Salad Days: 6 Healthy Summer Salads To Make This Week

Ingredients:

• 100g white Cornish crab meat
• 1 whole lettuce
• 1 cup baby spinach leaves
• 10-12 fresh French beans-about a handful, as tender as possible
• 1 red onion

For the marinade:

• Juice of 1 lemon
• Juice of ½ a lime
• 1 tsp honey
• 1 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• A pinch of sea salt and pepper

For the dressing:

• ½ clove of garlic-pureed
• Juice of 1 lemon
• ¼ cup extra virgin olive oil
• A drop of honey
• A pinch of dried oregano
• Salt, freshly ground pepper to taste

Method:

1. Start off by preparing the onions. Peel the onion and cut it in half. Place it in a bowl and add all the marinade ingredients. Mix gently so that everything is incorporated. Seal the bowl with cling film and place in the refrigerator for at least an hour. The ideal time for them to be fully marinated is 2 hours. After that they can be kept and consumed for up to three days.
2. Cut off the ends of the French beans and snap them in half. Heat a small frying pan with a drop of olive oil. Sautee the beans for 3-4 minutes and set aside.
3. Prepare the dressing by mixing all ingredients in a bowl.
4. Wash the lettuce and chop in large pieces. Place in a large salad bowl and mix well with the baby spinach leaves and the French beans.
5. Add the crab and as much of the marinated onions as you wish. Drizzle with the dressing.
6. Mix well and enjoy.

www.abelandcole.co.uk

Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing

by Daylesford

Time: 1 hour          Serves: 6

Ingredients for the dressing:

• 100ml natural yoghurt
• 100ml mayonnaise
• 1 heaped tsp Dijon mustard
• 2 tbsp tarragon, finely chopped
• 1 tbsp chives, finely chopped
• A squeeze of lemon juice
• Salt and pepper

Ingredients:

• 1/2 tsp ground cinnamon
• 180g Tenderstem broccoli
• 1 avocado
• 1 peach
• 1 red onion
• 1 tsp Dijon mustard
• 1 tsp ground cumin
• 20g pecans
• 240g chickpeas (drained)
• 25g pea shoots
• 2 tbsp Belazu aged balsamic vinegar
• 40g rocket
• 4 tsp oil

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6.

2. Slice the peach into 10 pieces, removing the stone. Trim the tenderstem broccoli and slice any thick stalks in half lengthways. Place the peach slices and tenderstem on a large baking tray and drizzle with 1 tsp oil and a sprinkle of sea salt. Place the pecans alongside on the same baking tray. Put in the oven for 12 mins or until the tenderstem and peach slices have softened and the pecans are toasted (be careful not to burn these).

3. Thinly slice the red onion. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the red onion for 5 mins until softened.

4. Meanwhile, drain the chickpeas and place in a bowl with 1 tsp oil, the ground cumin, ground cinnamon, a pinch of sea salt and a pinch of black pepper. Add the chickpeas to the red onion pan and cook for 5-7 mins until heated through and turning golden.

5. Meanwhile, peel and de-stone the avocado and thinly slice. To make a balsamic mustard dressing; in a small bowl, mix or whisk the aged balsamic, Dijon mustard (to taste) and 1 tsp olive oil with a pinch of black pepper.

6. Place the rocket and pea shoots on two plates and top with the roasted peach slices, tenderstem, red onion, spiced chickpeas and slices of avocado. Sprinkle over the toasted pecans and drizzle over the balsamic mustard dressing.

Ingredients:

• 180g heritage cherry tomatoes
• 1 red onion
• 200g baby white potatoes
• 20g capers
• 2 garlic cloves
• 2 tbsp apple cider vinegar
• 2 tbsp oil
• 2 x 150g flat iron steak
• 40g rocket
• Medium handful of flat-leaf parsley
• Medium handful of fresh mint

Method:

1. Preheat the oven to 220C / fan 200C / gas mark 7.

2. Roughly chop the baby potatoes into small 1cm pieces. Heat a frying pan with 1/2 tbsp oil on a medium heat and add the potatoes. Season with sea salt and black pepper and cook for 3 mins until lightly golden. Meanwhile, finely dice the garlic then add to the pan for the last minute. Spoon the potatoes onto a baking tray and place in the oven for 10 mins, until turning golden.

3. Thinly slice the red onion. Place half of the red onion in a bowl with only half of the vinegar and 1 tbsp cold water. Mix then leave to pickle.

4. Season the steaks with sea salt and black pepper on both sides. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a high heat and cook the steaks: 2-3 mins each side for medium-rare or 4-5 mins each side for well-done. Remove from the pan and leave to rest for a few mins. Add the remaining red onion to the pan and cook for a few mins, until softened.

New Potato Salad with Green Herb & Miso Dressing

by Daylesford

Time: 1 hour      Serves: 6

Ingredients for the dressing:

• 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
• 1 ½ tbsp white spring miso
• 1 lemon, juice only
• 125ml olive oil
• 1 tbsp white wine vinegar
• 1 small clove garlic
• ½ tsp Dijon mustard
• 2 tsp capers
• Freshly ground black pepper

Ingredients:

• 1/2 tsp turmeric
• 1 baby cucumber
• 1 lemon
• 1 orange
• 1 tsp ground coriander
• 20g creamed coconut
• 250g quinoa ready to eat
• 2 tsp harissa paste
• 2 x 170g chicken breast
• 40g rocket
• 4 tsp oil
• 60g radishes

Method:

1. Boil a kettle. Place the harissa paste in a bowl with 1 tbsp oil and a pinch of sea salt and black pepper. Add the chicken breasts to this bowl and coat them in the harissa.

2. Transfer the chicken to a baking tray lined with parchment paper and put in the oven for 20-25 mins, until cooked through.

3. Meanwhile, cut the ends off the baby cucumber, deseed and slice in half lengthways. Thinly slice the cucumber into half-moons and thinly slice the radishes. Peel and slice the orange into segments (reserve the remaining orange for later).

4. Heat a saucepan with 1 tsp oil on a medium heat. Break up the quinoa in the pouch and add to the pan with 1 tbsp cold water, then season with sea salt and black pepper. Cook for 3 mins until heated through. Squeeze over the remaining juice from the orange and mix through the quinoa along with 1 tsp oil.

5. Meanwhile, boil a kettle. To make a turmeric sauce; in a small bowl dissolve the creamed coconut in 30ml boiling water and mix in the ground turmeric, a generous pinch of the ground coriander and a squeeze of lemon juice.

6. Thinly slice the chicken. Place the rocket on two plates and top with the quinoa, cucumber pieces, orange segments, sliced radishes and harissa chicken. Drizzle over the turmeric sauce.