1、Roast carrot & bean salad with feta

Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Roast carrot & bean salad with feta recipe

Ingredients

Method

Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
  • Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

  • https://www.truecookbook.com/recipe/roast-carrot-bean-salad-with-feta-5983/

    2、Pea & soya bean salad with fresh dill

    A light, spring-like salad which goes wonderfully with fish or chargrilled meats
    Pea & soya bean salad with fresh dill recipe

    Ingredients

    Method

    1. Cook the peas and soya beans in boiling salted water for 3-4 mins until just tender. Drain, then run under cold water until completely cooled.
    2. Meanwhile, make the dressing. Mix all the ingredients together, season, then stir until well combined. Toss the beans and peas in the dressing with the chopped dill and scatter over the sprigs to serve.

    3、Duck, watermelon & herb salad with roast cashews

    The sour element in this recipe really cuts through the rich duck meat and cashews
    Duck, watermelon & herb salad with roast cashews recipe

    Ingredients

    Method

    1. Place the duck breasts, skin-side up, on a board. Score the skin all the way through, cutting down to, but not into, the flesh. Make sure you score all the way to the edges. This will ensure the skin doesn’t pull the flesh in as it shrinks.
    2. Season the skin with a generous amount of salt and freshly ground black pepper. Place the duck, skin-side down, in a solid heavy-based cold pan, then put the pan over a medium heat. Now do not touch anything, do not move the pan. What will happen over the next 10-12 mins is that the fat under the skin will slowly melt, then the skin will brown and go crisp. Once all the fat has run from the skin, there will be a good 1-2cm of duck fat in the pan. Spoon off the excess fat, season the flesh side now (not before), then turn the duck over. Cook for 2 mins, then increase the temperature to full for just 1 min. Take off the heat, then leave in the pan to rest for 5 mins.
    3. For the dressing, put all the ingredients into a small food processor and whizz. Remove the 2 outer leaves from each head of lettuce and discard, then peel the leaves away, one at a time. Lay them out on a big serving plate.
    4. Thinly slice the duck, then toss with the radishes, spring onions, grapefruit, watermelon, herbs and some of the dressing. Spread over the leaves and scatter the nuts over the top. Drizzle more dressing over and serve.

    4、Shredded chicken, green bean & barley salad with paprika & lemon

    This colourful rustic salad can be made in under an hour
    Shredded chicken, green bean & barley salad with paprika & lemon recipe

    Ingredients

    Method

    1. Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
    2. Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
    3. Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

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