Chicken Salad with Raspberry Dressing

This was a yummy salad. It used up some of the loganberries that I picked from my garden in the summer. I added the veggies to the salad as I needed to eat them and I love to throw green veg in anywhere I can!

Chicken Salad with Raspberry Dressing (adapted from Waitrose Kitchen Magazine)
(Serves 4)

2 tbsp oil
150g bread, torn into chunks
6 chicken thigh fillets
salad leaves
veg (beans, broccoli, peas), cooked and cooled
1 shallot, sliced
1 tbsp red wine vinegar
150g raspberries

Heat 1 tbsp oil in a frying pan and add the bread, fry for 2-3 mins until golden.

Rub the chicken with 1/2 tbsp oil, season and fry for 4-6 mins on each side until cooked through. Cover with foil and set aside to rest.

Meanwhile, arrange the salad leaves and the veg on a platter, top with the croutons.

Add the last 1 tbs oil to the pan and fry the shallot for 2 mins, until softened. Add the vinegar and the raspberries, then warm over a low heat until the berries start to burst. Season, then slice the chicken and add it back in to the pan. Spoon over the salad and serve.

Tomato, Spinach and Garlic Quinoa

This is the last Secret Recipe Club ever :(. This month I had Pale Yellow, this blog is mostly a baking blog, but as I am currently trying to loose weight I went for a savoury salad recipe! I will definitely have to try some of the cakes when I'm not, they look delicious.

I took the salad with me when I went to London Zoo for the afternoon. I did make one substitution to the recipe and used chard instead of spinach. Yum!

Tomato, Spinach and Garlic Quinoa (from Pale Yellow)
(Serves 4)

200g quinoa
500ml vegetable stock
pinch salt
1 tbsp oil
1/2 large yellow onion, chopped
4-5 garlic cloves, chopped
140g fresh baby spinach
280g cherry tomatoes, halved
juice 1 lemon

Add the quinoa, stock, and a pinch of salt to a medium saucepan. Heat on medium-low so that the mixture is simmering. Stir occasionally and cook until all the stock is absorbed.

Meanwhile heat the oil in a large frying pan, add the onion and cook until the onions begin to brown. Sprinkle the onions with a pinch of salt. Add the garlic and cook for 1 min. Add the spinach and cook until the spinach is wilted. Leave to cool slightly.

Add the tomatoes, then stir in the cooked quinoa. Squeeze in the lemon juice and mix to combine. Serve.

An InLinkz Link-up

Beetroot and Lentil Salad with Rose Petals

So I got given a box of rose petals. I had no idea what to do with them until the Waitrose Weekend Newspaper thing offered a few suggestions. One of them was to sprinkle them over a beetroot salad, so I duly accepted. I'm not sure that the rose petals added anything taste wise but they were very pretty!

Beetroot and Lentil Salad with Rose Petals
(Seves 1)

60g dried puy lentils
1 medium beetroot, cooked and cut into chunks
salad leaves
25g feta or goat's cheese, crumbled
parsley, tarragon, basil, chopped
1 tbsp rose petals
french dressing

Cook the lentils according to packet instructions and leave to cool.

When the lentils are cool, mix with the beetroot.

Put the salad leaves into a bowl and top with the lentils and beetroot. Sprinkle over the cheese followed by the herbs and rose petals. Pour over some french dressing and serve. If you are using a lunchbox to take to work, then pack the dressing separately and pour over the salad just before eating.

Orzo and Roasted Tomatoes with Pesto Dressing

There really is something about roasted cherry tomatoes, they are just so sweet and delicious. This salad is fab and completely reminded me of those lovely summer days that now seem so long ago!

Orzo and Roasted Tomatoes with Pesto Dressing (from The Times)
(Serves 4)

400g vine-ripened cherry tomatoes
extra virgin olive oil, for drizzling
salt and pepper
250g dried orzo
100g rocket leaves
2 handfuls of basil leaves
6 tbsp pine nuts, toasted
50g parmesan shavings

For the pesto dressing
6 heaped tbsp basil pesto
2 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the tomatoes in a roasting pan and drizzle over a little olive oil. Turn to coat, then season and roast for 20 mins until softened and starting to colour.

Meanwhile, bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, reserving 2 tbsp of the cooking water, and transfer to a serving bowl.

Mix together the ingredients for the pesto dressing, stir in the reserved cooking water and season with salt and pepper.

Spoon the dressing over the orzo and stir until combined. Add the roasted tomatoes and rocket and toss again gently. Garnish with the basil, pine nuts and parmesan shavings before serving.

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

This was a really simple fresh salad. The squid was very tasty and the courgette, corn and tomato salad was lovely and fresh. I'm still trying to use all those veggies from the garden!

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

(adapted from The Perfectly Tossed Salad by Mindy Fox)

(Serves 4)

225g white crab meat
2 tbsp mayonnaise
pinch cayenne pepper
salt and pepper
8 cleaned squid bodies with tentacles
1 1/2 tbsp oil
1 corn on the cob, kernels removed
1 shallot, chopped
300g cherry tomatoes, halved
1 large courgette, peeled into strips
2 tbsp extra-virgin olive oil
handful basil leaves, large ones torn

Mix together the crab, mayonnaise, cayenne pepper, salt and pepper. Stuff the squid with the crab mixture, leaving a 1cm space at the top. Seal the squid with toothpicks.

Heat the 1 tbsp oil in a frying pan over a medium high heat. Add the sweetcorn, shallot, salt and pepper. Reduce the heat to medium low and cook for 3 mins, stirring occasionally, until tender. Add the tomatoes, toss and cook for 1 min. Transfer to a plate and leave to cool.

Put the courgette ribbons into a bowl, add the olive oil, basil and salt and pepper and toss together.

Heat a griddle pan over a medium high heat. Drizzle the squid with the remaining 1/2 tbsp oil and season. Lightly brush the griddle pan with oil, then grill the squid bodies for 13-15 mins, turning frequently until golden in spots. Cook the tentacles for 2-3 mins.

Mix the courgette and sweetcorn together and put into bowls. Top with the squid. Serve.

Frenchie Salad

I made this salad a long time ago but I completely forgot where I got the recipe from! I made something else from the Save With Jamie book and came across it again. It was a lovely fresh tasting salad and I used the first French beans from my garden to make it.

Frenchie Salad (from Save with Jamie - Jamie Oliver)
(Serves 4)

250g puy lentils
extra virgin olive oil
cider or white wine vinegar
2 spring onions, finely sliced
1 clove garlic, crushed
2 1/2 tsp Dijon mustard
1 tsp runny honey
2 large eggs
200g French beans, timeed
200g leftover cooked chicken, shredded
4 sprigs tarragon
1 large round lettuce, shredded

Cook the lentil according to packet instructions, then drain, reserving a little cooking water. Return both to the pan and mix in a lug each of oil and vinegar. Season and leave with the lid on to keep warm.

Put the spring onion, garlic, mustard, honey, 1 tbsp vinegar, 3 tbsp oil and a pinch of alt and pepper. Mix well to make a dressing and set aside.

Boil the eggs in a pan of boiling water for 6 mins, then scoop out with a slotted spoon and run them under cold water to cool.  Add the beans to the water to blanch for 4 mins or until just cooked. Drain the beans, and while they're still hot, toss with a little dressing, the chicken and tarragon leaves.

Put the lettuce into a large bowl and tip the warm dressed lentils on top. Sprinkle over the dressed beans and chicken, drizzle over the remaining dressing and toss together. Divide between 4 plates. Peel and quarter the eggs and pop them on top of the salad. Serve.

Mushroom, Wild Rice and Feta Salad

I apologise for the slightly haphazard nature of posting currently. I am on school holidays and things tend to get slightly erratic over the summer, I've been to Spain and I am currently in the Isle of Wight (this post is scheduled) and then Northumberland. Other things have also conspired against me and I haven't been doing a lot of cooking, I've sort of lost my mojo a bit. I'm hoping once things get sorted and at least a semblance of normality returns that normal service will resume, until then bare with me.

I made this salad right at the beginning of the holidays. It's one I have been wanting to make for ages but I had to wait until British asparagus season rolled around. It's a lovely flavourful salad, which takes a bit of effort but not too much, perfect for a lazy weekend. I topped it with a poached egg that needed using but it's just a lovely without.

Mushroom, Wild Rice and Feta Salad (from Closet Cooking)
(Serves 4)

200g basmati and wild rice
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
225g mushrooms, cleaned and sliced
salt and pepper
450g asparagus, trimmed and cut into bite sized pieces
2 tbsp chopped dill
3 tbsp balsamic vinaigrette
salad leaves
40g feta or goat cheese or blue cheese, crumbled

Preheat the oven to 200C.

Bring a an of water to the boil and add the basmati and wild rice. Cook according to packet instructions.

Heat 1 tbsp of oil in a pan. Add the onion and saute until tender, about 3-5 mins. Add the garlic and saute until fragrant, about a min. Add the mushrooms and saute until just going golden brown, about 10-15 mins, season with salt and pepper.

Meanwhile, toss the asparagus in the oil along with some salt and pepper. Spread the asparagus out in a single layer on a baking tray and roast in the oven for about 10 mins or until tender.

Mix the rice, mushrooms, asparagus, dill and balsamic vinaigrette together.

Divide the salad leaves between 4 bowls. Top with the mushrooms and wild rice followed by the roasted asparagus. Sprinkle the feta on top.

Freekeh Salad with Salmon

I've been struck down with gastritis, which is making eating rather unpleasant, so these are meals from a long time ago that I never got around to posting.

This was a yummy salad I took to work one day.

200g freekeh
½ large onion
1 head garlic, halved crosswise
2 sprigs thyme
1 sprig rosemary
1 bay leaf
salt
4 skin-on salmon fillets
1 tbsp oil
6 tbsp olive oil
1 tsp finely grated lemon zest
juice 1 lemon
60g plain Greek yogurt
4 small cucumbers, cut into rounds
bunch fresh dill, chopped
bunch fresh mint, chopped
bunch fresh parsley, chopped

Put the onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop the sachet into a large pan of boiling water, add the freekeh, and cook according to packet instructions.

Season the flesh side of salmon with salt. Heat the oil in a large frying pan over a medium-high heat and cook the salmon, starting skin side down, until golden brown, about 4 mins per side for medium-rare. Transfer salmon to a platter and leave to rest for 15 mins.


Whisk together the olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add the cooled freekeh, season with salt, and toss to coat. Mix in the cucumbers, dill, mint, and parsley. Divide among 4 plates. Flake salmon into bite-size pieces and arrange over the top.


Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad

Another easy summer salad. It makes full use of the beautiful British asparagus now in season. I love this time of year with the asparagus and the strawberries. 

Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad
(Serve 1)

50g bulgar wheat
1 garlic clove, finely chopped
4-5 asparagus spears, cut into 1 inch pieces
handful spinach or chard, chopped if large
juice 1/2 lemon
1 heaped tsp sunflower seeds
20g goat's cheese
salt and pepper

Bring a pan of water to the boil and add the bulgur wheat. Cook according to packet instructions. When cooked, drain, rinse under the cold tap and then drain again well.

Heat a little oil in a frying pan and cook the garlic for 30 secs. Add the asparagus and saute for 3-4 mins. Add spinach and cook until the spinach wilts.

Put the bulgar into a bowl and stir in the vegetables. Squeeze over the lemon juice, season and mix in the sunflower seeds. Transfer to a bowl or pack into a lunchbox and crumble over the goat's cheese.

Zesty Macaroni Salad

I loved the fresh taste of this pasta salad. The dressing is lovely and zingy with the lime juice and it is perfect for a summer picnic.

Zesty Macaroni Salad (from Eats Well With Others)
(Serves 4)

200g dried macaroni
juice and zest 1 lime
bunch coriander, chopped
4 tbsp salsa
3 tbsp sour cream or yoghurt
2 tsp ground cumin
½ tsp ground pepper
2 peppers (any colour)
60g cheddar cheese, grated
4 spring onions, chopped

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

In a large bowl, whisk together the lime zest and juice, coriander, salsa, sour cream, cumin and pepper.

Add the pasta, peppers, cheese and onions to the dressing, and toss to combine. Pack into a lunchbox or serve.

Foodies Read: Lunch in Paris by Elizabeth Bard - Goat's Cheese Salad with Fresh Figs

This is my May Foodies Read. It's a memoir of an American meeting a French guy and moving to Paris. The trials and tribulations of ex-pat living.

The book itself it not actually all that interesting, there are definitely more interesting memoirs of moving to France out there and she does complain about a lot of things, which gets a bit irritating but the most interesting thing about this book are the recipes. I have bookmarked so many to make. I decided on making the Goat's Cheese and Fresh Fig Salad from the book as the weather has turned a bit sunny and I had all the ingredients in the house.

The salad was delicious and really evoked a French summer. The sweet juiciness of the figs is complimented by the flavour of the goat's cheese. It was such a lovely dish to sit outside and eat in the sunshine.

Goat's Cheese Salad with Fresh Figs (from Lunch in Paris by Elizabeth Bard)
(Serves 2)

1 small head lettuce
4 figs, cut into quarters
2 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1/4 tsp sea salt
1 tsp Dijon mustard
250-300g soft goat's cheese
2 large thin slices sourdough bread

Preheat the grill.

Spread the goat's cheese on top of the bread and put under the grill until the cheese is softened and beginning to colour.

Meanwhile, whisk together the oil, vinegar, salt and mustard. Toss with the lettuce and the figs.

Divide the salad between two plates, top with the goat's cheese toasts and devour.

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.

Quinoa, Smoked Salmon and Dill Lunch Pot

I made this yummy lunch pot a couple of weeks ago. It was really simple to make and used up lots of the things in my fridge. 

Quinoa, Smoked Salmon and Dill Lunch Pot (from Good Food Magazine April 2015)
(Serves 2)

100g quinoa

2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely chopped
½ cucumber, halved and sliced
4 radishes, finely sliced
100g smoked salmon, torn into strips

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

Meanwhile, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill. Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

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.

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing

Beetroot, salmon, barley - what more could you want for lunch?!

Hot Smoked Salmon with Beetroot, Barley and a Whisky Dressing (from Foodie Quine)
(Serves 2)

100g Pearl Barley
1 fillet hot smoked salmon, flaked
1/2 raw beetroot, grated
2 spring onions, sliced
small bunch parsley, chopped

For the dressing
1 tbsp rapeseed oil
1 tbsp whisky
1 tsp wholegrain mustard
1 tsp honey
salt and pepper

Cook the barley according to packet instructions. Drain, run under the cold tap and the drain again well.

Combine the barley with the salmon, beetroot, spring onion and parsley and mix gently.

Place dressing ingredients in a jam jar and season with salt and pepper. Shake vigorously to combine. 

When ready to serve; mix the dressing into the barley salad 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.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

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,