Summer salads

Minty Bean Salad (v)

Ingredients

• 1 Medium Red Pepper
• ½ Medium Red Onion
• ¼ Medium Cucumber
• 1 Handful of Fresh Mint
• 1 Medium Avocado
• 50g Cherry Tomatoes
• 1 x 210g Tin of Red Kidney Beans, drained weight 130g
• 1 x 210g Tin of Chickpeas, drained weight 130g
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Salt & Pepper, to taste
• 4 Handfuls of Rocket

Directions

1. Begin by dicing the red pepper, red onion, cucumber and mint, then slice the avocado and halve the cherry tomatoes.
2. Mix all of the ingredients together except for the rocket in a large mixing bowl.
3. Divide the rocket into two bowls and then share out the bean mixture between the bowls.

Feta Greek Salad (v)

Ingredients

• 30g Mixed Salad Leaves
• 50g Feta Cheese
• 1 Medium Red Pepper
• 20g Kalamata Olives
• 1 tbsp Pumpkin Seeds
• 1 tbsp Olive Oil

Directions

1. Add the salad leaves to a bowl
2. Crumble the feta cheese on top and slice the red pepper.
3. Add olives, sliced pepper and pumpkin seeds to salad then drizzle olive oil over the top to serve.

Prawn & Quinoa Asian Salad  

Ingredients

• 30g Quinoa
• 250ml Boiling Water
• 1 Medium Avocado
• 50g Cherry Tomatoes
• 50g Cucumber
• 100g Cooked King Prawns
• 50g Edamame Beans
• 1 Lime
• 1 Small Red Chilli
• 1 Handful of Coriander
• 1 tbsp Soy Sauce
• 1 tsp Olive Oil

Directions

1. Start by boiling the quinoa and water in a saucepan for 15-20 minutes, until tender. Then drain and set aside.
2. Slice the avocado and remove the stone, then halve the tomatoes and cut the cucumber into chunks.
3. For the dressing, zest then juice the lime, finely chop the red chilli and roughly chop the coriander.
4. In a small bowl mix together the lime zest and juice, red chilli, coriander, soy sauce and olive oil.
5. In a large bowl mix together the quinoa, cooked king prawns, edamame beans, avocado, tomatoes and cucumber then drizzle over the dressing.
6. Serve the quinoa salad and enjoy!

Feta & Watermelon Salad (v)

Ingredients

• 125g Watermelon
• ¼ Medium Cucumber
• 100g Cherry Tomatoes
• 1½ Slices of Thick Wholemeal Bread
• 10g Walnuts
• ½ Handful of Fresh Basil
• ½ Handful of Fresh Mint
• 50g Feta Cheese
• ½ tbsp Olive Oil
• ½ tsp White Wine Vinegar
• Juice of ¼ Lemon
• Salt & Pepper, to taste

Directions

1. Start by peeling and chopping the melon and cucumber into chunks and halve the cherry tomatoes. Tear the bread into small chunks. Add to a large serving dish along with the walnuts.
2. Finely chop the basil and mint leaves and sprinkle over, then crumble over the feta cheese.
3. Add the olive oil, white wine vinegar, lemon juice and salt and pepper to a bowl together and mix well. Drizzle over the salad to serve.

Steak, Walnut & Blue Cheese Salad

Ingredients

• 2 tsp Olive Oil
• ½ Medium Red Onion
• 1 Beef Frying Steak
• ¼ Medium Cucumber
• 100g Spinach
• Juice of ¼ Lemon
• 30g Blue Cheese
• 20g Walnuts
• Salt & Pepper, to taste

Directions

1. Heat 1 tsp of oil in a non-stick frying pan. Slice onion into thin wedges and cook on a medium heat for 5-8 minutes or until onions are tender.
2. Cut the steak into strips and then add to the frying pan and cook for roughly 3 minutes, or until cooked through.
3. Slice the cucumber and wash the spinach and place in a bowl together. Drizzle over the lemon juice and remaining 1 tsp of oil.
4. Add the onions and steak to the salad and mix through. Crumble the blue cheese and chopped walnuts over the top of the salad and season with salt and pepper.

Low Carb Ploughman’s Salad

Ingredients

• 430g Gammon Steaks
• 1 Medium Egg
• 1 Romaine Lettuce
• 1 Medium Red Onion
• 50g Cheddar Cheese
• 8 Cherry Tomatoes
• 2 tbsp Mayonnaise
• 2 tsp Dijon Mustard

Directions

1. Heat a non-stick frying pan until hot, then add the gammon steaks and cook for 4-5 minutes on each side. Remove from the pan and leave to rest.
2. Hard-boil the egg for 5-8 minutes, then peel and quarter. Slice the gammon into strips.
3. Prepare the salad ingredients. Chop the lettuce, slice the onion and grate the cheese. Combine the lettuce, onion, cheese, egg, tomatoes and gammon in a bowl, then split between two bowls.
4. In a separate bowl combine the mayonnaise and mustard and share out between the two salad dishes.

Tomato & Mackerel Salad

Ingredients

• 300g Smoked Mackerel Fillets
• 150g Cherry Tomatoes
• ¼ Medium Red Onion
• 60g Rocket
• 2 tbsp Olive Oil
• ½ Lemon

Directions

1. Begin by slicing the mackerel fillets, cutting the tomatoes in half and slicing the onion.
2. Toss all of the ingredients except for the oil and lemon in a bowl.
3. Divide between two bowls, then drizzle with olive oil.
4. Cut the lemon in half and garnish each dish with a wedge of lemon.

Chorizo, Mozzarella & Tomato Salad

Ingredients

• 200g Chorizo
• 200g Mini Mozzarella Balls
• 4 Handfuls of Rocket
• 200g Cherry Tomatoes
• 1 tbsp Pumpkin Seeds
• 1 tbsp Sunflower Seeds
• 3 tbsp Olive Oil
• Juice of ½ Lemon

Directions

1. Start by dicing the chorizo. Heat a non-stick frying pan then fry the chorizo until cooked and crispy.
2. Whilst the chorizo is cooking combine the mozzarella, rocket and cherry tomatoes in a large serving bowl.
3. Top with the cooked chorizo and seeds, then drizzle with the olive oil and lemon juice and serve.

Tabbouleh (v)