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Archive for the ‘Salads’ Category

Serves 2


225g mixed prepared crab meat
2 large or 4 small cornichons (continental gherkins), finely chopped
1 TBS capers, drained and chopped (or if they are small, leave them whole)
1 TBS fresh coriander, finely chopped
Zest of 1 lime, finely grated
2 TBS fresh lime juice
1 shallot, finely chopped
1 TBS white wine
1 TBS light olive oil
A few drops of tabasco sauce
Salt and freshly ground black pepper

 

Combine all of the ingredients in a bowl, then divide the mixture into two.  Take each quantity, pile it on a plate and use your hands to form it into a round, flattened shape about 1/2 inch (1cm) high.  Serve with a large green salad.

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Amber tickServes 2

 

225g mozzarella cheese, sliced
Approx. 24 fresh basil leaves
450g tomatoes
2 TBS Italian extra virgin olive oil
Salt and freshly ground black pepper

To serve:
Large green salad

 

Put the tomatoes in a bowl and pour boiling water over them.  Leave for 1 minute, then transfer them to a bowl of cold water.  Leave for another minute, then drain and remove the skins.  Thinly slice the tomatoes.  Arrange the slices of mozzarella and tomato in layers, either in rows or concentric circles, on a serving plate.  Scatter the basil leaves on top, then just before serving, sprinkle with plenty of salt and pepper.  Drizzle the olive oil all over and serve with a large green salad.

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Serves 2

 
2 red peppers, quartered and deseeded
1 tsp smooth Dijon mustard
1 TBS white wine vinegar
4 TBS extra virgin olive oil
2 TBS capers (in brine), rinsed
1 small (350g trimmed weight) cauliflower
2 TBS pine nuts
2 leeks, trimmed and finely sliced
2 handfuls curly parsley leaves, finely chopped
50g barrel-cured feta cheese, crumbled
Juice of 1/2 lemon, or to taste
Salt and pepper

 

Place the red pepper quarters skin side up under the grill and turn to high.  Once the skin begins to blister and blacken, remove to a small bowl and cover with clingfilm.  Once cool, peel the skin and discard, and dice the flesh.  Meanwhile, in a large mixing bowl, whisk together the mustard, white wine vinegar and 2 TBS olive oil.  Pat dry the rinsed capers and add to the dressing.  Season to taste.  Wash the cauliflower, cut into small florets and pat dry on kitchen paper, then mix into the vinaigrette with the roast peppers.  Place the pine nuts in a small dry frying pan and set over a medium heat.  Regularly shake the pan for a minute to ensure they turn golden brown all over.  Tip into the salad.  Add 2 TBS olive oil to the hot pan and stir in the leeks.  Fry for 2 minutes until just tender, then mix into the cauliflower.  Add the chopped parsley and crumbled feta to the bowl and season to taste with some lemon juice.  Serve immediately.

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Quantities to be decided by you, depending on how many you are feeding.

 

Make a salad using vegetables of your choice, lettuce and plenty of celery.  Serve with some chicken or seafood, depending on your personal preference.

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Quantities to be decided by you, depending on how many you are feeding.

 

Smoked salmon

Red cabbage, chopped

Garlic, finely chopped

Celery, chopped

Olives

Avocado, sliced

Arrange all of the salad ingredients together on a plate, and place the salmon on top.  Serve immediately.

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Quantities to be decided by you, depending on how many you are feeding.

 

For the salad:

Broccoli, cut into small florets

Cabbage, chopped

Green onions, finely chopped

Artichoke OR palm hearts, chopped

Prawns OR roast turkey OR grilled chicken

1/2 avocado, sliced

For the dressing:

Olive oil

Wine OR balsamic vinegar

Combine the broccoli, cabbage, onions and artichoke/palm hearts in a bowl and top with the slices of avocado and your chosen fish/meat.  Mix the olive oil and vinegar together to suit your taste and use as a dressing.  Serve immediately.

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Serves 2

 

For the salmon:

2 TBS low-fat yogurt

1 tsp unsmoked paprika

1/4 tsp ground cumin

1/2 tsp garam masala

1 tsp ginger, peeled and finely chopped

1 clove garlic, crushed

Juice of 1 lime

Salt and freshly ground black pepper

2 x 185g organic salmon tail fillets

1 TBS extra virgin olive oil, plus extra for oiling

For the salad:

1/2 cucumber, peeled

1/2 ripe charentais melon, seeded

1 ripe pear, quartered and cored

Juice of 1 lime

Salt and freshly ground black pepper

2 handfuls rocket

2 handfuls pea shoots

1 lime, halved, to serve

Heat the oven to 220C/gas mark 7.  For the marinade, mix the yogurt, paprika, cumin, garam masala, ginger, garlic and lime juice.  Season.  Add the salmon, coat well, cover and chill for 30 minutes.  Next, prepare the salad.  Cut the cucumber in half lengthways, then chop into half-moon slices and place in a mixing bowl.  Slice the melon and pear quarters to roughly the same size as the cucumber.  Add the lime juice and season.  Coat the fish in 1 TBS olive oil and roast in the oven for 10 minutes until cooked.  Add the rocket and pea shoots to the salad and serve with the salmon and half a lime.

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