Combine rustic flavours in this colourful salad with feta cheese, fruity dates and sweet honey
- 2 lemons
- 1 tbsp extra virgin olive oil
- 1 tbsp sunflower or other mild oil
- 1 tbsp white or red wine vinegar
- 1 tsp clear honey
- handful green olives, stoned removed, torn in half
- 10 plump dates (we used hadrawi), stoned and cut into long slivers
- 85g feta cheese, crumbled
- 100g bag baby spinach
- 2 large or 4 small heads chicory (red or white) separated into leaves
MethodSqueeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.
- 2 large fennel bulbs
- 6 ripe tomatoes
- zest and juice 1 lemon
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 100g black olives, pitted
- 1 tbsp capers, drained
- 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
- 1 tbsp vegetable oil
- 2 x 20g packs flat-leaf parsley, leaves roughly chopped
- If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
- Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
- Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
- Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.
- 3 x 250g/9oz tubs ricotta
- 2 eggs
- 100g Parmesan (or vegetarian alternative), finely grated
- 4 large tomatoes - a mix of colours looks good
- handful good-quality black olives, stones removed
- 2 tbsp olive oil
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp caster sugar
- 1 garlic clove, crushed
- small bunch basil, leaves only
- Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
- Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
- To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.
- 6 mixed peppers
- 400g pasta shapes
- 3 tbsp sherry vinegar
- 3 tbsp olive oil
- 3 tbsp capers, rinsed and chopped
- 2 x 185g cans tuna, drained and flaked (look for MSC-approved)
- 390g jar black olives, drained
- handful rocket leaves
- Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
- Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
- Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.