Chicken and Chorizo Warm Winter Salad

This is such a delicious midweek meal, really easy too as everything is roasted together in the same tin. The chorizo releases a wonderfully flavourful oil which eliminates the need for a dressing, all it needs is a swirl of balsamic glaze over the top of the salad once assembled and you're ready to go. I like to use cooking chorizo which is found in supermarket fridges with the meat, this needs to be cooked and tends to be a little softer than the dryer, cured chorizo that doesn't need to be cooked.

Serves 2

Ingredients

2 Chicken breasts or 2-3 Chicken thighs, cut into 3-4 pieces

Approx. 200g Cooking chorizo, cut into bite-sized pieces

1 large Red onion, thinly sliced

Approx. 300g Baby new potatoes (large ones cut in half)

Head of broccoli, broken into florets

1-2 Cloves of garlic, minced

Pinch of chilli flakes (optional)

Salt and black pepper

Glug of olive oil

Bag of mixed salad leaves

few handfuls of baby plum tomatoes, halved

Balsamic glaze to finish

• Boil the baby potatoes for 8-10 minutes until tender, throwing the broccoli in for the last 2 minutes for a quick blanch (this stops it from burning when roasted). Drain and leave to cool slightly.
• Preheat the oven to 200C fan.
• Tip the chorizo, chicken pieces and the sliced onions into a large roasting tin. Add a good glug of olive oil along with the garlic, chilli (if using) and a seasoning of salt and black pepper. 
• Add the potatoes and broccoli to the roasting tin and toss everything together thoroughly.
• Roast in the pre-heated oven for 10 minutes, then take the tin out of the oven and toss everything around again so it all cooks evenly but also to distribute the chorizo oil.
• Return to the oven and roast for another 10 minutes, check that the chicken is cooked through (pop it back into the oven for 5 more minutes if not), then toss it all together for a final time.
• Divide your salad leaves between two bowls, add the baby plum tomatoes and season with a little salt and pepper.
• Top the salad leaves with the roasted chicken, chorizo and veg with all the lovely juices and oil.
• Swirl or zigzag some balsamic glaze over the top and tuck in.

Italian Warm Bean Salad

These incredibly tasty, spoon-greedily-into-your-mouth, comforting beans are perfect on their own but can also used as a base for so many meals.  

I'm calling this a salad but it doesn't have to be...serve the beans hot with wilted spinach and cooked chicken tossed through; or with melting mozzarella and sizzling pancetta; served warm with peppery rocket leaves and a fillet of seared salmon or tuna; cold with cooked prawns stirred through; or mixed with chunks of feta cheese, fresh cucumber, tomato and green olives.

I often make a large quantity and keep it in the fridge to be used over a couple of days.  It's also great to take to a party when someone asks you to take a salad...you'll be thanked for this.

Borlotti are generally my bean of choice here as I love their earthy richness, however the beautiful cannellini bean also works very well.  It's entirely your call, I'm seeing the borlotti as Javier Bardem compared to the cannellini as Brad Pitt (or Chris Hemsworth, younger version)....completely a personal choice*.  Actually, why not throw caution to the wind and do a combination of the two?  Imagine that...bean heaven.
* In a bid not to appear to be sexist, if you prefer to compare Salma Hayek to Gwyneth Paltrow it does the same thing.

Serves 2 very generously or 4-6 as a side

Ingredients

2 tins (400g) Borlotti beans 

or around 150g of dried (soaked overnight then cooked for about an hour)

Olive Oil

1 Red Onion, diced

1 Red Chilli, diced (optional, if you like a little spice)

4 Cloves of Garlic, minced or diced

Salt and Black Pepper

White Wine

1 Red Pepper, skinned under the grill (if you can be bothered) and diced

2-3 Ripe Tomatoes, deseeded and diced

a handful of Fresh Basil (one of those small packs in the supermarket)

a squeeze of Fresh Lemon

• Heat a generous glug of olive oil in a large frying pan or skillet and tip in the diced red onion and chilli (if using) along with plenty of salt and pepper.  Turn the heat down and sizzle for approximately 5 minutes until the onion is soft.
• Add the garlic, cook for a couple of minutes then pour in enough white wine to cover the base of the pan.  Let this bubble away until the liquid is reduced by about half.
• When the liquid is quite syrupy tip in the beans and stir well to coat them.  Add the diced pepper and tomato and again give it a good stir.
• Turn off the heat and leave to cool slightly before stirring through torn basil leaves.
• Just before serving squeeze in half a lemon and check for seasoning, it usually benefits from a last sprinkling of sea salt and a few grinds of black pepper.

Honey and Mustard Chicken and Bacon Salad

This is such a tasty salad...sweet, sticky chicken, salty bacon, crisp lettuce and spinach in a creamy mustard dressing, mmmmm!

If you share my love for and slight addiction to truffle oil, you may want to try trickling a few drops over the finished salad just before eating, that's all I'm saying...

Serves 2 generously

Ingredients

For the marinade

1 tablespoon Olive Oil

2 tablespoons Runny Honey

1 tablespoon Dijon Mustard

Juice of Half a Lemon

Approx. 500g Skinless Chicken Breasts, cut into thin strips

For the Dressing

1 heaped teaspoon Dijon Mustard

2 tablespoons Double Cream

Salt and Black Pepper

1 clove of Garlic, minced

2 teaspoons White Wine Vinegar

3 tablespoons Olive Oil

Approx. 4 thick rashers of Bacon, smoked or unsmoked as you prefer,cut into strips

a few handfuls of Spinach Leaves

a few handfuls of crunchy lettuce like Romaine, Little Gem or Iceberg

• Mix the ingredients for the marinade in a bowl then add the strips of chicken and turn them over to coat each piece in the marinade.  Cover and refrigerate until needed.
• Make the dressing by whisking all the ingredients except for the oil together in a small bowl. Slowly add the olive oil while whisking until it is all incorporated, check for seasoning then chill until needed.
• To prepare the salad, heat a few drops of oil in a frying pan then fry the bacon pieces until crispy, put them into a bowl to cool slightly.
• Tip the chicken and marinade into the hot frying pan and cook on a high heat for about 10 minutes, stirring occasionally until the chicken is golden brown and marinade thick and syrupy.  While this is cooking, toss the spinach and lettuce with the dressing in a bowl then divide it between two plates, sprinkle over the crispy bacon.
• Top the salad with the hot chicken and syrupy juices, serve immediately.

Warm Duck Noodle Salad

This Asian-inspired warm salad makes a great midweek meal but is definitely good enough to be dinner party fare, as a main course or a starter.  The marinade and the dressing can be made in advance, in fact they are better if they are, then cooking the duck and assembling the salad takes minutes.
Allow one large duck breast per person or half a one for a starter.

Serves 2 for a main course

Ingredients

For the Duck

2 Large Duck Breasts, cut into strips

1 tablespoon Groundnut Oil (or any flavourless oil)

2 tablespoons Sweet Hoisin Sauce

3-5 drops of Toasted Sesame Oil

1 teaspoon Dark Soy Sauce

1 clove Garlic, sliced

Juice of a quarter of a Lime

For the Dressing

1 teaspoon Dijon Mustard

2 tablespoons Sweet Hoisin Sauce

1 tablespoon Light Brown Sugar

1 clove Garlic, minced 

1 Red Chilli, finely chopped (optional)

3-5 drops Toasted Sesame Oil

Juice of the rest of the Lime

Salt and Pepper

2 tablespoons Groundnut Oil 

For the Salad

A few big handfuls of Baby Spinach (about half a bag)

A two inch chunk of Cucumber, cut into strips

2-3 Spring Onions, cut into strips

1-2 Nests of Dried Egg Noodles

• For the marinade, put all the ingredients into a bowl and mix until combined then tip in the strips of duck.  Stir it to thoroughly coat the duck then cover and refrigerate until it is needed (can be done the day before).
• Put all the ingredients for the dressing, except for the oil into a bowl and mix with a balloon whisk or fork until smooth then gradually add the oil until incorporated.  Cover and refrigerate until needed.
• When you are ready to assemble the salad, put the spinach into a large bowl and toss in the spring onions.
• Preheat a dry large frying pan on a high heat.
• Cook the noodles according to the instructions on the packet then drain thoroughly and tip back into the pan.  Pour the dressing into the hot noodles and mix it around to coat.
• Tip the noodles into the spinach and toss it all together thoroughly then stir through the cucumber.  Divide it all between two plates or bowls.
• Take the strips of duck out of the marinade and tip them into the hot pan then stir-fry for 3 to 5 minutes until cooked.  Quickly transfer the strips of duck onto each salad, pouring over any juices.  Serve immediately.

Marinated Salmon with Speedy Pickled Cucumber Salad

Super healthy and so tasty, great for a midweek meal.  This marinade gives the salmon a rich savoury yet also sweet coating which is delicious and moreish!

Serves 2 - 3

Ingredients

Approx. 300g Salmon, cut into large chunks

1 tablespoon Dark Soy Sauce

1 tablespoon Honey

1 tablespoon Sweet Hoisin Sauce

3-4 drops Toasted Sesame Oil

For the pickled cucumber

1 Cucumber

1 tablespoon Cider Vinegar (rice wine or white wine vinegar also work)

Pinch of Sea Salt

Sprinkling of Caster Sugar

For the dressing

1 Red Chilli, finely chopped

1 Large Garlic Clove, minced

2 tablespoons Sunflower or Groundnut Oil

1 tablespoon Honey

1 teaspoon Dark Soy Sauce

the Juice of 1 Lime
Freshly ground black pepper

Shredded crunchy lettuce

• Combine the soy sauce, honey, hoisin sauce and the sesame oil in a bowl then tip salmon into it and turn over so that it is covered with the marinade.  Cover and put in the fridge for at least an hour.
• Peel the cucumber into long ribbons using a vegetable peeler and put it into a bowl.  Sprinkle over the vinegar, sea salt and caster sugar then toss it together to coat the ribbons.  Put it in the fridge for 20 minutes or longer.  Preheat the oven to 220C (fan).
• Take the pieces of salmon out of the marinade and place them, evenly spaced on a well oiled baking tray.  Roast in the hot oven for 10 minutes then take it out, baste the salmon with the oily juices (this gives it a glazed sheen) and leave to rest for a few minutes while you put the salad together.
• Make the dressing by simply whisking all the ingredients together.  Toss the shredded lettuce in the dressing then divide it onto your plates. Top with handfuls of drained cucumber ribbons, pile on the salmon then drizzle with a touch more dressing.

Herby Ranch-Style Dressing

This is a great dressing for any crunchy leaves and is very versatile too.  You can use any favourite soft, fresh herb or leave out the herbs completely and throw in a load of your favourite blue cheese to make a blue cheese dressing.

I use a liquidiser or smoothie maker for this but you can easily make it in a bowl with finely chopped herbs.

Ingredients

50ml Extra Virgin Olive Oil

125ml Mayonnaise

125ml Natural Yogurt

1 clove of Garlic

Juice of half a Lemon

Bunch of Fresh Basil Leaves

Bunch of Fresh Chives

Sea Salt and Black Pepper

• Put all the ingredients into the goblet of a liquidiser, blender or smoothie maker and whizz until smooth.  Alternatively, combine the olive oil, mayonnaise, yogurt and lemon juice in a bowl then stir in finely chopped garlic, basil and chives.
• Taste and season as you like with salt and pepper.

Roasted Summer Vegetable and Feta Pasta

This is lovely as a salad on its own, with the addition of some baby spinach leaves tossed through.  I make it more often though to be piled into a large bowl and served with barbecued meat or fish or as part of a help-yourself spread.

I normally use a little pasta called rosmarino which is similar to orzo but it can really be made with any small pasta, as long as it doesn't overwhelm the vegetables...they are the main focus of the dish.

                           

Ingredients

1 large or 2 small Aubergines

2-3 Courgettes

 a small punnet of Cherry Tomatoes

1-2 Red Onions

4-5 Garlic Cloves, peeled

2 Red Peppers (peeled if preferred)

1 Yellow Pepper (peeled if preferred)

Approx. 200g Dried Pasta

Generous glug of Olive Oil

1 tablespoon Balsamic Vinegar

a large handful of Fresh Basil Leaves, torn

150g Feta Cheese, cubed 

Black Pepper and (possibly) Sea Salt

• Prepare the aubergines first by thickly slicing them then layering in a colander, sprinkling each layer with salt.  Weigh the aubergines down then leave for 30-40 minutes for some of the juices to seep out.  After this time rinse the slices well to get rid of the salt then squeeze them, dry on kitchen towel and set aside until needed.
• Preheat the oven to 200C (fan).
• Thickly slice the courgettes and tip them into a large roasting tin.  Add the whole cherry tomatoes, chunky sliced red onion and the whole, peeled garlic cloves.  Finally throw in the aubergine slices and thick strips of the red and yellow peppers (I normally skin these by blackening them under the grill then peeling the skin off, but you really don't have to).
• Splash over a good glug of olive oil and a few turns of black pepper then toss all the veg together to combine and coat with the oil.  Roast in the pre-heated oven for 40-45 minutes, stirring maybe twice during this time to ensure it all cooks evenly.  They are done when all the veg are soft and some have caught a bit, take out of the oven and leave to cool slightly.
• Cook and drain the pasta, then toss in a little olive oil to prevent it sticking together.
• When you are ready to serve, stir the pasta into the veg with the balsamic vinegar then gently stir through the basil and the feta.  Taste for seasoning and add more black pepper if needed...easy on the salt (remember the feta is quite salty).
• This is best served slightly warm or at room temperature, ideally not fridge cold.

Garlic, Basil and Lime Mayonnaise

Years ago I worked in a small restaurant where they made vats of the most delicious mayonnaise which was then used for coleslaw, egg sandwiches, potato salad...the list goes on!

Ever since then I have made it many times, experimenting with different methods and flavours, this is my favourite, full of fresh, zingy flavours.

This method just requires an electric hand whisk or, if you are feeling energetic, a balloon whisk.

Ingredients

A handful of Fresh Basil Leaves (about 20)
1 Small Garlic Clove, roughly chopped
Sea Salt and Black Pepper
1 Large Egg Yolk
1 teaspoon Dijon Mustard
the juice of half a Lime (less if it's a big lime)
200ml Sunflower Oil

• If you have a pestle and mortar put the basil, chopped garlic, sea salt and pepper into the bowl and pound it to a dark green paste.  If you don't you can do this on a chopping board using a large knife to chop and squash it all together.
• Put the egg yolk into a small mixing bowl (the highest-sided bowl you have) then add the dijon mustard and the green basil and garlic paste.
• Measure the oil into a jug and have it ready next to your bowl.
• On a low speed begin to whisk the egg yolk etc. until mixed together then add the lime juice whilst whisking.  Turn the whisk to a faster setting and begin to add the oil, drop by drop.
• Continue to slowly whisk in the oil, as it gets incorporated and the mixture gets thicker you can pour the oil in faster but never faster than a thin stream.
• Once all the oil is incorporated and you have a thick, wobbly, glossy mayonnaise, check for seasoning and transfer to a bowl to serve.
• This can be kept, covered in the fridge, for up to a week.

Red Pepper and Feta Couscous Salad

This salad is lovely served as a side dish (great with all things barbecue!) or as a meal in itself maybe with the addition of some spinach leaves.
The red pepper and couscous can be prepared ahead of time so the salad can then be assembled in minutes.

Serves 2 as a main or 4-6 as one of several sides

Ingredients

100g Dried Couscous

2 Red Peppers

Approx. Quarter of Red Onion, finely chopped

100g Feta Cheese, cut into cubes
For the Dressing

1 and a half teaspoons Dijon Mustard

1 tablespoon Fresh Lemon Juice

1 tablespoon Balsamic Vinegar

1 clove of Garlic, minced

Approx. half a teaspoon Lemon Zest

4 tablespoons Extra Virgin Olive Oil

a handful of Fresh Basil Leaves

Salt and Black Pepper

• Skin the red peppers by deseeding then cutting them into quarter sections and putting them, skin side up under a hot grill.  Leave them until the skins go black in parts and wrinkly, this will take 10-20 minutes depending on the ferocity of your grill.  Put them aside to cool before removing the skins with a knife, cut into strips.
• Tip the couscous into a large bowl, sprinkle with salt and pepper and pour over enough boiling water to just cover it.  Set aside for 4-5 minutes for the grains to absorb the water then fluff up with a fork.  Leave to cool.
• To make the dressing whisk the mustard with the lemon juice and balsamic vinegar, add the minced garlic and the lemon zest then gradually whisk in the oil.  Taste and add salt and pepper, it needs to be well seasoned and punchy.
• To assemble the salad, pour two thirds of the dressing into the couscous and add the pepper strips and chopped red onion then mix in thoroughly.  Shred or tear the basil leaves into the couscous then add the cubes of feta cheese and fold them in gently so you don't break them up.  Put into a dish or bowl to serve.
• Just before serving, taste and add the rest of the dressing if you want to.  If you are mixing it with salad leaves you will definitely need the remaining dressing.

Maple and Pecan Chicken Salad with Roasted Butternut Squash

This is a simple, tasty way of cooking chicken and makes a delicious warm salad.  I also use this marinade a lot in the summer for chicken skewers on the barbecue, in a pita bread with lots of salad it makes a healthy alternative to burgers and sausages.

Honey also works well in this if you don't have any maple syrup.

Serves 3-4

Ingredients

3 tbsp Maple Syrup

1 heaped tbsp Dijon Mustard

1 tbsp Olive Oil

Juice of half a Lemon

Black Pepper

4 Large Skinless Chicken Breasts

1 Butternut Squash, peeled, deseeded and cubed
 Splash of Olive Oil, Salt and Black Pepper

4 Little Gem Lettuces

100g Pecan Nuts

For the Dressing

Juice of half a Lemon
Juice of half an Orange

1 tbsp Dijon Mustard

2 tbsp Cider Vinegar

2 tbsp Maple Syrup

5 tbsp Olive Oil

Salt and Black Pepper

• To make the marinade mix the mustard, lemon juice, olive oil and maple syrup together and add a few twists of black pepper.  Cut the chicken breasts up into bite size pieces, put into a bowl and pour over the marinade.  Cover and put in the fridge to marinate for at least an hour, longer if possible.
• Preheat the oven to 200C (fan).  Put the cubes of butternut squash into a roasting tin, add a splash of olive oil and season with salt and pepper.  Roast them in the preheated oven for 45 minutes, turning once halfway through the cooking.
• Make the dressing by whisking all the ingredients together, add a pinch of salt and a few twists of black pepper.
• Separate all the leaves from the little gems, wash and dry them thoroughly then put them into a large bowl.  Spoon over about 3 tablespoons of the dressing and toss the leaves to coat.
• Put a large frying pan onto a high heat, when it's very hot tip in the chicken with the marinade and let it bubble furiously.  Continue to cook the chicken on the high heat, turning it occasionally, while gradually reducing the liquid.  When the chicken is almost cooked tip in the pecan nuts and continue to fry, moving it all around until the juices are thick and syrupy and the chicken and pecans are browning.
• Divide the little gem leaves between four plates and top with the hot chicken and pecans then dot around the warm pieces of roasted squash.  Sprinkle with a little more dressing and serve.

Hot, Sweet and Tangy Chicken Rice Noodle Salad

Spring definitely seems to have sprung and it's always a welcome relief to start thinking about salads and healthier fare!

This salad really hits the spot with lots of punchy flavours and very little fat.

Serves 2

Ingredients

2 Large Skinless Chicken Breasts, cut into bitesize pieces
For the Marinade

2 tbsp Sweet Hoisin Sauce

1 tbsp Soy Sauce

Juice of one Lime

1 tbsp Sunflower or Groundnut Oil

1 Large Garlic Clove, minced
For the dressing
Juice of one Orange
Juice of one Lime
1 Red Chilli, deseeded and finely chopped
1 Small Clove of Garlic, minced (I use a microplane)
1 tspn Soy Sauce
1 tbsp Sunflower or Groundnut Oil

Crispy Lettuce, shredded (you need a handful per person)
2 Spring Onions, thinly sliced
2 Oranges, peeled and segmented
150g Dry Rice Vermicelli Noodles

• Mix all the ingredients for the marinade together and pour over the chicken pieces.  Cover and put in the fridge for at least an hour to marinate, longer if you have time.
• Make the dressing by whisking all the ingredients together in a small bowl, set aside.
• Soak the rice noodles in boiling water for 4-5 minutes until soft, drain in a colander and rinse with cold water.
• Tip the cool noodles into a large bowl, add the shredded lettuce, most of the spring onion (reserving a bit for sprinkling at the end) and the orange segments then pour over the dressing and toss it all together.
• Put a large frying pan onto a high heat until hot then tip in all the chicken pieces with the marinade.  Turn the heat down to medium and sizzle the chicken, turning occasionally until brown all over.  After about 5 minutes the chicken will be almost done and the marinade will be starting to stick to the pan.  At this point add a slosh of water from the kettle to deglaze the pan, turn the heat back up to high and shake the pan around to amalgamate the water with the sticky juices.  When this has reduced to a dark syrup remove the pan from the heat.
• Divide the rice noodle salad between two large bowls and top with the hot chicken and any syrupy glaze.  Sprinkle with the remaining spring onion and serve.

Roasted Vegetable and Tuna Salad with Garlic Croutons

 This salad is full of Mediterranean flavours and great for using up any tomatoes and peppers that you may have lurking around in your fridge.  I always make the croutons with day-old french stick so they go really crunchy, they go so well with the soft roasted veg.
The roasted veg can be done ahead of time and kept in the fridge until needed then warmed through in a pan before stirring in the tuna.

Serves 4

Ingredients

3 medium Red Onions, cut into 1 inch cubes

1 Yellow Pepper, cut into 1 inch cubes

1 Red Pepper, cubed

3 Courgettes, cubed

6-8 Tomatoes, quartered and deseeded 

(I also skin them by covering them in boiling water for a minute but you don't need to)

1 Clove of Garlic, minced

Olive Oil

Salt and Pepper

185g Tin of Tuna Steak in Sunflower Oil, drained

1 Bag of Baby Salad Leaves

For the Croutons

About half a French Stick, cut into 1 inch cubes

2 Cloves of Garlic, minced

More Olive Oil

Salt and Pepper

For the Dressing

1 tspn Dijon Mustard

1 tbsp Red Wine Vinegar

4-5 tbsp Olive Oil
Salt and Pepper

• Preheat the oven to 200C (fan).
• Put all the chopped vegetables including the garlic into a large roasting tin.  Drizzle with a few glugs of olive oil and season with salt and pepper then toss it all together.  Roast in the preheated oven for about an hour or until soft and slightly colouring at the edges.  Set aside to cool slightly.
• While the veg are roasting, make the croutons.  In another roasting tin, toss the cubes of bread in another few glugs of olive oil, salt, pepper and garlic.  Put it in the oven for about 10 minutes until the croutons are sizzling, golden brown and crunchy.
• Make the dressing by whisking all the ingredients together.  Put the warm roasted veg into a large bowl and flake in the tuna, stir through.
• Put a handful or two of salad leaves onto each plate and drizzle with dressing.  Divide the tuna and veg between the four plates and surround with the croutons.
• Dig in.

Roasted Courgette Salad with Goats Cheese and Pine Nuts

This is such a lovely way to cook courgettes, my friend made me a salad recently with roasted courgette and butternut squash and it was delicious so this is my version.  I had some smoked pancetta in the fridge so put that in but it's not essential.  I've made this just for me so the quantities are for one, served with a large glass of wine....don't mind if I do.

Ingredients

One big or two small courgettes, cut into thick pieces

1-2 tablespoons of Pesto, from a jar (or fresh if you have it!)

Glug of Olive Oil

Salt and Pepper

A couple of tablespoons of pine nuts

Pancetta or Bacon (optional)

Half a small round of Goats Cheese

A big handful of baby spinach leaves

A few glugs of your favourite dressing

• Pre-heat the oven to 200C.
• Toss the pieces of courgette in the olive oil and the pesto, put into a roasting tin and season with plenty of salt and pepper.  Put in the oven to roast for about half to three quarters of an hour, checking after about 20 mins.
• In a small frying pan, fry the pancetta or bacon until starting to crisp then add the pine nuts and fry with the bacon until lightly brown.  If you're not using bacon, just dry-toast the pine nuts in the frying pan.
• When the courgette is soft and tender and caramelising in places take it out of the oven and leave in the tin.
• Put the spinach on your plate and lightly dress (my favourite dressing at the moment is mustard, cider vinegar and olive oil whisked up with salt and pepper).  Break the goats cheese into pieces and strew around the leaves then follow with the courgette and the bacon/pine nut combo.
• I also like to drizzle around a few drops of balsamic glaze, the sweetness goes well with the goats cheese and it looks a bit good too!
• Grab a fork and dig in...yum