Tasty salad recipes
Monday 15 March 2010
Sometimes, all you need to complete a meal is a refreshing portion of salad.
Salad is a fantastic way to get your 5 a day and as the weather is improving, you may well be replacing roasted veg with a crisp side salad.
We've got some fantastic and original recipes for you thought up by celebrity chef Anjum Anand.
He said: “I love working with salad ingredients and the versatility they offer. With over 50 different salad varieties available, there’s no reason salad should boring – you can spice them up however you want by adding your favourite foods and ingredients."
ROASTED MUSHROOM, SQUASH AND HALLOUMI SALAD
Preparation: 20 mins
350g/12oz butternut squash, washed and deseeded
45ml/3tbsp olive oil
1 (250g) pack chestnut mushrooms
1 (250g) pack halloumi cheese
50g/2oz mixed wild and brown rice
4 spring onions, trimmed and sliced
45ml/3tbsp sliced fresh basil
juice of half a lemon
1 whole curly leaf lettuce such as apollo or batavia
salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas Mark 6. Cut the unpeeled squash into chunks and place in a roasting tin, add 15ml/1tbsp of the oil and season with salt and pepper. Roast for 10 mins, stir in the mushrooms and roast for a further 10mins.
2. Meanwhile, slice the halloumi and place on a baking tray bake for 10-15 mins or until it has become golden and crisp. Leave to cool, then break into bite sized pieces. Cook the rice in lightly salted boiling water for 20-25mins or until tender. Drain in a sieve and rinse with cold water to cool slightly.
3. Place the rice in a bowl, add the onion, basil, lemon, honey and salt and pepper to taste. Add the mushrooms, squash and any pan juices from the roasting tin and toss together.
4. Break the lettuce into leaves; rinse and dry. Divide the lettuce between four plates, top with the rice salad and serve straight away.
THE FIRECRACKER SALAD - spicy chicken, cashews, lettuce and tomatoes
Preparation: 20 mins plus marinating time
For the chicken:
90ml/6tbsp Greek yoghurt
2.5ml/1/2 tsp salt
2.5ml/1/2 tsp chilli powder
10ml/2 tsp cumin powder
2.5ml/1/2 tsp garam masala
2.5cm/1/2in piece root ginger, peeled and grated
1 clove garlic, crushed
Juice of half a lemon
2 (175g) chicken breast fillets, skinned
To make scotch bonnet vinaigrette:
50ml/3tbsp light olive oil
40ml/3tbsp lemon juice
Salt to taste
2 cloves garlic, peeled and crushed
1-2 scotch bonnet chilli, seeds removed and chopped
One large pinch of sugar
For the salad:
1 (90g) naan bread
100g/4 oz cucumber, finely sliced
1 large plum tomato, deseeded and finely sliced
30ml/2 tbsp finely chopped red onion or shallot
45ml/3 tbsp fresh pomegranate seeds
40g/11/2oz coconut shavings or flakes, fresh or dried
30g chilli cashews (see below)
2 handfuls of Romaine lettuce
1 handful of baby salad leaves
1 long red chilli, deseeded, and finely sliced for garnish (optional)
1. Marinate the chicken: Mix together the ingredients for the tikka paste. Add the chicken, coat well, cover and leave to marinate in the fridge for at least 30 mins or overnight if time allows.
2. Meanwhile, make the dressing: place all the ingredients in a bowl and whisk with a fork. Season to taste. Set aside.
3. When ready to cook, heat a griddle pan, add the naan and cook on both sides until the naan is crisp, about 2 minutes each side. Slice and then cut on the diagonal to make diamond shapes.
4. Add the chicken to the griddle and cook undisturbed for 3 minutes. Turn the heat down to medium and cook for another 4 minutes. Turn the chicken over and cook for a further 5-6 minutes or until cooked all the way through (pierce the thickest part with the tip of a knife and press the juices coming out should be clear). Slice the chicken and cool slightly.
5. Place all the remaining salad ingredients in a large bowl, add half the dressing and toss well to mix. Divide between two large plates, scatter over the naan and place the chicken on top and finally garnish with the sliced chilli. Serve with the remaining dressing for dunking the pieces of toasted naan (delicious!).
To make Quick Chilli Cashew nuts for the salad:
Heat 1 tsp oil in a small saucepan, add a pinch of salt, and 1/4 tsp each freshly ground black pepper, chilli powder and ground cumin powder. Add 50g/2oz unsalted cashew nuts and stir well to coat. Keep stirring until roasted, around 4 minutes more. Transfer to a plate and cool.
GOATS CHEESE, ASPARAGUS AND ROASTED PEPPER SALAD
Preparation: 20 mins
1 each red, yellow and orange pepper
150g/5oz green beans, trimmed
150g/5oz asparagus, trimmed and halved
1 round lettuce
75g/3oz goats cheese
For the dressing:
Juice 1/2 lemon
30ml/2tbsp olive oil
2.5ml/1/2tsp Dijon mustard
Pinch of sugar
1. Preheat the oven to 200C/400F/Gas Mark 6. Place the peppers in a roasting tray and roast for 15-20mins or until the peppers are tender and charred. Place in a plastic bag and leave to cool for 10mins – this helps the skins to peel easily. Peel away the skins, discard the seeds and slice the flesh into strips.
2. Meanwhile, cook the beans and asparagus in lightly salted water for 4mins or until just tender. Drain in a sieve, rinse in cold water until cold. Drain and place in a mixing bowl. In a small bowl, whisk all the dressing ingredients together with a fork.
3. Break the lettuce into separate leaves; rinse and dry. Place the large outer leaves in the base of large salad bowl. Add the small lettuce leaves from the heart of the lettuce to the beans and asparagus, add the dressing and peppers and toss well.
4. Heap on top of large lettuce leaves, crumble over the goats cheese and serve.
Hope you get some salad satisfaction!