Salad Days Are Here Again

14th July 2017

It is a truth universally acknowledged that the easiest way of cooking in summer is on the barbecue: take good quality meat, firm fish, brightly-coloured vegetable skewers and sear them to perfection on hot coals. And alongside them? Throw together the freshest of salads for tasty al fresco eating with a nod to 5-a-day…

Raw British Asparagus, Carrot & Chia Salad…

Ingredients:

4 carrots
16 asparagus spears
16 radishes
8 tsp cold-pressed rapeseed oil
juice of 2 lemons
8 tsp raw honey
4 tsp chia seeds

Method:

Use a vegetable peeler to ribbon the carrots and asparagus spears, and then cut the radishes into thin slices.
Combine the oil, lemon juice and honey, season and beat well to combine.
Toss the vegetables in the dressing and sprinkle with the chia seeds.

Love the Crunch Light Salad…

Ingredients:

2 sticks of celery
4 radishes
¼ Chinese leaf lettuce
½ green apple
2 spring onions
1 tbsp olive oil
2 tsp whole grain mustard
2 tsp honey
2 tsp lemon juice
handful of walnuts
roughly chopped
salt and pepper to season

Method:

Slice the celery, radish, Chinese leaf, apple and spring onion very finely with a knife or with a mandolin. Mix together the oil, mustard, honey and lemon juice and season. On a large plate, lay out the sliced vegetables, then top with the walnuts and the dressing.

Warm Halloumi & Couscous Salad…

Ingredients:

200g couscous
400ml vegetable stock (hot)
salt and pepper
460g jar roasted red peppers
drained
1 butterhead lettuce
small bunch of parsley
250g halloumi
400g tin of chickpeas, drained and rinsed
3 tbsp extra virgin olive oil
3 tsp harissa paste
juice of ½ lime

Method:

Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak. Drain the peppers and chop into bite-sized chunks. Chop or tear the lettuce and chop the parsley.
Slice the halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.
While the halloumi is cooking, fork the couscous into a serving bowl. Mix in peppers, lettuce, parsley and chickpeas. Combine the oil, harissa and lime juice and season, reserving 2 tsp of the dressing. Drizzle the rest over the couscous and mixing well
Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.

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