MOROCCAN CHICKEN SALAD
Serves 4-6
500g chicken mini breast fillets
45ml olive oil
15ml harissa paste
1 punnet courgettes, sliced thinly lengthways
1 mini French loaf, sliced
250ml watercress
180g jar of artichokes in oil. (Reserve the oil)
16 green olives
Dressing
30ml balsamic glaze
salt and pepper
Rub the chicken with oil and harissa paste to coat.
Heat a griddle pan until very hot. Fry the chicken for 2-3 minutes a side. Set aside.
Brush olive oil over the courgette slices and fry on a hot griddle pan. Set aside.
Brush the French loaf slices with oil and fry on a hot griddle pan.
Arrange the watercress, artichokes, olives, courgettes and bread on a serving platter. Add the chicken on top.
Drizzle over dressing.
DRESSING: Combine 50ml oil from the artichokes, balsamic and mix well. Season to taste.
ASIAN SALAD WITH TROUT
Serves 4
2 trout fillets
30ml lime juice
60ml sweet chilli sauce
15ml honey
salt and pepper
Salad
2 baby cabbage, finely shredded
1 small red cabbage, finely shredded
2 carrots, peeled and finely grated
1 red onion, halved and thinly sliced
125ml dried apricots, coarsely chopped
60ml flaked almonds, toasted
Dressing
60ml rice vinegar
50ml sesame oil
45ml honey
5ml chopped ginger
5ml chopped garlic
salt and pepper
Place the trout fillets in a hot pan. Add the rest of the ingredients and cook for 8-10 minutes, until just cooked through. Season.
When cool enough to handle, cut into large chunks.
SALAD: Combine all ingredients except the almonds. Stir well.
Set aside 30ml dressing and add the rest to the salad plate. Arrange the cooked trout chunks on top.
Top with flaked almonds and drizzle some more dressing over the trout.
DRESSING: In a large bowl, whisk together all the ingredients and mix well.
PRAWN SALAD WITH AVOCADO DRESSING
Serves 4
500g cooked prawns
30ml lime juice
butter lettuce
125ml pumpkin seeds, toasted
125ml chopped coriander
Avocado dressing
1 avocado, halved, pitted and peeled
zest and juice of one large lime
250ml buttermilk
salt and pepper
Pour the lime juice over the prawns, refrigerate and allow to marinate for 30 minutes.
Arrange lettuce on a serving platter, followed by prawns, pumpkin seeds and coriander.
Drizzle with avocado dressing.
DRESSING: Put all the ingredients in a food processor and blend until completely smooth.
SUMMER BEEF SALAD NICOISE
Serves 4-6
300g rib-eye steak
30ml olive oil
salt and pepper
3 eggs, hard-boiled and quartered
15 small new potatoes, cooked and halved
100g fine green beans, topped, tailed and blanched
mixed baby lettuce
12 black olives
1 red onion, peeled, halved and thinly sliced
4-6 tomatoes, cut in wedges
caper berries
Dressing
60ml red wine vinegar
125ml olive oil
2 garlic cloves, peeled and crushed
5ml Dijon mustard
15ml honey
salt and pepper
Brush the steak with olive oil and season both sides with salt and pepper.
Heat a frying pan until hot and fry the steak for 2-3 minutes a side, until browned.
Remove and set aside to rest for 10 minutes. Slice the steak thinly.
Place all the salad ingredients on a serving platter or in a large salad bowl.
Arrange the sliced meat on the salad and drizzle with dressing.
DRESSING: Combine all the ingredients and mix well. - The Star