It’s salad season - recipes

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Copy of SS salads06 mexicannu INDEPENDENT NEWSPAPERS MEXICAN BEAN SALAD Picture: Chris Collingridge

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 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.

MEXICAN BEAN SALAD

Serves 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 screw-top jar and shake well.

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

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

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 oil and cook on a griddle pan until just soft. Remove and set aside.

Brush the haloumi slices with 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. - Saturday Star

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