Halloumi salad Recipe

Ingredients

• 750g pack new potatoes, halved
• 200g frozen peas
• 250g pack halloumi, thickly sliced
• juice 1 lemon
• 2 tbsp olive oil
• small pack mint, chopped
• 75g pack pea shoots

Method

1. Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl.
2. In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside.
3. Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots and halloumi. Serve immediately.

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Summer duck salad

Ingredients

• 2 tsp Chinese five-spice powder
• 1 duck breast, skin on and scored
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 4 tbsp plum sauce
• 4 tbsp dark soy sauce
• 4 tbsp sherry vinegar
• 1 tsp sesame oil
• 110g pack pomegranate seeds
• 1 Little Gem lettuce, quartered lengthways
• 2 medium carrots, julienned or coarsely grated
• ½ cucumber, julienned or coarsely grated
• ½ ripe avocado, stoned, peeled and quartered

Method

1. Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
2. Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
3. Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.
4. Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

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Classic potato salad

Ingredients

• 800g small new potatoes
• 3 shallots, finely chopped
• 1 tbsp small capers (optional)
• 2 tbsp cornichons, finely chopped (optional)
• 3 tbsp mayonnaise, or to taste
• 3 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• small handful parsley leaves, roughly chopped

Method

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Recipe from Good Food Magazine

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Superhealthy salmon salad

Ingredients

• 100g couscous
• 1 tbsp olive oil
• 2 salmon fillets
• 200g sprouting broccoli, roughly shredded, larger stalks removed
• juice 1 lemon
• seeds from half a pomegranate
• small handful pumpkin seeds
• 2 handfuls watercress
• olive oil and extra lemon wedges, to serve

Method

Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.

Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

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