Fresh summer salads - recipes

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Copy of ST AD Roasted sweet potato salad 2 INDEPENDENT NEWSPAPERS Roasted sweet potato and couscous salad. Picture: Chris Collingridge

RISONI PRAWN SALAD

Serves 6

350g risoni pasta

300g cooked prawn tails

½ English cucumber, peeled and diced

1 red pepper, seeded and diced

1 red onion, finely diced

1 fennel bulb, trimmed and thinly sliced

200g feta cheese, cubed

45ml chopped dill

45ml chopped parsley

salt and pepper

60ml olive oil

30ml lemon juice

lettuce for serving

Boil the pasta according to direction, drain and rinse under cold water to remove excess starch.

Combine in a bowl with the prawns, cucumber, pepper, onion, fennel and feta. Add the herbs and season to taste.

Combine the olive oil and lemon juice and pour over the salad before serving on a bed of lettuce.

MEXICAN BEAN SALAD

erves 4

4 ears of sweet corn

1 yellow pepper, seeded and diced

1 green pepper, seeded and diced

1 bunch of spring onions, chopped

400g can of kidney beans, drained and rinsed

45ml chopped coriander

1 large avocado, diced

lettuce leaves for serving

Dressing

45ml fresh lime juice

25ml olive oil*

5ml ground cumin

5ml ground coriander

5ml crushed garlic

30ml sweet chilli sauce

Boil sweet corn until just tender – about 10 minutes. Remove and cool.

Cut kernels from the cob and place in a bowl.

Add the peppers, spring onion and kidney beans and mix well.

Carefully fold in the coriander and avocado.

Pour over the dressing and serve on a plate lined with lettuce leaves.

DRESSING: Combine all the ingredients in a screwtop jar and shake well.

*If you can get it, use chilli-flavoured avocado oil instead.

ROASTED SWEET POTATO AND COUSCOUS SALAD

Serves 6

500g orange sweet potatoes, peeled and diced

2 red onions, peeled and sliced into wedges

30ml olive oil

10-15ml Moroccan spice

salt and pepper

100g sachet of green olives, drained

200g feta cheese, cubed

Couscous

250ml wholewheat couscous

250ml chicken or vegetable stock

60ml chopped coriander

Dressing

60ml olive oil

30ml lemon juice

10ml chopped garlic

10ml honey

salt and pepper

Combine sweet potato and onion in a roasting pan. Drizzle with olive oil and sprinkle with Moroccan spice and seasoning. Toss to coat.

Roast at 180°C for 20-30 minutes until sweet potatoes are soft.

Remove and combine with the olives and feta.

Pile the couscous on to a serving plate and top with the roasted sweet potato mixture. Pour over the dressing and serve.

COUSCOUS: Put the couscous in a bowl. Pour over the hot stock, cover and set aside for 3 minutes.

Fluff with a fork, season to taste and stir in coriander.

DRESSING: Combine all the ingredients and mix well.

CHICKEN SESAME SALAD

Serves 4-6

30ml olive oil

4 chicken breast fillets

salt and pepper

200g baby tomatoes, halved

½ English cucumber, peeled, seeded and sliced

1 red onion, thinly sliced

60ml chopped coriander

lettuce for serving

fried rice noodles for garnish

Dressing

45ml lime juice

30ml hoisin sauce

30ml soy sauce

45ml sesame oil

15ml honey

45ml sesame seeds, toasted

Heat the olive oil in a frying pan and add the chicken breasts. Fry until browned and cooked through. Season well and remove from the pan. Cool, then cut into slices.

Combine with the tomatoes, cucumber, onion and coriander and toss. Pour over the dressing and serve on a bed of lettuce.

Sprinkle over sesame seeds and top with rice noodles.

DRESSING: Combine all the ingredients in a screw-top jar and shake well.

RICE NOODLES: Drop a handful of thin rice noodles into hot oil – they will puff up immediately. Remove and drain on paper towel.

HALOUMI AND ASPARAGUS SALAD

Serves 4

2 bunches of asparagus, trimmed and washed

2-3 nectarines, cut into wedges

45ml olive oil

250g haloumi cheese, sliced

watercress for serving

Dressing

60ml orange juice

30ml olive oil

30ml plum sauce

10ml honey

salt and pepper

Blanch the asparagus in boiling water until tender. Drain and refresh under cold water, then drain again and set aside.

Brush the nectarines with olive oil and cook on a griddle pan until just soft. Remove and set aside.

Brush the haloumi slices with olive oil and cook on the griddle pan until nicely lined on both sides. Remove and set aside.

Arrange the asparagus, nectarines and haloumi on a platter. Add watercress and pour over the dressing.

Serve while haloumi is still warm.

DRESSING: Combine all the ingredients in a screw-top jar and shake well. - The Star

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