in2 Food: Summer Salads

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

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.

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

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.

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

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.


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