Friday, 05 June 2015

Super Summer Salads

Written by Melonie

Smoked salmon salad with O'live Spring Onions & sugar snaps (pictured above)

Full of fresh flavours, this light, crunchy salad, is perfect as a light lunch or a tasty starter.

Serves: 4

Preparation time: 10 minutes

Cooking time: 2 minutes

You'll need:
150g sugar snaps
1 avocado
1 lemon, juiced
200g artichokes in oil, drained
400g hot smoked salmon flaked
2 O'live Spring Onions, sliced
50g radishes, sliced
Small bunch of dill chopped
2tbsp mayonnaise
Salt and pepper

What to do:
Bring a small pan of salted water to the boil and cook the sugar snaps for 2 minutes, then drain and refresh under cold water for 1 minute, then set aside.

Cut the avocado in half, then remove the stone and scoop out the flesh, then cut into chunks. Place the avocado into a medium sized bowl with the lemon juice.

Cut the artichokes into chunks and add to the avocado, then add the sugar snaps, salmon, spring onions, radishes, dill and mayonnaise, season with salt and pepper, gently mix and divide between 4 bowls.

Russian beetroot, radish and potato salad

This delicious salad combines quartered radishes with cubes of potato and beetroot and slices of boiled egg and chopped gherkin in a mayonnaise sauce and makes a great lunch dish on its own or as an accompaniment to Shahsyk Lamb kebabs (marinated in Lemon, paprika, onion, garlic and bay).


Serves: 4
Preparation time: 20 minutes
Cooking time: minutes

You'll need:

For the salad:
800g Waxy potatoes, peeled and cut into small cubes
4 eggs
12 mixed radish, quartered
4 gherkins cut into disks
2 cooked beetroot, chopped
Salt and pepper

For the dressing:
Small bunch dill
3 Anchovy fillets
8tbsp mayonnaise

What to do:
Put the potatoes into a saucepan of salted water and bring to the boil. Simmer for 8-10 minutes until they are tender. Drain and tip into a large bowl.

While the potatoes are cooking put the eggs in a saucepan and just cover them with water. Bring to the boil over a medium heat and simmer for 4 minutes. Drain and run under cold water to cool the shell then gently peel the shell away.

To make the sauce chop the dill then chop the anchovies very small and mash with the side of the knife as you go. Mix the mayonnaise, dill and anchovies together.

Put the potatoes, radish and gherkins into a large bowl, tip in the mayonnaise and gently combine until everything is well coated.

Slice the eggs into quarters. Tip the potato salad into a serving bowl, scattering through the beetroot as you go. Top with the egg and scatter over a few remaining dill sprigs.

If you prefer not to use anchovies add a good glug of Worcestershire sauce instead.

Makes a great lunch dish or an accompaniment to Lamb kebabs (marinated in Lemon, paprika, onion, garlic and bay)

Salad of Poached Chicken, Watercress and Goat's Cheese

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


You'll need:

2 x chicken breasts
1 fennel bulb
2 sticks celery (from the heart)
1 head radicchio
50g Watercress
Salt and freshly ground black pepper
Juice of one lemon
3 tbsp extra virgin olive oil
20 or so little black olives, pitted
150g soft goat's cheese

What to do:
Place the chicken in a pan and cover with boiling water. Gently simmer the chicken for 10 to 15 minutes until it is cooked through. Take off the heat and allow to cool. Once the chicken is cool enough to handle shred using your fingers into long strips.

Remove the tough outer leaves from the fennel and discard. Slice the bulb into the finest possible slices. Do the same with the celery heart. Separate the leaves from the radicchio and tear into bite sized pieces.

Place the chicken, watercress and other salad vegetables in a bowl. Season with a little salt and pepper then add the lemon juice and olive oil and lightly toss together.

Arrange the salad on four plates. Sprinkle over the goat's cheese and scatter the olives on top. Serve at once.

Sweet Eve Strawberry & Ginger Salad with Grilled Asparagus Spears

Alex says "This salad is such a pretty one! Grill the British asparagus, mix the fresh halved Sweet Eve strawberries with crispy lardons, toasted almond, adding everything together. A little ginger preserve, a dash of vinegar & olive oil mixed together are perfect drizzle on top of the salad with lots of black pepper."


Serves: 6
Preparation time: 5 minutes
Cooking time: 10 minutes

You'll need:

For the salad:
1 tsp olive oil
100g of smoked pancetta
500g asparagus
400g Sweet Eve strawberries halved
50g sliced almonds, toasted
100g English goats' cheese

For the dressing:
1 tbsp ginger preserve
1 small lemon, juiced
3 tbsp extra virgin olive Oil
salt and pepper

What to do:
Brush the griddle pan with the tsp of oil and fry the pancetta until crispy brown. Remove with a slotted spoon and keep warm.

Having removed the tough ends, add the young asparagus spears to the hot pan, turning every so often and cook for 3-4 minutes so they are nicely charred. Remove and place in a warm dish.

Using an empty jam jar, put all the dressing ingredients in together and with the lid on, shake vigorously to emulsify the vinaigrette.

Scatter the warm pancetta over the asparagus followed by the strawberries and crumbled goats' cheese, sprinkle with the toasted almonds and drizzle with the ginger dressing. Season well with salt black pepper and serve.

The Ultimate Salad: Watercress Rainbow Salad with Feta, Beetroot, Carrots, Lentils, Pomegranate and Avocado

Watercress is a highly nutrient dense natural food as well as being quick to prepare. In this quick rainbow salad its health benefits are amplified by a colourful array of vegetables full of antioxidants. Lentils add protein and fibre, avocado and extra virgin olive oil offer healthy monounsaturated fats. Feta, made from sheep's milk is more digestible than cows' milk cheeses. Parsley is another antioxidant rich ingredient with added anti-inflammatory and detoxifying properties along with apple cider vinegar. The salad is topped off with jewel bright pomegranate seeds, filled with antioxidants.


Serves: 4
Preparation Time: 15 minutes

You'll need:
2 vacuum packed cooked beetroot
1 yellow pepper
2 medium carrots
1 tin of green lentils (400g)
85g (1 bag) watercress
50g feta cheese
1 pomegranate
2 tbsp fresh parsley
1 avocado

For the dressing:
2 tbsp apple cider vinegar
1 tbsp honey
3 tbsp olive oil
Pinch of salt

What to do:
Slice the beetroot and yellow pepper into fine matchsticks and grate the carrot. Drain the tin of lentils and combine with the vegetables in a large salad bowl

Prepare the dressing by whisking together the apple cider vinegar, olive oil, honey and salt together in a bowl.

Pour the dressing into the bowl of sliced vegetables and lentils and toss so all ingredients are coated in the dressing.

Gently toss the watercress through the salad.

Crumble over the feta cheese followed by the parsley.

Cut the avocado in half, twist and remove the stone. Cut into slices and arrange on top of the salad.

Cut the pomegranate in half and tap the back with a wooden spoon while holding it over the bowl to release the seeds, sprinkle on top to finish the salad.

Yvonne Bishop-Weston Power Salad

Serves: 1-2 depending on appetite!
Preparation time: 10 minutes


You'll need:

For the dressing:
50g natural organic yogurt or soya yogurt
4g (1 teaspoon) fresh dill - finely chopped
10g (1 teaspoon) horseradish
2 tablespoons fresh lemon juice

For the salad:
2 Omega-3 eggs hard boiled or poached
80g cooked beetroot - chopped
60g yellow pepper - chopped
40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
2 handfuls (40g) of mixed leaves - washed and drained
6 walnut halves
Rock salt to taste

Serve with:
1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

What to do:
Mix the dressing ingredients together.

Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts
Top with the dressing and serve immediately.

Toast the rye bread and add the topping of your choice

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