BEETROOT & HALLOUMI SALAD WITH POMEGRANATE & DILL
Preparation: 15 mins
- 2 tbsp apple cider vinegar
- 1 medium red onion, halved and thinly sliced
- 2 oranges
- 4 handfuls rocket leaves
- Few sprigs dill, chopped
- drop rapeseed oil for frying
- 2 cooked beetroots, chopped
- 80g thinly sliced halloumi slices halved
- 80g pomegranate seeds
- 2 tbsp pumpkin seeds
- Handful mint leaves
Place the sliced onion in a bowl, add the vinegar and mix well. Cut the peel and marrow from the orange and slice over the onion bowl to make sure it catches any juice.
Stack the rocket on the plates and sprinkle it over the beetroot and orange. Rub a drop of oil around a non-stick pan, then fry the halloumi in the pan for about 30 seconds per side until it turns golden brown.
Stir the pomegranate into the onions and add all the dressing on the rocket, then cover with the halloumi and sprinkle the pumpkin seeds, mint, and dill.
HERBY POTATO SALAD RECIPE
Preparation and Cooking: 40 mins
- 1 large bunch basil
- 1kg new potatoes, larger potatoes halved
- 1 large bunch parsley
- 1 small garlic clove
- 2 tbsp white wine vinegar
- 100ml extra virgin olive oil
Bring a large pan of boiling salted water, drop the basil for 30 seconds or until it withers, then remove it with a slotted spoon and let it cool a little. Add the potatoes and cook until tender.
Meanwhile, squeeze the basil over the sink, then put it in a blender along with the oil, vinegar, garlic and a good sprinkling of seasoning. Blitz until you have a vibrant green oil.
Drain and steam the potatoes. Chop the parsley, then tilt it and the potatoes in a serving bowl. Season and pour the basil oil. Then keep for two days.
CRUNCHY BULGUR SALAD RECIPE
A energetic summer salad with radishes, peppers, edamame beans, almonds and herbs, drizzled with a citrus dressing.
Preparation & Cook: 25mins
- 200g bulgur wheat
- 75g whole blanched almonds
- 150g frozen podded edamame (soya) beans
- small bunch parsley, finely chopped
- 150g radishes, finely sliced
- small bunch mint, finely chopped
- 2 Romano peppers, sliced into rounds, seeds removed
- 3 tbsp extra virgin olive oil
- 2 oranges
Cook the bulgur by following the instructions on the package, then drain it and leave it in a large bowl to cool.
Meanwhile, put the edamame beans in a small bowl, pour over boiling water, let stand for 1 minute and then drain. Put in a serving bowl with peppers, almonds, radishes, mint, and parsley.
Peel an orange, carefully cut the segments and add to the bowl. Squeeze the juice of the other into a jar with the oil. Season well and stir to emulsify. Pour over the salad, mix well and serve.
SALMON PASTA SALAD WITH LEMON & CAPERS RECIPE
Use skinless, frozen, wild salmon fillets for an inexpensive lunch on the go. This low-calorie, healthy dish couldn’t be easier to whip up.
Preparation & Cook: 30mins
- 1 tbsp rapeseed oil
- 85g wholewheat penne
- 2 frozen, skinless wild salmon fillets (about 120g each)
- 1 large red pepper, roughly chopped
- 2 garlic cloves, finely grated
- 1 lemon, zested and juiced
- 6 pitted Kalamata olives, sliced
- 2 tbsp capers
- 1 shallot, very finely chopped
- 1 tsp extra virgin olive oil
- 2 handfuls rocket
Cook the pasta following the instructions on the package. Meanwhile, heat the rapeseed oil in a pan, add pepper, cover and let stand for about 5 minutes until it softens and begins to char a bit.
Stir, then push the pepper aside and add the salmon. Cover and fry for 8-10 minutes until cooked.
Meanwhile, mix lemon zest and juice in a large bowl with garlic, shallot, capers, and olives.
Add salmon and the cooked pepper to the bowl. Drain the pasta and add it too, with black pepper and olive oil. Mix everything, scrabbling the salmon while doing it.
If you are eating now, toss through the rocket; If you are packing a lunch, allow it to cool, then place in a bowl with the rocket on top and mix before eating.
CHICKEN SATAY SALAD RECIPE
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that’s high in protein and big on flavor.
- 1 tbsp tamari
- ¼ tsp ground cumin
- 1 garlic clove, finely grated
- 1 tsp medium curry powder
- 1 tbsp crunchy peanut butter
- 1 tsp clear honey
- 2 skinless chicken breast fillets
- Seeds from ½ pomegranate
- A little sunflower oil, for cleaning the pan
- 1 tbsp sweet chili sauce
- 1 tbsp lime juice
- 2 Little Gem lettuces hearts
- Generous handful coriander, chopped
- ¼ cucumber, halved and sliced
- 1 banana shallot, halved and thinly sliced
Empty the tamari into a large dish and stir in the curry powder, cumin, garlic, and honey. Slice the chicken in half parallel to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hour to allow the flavors to penetrate the chicken.
Meanwhile, mix the peanut butter with the lime juice, chili sauce, and 1 tbsp water to make a spoonable sauce. When you are ready to cook the chicken, wipe a large non-stick pan with a little oil. Add the chicken and cook, covered with a lid, for 6-7 minutes over medium heat, turning the steaks during the last minute, until they are cooked but still moist. Put aside, covered, to rest for a few minutes.
While the chicken rests, mix the pieces of lettuce with the cucumber, shallot, cilantro, and pomegranate, and stack them on the plates. Spoon over a little sauce. Cut the chicken, pile on top of the salad and spoon on the remaining sauce. Eat while the chicken is still hot.