in2 Food: Summer Salads

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Pam Lloyd PR - BerryWorld (5th August 2016)

Why not try? These great Summer salad recipes

Chicken and Blackberry salad
Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
You’ll need:
2 slices walnut bread, ripped into small chunks
2tsp olive oil
1 cooked chicken breast, shredded
Bag of watercress
50g feta
100g blackberries
For the dressing
2 tsp olive oil
Zest of ½ lemon
2tsp lemon juice
3 sprigs thyme, leaves only
2tsp honey

Method:
1. Heat the oven to 200C/180C Fan. Put the bread onto an oven tray, drizzle with the oil and season well. Toast in the oven for 5 minutes until crisp.
2. Combine all of the dressing ingredients and season.
3. Put the chicken, watercress, feta and blackberries in a salad bowl or plate, add the croutons and drizzle with dressing. Toss well and serve.
Note: The flavour of walnut bread works well with blackberries but if you can’t find it then any bread will do.
Credit: www.berryworld.com

Moroccan Sweet Potato & Prawn Salad


Serves: 4
Preparation time: 15 minutes
Cooking time: 15 – 20 minutes
You’ll need:
750g sweet potatoes, diced
3 tbsp extra virgin olive oil
3 tsp rose harissa paste
Zest and juice of 1 lemon
260g pack raw, peeled tiger prawns
75g pine nuts, toasted
1 bag Baby Leaf salad, approx. 100g

Method:
1. Preheat the oven to 200C, gas mark 6.
2. Place the sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 minutes until golden and tender.
3. Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.
4. Thread the prawns onto skewers, brush with a little of the oil mixture and cook on a hot BBQ or griddle pan.
5. Toss together the sweet potato, pine nuts, dressing and baby leaf salad and serve with the prawn skewers.
Credit: www.makemoreofsalad.com

Warm Halloumi & Couscous Salad


Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
You’ll need:
200g couscous
400ml vegetable stock (hot)
salt and pepper
460g jar roasted red peppers, drained
1 butterhead lettuce
small bunch of parsley
250g Halloumi
400g tin of chickpeas, drained and rinsed
3tbsp extra virgin olive oil
3tsp harissa paste
Juice of ½ lime

Method:
1. Put the couscous in a bowl, cover with the hot stock, season and stir well. Cover the bowl tightly with cling film or a small plate and leave to soak.
2. Drain the peppers and chop into bite size chunks. Chop or tear the lettuce and chop the parsley.
3. Slice the Halloumi into 8 slices and heat a frying pan or griddle. When the pan is hot, cook the halloumi on both sides until golden.
4. While the halloumi is cooking, fork the couscous into a serving bowl and mix in the peppers, lettuce, parsley and chickpeas. Combine the oil, harissa and lime juice and season, reserve 2 tsp of this dressing, drizzling the rest over the couscous and mixing well.
5. Once cooked lay the halloumi on top of the salad and drizzle over the reserved dressing.
Credit: www.makemoreofsalad.com

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