a large, heavy
�Ioon IlrTMo 1 5 m,nlllu
based saucepan and heat gently, st-rring. unti! the
CookIll9 tIne 20 minutes
sugar has dISsolved
Bring to a low Simmer, add the
frUit and cover with a Circle of greaseproof or baking
250 9 (8 or) enler $\I9a. 2.S itree (4 ponte) water t vanille POd, plus extra lor dooor",og if �k8d
4 peaches 4 neeuorines
1 0 apncols
palchmenl to hold the fruit m the syrup. Simmer for 2 minutes then turn off the heat and leave to cool Remove the fruit fro'l"l the liquid with a slotted spoon, reservlllg the poach f'I9 liquid Peel the skins from the fruit, then cut them In half and remove the slones. Put
250
ml
(8 II oz) of the poaching liquid in a small,
heavy-based saucepan and heal 10 reduce it for
To serve
6-8 minutes unt I it has a syrupy consistency. Put
mescarpone ch&ese
the fruit in a large bowl, pour over the syrup and toss
3 gingCf bis<:uits. crushed
genUy. Arrange the fruit on serMg plates, add a spoonful of mascarpone to each one and sprinkle With crushed ginger biscUits. Decorate wllh a vanilla pod if liked. For poached stone fruit with raspberry coulis put
150 9 (5 oz) frozcn raspbernbs and 40 9 (1
oz)
caster Rugar in a heaVY'bll,;"d saucHpan. Slowly bring up to the boil, stlrr'ng, to dIS aloe thc sugar. Simmer
IOf 2-3 minutes unt,1 the COUh8 has a syrupy
consi8tency. Remove from the heal and strain through a fine sieve. Poach the stone fru,t as abovc and lItJrvc with the raspberry coulis and a dlizzte )f custard.
218
mixed fruit salad SeMIs 6-8 f'repanIt'on lime 1 5 minutes " wlltefmelon II gaWa melon
, mango :2 green apples
2 bananas
3 kiwifruit 200 9 (7 � strawberries 150 9 (5 0..) blueberries
220
Peel and deseed both the melons and cut the flesh (1 inch) chunks. Put them In a large bowL Peel and dice the mango. dice the apples and slice the bananas. Add 10 the bowl wth the melon.
into 2-3 em
Peel the kiWifruit and cut the flesh into founds, add to the bowl along With the berries and mix the fruil together carefully.
For exotic fruit salad with passion fruit cream, whisk together 4 tablespoons mascarpone cheese. 200 ml (7 II azl double cream and :2 tablespoons silted icing sugar In a bowl until soft peaks form. Gently fold in the pulp of 2 passion fruil Serve a spoonful WIth the exollc frUlI salad.
cherries with cinnamon crumble s.- .-6 Pleparanon tome 15 minutu. pl�s cooling Cooling Ilnlft 20 minutes 1 5 kg (3 1b) eII...ies, pilled 250 9 (8 oz.) usle, Sligar 400 mI (14 II � water 1 ul'lilia POd 2 cloves
strips of oran941 peel, to
decorate
Crumble 60 9 (2)1 od fruit loaf HI II ex wJ unsalled butter iii teaspoon clnnemon
1 labluspoon caster sugar Cinrnomon �m 1 tablespoon Icing sugar 1 5 0 mI (" pont) whipping cream " teaspoon cinnamon
Put the chelT,es , n a large bowl. Place the sugar i n a heavy-based saucepan and add the waler, vanilla pod, cloves and orange peel. Bring to the ooil, sti rring occasionally, then pour the syrup over the cherries. Leave to coot
Make the crumble. Cul lhe I.uil Ioal 1/'110 1 em (� Inch) II over the fruil loaf. M,x cInnamon and sugar and sprin kle over the fruit loaf. MIX well, transfer to a baking sheet and cook
dice. Melt the butter alld drizzle logether the
190-C (375°F), Gas Mark 5, lor mi nutes until golden and crunchy. Remove the
in a preheated oven, 4-5
crumble from the oven and allow to cool.
Meanwhile, make the cinnamon cream. Sift the Icing sugar over the cream, add the cinnamon and whisk I,Intil llrm peaks form.
a small amount of syrup. a spoonful of the cinnamon cream and a sprink.ling of the fruit loaf crumble. Dccorate With stnps of orange peel. Serve the chemes Wllh
For chocolate & cinnamon sauce to �rve WIIh th cherr;es. combine 100 g (3 oz) chopped dark chocolato (use chocolate With 70 pel coni cocoa sohdsl. 15 9 ( oz) buUC'r, 125 ml (4 II 01j cream and tea"flOOO
ground cmnamon in a 1SIl18"
heavy'based
lam;:epan ()Vf)r a low heal. St,r tho S
cmr"\amon 0;
222
uce.
winter fruit salad ....... <-< Pfepa'allon t.me 5 minutes Cooking lme 30 minutes
tOO 9 (3� oz) pnlne., tloned 100 9 (3:4 oz) ready-ICHlal dried poches 100 9 (3\1; oz) ready'IO-UI dried pear.
100 9 (3101 oz) ,eady-Io-eal d,1ed apples
100 9 (3101 oz) ready-to-eat dried apricots
50 9 (2 oz) ready-I01lu dri&d figs I dnnamon sllcll
4 cloves
lind of 1 lemon
50 9 (2 azl e.sler ,ugar To seNe
Greek yogurt dear honey
224
Put tile prunes and the ready-io-eat dried Il'\Ilts, the cinnamon slick. cloves, lerron rind and sugar in a saucepan and cover with cold water. Set over a medium heat and Simmer for 15 minutes until the Iru I plumps up. Remove the pan from the heat and strain tne frUIts, reserving the liqu d and discarding the cinnamon stICk. Return the !Iquid to the heat for 1 0 minutes unbl reduced. Return the fruits to the syrup. warm them through and SCNe with some yogurt and a driule of honey. For roast winter fruit salad, core and quarter
3 pears and 3 apples and put them in an ovenproof dish. Halve and stone 3 plums and add them to the dish with 50 9 (2 oz) dried figs, 50 9 (2 oz) frozon cranberries, a Cinnamon stick and 4 clovos. DOl the frull with 50 9 (2 oz) unsalted butler, then sprinkle with 50 9 (2 oz) soft brown sugm. Bake In a preheated oven, 1 80°C (3500j=), Gas Mark 4, for 20 minutes until soft. Serve with Greek yogurt and honey.
fruit salad with lemon grass syrup SeNn4-6 Propa.allOl> 1,me 10 minutes, plus cooI"l9 Cooking t.n18 10 minutes 1 em (�inch) fruh root ginger, peeled and IIbced 1 lemon grass slalk. lightly bro ""
e
100 9 (3" 0:) uler auga, 150 mI (� ptn1) waler 2 Pl'PlIY'. peeled and
........,
2 mangoes. peeled and stooed 2 guavas. poolod and stoned
1 0 Iyeh"!, peeled
2 t9blespoor1s toasted
coconut
226
Put the gmger, lemon grass, sugar and water into a small, heavy-based saucepan and simmer lor 5 minutes. Remove from Ihe heat and a'iow to cool. Cut the papaya flesh nto long wedges and put them
in a bowl Cut Ihe mangoes and guavas inlo smal wedges and add to the papaya with !he ychees. Add 3 tablespoons of :he syrup and combin carefully.
e
Transfer the salad to serving dishes, dnzzle over some of Ihe rema 'ling syrup 8'ld sprino
toasted coconut For toasted coconut, to decorate lhe fruil salad • broak open a coconut, drain away Ihe Juice and peel aff lhe outer tough husk. Run a vegetable peeler along the broken edge of the coconut Once you have enough shavings, lay them Ilat o n a baking sheet and toast in a preheat d even, ::WO°C (400°F), Gee Mark 6, for 3-4 minutos until golden brown,
e
chargrilled fruit with chilli salt Serws6-8 Preparatoon lima 15 mlnut•• Cook.ng M>e 1 0 minutes 1 IIotge ....ngo, po:t&Iftd and ..... II pineapple, peeled :2 tIfInenas )! 18a� CI\Ished dried
cnilll 1 tablespoon sn ••It or vanilla sea selt
Cui the mango into :2 em (.,. ,nch) pieces and cut the pineapple into small wedges. CJllhe ba.,anas into
thick slices. 51<ewer the !nut on to metal Of presoaked wooden skewers, allemat.ng the fruits. Milt together the
ch ,; and saH and set as de
Preheat a gnddle pan to medium heat and gnll lhe sllewers on each sioe for 3 minutes unt,l golden 8rod caramelized. Remove the skewers from the heat, sprink� with t�e sail chilli mix and serve.
For vanilla sea salt. to accompany chargrilled fflut skewern, scrape the seeds of
1 vanilla pod 11110 a
small bowl Wllh 4 tablespoons sea salt. Slir to comblfle well and leave to Infuse for at least 2 hours.
228
------ ---
papaya, lime & almond salad ....... ... Proparaloon lome 15 mllMlt
plus cooW>g Cookong bme 3-5 minutes
3 r,m, ripe IH'P"Yu, peeled
""' ........,
'2 limes 2 teaspoons light brown ...ga. 50 9 (2 oz) toestl'd blandled
almonds lime w�, to docoml
Cut the papayas ,nto
a.ge diCe.
Finely grate the rind of botrl limes, then squeeze 1 of the limes and reserve the juice. Cut the pith off the second lime and segment the flesh oyer It-e bowl of diced papaya to catch the Jlo ceo Add Ine lime segments and grated rind to the papaya Pour
the lime JUice nto a small saucepan With the
sugar and !'leal genlly until the sugar has CISSOIYeo'.
Remove from the heat and leave 10 coot. Pour Ihe
cooled lime Juice over tne fruit and toss serve with
thoroughly. Add the toasted almonds and lime wedges.
For papaya & time salad with ginger granite, pour 1 litre (1 Yo pints) ginger beer Into a rectangular plastic container. MIX In 3 tablespoons chopped minI. pul the container in the freezer
230
marsala poached pears '-' .
Put Ihe Marsala, red wine, sugar, lemon juice, the
PreparatIOn tome 10 minutes
c,nnamon stfCk and star anise ,n a heavy-based
Coob'>!l t;n>(l 40 minutes
saucepan and brmg to a low 5 mmer.
300 mI I" p;nl) ""'.ul.
500 nI (17 fl oz) red win. 200 'iI (7 0:) taste. suglr
:2 tablespoons lemon lulc. t clnnllmon slick :2 slll• •nise
Peel the pears, eaving l.-.e stalks in p'ace, put them in Ihe saucepan and coo,", for 20-25 m
n u;es, h.. rn n9
occas.ona1Iy, until they are soil Remove tl"e pears
from the saucepan With a S oted spoon and set as ce to cooL Meanwhile, le:urn the poaching liquor
6 pears
and be I to reduce
clotted cream, to_
arid
10 the heat
for aoout 1 0 m nu:es unl I is thick witn h I e syrup and
syrupy. Serve Ihe pears, dnuled
accompan.ed by a spoon!u' of clottec cream. For roasted pears with toffee sauce, halve 6 pears and remove tho stones. Pul lhe pears in an ovenproof dish ands pri nkle With 5 tablespoons brown sugar and 1 teaspoon vanilla extract. Dot w ith 20 g (; ozl unsalted butter. Roast the pears in a preheated oven, leOoe {350°Fl. Gas Mark 4, for 20 min utes until golden and soft. Meanwh,le, combine 150 g (5 oz) brown sugar. 125 ml (4 II oz) Cleam and 20 g (, oz) unsalted butter in a heavy·based saucepan, stirring unt,1 the sugar has dissolved. Simmer for 2 minutes then pour the sauce over the roasted pears and serve with IId ollop of clotted cream.
- 232
-- -
melon & pineapple salad ..... . ProparalOOll lome 10 minute..
pt.I8 .tandoog II cantaloupe melon, peeled
"" .......,
"smal pi....ppI•• peeled grated rind of 1 lime 2 teaspoons IructoH lime sllcn, to decofate
234
DIce Ihe melon and pineapple, Add the melon and pineapple to a bowl or plastic container. Mix together the lime nnd and fructose until well combmed. Spr nkle Ihls over the fruit and stir n well; In an hOLlf or so tne fructose will have diSsolved. Decorate wIth Ine lime slices 8'ld se-ve. For lime & ginger syrup. to serve with the above salad, in a small, heavy-based saucepan combine 150 9 (5 ozl casler sugar, 150 ml ('. pint) water, the rind and Juice 1 lime and 1 em (� inch) fresh root glflger, peeled and roughly sliced. Bring the mi.lure 10 the boil, stirring occasionally 10 dissolva the sugar When the sugar has competely dissolved, remove lhe syrup from Ihe heal, cover and chill. Driv.:1e Ihe syrup over Ihe salad about 30 minutes before serving to allow the flavours to combine.
Hamlyn All Colour Cookbook: 200 Super Salads Index Front Cover US, 1 Back Cover US, 2 Back And Front Cover UK, 3 Title Page, 4 Copyright US, 5 Copyright UK, 6 Contents, 6 Introduction, 7 Basic Recipes, 10 Side Salads, 12 Apple & Radish Slaw, 14 Blue Cheese & Walnut Potato Salad, 22 Chicory & Baby Cos Salad, 13 Coleslaw, 14 Courgette, Feta & Mnt Salad, 18 Crunchy Chilli Slew, 23 Garden Salad With Grilled Chicken, 17 Garden Salad, 17 Gorgonzola, Pecan & Pear Salad, 13 Green Beans With Almonds, 20 Green Beans With Anchovy Dressing, 20 Green Salad With Crusted Goats' Cheese, 16 Green Salad, 16 Marinated Courgette Salad., 18 Pickled Cucumber & Chilli Salad, 21 Pickled Fennel Salad, 19
Pickled Vegetable Salad, 21 Potato Salad, 22 Red Cabbage Slaw, 23 Rocket & Parmesan Salad, 24 Rocket Salad With Chive Dressing, 24 Rocket, Pear & Pecorino Salad, 15 Rocket, Apple & Balsamic Salad, 15 Shaved Fennel & Radish Salad, 19
Light Salads, 25 Bang Bang Chicken Salad, 51 Beef & Cucumber Salad, 67 Beef Salad With Roasted Shallots, 67 Beetroot & Orange Salad, 32 Beetroot Dressing, 31 Broccoli, Bacon & Pine Nut Salad, 50 Caesar Salad, 26 Cajun Chicken Caesar Salad, 26 Cajun Chicken Wings With Potato & Avocado Salad, 33 Cajun Potato & Prawn Salad, 33 Celery, Artichoke & Chicken Salad, 66 Chicken & Asparagus Salad, 62 Chicken, Apricot & Almond Salad, 38 Chicken, Asparagus & Haloumi Salad, 62 Chilli Prawn, Mango & Avocado Salad, 48 Chop Salad Mexican Style, 44 Crab, Apple & Avocado Salad, 29
Cranberry & Chicken Chop Salad, 44 Creamy Mayonnaise Dressing, 55 Crispy Soy Quail & Pear Salad, 61 Crispy Trout Salad, 36 Daikon, Carrol & Red Pepper Salad, 39 Dalkon Salad With Asian-style Ribs, 39 Duck & Soya Bean Salad, 63 Duck, Asparagus & Hazelnut Salad, 60 Duck, Clementine & Tatsoi Salad, 53 Duck, Hazelnut & Peach Salad, 60 Fattoush, 40 Fig, Raspberry & Prosciutto Salad, 41 Greek Salad, 27 Greek Seiad With Garlic Pitta Bread, 27 Griddled Radicchio &. Chicory Salad, 42 Grilled Chicken With Apricot & Tomato Salad, 38 Grilled Fig & Raspberry Fruit Salad, 41 Italian Broccoli & Egg Salad, 50 Japanese Beef & Noodle Salao, 49 Lhai Style Beef Salad, 47 Lomato & Pasta Salad, 45 Mango & Smoked Chicken Salad, 52 Marinated Goats' Cheese, Sun-blushed Tomato & Salami Salad, 32 Marinated Tofu & Mushroom Salad, 59 Nicoise Salad, 28 Orange & Avocado Salad, 35 Orange & Mustard Dressing, 53
Orange, Avocado & Honey Duck Salad, 35 Panzanella Salad, 30 Pea & Broad Bean Salad, 34 Pea, Broad Bean & Chorizo Salad, 34 Peanut, Pomelo & Prawn Salad, 64 Peanut, Squid & Noodle Salad, 58 Pear, Bresaola & Dolcelatte Salad, 54 Poaened Salmon & Soya Bean Salad, 63 Pomelo & Prawn Salad With Vermicelli Noodles, 64 Pomelo, Prawn & Pork Salad, 68 Pomelo, Prawn, Pork & Shallot Salad, 68 Pork Larb, 57 Prawn, Mango & Avocado Salad, 55 Prickly Pear & Prosciutto Salad, 54 Quail, Plum & Cashew Nut Salad, 61 Raspberry Salad Dressing, 43 Raspberry Salad With Toasties, 43 Sang Choy Bow, 57 Sashimi Salmon Salad, 56 Sesame-crusted Salmon & Soba Noodle Salad, 49 Sesame-crusted Salmon Salad, 56 Smoked Chicken & Cannellini Bean Salad, 66 Smoked Chicken, White Bean & Thyme Salad, 52 Smoked Lrout & Grape Salad, 36 Spiced Chicken & Mango Salad, 48 Spicy Beef Skewers With Noodle Salad, 51 Spicy Lamb & Couscous Salad, 65
Spring Vegetable Salad, 31 Sweet Chilli & Lime Chicken, 58 Toasted Rice Khao Koor, 47 Tolu & Rice Salad, 59 Tomato & Bean Salad, 30 Tomato & Mozzarella Salad, 45 Tomato. Feta & Basil Salad, 37 Tuna Nicoise Salad, 28 Turkey & Avocado Salad, 29 Vegetarian Couscous Salad, 65 Walnut & Blue Cheese Salad, 42 Watermelon & Feta Saiad, 37 Whole Grilled Sardines With Fattoush Salad, 40
Warm Salads, 69 Asian Salmon Salad, 73 Asian Tofu Salad, 73 Asparagus & Rocket Salad, 79 Balsamic Roast Vegetable Salad, 77 Chicken Couscous Salad, 75 Chickpea & Pepper Salad, 71 Chilli Squid Salad, 82 Chorizo & Quails' Egg Salad, 84 Chorizo, Pepper & Oregano Salad, 74 Curried Scallops & Cerrot Salad, 72 Grilled Asparagus With Streaky Ba, 79 Grilled Vegetable & Haloumi Salad, 80
Herb·crusted Rack 01 Lamb With Vegetablesalad, 77 Pomegranate Vinaigrette, 75 Pumpkin, Feta & Pine Nut Salad, 76 Roast Beef & Wholegrain Mustard Potato Salad, 78 Roast Mushroom & Prosciutto Salad, 81 Roast Mushroom Salad, 81 Roast Pumpkin, Bacon, Sage & Pasta Salad, 76 Roast Tomato & Asparagus Salad, 70 Romescq Sauce, 74 Scallop, Parsnip & Carrot Salad, 72 Smoked Salmon & Potato Salad, 78 Spinach, Chorbzo & Lentil Salad, 84 Squid, Fennel & Potato Salad, 82 Tea-smoked Salmon With Buckwheat Noodle Salad, 83 Tomato & Mozzarella Pasta Salad, 70 Tzalziki, 71 Warm Tea-smoked Salmon Salad, 83 Watermelon & Haloumi Cheese, 80
Rice, Beans, Grains, And Pasta, 85 Basil Pesta, 97 Bean , Kabanos & Pepper Salad, 91 Beef Kebabs With Bean Salad, 91 Beetroot & Chickpea Salad, 104 Buckvvheat & Salmon Salad, 94 Bulgar Wheal Salad With Whole Grilled Snapper, 101 Bulgar Wheat Salad, 101
Cajun Chicken & Risoni Salad, 106 Chickpea & Cherry Tomato Salad, 105 Chickpea & Herb Salad, 104 Chickpea Salad With Harissa Lamb, 105 Chilli Prawns With Corn & Black Bean Salad, 103 Corn, Tomato & Black Bean Salad, 103 Crab & Orzo Salad, 88 Curried Couscous Salad With Lamb Cutlets, 90 Curried Couscous Salad, 90 Farfalle, Tomato & Pesta Salad, 97 Herby Mayonnaise, 88 Lentil & Feta Salad, 89 Lentil Salad With Lamb Kottas, 96 Mushroom & Ricotta Pasta Salad, 102 Orecchiette , Bacon & Broccoli Salad, 92 Pancetia Creamy Mushroom Pasta, 102 Pasta Salad With Tuna & Chilli, 99 Pasta, Crab & Rocket Salad, 99 Potato, Sardine & Lentil Salad, 93 Puy Lentil Salad & Salsa Verde, 96 Puy Lentils, Salmon & Dill Salad, 100 Risoni, Sweel Potato & Bacon Salad, 106 Salmon Salad & Crushed Potatoes, 100 Sardine & Lentil Salad, 93 Seared Tuna & Rice Salad, 86 Smoked Salmon & Spring Green Salad, 94 Sticky Citrus Pork Chops With Wild Rice Salad, 98
Sushi Rice Salad, 86 Warm Broccoli & Chicken Salad, 92 Warm Orzo Salad, 87 Warm Pasta Salad With Lemony Chicken, 87 While Bean, Feta & Chorizo Salad, , 95 White Bean , Feta & Pepper Salad, 95 Wild Rice & Turkey Salad, 98
Fruit Salads, 107 Chargrilled Fruit With Chilli Salt, 118 Cherries With Cinnamon Crumble, 115 Chocolate & Cinnamon Sauce, 115 Citrus Salad, 110 Exotic Fruil Salad, 109 Exotic Fruit Salad With Passion Fruit Cream, 114 Fruit Salad With Lemon Grass Syrup, 117 Grand Marnier Citrus Sauce, 110 Grilled Pineapple With Lime Sugar, 109 Lime & Ginger Syrup, 121 Marsala Poached Pears, 120 Melon & Pineapple Salad, 121 Mixed Berry Salad, 108 Mixed Fruit Salad, 114 Papaya & Time Salad With Ginger Granite, 119 Papaya, Lime & Almond Salad, 119 Poached Fruit With Ginger Biscuits, 113 Poached Stone Fruit With Raspberry Coulis, 113
Rhubarb & Strawberry Salad, 111 Rhubarb, Apple " Scallop Salad, 111 Roast Winter Fruit Salad, 116 Roasted Pears With Toffee Sauce, 120 Spiced Fruit Salad Syrup, 112 Spiced Fruit Salad, 112 Toasted Coconut, 117 Vanilla Sea Salt, 118 Warm Berry Salad, 108 Winter Fruit Salad, 116
