Categories
Salads Side Dishes Vegetarian

Cauliflower Tabbouleh

IMG_1462
INGREDIENTS
1 Cauliflower
1 Red onion, chopped
4 Radishes, sliced
2 Large tomatoes, diced
2 Handfuls of chopped parsley
1 Handful of chopped mint leaves
Juice of one lemon
Salt, pepper and a splash of olive oil

METHOD
Process raw cauliflower in food processor until it looks like rice. Put in bowl and cover with cling-film. Pierce film and microwave on high for 7 minutes. Allow to cool totally and mix in all the other ingredients. Mix well and add a sprinkling of flaked almonds as garnish. How healthy does it get?

Categories
Family Favourites Salads Side Dishes Starters

Maggi’s Salad

IMG_1076This salad is a real family favourite. I have called it Maggi”s Salad. I had the idea from a salad served in an American restaurant called Maggianos which is an absolutely fabulous Italian restaurant chain.

Ingredients for 4
1 Romaine & 1 Iceberg lettuce cut into chunks
Half a cup of cooked lardons (or pancetta)
Half a cup of diced Danish Blue cheese
Half a finely sliced red onion left to steep in cold water
Honey Vinagrette Dressing, see under Sauces and Dressings

Method
Cook up the lardons until crisp and set aside. Drain the red onions. Mix all together and dress to taste.

Categories
Chicken Salads

Simple Chicken Salad for 2

Chicken Breast Salad 200 Kcal
Ingredients & Method
This is really so basic it is hardly worth writing. Fill a bowl with (almost) non-calorific salad vegies like romaine lettice, tomato, cucumber, courgette, grated carrot, celery, beetroot if you like it; the list goes on for ever.
Dress with 2 tablespoonfuls of light salad cream mixed with 2 tablespoonfuls of water and 1 teaspoonful of grainy mustard.
Top this with 4 oz of cooked chicken per person. Easy!

Categories
Chicken Hot & Spicy Salads

Chicken with Vietnamese Coleslaw for 2

IMG_0225Photo of Tandoori Chicken with Vietnamese Coleslaw

Ingredients for 2
7 oz cooked chicken breast
1 hot red chilli, chopped
1 garlic clove, grated
1 small carrot, grated
1/2 red onion, sliced
Cabbage, enough for 2, finely sliced
2 teaspoonfuls rice vinegar
1 1/2 tablespoonfuls lime juice
2 teaspoonfuls sugar
1 tablespoonful chopped mint
1 1/2 tablespoonfuls fish sauce

Method
Combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, onion and black pepper to taste. Leave to soak for half an hour or so. Shred cabbage and grate carrot. Mix and add onion dressing and mint. Mix with cabbage and leave for a hour to soften.
Serve with shredded chicken on top.

Categories
Holidays Salads Starters

Fusion Starter Salad

  • For two people
  • 1 ripe avocado
  • 2-4 tasty tomatoes depending on size
  • half a small red onion finely sliced
  • 4 slices of parma or serrano ham
  • 1 lime
  • parmesan shaved from a piece
  • salt pepper
  • olive oil to drizzle
  • 1 tbsp chopped fresh coriander

Peel the avocado and remove the stone.
Cut the avocado and the tomato into chunks and arrange on two plates. Scatter over the red onion and ham torn into smaller pieces. Season with salt and pepper and drizzle over a little olive oil and juice from the lime.Scatter with the parmesan shavings and chopped coriander.

A strange combination I know but it really works!!

Categories
Hot & Spicy Main Courses Salads

Tropical Salad with Chilli Dressing

  • For four servings
  • 1 bag ready prepared salad leaves of your choice
  • 1 med avocado peeled and chopped
  • 1 mango peeled and chopped
  • 4 spring onions sliced finely
  • small handful walnuts or pecans chopped coarsly
  • 6 cherry tomatoes halved
  • 1/2 cucumber peeled deseeded and chopped into chunks
  • Poached salmon enough for four-depends how hungry you are. Can also use cooked chicken
  • Dressing
  • 2 tbsps sweet chilli sauce
  • 2tbsp mayo
  • Juice of 1 lime
  • 1/2 teasp of toasted sesame oil

Arrange the ingredients in the order given on a large flat platter.
Place dressing ingredients in a blender and blitz for a few seconds.
Drizzle over salad and serve at once with crusty bread if wanted

Categories
Fish Main Courses Salads

Salmon lentil and black olive salad

  • For four
  • Dressing
  • 2 oz kalamata olives
  • 4tbsp olive oil
  • 2tbsp red wine vinegar
  • 1 small clove garlic,crushed
  • 1tsp dijon mustard
  • 2 tbsp chopped basil
  • 1 tbsp small capers
  • Salad
  • 200gm fine green beans
  • 4 eggs boiled
  • 500gm cooked puy lentils-I used two packs of Merchant Gourmet ready to use
  • 4 large tomatoes deseeded and roughly chopped
  • 8oz cooked salmon

Chop the olives and put in a bowl with the olive oil,vinegar,garlic,mustard, basil and capers. Add the tomatoes to the bowl. Cut the beans in half and cook for three minutes. Cool and add to bowl. Warm lentils in microwave for 20 seconds and add to bowl. Put this mix on a large flat serving plate and arrange the eggs cut in quarters and the salmon flaked on top.Serve with crusty bread

Categories
Salads Side Dishes Vegetarian

Black bean salsa

  • for four
  • 1/2 cup black beans soaked overnight and cooked and cooled
  • 1 mango peeled and diced
  • 1/2 cucumber peeled and diced
  • 5 cherry tomatoes cut in chunks
  • 6 spring onions sliced
  • 1 red chilli deseeded and finely chopped
  • 1/4 teasp ground cumin
  • 1 avocado peeled and diced
  • small handful coriander herb chopped
  • Juice of 1 lime

Mix all together and add a little salt to taste.

Great served with roast salmon or other oily fish

Categories
Holidays Hot & Spicy Salads Side Dishes Vegetarian

Lentil and Avocado Salsa

  • For Two as a side dish
  • 1 cup puy lentils
  • diced cucumber
  • diced avocado
  • diced red onion
  • chopped coriander
  • chopped flat leaf parsley
  • finely diced red chilli
  • olive oil
  • juice of a lime

Cook lentils in boiling water until tender. salt after cooking and add oil to drained lentils.
Add all other ingredients. Quantities are very variable depending on amount needed.
Chill until required

Categories
Salads Sauces & Dressings

Honey Vinagrette

  • 100ml clear honey
  • 150ml vinegar
  • 200ml olive oil
  • Salt and pepper
  • Mustard, Dijon or grainy

Mix first three ingredients and add seasoning and mustard to taste.

Categories
Chicken Main Courses Salads Starters

Hot Chicken Salad

  • 2 cups chopped celery
  • 2 cups cooked chicken, cubed
  • 1/2 cup slivered almonds
  • 1/2 tsp salt
  • 1 tbsp minced onion
  • 2 tbsp lemon juice
  • 1 cup mayonnaise
  • Crushed crisps
  • 1/2 cup American or Cheddar cheese, grated

Combine all the ingredients except crisps and cheese. put in a pyrex dish and top with crisps and cheese. Bake in a pre-heated oven at 450F for 10-15 minutes. Serve warm over a salad. Freezes well.

Serves 4

Categories
Chicken Holidays Salads

Coriander Chicken & Cucumber Salad & Rice Salad

  • Coriander Chicken
  • 6 x Chicken Legs
  • 1 x Lrg Bunch Coriander
  • 2 tsp Black Peppercorns
  • 2 Tsp Sea Salt
  • 3 Cloved Garlic
  • 2 Tbsp Lime Juice
  • 1 Tsp Cumin Powder
  • 1/2 Strong Red Chilli Deseeded
  • Veg Oil
  • Limes
  • Cucumber Salad
  • 2 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 1 Cucumber, Quartered and Chopped Chunky
  • 1 Handfull Chopped Coriander
  • 1/2 Red Chilli Sliced and deeseeded
  • Rice Salad
  • Olive Oil
  • Lime Juice x 2 Tbsp
  • 750g Basmati Rice Cooked
  • Ginger – fine findes sliced about 1 inch
  • Spring Onions Chopped
  • Mint Leaves – 2 Handfulls Chopped

Chicken

Slash the Chicken
Blend all other ingredients and marinade (1hr Min)
Grill on medium grill or BBQ

Cucumber

Mix all ingredients and chill (best served cold)

Rice

Mix up all ingredients and serve luke warm

Categories
Salads Vegetarian

24 Hour Salad

  • Chopped Iceberg lettuce
  • Chopped celery
  • Chopped spring onion
  • Frozen peas
  • Cooked streaky bacon-chopped
  • Mayonnaise mixed with a little sugar
  • Grated mature cheddar

Layer all ingredients in a bowl (glass looks pretty) in the order given. Make sure the mayo goes right to the edge to seal. Quantities are variable as you like.
Cover with clingfilm and serve next day.

Categories
Holidays Salads Vegetarian

St Agur, Avocado & Pecan Salad

  • Chopped assorted salad leaves-I used baby spinach, rocket and little gem.
  • Tomatoes-about two small for each person
  • finely sliced red onion-only a very small amount
  • Half an avocado per person
  • Six pecan halves per person- roughly chopped
  • a few thin slices of courgette(optional)
  • 1oz St Agur cheese cut into small cubes
  • 1 rasher back bacon grilled and cut in small dice
  • An extra mustardy vinaigrette

Chop leaves into fork sized pieces and toss with a little vinaigrett in a bowl. Put in individual bowls.
Add chopped tomatoes, onion, avocado scooped with a teaspoon into small bits, pecans, courgettes, bacon and cheese. Grate over some black pepper and add a little more vinaigrette to each bowl- not too much or you overpower the other flavours.

Categories
Fish Hot & Spicy Main Courses Salads Starters

Prawn & Papaya Salad

  • 2 small red chillies
  • 30ml/2tbsp white wine vinegar
  • 45-60ml/3-4tbsp freshly squeezed lime juice (about 2 limes)
  • 150ml/5fl oz olive oil
  • 30ml/2 level tbsp honey
  • salt and pepper
  • 350g/12oz cooked, peeled king prawns
  • 2-3 ripe papayas
  • grated lime rind to garnish

Preparation time: 10-15 minutes
Cooking time: none

1. Finely chop the chillies, discarding seeds; reserve a little for garnish. place the remaining chillies in a blender or food processor with the vinegar, lime juice, olive oil, honey and seasoning. Blend until smooth. Stir in the prawns until coated.

2. Halve, then peel the papayas. Scoop out the black seeds and discard. Thinly slice the flesh and arrange on plates.

3. Carefully spoon prawn mixture over the papaya slices. Serve immediately, garnished with chopped chillies and lime rind.

Serves 6 as a starter
Serves 3 as a main course

Categories
Holidays Salads Side Dishes Starters Vegetarian

Bean & Mint Salad

  • 420g/1 tin butter beans
  • 175g feta cheese
  • Large bunch of mint
  • 175g baby plum tomatoes, halved
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 75g pecan nuts, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Preparation time: 10 minutes

1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.

2. Mix together all the ingredients and serve.

Serves 4

Categories
Fish Salads Side Dishes Starters

Salmon Mousse

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.

Categories
Holidays Hot & Spicy Salads Side Dishes Starters Vegetarian

Spicy Bean & Cucumber Salad

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Categories
Main Courses Salads

Scalloped potatoes in salad base

  • This is really just a great addition to any salad which I had first in france.
  • You need some firm small potatoes the amount depends on how mary you are feeding

Boil the potatoes whole in skin until just cooked.
Slice thickly-about 1/2 cm slices
Toss in flour, shake off excess and deep fry in hot oil until golden. Scatter over salad of your choice

Categories
Hot & Spicy Karen's Recipes Salads Side Dishes Vegetarian

Karens Vietnamese Coleslaw

  • 2 Garlic Cloves Crushed
  • 2 Tbsp Sweet Chilli Sauce
  • 1 Tbsp Sugar
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 2 Limes
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Olive Oil
  • 1/2 Lrg Onion Thinly Sliced
  • Salt & Pepper to taste
  • 1/2 White Cabbage – thinly sliced
  • 2 Carrots Grated
  • 3 Chicken Breasts Cubed
  • Lots of mint/corriander

Mix it all up together
Garnish with a good handfull of nuts (peanuts or brazils)

Categories
Family Favourites Salads Side Dishes Vegetarian

Fionas Beetroot Chutney

  • 1350g/3lb cooked beetroot
  • 675g/11/2lb apples
  • 2 large onions
  • 225g/8oz sugar
  • 600ml/1pint vinegar
  • 1 tsp salt
  • 1 tsp ground ginger

1. Boil apples and chopped onions with ginger, salt, sugar and vinegar for 30 minutes.

2. Add diced beetroot and cook for a further 10 minutes.

3. Bottle chutney.

Categories
Holidays Main Courses Salads Vegetarian

Avocado and Rocket Salad

  • 2 Large or 3 Small Ripe Avocados
  • 1 Bag of Rocket (wild is more peppery)
  • 1 Pack of Lardons
  • 1/4 Cup of Pine Nuts
  • 3 Slices of white bread or rolls.
  • Good Extra Virgin Olive Oil for Frying.

Prepare a bed of rocket in a large flat salad dish. Then halve the avocados and with a tea spoon, scoup out balls of avocado and spread evenly over the rocket.
Toast the pine nuts in a small frying pan and then spread evenly over the salad.
Fry the lardons until crisp and brown and spread evenly over the salad.
Cut up a few white rolls or slices of white bread into chunks and then fry in olive oil until nicely and evenly browned. Spread the croutons over the salad.
Dress the salad with standard honey mustard dressing – recipe in heatherskitchen under dressings.

Categories
Family Favourites Hot & Spicy Salads Sauces & Dressings Vegetarian

Pico de Gallo

  • 10 Medium but ripe tomatos – chopped
  • 2 Medium Onions – finely chopped
  • 3 limes – skinned and chop the flesh
  • 2 Garlic cloves – finely chopped
  • 1/2 Jar of Jalepeno chillis chopped
  • 1 tsp of ground cumin
  • 3 splashes of hot sauce
  • 1/2 bunch of chopped fresh coriander
  • Salt & Pepper to taste
  • Juice of 2 Limes

As described and mix in a large bowl. Best served chilled.