Tuk Tuk Salad
25 May 2011 Leave a Comment
in Leftovers, Salad, Veggie Tags: brown rice, chick peas, puy lentils, Salad, thai, Tuk tuk salad
This is one of those recipes you can throw together if you have a well stocked larder and lots of leftovers in the freezer.
The ingredients and quantities are flexible! And you can eat it warm or cold.
75g Cooked brown rice
50g Cooked puy lentils
1/2 tin chick peas
50gc cooked and skinned broad beans
2 tsp chopped coriander
1 tsp chopped jalapeno pepper
1 tsp chopped fresh ginger
1 clove garlic, crushed
1 tsp lime juice
1 tsp sesame oil
2 tbs soy sauce
1 chopped tomato
A handful of rocket leaves
1 tbs chopped fresh coriander leaves.
Mix the first five ingredients together and warm through gently in a shallow pan.
Make a dressing with the next six ingredients. Pour the dressing over the rice mixture and stir through.
Put onto plates. Mix the tomato, rocket and coriander together and place on top of the salad.
Serves 2 as a main course or 4 as a side dish
Chicken Salad
09 Feb 2011 Leave a Comment
in Chicken, Salad Tags: Chicken, chicken salad, peanut butter, Salad, sate
This is the quickest Chicken Salad ever….and very tasty!
Serves 4
4 cooked chicken breasts
2 carrots, peeled into strips
½ cucumber cut into ribbons
Mixed salad leaves
4 spring onions, shredded
6 finely sliced radishes
Fresh coriander
Sauce
5 tbs peanut butter
2tbs sweet chilli sauce
juice of 1 lime
Mix the salad ingredients together and pile onto 4 plates. Slice the chicken and arrange it on top.
Put the sauce ingredients in a bowl and mix together well. Add 2-3 tbs cold water until the sauce is runny.
Drizzle the sauce over the salad.
You can cook the chicken at the last minute and serve the salad hot or use cold chicken. This would also be good with left-over roast chicken.
Butternut Squash, Feta and Almond Salad
04 Jan 2010 Leave a Comment
in From the veg patch, Salad, Veggie Tags: Almond, butternut squash, feta, Salad
This is a great warm salad for a weekend lunch. Lots of unusual flavours but they work really well together. One of my favourites in the autumn and winter when I have butternut squash from my veg patch.
Serves 6
1 butternut squash, peeled and cut into 2.5cm dice
1 red onion, peeled and diced
1 tsp cumin seeds
Pinch dried chillies
1tbs olive oil
100 g blanched almonds
¼ tsp smoked paprika
250g salad leaves
200g feta, cubed
Dressing
2 tbs maple syrup
1 tbs olive oil
1 tsp grainy mustard
1 tbs lemon juice
Toss the squash, onion, cumin & chillies in olive oil, salt & pepper. Roast at Gas 6 200c for about ½ hour until soft.
Toss almonds in paprika and dry fry for a few minutes, stirring all the time.
Whisk the dressing ingredients together, then add salad leaves.
Divide between 6 plates. Top with squash, feta and almonds.
Not quite Caesar Salad!
11 Oct 2009 Leave a Comment
in Salad Tags: bacon, caesar salad, Delia Smith, potato, Salad
Got home late yesterday evening so scoured the fridge for leftovers for a quick salad. What to do with half a bag of mixed salad leaves, some cooked baby new potatoes and a couple of rashers of smoked bacon? Decided on a Caesar style salad so made a half portion of Delia’s dressing from her ‘Mixed Leaf Caesar salad’ .
http://www.deliaonline.com/recipes/type-of-dish/salad-days/mixed-leaf-caesar-salad.html
Fried the chopped up bacon and potatoes together in a little olive oil and scattered on top of the salad leaves. Drizzled with the dressing and shaved some parmesan on top. Yum!!
