Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Salmon Bulgar Risotto

This really does have a risotto like texture despite not being made anything like a risotto. It was also very tasty and felt like the flavours of summer in the middle of January!

Salmon Bulgar Risotto (from Beauty Bites)
(Serves 4)

4 tomatoes, chopped
4 salmon fillets, chopped
200g bulgar wheat
2 garlic cloves, minced
3 tbsp oil
1 pepper, chopped
handful coriander, chopped
handful dill, chopped
handful green olives, chopped
1 tbsp capers

Bring a pan of water to the boil and cook the bulgar according to packet instructions. Drain.

Add the tomatoes to frying pan and heat over a medium-high heat for a few mins, stirring occasionally, until the tomatoes start to fall apart and start looking like a sauce. Then add the bulgar and chopped salmon and mix together. If you need to, add some water.

After 3-4 mins cooking, stir in the garlic and oil. Cover and stir from time to time for another 3-4 mins. Turn off the heat and add the pepper, coriander, dill, olives and capers, cover and let sit for a few more mins on the warm stove. Serve.

Sweet Leek and Fennel Tuna Pasta Bake

Yummy, yummy pasta dish full of veggies. Bit of a different version of a tuna pasta bake! I didn't have any olives so I used 2 tsp of capers instead. Anything slightly salty would do!

Sweet Leek and Fennel Tuna Pasta Bake (from Super Food Family Classics - Jamie Oliver)
(Serves 4)

4 black olives, torn up
4 cloves garlic, sliced
oil
2 leeks, sliced
1 bulb fennel, sliced
2 400g tins plum tomatoes
2 tins tuna in spring water
300g wholewheat pasta
1/2 parsley, chopped
150g cottage cheese
20g parmesan, grated

Add the olives and garlic to a large pan over a medium heat with 1 tbsp of oil. Add the leeks and fennel and cook with the lid on for 15 mins or until softened, stirring regularly.

Bring a pan of water to the boil and cook the pasta for 5 mins, drain.

Meanwhile, preheat the oven to 180C. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 mins.

Add the pasta, cottage cheese and parsley to the tomato pan, season. Tip into a baking dish, sprinkle over the parmesan and bake for 25-30 mins until golden and bubbling. Serve.

Red Orzo Risotto with Goat's Cheese

This was absolutely delicious. Really simple to make and lovely and comforting.

Red Orzo Risotto with Goat's Cheese (from The Times)
(Serves 3-4)

250g orzo pasta
salt
2 tbsp olive oil
1 red onion, sliced
1 large garlic clove, crushed
150g roasted or chargrilled romano or piquillo peppers, chopped
pinch saffron
 4 vine tomatoes (200g)
70g pitted dry black olives, halved
10g flat-leaf parsley leaves, chopped
100g soft goat’s cheese

Bring a pan of water to the boil, add the orzo and cook for about 10 mins until just tender. Drain, but reserve a mugful of the cooking water. Tip the pasta into a warmed bowl, toss with 1 tbsp olive oil and 2 tbsp cooking water, then cover with clingfilm.

Heat 1 tbsp oil in the pan and add the onion. Cook, stirring often, for 6-7 mins. Stir the garlic into the onion, add 2 tbsp of the orzo cooking water, cover, reduce the heat and cook for 10 mins. Stir in the saffron, and then the peppers.

Quarter the tomatoes and blitz them into passata. Pour this into the pan. Simmer for a few mins until juicy, but not too wet. Mix in the drained pasta and turn off the heat.  Stir the olives and parsley into the pasta. Serve topped with a few tsp of goat’s cheese.

Mediterranean Pasta Salad

I made this salad using up the ends of jars and things in the fridge. It was very tasty and very simple to make. 

Mediterranean Pasta Salad
(Serves 1)

50g pasta shapes
8 cherry tomatoes, halved
8 olives, halved
2 artichoke hearts, quartered
1 spring onion, sliced
1/4 bag baby spinach
1 tsp capers
20g feta cheese
1 tbsp pesto
1-2 slices parma ham, torn into smaller pieces

Bring a pan of water to the boil and add the pasta, cook according to packet instructions. Drain, run under the cold tap and drain again well.

Put all the ingredients up to the cheese in a bowl and stir gently to combine. Put into a bowl or lunchbox and top with the parma ham. Serve.

Tzatziki Pasta Salad

I love a pasta salad and this was delicious.

Tzatziki Pasta Salad (from Spicy Southern Kitchen)
(Serves 4)

For the dressing

100g plain Greek yoghurt
35 ml mayonnaise
20g feta cheese
1 clove garlic, chopped
1 tsp red wine vinegar
1 tsp lemon juice
salt and pepper
1 tbsp olive oil

250g dried pasta, cooked to al dente
170g marinated artichoke hearts, drained, halved or quarted
16 black olives
12 sun-dried tomatoes, sliced
1 small cucumber, diced
4 spring onions, sliced
40g feta cheese
2 tbsp chopped fresh dill

Bring a pan of water to the boil and cook the pasta according to packet instructions.

In a bowl, stir together greek yogurt, mayonnaise, feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil to make the dressing.

In a large bowl, combine the pasta, artichoke hearts, olives, sun-dried tomatoes, cucumber, and spring onion.

Pour the dressing over the pasta mixture and toss to coat, put into a serving bowl. Sprinkle the rest of the feta and the fresh dill on top. Refrigerate until ready to serve.

Falafel Hash with Baba Ganoush

I made this delicious salad to take to lunch a couple of times this week. The baba ganoush was really good and I added in pickled cabbage to add a contrast in flavour.

Falafel Hash with Baba Ganoush
(Serves 6)

3 cloves garlic, peeled
2 aubergines
4 tbsp oil
2 tbsp olive oil, plus extra for drizzling
1½ tbsp tahini
1 lemon, plus extra wedges to serve
2 x 400g cans chick peas, drained and rinsed
1 red onion, finely diced
2 medium carrots, peeled and grated
28g pack fresh coriander, leaves only, roughly chopped

To serve
6–12 pitta breads
olives
chilli sauce

Preheat the grill and line a baking tray with tin foil.

Slice 2 cloves garlic in half lengthways. Make a deep slit in the side of each aubergine and push two halves of garlic into each one. Place the stuffed aubergines on the baking tray, drizzle with 1 tbsp of the oil and place under the grill. Cook for 20 mins, turning over halfway through, until soft and lightly scorched on the outside.

Leave until cool enough to handle, then place on a chopping board, slice off the stalk and discard. Slice each aubergine open and scoop the soft flesh and garlic onto the board. Discard the skin. Top the aubergine with the tahini, juice from half the lemon, 2 tbsp olive oil and season. Chop all the ingredients together repeatedly to make a rough paste. Transfer to a dish and top with a drizzle of olive oil.

Place the chick peas in a saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 5 mins then drain and leave to cool in the sieve.

Meanwhile, heat the oil in a large frying pan over a high heat. Add the red onion and stir-fry for 2–3 mins until starting to soften. Chop the last clove of garlic and add to the pan. Fry, stirring occasionally, for 3–4 mins until the onions have softened. Add the chick peas and carrots, stir to combine, then fry for 1 min more. Using a potato masher, roughly mash the chick peas until about half are crushed. Remove the pan from the heat and stir through the juice from the remaining lemon and the chopped coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, chilli sauce and lemon wedges.

Pasta Salad with Roasted Tomatoes and Sweet Pepper Dressing

There really is nothing better than a roasted cherry tomato. They are so sweet and delicious. This pasta salad is fantastic. I added goat's cheese to the original recipe but it would be just as nice without. I liked the creaminess though.

Pasta Salad with Roasted Tomatoes, Goat's Cheese and Sweet Pepper Dressing
(from Waitrose Recipe Card)
(Serves 4)

400g cherry tomatoes, halved, at room temperature
2 roasted red peppers
1 tbsp sherry vinegar
2 cloves garlic, roughly chopped
3 tbsp extra virgin olive oil
Juice 1 lemon
250g dried pasta shapes
100g mixed pitted olives, roughly chopped
bunch chives, roughly chopped
bunch fresh basil, leaves roughly torn
bag rocket, roughly chopped
50g goat's cheese

Preheat the oven to 150°C.

Place the cherry tomatoes in a roasting tin and cook in the oven for 45 mins, until slightly caramelised.

Place the roasted peppers in a small food processor with the vinegar, garlic, olive oil and lemon juice. Blitz until smooth, season and set aside.

Bring a pan of water to the boil, add the pasta and cook according to packet instructions. Drain well and toss in a large bowl with the dressing until coated then leave to cool to room temperature.

Divide the rocket between 4 bowls and top with the pasta, tomatoes, goat's cheese, olives and herbs, serve.

Herb Pancake Wraps with Goat's Cheese

I  made this to have for lunch the day after pancake day and although not strictly a pancake, as it doesn't have any milk or flour, it was a lovely wrap filled with fresh bursting flavours.

Herb Pancake Wraps with Goat's Cheese (from Good Food Magazine June 2015)
(Serves 2)

1½ tsp oil
2 spring onions, finely chopped
1 large courgette, coarsely grated and squeezed dry
2 large eggs
2 tbsp chopped basil
2 tsp thyme leaves
50g soft goat's cheese
2 medium tomatoes, chopped
6 black olives, rinsed and halved
2 handfuls watercress

Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and get rid of some of the moisture.

Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, flip over and cook for another min, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.

Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and watercress, then roll up and serve.

Pesto Ricotta Pasta Salad

I used some leftover ricotta to make this pasta salad and it was delicious, definitely on i'll be making again.

Pesto Ricotta Pasta Salad (adapted from Budget Bites)
(Serves 1)

50g dried pasta 

1 tbsp ricotta
1 tsp pesto
squeeze lemon juice
pepper
1 spring onion, sliced
30g frozen peas
8 olives, halved
2 sun-dried tomatoes, sliced

Bring a pan of water to the boil and add the pasta, cook according to the packet instructions. Drain the pasta, run under the cold tap, and drain again well.

In a bowl, combine the ricotta, pesto, lemon juice and pepper. Stir until combined. Add the spring onion, peas, olives, sun-dried tomatoes and the pasta and stir well until everything is coated in the sauce.

Green Barley and Mushroom Salad

This a really simple but really flavourful salad. You could also add some feta to it but I was very satisfied without it. 

Green Barley and Mushroom Salad (from Allotment2Kitchen)
(Serves 1)

50g pearl barley
1/4 onion or 1 spring onion, chopped
1 clove garlic chopped
100g mushrooms, sliced
half bunch kale
3 sun-dried tomatoes, sliced
8 olives, halved

Bring a pan of water to the boil and cook the barley according to packet instructions.

Steam the kale and then puree in a blender.

Heat a little oil in a frying pan and add the onion, cook for about 5 mins until translucent. Add the garlic and cook for 1 more min. Add in the mushrooms and cook until golden.

Add the barley, kale, sun-dried tomatoes and olives to the pan and stir to combine. Either eat hot or leave to cool an pack into a lunchbox,

Salmon Salad

This is a fab little salmon salad and very versatile. I changed some of the ingredients from the original recipe to suit what I had in the cupboards/fridge. I served it as the filling in a wrap but it would work just as well on top of salad or baked potato.

Salmon Salad (adapted from Meatified)
(Serves 1)

1/2 avocado
1 small can salmon
1 spring onion, chopped
5 olives, chopped
1 artichoke heart, sliced
1 tbsp lemon juice
1 capers
1 tsp dill
salt and pepper

Scoop the avocado into a large bowl and mash with a fork. flake the salmon into the mashed avocado, and stir to combine. Add the spring onion, olives and artichoke hearts to the bowl, along with the lemon juice, capers and dill, season, and mix together. Serve on a green salad or in a sandwich.

Tuna Pasta Salad

I had half a steak of tuna leftover from a dish earlier in the week so I used it in this pasta salad. However, tinned tuna would be just as good. It's really simple to make but lovely and flavoursome. I added a little yoghurt to the mayonnaise to lighten it a bit.

Tuna Pasta Salad
(Serves 1)

60g dried pasta, cooked
1 egg
1/4 red onion, chopped
8 olives, halved
1 tbsp mayonnaise
1/2-1 tsp mustard
½ tsp celery seed
½ tsp dill
pinch paprika
1/2 large can tuna, drained

Bring a pan of water to the boil, add the pasta and cook according to packet instructions. Drain, run under the cold tap and drain again well.

Put the egg into another pan and cover with cold water. Bring to the boil and cook for 10 mins. When cooked, run under the cold tap to cool.

Mix together the mayonnaise, mustard, celery seed, dill and paprika. Add the pasta and the tuna and mix well to combine.

Peel and chop the egg and place on top. Serve.

Mediterranean Artichoke Couscous Salad

It's back to work and back to lunchboxes! This is a quick salad using store cupboard ingredients. Really simple but really flavourful.

Mediterranean Artichoke Couscous Salad
(Serves 1)

50g Israeli couscous
1 large tsp pesto
4 marinated artichoke hearts, halved
8 olives, halved
1/4 red onion, chopped
4 sun dried tomatoes, sliced
8 cherry tomatoes, halved
1 tbsp toasted pinenuts
squeeze lemon juice
salt and pepper

Bring a pan of water to the boil and cook the couscous according to packet instructions. Drain, run under the cold tap and drain again well.

Put the artichoke, olives, onion and tomatoes into a bowl and add the couscous. Add the pesto and toss to combine. Season with salt, pepper and lemon juice and pack into a lunchbox and serve.

Lemon Sole and Olive Sauce with New Potatoes and Courgettes

This is the first dish I have made from Jamie's Super Food book and I have to say it was pretty good. The courgettes were delicious, lovely and sweet, and the tang of the olive sauce was really good with the fish.

Lemon Sole and Olive Sauce with New Potatoes and Courgettes
(from Everyday Super Food by Jamie Oliver)
(Serves 2)

2 large mixed-colour courgettes, quartered lengthways and sliced 2 cm thick
4 garlic cloves, finely sliced
oil
250g baby new potatoes, halved if big
6 black olives, finely sliced
1 spring onion, finely sliced
1 red or green chilli, finely sliced
1/2 bunch mint, finely chopped
juice 2 lemons
1 tbsp extra-virgin olive oil
150g spinach
2 lemon sole fillets

Heat 1 tbsp oil in a casserole pan over a medium heat. Put the garlic followed a min later by the courgettes. Stir well, then pop the lid on and cook for 15 mins, stirring occasionally. Remove the lid, reduce the heat a little and cook for another 5 mins or until sweet.

Meanwhile, cook the potatoes in a pan of boiling water for 15 mins or until cooked through, and drain.

Put the olives, spring onion, chilli and mint into a bowl and toss with the juice 1 lemon and the extra-virgin olive oil to make a sauce.

Lightly squash the potatoes, then fold them into the courgettes with the spinach and lay the lemon sole fillets on top. Put the lid back on and leave to steam for 7 mins until cooked through. Transfer to a plate and spoon the olive sauce over the fish and serve.

Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing

This is a lovely tangy pasta salad, easy to make although if you are making this the night before to take for lunch I recommend that you chop the avocado in the morning before you go to work to stop it going brown.

Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
(from Ambitious Kitchen)
(Serves 4)

250g dried pasta shapes
1 400g tin black beans, rinsed and drained
100g sweet corn
2 tomatoes, seeded and diced
4 spring onions, sliced
60g sliced black olives
handful coriander, chopped

For the dressing:
180g fat-free plain greek yogurt
1 tbsp chipotle paste (plus more to taste)
2 tsp honey
1-2 tbsp lime juice, plus more to taste
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/8 tsp paprika
1/8 tsp garlic powder
salt and pepper

For garnish:
Diced avocado
Diced green onion

Bring a pan of water to the boil, add the pasta and cook according packet instructions. One cooked, transfer to a strainer and rinse with cool water then transfer to a large bowl. Add in the black beans, corn, tomatoes, green onions, black olives and coriander; gently stir to combine all of the ingredients.

In a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion powder and garlic powder. Blend for 30 secs or until well combined. Taste and adjust seasonings as necessary.

Add the dressing to the pasta and stir well to combine and coat all of the pasta. Cover and refrigerate for an hour, then serve cold.  Garnish with avocado, extra coriander or spring onions, if desired.

Bream Fillets with White Bean Puree and Bulgar Wheat

This was lovely! It was a bit of a faff to make with lots of different elements and timing wise, but totally worth making, absolutely delicious.

Bream Fillets with White Bean Puree and Bulgar Wheat
(from Grains by Molly Brown)
(Serves 4)

120ml oil
1/2 onion, roughly chopped
5 garlic cloves
2 400g tins cannellini beans, drained
150ml chicken stock
180ml extra-virgin olive oil
salt and pepper
2 tbsp lemon juice, plus lemon wedges
1 fennel bulb, diced
50g tinned anchovies, drained and chopped
2 tbsp chopped mint
2 tbsp capers, rinsed
2 tsp white balsamic vinegar
1 red onion, finely chopped
100g bulgar wheat
200ml chicken or veg stock
75g pitted black olives, chopped
1 1/2 tbsp chopped parsley
700-800g bream fillets
seasoned plain flour

Heat 2 tbsp oil in a saucepan over a low-medium heat and cook the white onion until soft but not coloured. Add 1 of the garlic cloves (crushed), the beans, the chicken stock and salt and pepper. Cook over a medium heat for about 4 mins. Blitz the beans and the cooking liquid in a blender with 80ml of extra-virgin olive oil and 1 tbsp of lemon juice. Season.

To make the relish, fry the fennel in 2 tbsp of oil over a medium heat until just softening. Add 2 of the garlic cloves (chopped) and cooked for 1 min. Transfer to a bowl and add the anchovies, mint, capers, vinegar, pepper and 90ml of the extra-virgin olive oil. Stir and season. Set aside.

Saute the red onion in 1 tbsp of the oil in a saucepan over a medium heat. When soft and translucent add the remaining garlic (crushed) and cook for another couple of minutes. Add the bulgar then pour over the chicken stock and season. Bring to the boil, reduce the heat and simmer for 15 mins or until all the stock has been absorbed. Ensure the bulgar doesn't catch on the bottom of the pan. Remove from the heat, cover and set aside for 10 mins. Add the olives and fork through the bulgar with the parsley, the remaining extra-virgin olive oil and the remaining lemon juice. Season.

Dip the fish fillets in the flour and shake off any excess. Heat the remaining oil in a frying pan and cook the fish, skin side down, over a medium heat for 3 mins until brown. Turn over and repeat.

Put a portion of bulgar onto each plate and spoon over some bean puree. Put the fish fillets on top and top with the relish.

Pesto Ricotta Pasta Salad

This is a really simple pasta salad recipe that I made with some leftover ricotta and the stuff that I always have in my fridge. I was disappointed that the flavour of ricotta was not stronger but otherwise this is a tasty pasta salad.

Pesto Ricotta Pasta Salad
(Serves 1)

60g dried pasta shaped
4 stalks tenderstem broccoli
1 tbsp ricotta
1 tsp pesto
5 black olives, halved
2 sundried tomatoes, sliced


Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the broccoli for the last 3-4 mins. Drain, run under the cold tap and drain again well. Leave to dry.

Mix the ricotta and pesto in a bowl and add the pasta, broccoli, olives and tomatoes. Mix well to combine. Pack into a lunchbox or serve.

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans

I made a complete wreck of this recipe and didn't really read the recipe properly. So there are a few things missing from the original recipe. I also forgot to marinate the chicken, but nevermind! It was still a lovely filling salad and the roast cherry tomatoes were out of this world!

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans
(from Amazing Grains by Ghillie James)
(Serves 4)

2 tsp oil
3 tsp smoked paprika
zest 1 lemon
juice 1/2 lemon
1 1.5kg chicken
300g cherry tomatoes
150g green beans
200g spelt
700ml chicken stock
3 spring onions, finely sliced
3 handfuls salad leaves
12 pitted black olives, halved
salt and pepper

For the dressing
1 1/2 tsp Dijon mustard
1 tsp capers, chopped
2 tbsp red wine vinegar
1 tbsp olive oil
juice 1/2 lemon
2 tbsp parsley, chopped

Mix together the oil, paprika and lemon zest and juice, along with some salt and pepper and rub all over the chicken. Leave for 20 mins to marinate. Preheat the oven to 200C.

Transfer the chicken to a roasting tin and roast in the oven for 1 hour or until the juices run clear. Baste the chicken once during cooking and then again before adding the tomatoes to the tin for the final 20 mins.

Meanwhile, bring a pan of water to the boil and cook the spelt according to packet instructions, adding the beans for the last 3 mins. Drain and refresh under the cold tap and put into a bowl.

Transfer the tomatoes from the roasting tin to the bowl. Put the chicken on a board and lave to rest. Spoon off any fat from the tin and add 2 tbspfuls of the remaining juices to the bowl. Shred the chicken and add to the bowl along with the spring onion, salad leaves and olives.

Whisk the dressing ingredients together. Pout two thirds of the dressing over the salad, tossing everything together. Serve, adding more dressing if needed.

Mediterranean Tuna Potato Salad

I haven't been making many of my lunches recently preferring to grab ready made stuff out the freezer. However, this week I have had a bit of time to make lovely salads and things. I'm not still 'doing' WeightWatchers but do any of us who've done it really stop applying their rules? I still weigh out pasta, rice and grains and eat more fruit, the snacks that I make are still within the limits I set myself. So in some ways I'm still following the WeightWatchers way even if I don't go and weigh in regularly.

I also still get sent their emails and use some of their recipes. This was a very simple tuna potato salad and although the dressing (tomato puree and lemon juice) is really low in calories it is still wonderful in this salad.

Mediterranean Tuna Potato Salad
(Serves 4)
(4 WW ProPoints per serving)

500g new potatoes, cut into chunks
2 tbsp tomato purèe   
1 tbsp lemon juice or white wine vinegar 
200 g roasted red peppers, roughly chopped
8 cherry tomatoes, halved 
1 tbsp capers
50g olives
185g tuna in spring water, drained  
salt and pepper
1 tbsp basil, chopped

Cook the potatoes in boiling water for 15-20 mins, or until tender. Drain well and tip into a bowl. Add the tomato puree and lemon juice or vinegar. Mix well, then leave to cool.

Add the peppers to the potatoes with the tomatoes, capers, olives and basil. Break the tuna up into chunks and add to the bowl. Mix gently.

Season to taste with salt and pepper, then pack into a lunchbox or serve.