Our Meal Plan for this week - Salads and BBQs

Our usual Meal Plan complete with shopping list will return next week.  I'm very much in need of a rest this week and as the weather is warming up slightly I decided that we would have a low faff, salad based Meal Plan  We have lots of fresh salad greens from our allotment which will supplement the other salads.  All the salads will be served with either grilled fish, falafels, grilled lean meats or grilled haloumi cheese.

Breakfasts will be really simple, either cereal with milk or toast and spread, with fruit for afters. As my 3 daughters will be having school dinners, lunches for my husband and I will be leftovers from dinner the previous night. 

Dinners

Salmon Bake

1/2 cup plain flour

1/4 teaspoon baking powder

4 free range eggs, beaten

500ml milk

100g butter, melted

415g can pink salmon, drained 

1 onion, finely chopped

70g grated cheddar cheese

1 tsp fresh chives, finely chopped

Sift the flour and baking powder into a large bowl. Make a well in the centre, pour in the eggs, milk and butter. Then add the drained salmon, finely diced onion, grated cheese and chives. Mix everything together until just combined. Don’t over-mix it.

Grease a large ovenproof dish then pour the mixture in. Cook at 180ºC for about 45 minutes until the egg has set. I’ll be serving this with a green salad and chopped tomatoes.

Couscous Tabouleh

300g couscous 

Boiling water/vegetable stock

2 Tblsp olive oil 

1 small clove garlic, crushed 

4 tomatoes, roughly chopped 

1 yellow or orange pepper, deseeded and diced

1 handful fresh mint, chopped

1 handful fresh flat leaf parsley, chopped 

3 spring onions, thinly sliced 

2 Tblsp freshly squeezed lemon juice 

salt and pepper to taste

Put the couscous into a heatproof bowl and pour in enough boiling water or stock to cover the couscous. Cover the bowl with clingfilm wrap and set it aside for 5 minutes. 

After 5 minutes uncover the couscous, add the oil and garlic, then fluff it up with a fork. Leave the couscous to cool for 10 minutes then add the tomato, mint, parsley, spring onion, lemon juice, salt and pepper. Serve immediately or put in the fridge until you’re ready to serve it.

Carrot Salad

5 large carrots, peeled and grated

1 red onion, thinly sliced

2 Tblsp sultanas or raisins

Small handful chopped fresh flat-leaf parsley

Dressing:

6 Tblsp lemon juice

1 Tblsp tablespoon olive oil

1 tsp honey or sugar

1 tsp ground cumin

1 tsp ground coriander

Put all the salad ingredients in a bowl and mix them together. Put all the dressing ingredients into a screw top jar. Shake to combine and then pour over the salad just before you serve it.

Roast Vegetable Salad

400g butternut squash, peeled and cut in 1 inch dice

500g sweet potatoes, peeled and cut in to 1 inch dice

1 pepper, deseeded and cut into 1 inch strips

2 red onions, cut into 8ths 

1 Tblsp olive oil

salt and pepper, to taste

350g spinach

420g can chickpeas, drained and rinsed

200ml natural yoghurt

2 tsp paprika

Preheat your oven to 200°C. Put the squash, sweet potato, pepper and onion onto a large baking tray lined with non-stick baking paper. Drizzle them with the oil and make sure they are all covered then season with salt and pepper. Roast the vegetables for 15 minutes then take the tray out of the oven, turn the vegetables over, and roast for a further 15 minutes.

Put the spinach, roasted vegetables and chickpeas into a large salad bowl and gently toss them together. Mix the yoghurt and paprika together. Put the salad on to the serving plates then drizzle some dressing over the top. 

Asparagus and Quinoa Salad

500ml vegetable stock 

200g quinoa, rinsed and drained 

500g asparagus, woody ends snapped off then cut into 1 inch lengths

1 large pepper, deseeded and roughly chopped 

150g crumbled feta 

2 red onions, peeled and thinly sliced 

1 handful chopped fresh flat-leaf parsley 

Dressing:

2 Tblsp fresh lemon juice 

2 tsp honey or sugar

2 tsp olive oil 

1 tsp paprika 

2 large handfuls of spinach

Put the stock and quinoa into a saucepan over a medium heat. Bring to the boil then reduce the heat to low. Cover and simmer for 10-15 minutes or until the liquid has been absorbed. Transfer to a large bowl and leave to cool.

Lightly cook the asparagus in boiling water or in the microwave until tender-crisp. Add the asparagus, pepper, feta, onion, parsley and rocket to the quinoa.

Put the dressing ingredients into a screw top jar. Shake to combine then pour over the salad. Toss everything together then serve.

Fruity Rice Salad

1 cup long-grain rice (white or brown) 

4 Tblsp olive oil 

2 Tblsp cider vinegar 

1 large lettuce 

3 large eating apples, cored and roughly chopped 

3 celery stalks, trimmed and thinly sliced 

large handful or two of raisins or sultanas

Cook the rice in a saucepan of boiling water, following packet instructions. Drain and then leave to cool. 

Put the oil and vinegar into a screw-top jar. Season with salt and pepper, put on the lid, then shake to combine. 

Roughly chop the lettuce and put in a large bowl Add the apple, celery and sultanas. Pour over the dressing, toss to combine, then serve.

Potato Salad

700g small new potatoes, unpeeled

2 hard-boiled eggs, quartered

125ml mayonnaise 

1 Tblsp cider vinegar 

3 spring onions, thinly sliced

Cook the potatoes in a large saucepan of boiling, salted water for until tender. Drain then put in a large salad bowl and leave too cool.

Mix the mayonnaise and vinegar together in a bowl. Add to the potatoes and toss to cover the potatoes in the dressing. Sprinkle over the spring onion and hard-boiled eggs. Serve.

Don't forget to check out all the other Meal Plans in the linky on 

At Home With Mrs M

2 comments Basics, BBQ, Lunches, Meal Plan, Meatfree Monday, Rice, Salad, Vegetarian

Quickest Cheese Bread Ever

My 13yo made this bread by herself and it really is super quick to whip up should you have unexpected guests for lunch or just want to have something tasty to take on a picnic or to the park.  It would also make a great accompaniment to BBQ fare.  Don't panic if you don't have buttermilk, just add 1 Tblsp/15ml lemon juice to 300ml milk and let it sit for 10 minutes.

Likewise should you not have chives then finely chop 3 spring onions, green and white parts, and use that instead.  You could also use fresh oregano or thyme instead. 

Quickest Cheese Bread Ever

375g self-raising flour

1 tsp baking powder

100g grated cheddar, plus extra for topping

1 bunch fresh chives, finely chopped (or use 3 spring onions)

310ml buttermilk or natural yoghurt

1 free range egg

Preheat your oven to 180C/160C Fan.  Line a baking tray with non-stick baking paper.  In a large bowl combine the self-raising flour, baking powder, grated cheddar and finely chopped fresh chives.

Combine the buttermilk and egg in a jug with a little freshly ground pepper if you want.  Mix until smooth. 

Make a well in the dry ingredients, add the buttermilk and egg mixture then gently mix until a dough starts to come together.

Turn out the dough onto a lightly floured surface. Knead a little until just smooth, not too much or your bread will be heavy.  Shape into a circular mound.  Put the dough onto a lined baking tray.  Flatten the mound slightly and using a sharp knife score the bread about ¾ of the way through into 8 wedges. Sprinkle with a little extra grated cheese.  

Bake for 25-30 minutes or until golden and cooked through, it should sound hollow when tapped on the bottom.  Set aside to cool on the tray for 5 minutes then transfer to a wire rack until cool enough to eat or cool completely before packing into a picnic basket.

Leave a Comment Basics, BBQ, Bread, Lunches, Snacks, Vegetarian

Versatile Turkey Salad with Honey Mustard Dressing

You could make this salad using pasta or potatoes, chicken instead of turkey and whatever vegetables or salad greens you have to hand.  This is a fab salad that you can serve hot or cold, great for picnics or a speedy weeknight supper.  This post is an entry for BritMums Summer Turkey Recipe Challenge in association with Lean on Turkey.

Versatile Turkey Salad with Honey Mustard Dressing

Serves 6- 8 generously

Dressing:

180ml/8 Tblsp olive oil

60ml/4 Tblsp white wine vinegar

60ml/4 Tblsp honey

2 Tblsp wholegrain mustard

1 tsp finely grated lemon zest

salt and pepper to taste

Salad:

400g turkey stir-fry

500g pasta

400g mixed vegetables 

3 spring onions, finely sliced 

2 peppers (any colour), diced

Stir fry the turkey in a hot pan until cooked through but not overcooked and dry.

Cook pasta or potatoes in a large saucepan of boiling, salted water until tender then drain.  Meanwhile, boil, steam or microwave vegetables until tender then drain.

To make the dressing measure all the ingredients into a jar, fasten the lid and shake until completely combined.

Put the pasta or potatoes and vegetables in a large bowl, add the spring onion and pepper, then toss through the dressing.  Serve warm or cold.

3 comments BBQ, Dinners, Salad, Turkey

Our Family Meal Plan for week of 06/05/2013 - Bank Holiday Edition £54

We have a fab sunny Bank Holiday to start the week this week.  We'll be spending rather a lot of that day at our newly acquired shared allotment.  This means that a picnic lunch and dinner are in order.  The warm and sunny weather is most welcome and has made us all feel much happier.  We've been planting seedlings and sowing seeds in our back garden and also the communal garden I share with another friend and her family.  Lots of gardening and growing to be done!

The rest of the week should be fairly straight forward. I'm out 3 evenings this week, once for a meeting and twice working so will need to have low faff dinners that can be prepared in advance for those nights.  We'll be having lots of salads, despite the weather cooling down slightly, our back garden is providing us with loads of salad greens at the moment so we are making the most of the fresh and free food.  I have included the cost of salad greens in the meal plan because not everyone has salad in their back garden.  I have of course also included the cost of flour and yeast for making our bread and tortillas this week.  I will probably make at least one Ciabatta for us to snack on whilst gardening.

Should the weather be suitable we're hoping to visit the allotment on the weekend so those evening meals need to be both low faff and portable.  Luckily the allotment is 5 minutes walk from our house so we can easily wander home for a pit stop or to gather refreshments.

Breakfasts will be cereal with a piece of fruit for afters.  My daughters will be having school dinners as it is a short week and my husband and I will have leftovers for our lunches.  

As usual I used My Supermarket to compare the cost of my shopping, which cost £53.98 from Asda on 05/05/2013.  Had I shopped elsewhere my groceries would've cost £60.57 from Tesco and £70.59 from Sainsbury's.

Mini Frittatas with Salad Greens and Potato Salad

Beef Koftas with Salads

500g minced beef

1 onion, finely diced

1 tsp ground cumin

1 clove garlic, crushed

handful fresh coriander, roughly chopped

pinch of salt

a few grinds of black pepper

250g couscous

500ml hot vegetable stock

shredded lettuce

2 carrots, sliced into batons

1/2 cucumber, thinly sliced

5 tomatoes, thinly sliced

Put the beef into a mixing bowl with the onion, cumin, garlic, coriander, salt and pepper.  Mix until well combined.  Wet your hands and shape the mixture into 6 long sausage shapes around soaked wooden skewers.  Place on a foil lined oven tray and grill for approximately 10 - 15 minutes until cooked through.

Put the couscous into a large mixing bowl and cover with the hot stock.  Cover the bowl with cling film and leave for 10 minutes then stir the couscous with a fork to fluff up the grains.  Serve the koftas with the couscous and salads.

Fish with Warm Vegetable Salad

500g fish fillets

For the salad:

1 onion, cut into wedges

3 courgettes, thickly sliced

5 ripe tomatoes, halved

1 clove garlic, finely sliced

2 Tblsp olive oil

1 tin chickpeas, rinsed and drained - you could use lentils or other tinned pulses

For the dressing:

3 Tblsp olive oil

3 Tblsp lemon juice

1 Tblsp fresh chives, finely chopped

1 Tblsp fresh flatleaf parsley, finely chopped

Preheat your oven to 220C/200C Fan.  Put all the vegetables in to a roasting tin, sprinkle over the sliced garlic.  Drizzle over the olive oil and toss the vegetables to ensure they have a light coating of oil.  Roast for about half an hour or until the vegetables are tender.

Put the ingredients for the dressing into a jar, put the lid on then shake to thoroughly mix the ingredients together.

One the vegetables are tender add the chickpeas, pour over the dressing and toss to combine.  Set aside for the flavours to develop whilst you cook the fish.  Bake the fish fillets at 200C for about 10 - 12 minutes until cooked then serve with the salad.

Honey Soy Chicken with Steamed Vegetables and Rice

6 chicken portions, I usually use drumsticks

2 Tblsp soy sauce

1 Tblsp honey

1 tsp tomato paste

1 Tblsp oil

1 Tblsp mustard, I usually use Dijon mustard

Make a few slashes into each chicken portion.  This will help the marinade penetrate the chicken and also help it cook faster.

Mix together all the marinade ingredients, pour over the chicken and make sure the chicken is thoroughly coated.  Leave to marinate for half an hour at room temperature or overnight in the fridge.

Preheat your oven to 200C/180C Fan.  Put the chicken into a roasting dish and bake for 35 - 45 minutes until the chicken is cooked through.  We'll be having ours with rice and steamed vegetables.

Beef Wraps with Sweet Potato Wedges

5 tortillas
5 Tblsp natural yoghurt
2 Tblsp fresh herbs, roughly chopped
400g stir fry beef, cooked
1/2 cucumber, cut into sticks
shredded lettuce
2 carrots, grated

Lay out the tortillas.  Mix the yoghurt and herbs together then spread evenly over the  tortillas.  Divide the chicken, sweetcorn, cucumber, lettuce and carrot between the tortillas.  Fold each one and wrap the bottom half of each with baking paper to hold it together.

Sausages with Store Cupboard Salad

Quesadillas with salads, including leftover Store Cupboard Salad

8 tortillas, wholemeal wraps or burritos (Store bought or homemade)

2 tins chilli beans

1 cup grated cheese

1 spring onion, white and green parts chopped

A couple of large handfuls of grated cheese

Preheat a non-stick frying pan or sandwich press. Top four of the tortillas with the chilli beans, drained sweetcorn, chopped tomatoes, spring onion and grated cheese.  Cover with remaining tortillas to make a tortilla sandwiches.

Spray frying pan with a little oil. Cook tortillas one at a time in frying pan. Cook on one side for 2 or 3 minutes, then turn and cook the other side for another 2 or 3 minutes, or until the fillings are hot and the cheese has melted. Repeat with the other three tortillas. Allow to cool for a few minutes. Serve with salad.

Shopping List

36 items: £53.98                                                                                   

Packets and Cereals                                                                          

  1x      ASDA Smartprice Cornflakes (750g)                                        46p         

1x      ASDA Smartprice Crispy Rice Cereal (440g)                          77p         

1x      Asda Wholefoods Strong White Bread Flour (1.5Kg)            80p         

1x      ASDA Wholemeal Bread Flour (1.5Kg)                                   £1.26      

1x      ASDA Easy Cook Long Grain Brown Rice (1Kg)                   £1.78      

1x      ASDA Wholefoods Cous Cous (500g)                                     75p         

1x      Asda Home Baking Easy Bake Yeast (6 per pack - 42g)      65p         

Frozen                                                                                                   

  1x      ASDA Chosen by You Freshly Frozen Mixed Vegetables (1Kg)   £1.00 

1x      ASDA Whitefish Fillets (500g)                                                   £2.00      

Tins, Jars and Cooking                                                                    

  2x      ASDA Chosen by You Chilli Beans (290g)                            96p         

1x      ASDA Smartprice Mayonnaise (500ml)                                   42p         

1x      ASDA Chick Peas in Water (400g)                                           62p         

1x      ASDA Chosen by You Green Lentils in Water (400g)          62p         

1x      ASDA Mexican Style Bean Mix in Water (400g)                     62p         

Dairy and Eggs                                                                                   

  4x      ASDA British Semi Skimmed Milk 4 Pints (2.27L)                 £4.00      

1x      ASDA Smartprice Low Fat Natural Yogurt (500g)                  45p         

1x      The Lake District Cheese Co. Mature Cheddar (2x350g)     £4.00      

2x      Suffolk Farm Medium Free Range Eggs (6)                           £2.00      

Meat, Fish and Poultry                                                                      

  1x      ASDA Extra Special Pork Sausages (6 per pack - 454g)  £2.50

1x      ASDA Butcher's Selection Unsmoked Back Bacon (300g) £2.00      

1x      ASDA Butcher's Selection British Beef Mince (500g)      £2.00      

1x      ASDA Butcher's Selection Beef Stir Fry (400g)               £3.50 

1x      ASDA Butcher's Selection Chicken Drumsticks (1.1Kg)  £3.50

Fruit and Vegetables                                                                         

  20     ASDA Smartprice Apples by Weight (100g)                            £2.36      

20     ASDA Bananas by Weight (100g)                                            £1.36      

1x      ASDA Lemons Loose                                                                  27p         

10     ASDA Carrots by Weight (100g)                                                80p         

1x      ASDA White Potatoes (2.5Kg)                                                   £1.90      

15     ASDA Tomatoes by Weight (100g)                                           £2.99      

7        ASDA Sweet Potatoes by Weight (100g)                                 89.6p      

2x      ASDA Whole Cucumber                                                            £1.00      

3x      ASDA Round Lettuce                                                                  £1.71      

1x      ASDA Garlic Loose                                                                      30p         

1x      ASDA Courgettes (3)                                                                   £1.00      

1x      ASDA Spring Onions                                                                  74p         

1x      ASDA Juicing Oranges (1.6Kg)                                                 £2.00      

Prices and special offers reflect those of the online grocery website My Supermarket, and are correct as of 5^th May 2013.  Prices may vary in different instore locations.

Don't forget to check out the linky on At Home With Mrs M for more meal plans.

Leave a Comment BBQ, Beef, Chicken, Dinners, Meal Plan, Salad, Snacks

Marinated Pork Ribs

A couple of weeks ago I was invited to a Chinese Cooking Masterclass hosted by Hannah Hayes from China Feast to celebrate the launch of Amoy Premium Soy Sauce.  The Masterclass was held in a brilliant venue, the Central Street Cookery School which is a facility that enables the whole community to cook together, to learn about health through food and cooking and to gain essential skills for life - something I am very passionate about.  It was a great space to work in, very light and airy with plenty of room and excellent facilities.

During the Masterclass we were instructed how to cook Egg Fried Rice, Soy, Honey and Mustard Chicken Skewers and Hannah’s Mouth-watering Chicken along with Hot and Sour Soup.  It was a rather busy and action packed day!

I normally prefer Japanese Soy Sauce which is brewed for longer and doesn't contain any preservatives or sugar.  The Amoy Special Selection Soy Sauce is made with “the finest extracts of soya beans and blended with sea salt”, you can really taste the salt so I wouldn't use too much of it when cooking for my children.  It does have a richer flavour than their regular version, however I still prefer Japanese Soy Sauce.

That said, I decided to make some Marinated Pork Ribs so my family could form their own opinions on the Amoy Special Selection Soy Sauce.

Marinated Pork Ribs

1kg pork ribs

2 Tblsp Amoy Special Selection Soy Sauce

1 Tblsp honey

1 tsp tomato paste

1 Tblsp oil

1 Tblsp wholegrain mustard

Mix together all the marinade ingredients, pour over the ribs and make sure they are thoroughly coated.  Leave to marinate for half an hour at room temperature or overnight in the fridge.  I marinated mine in the morning then left the ribs covered in the fridge all day before cooking them for dinner in the evening.

Preheat your oven to 180C/160C Fan.  Put the ribs into a foil lined roasting dish and bake for 35 - 45 minutes until cooked through, or alternatively BBQ the ribs until cooked through.  I usually serve mine with cooked rice and steamed vegetables in chillier weather or with a variety of salads in the summer.

The Verdict:

My family thought the ribs had a richer flavour, youngest said that they were almost too salty for her.  I would use the soy sauce when cooking for adults or teenagers as the salt content for younger children does worry me.  Dinner was devoured enthusiastically however and other than what I mentioned above there were no other complaints.

3 comments BBQ, Dinners, Pork, PR Event, Review

Sausage Meatball Kebabs

6 good-quality flavoured sausages with skins removed ( I used herbed supermarket ones)

3 tbsp breadcrumbs (use a little more if you want to make the meat to go further)

1 large onion, cut into wedges

1 small onion, very finely chopped

1 pepper (any colour) cut into wedges the same size as onion wedges

200g pack semi-dried tomatoes, drained, oil reserved

If you are using wooden skewers put 6 or 8 of them them into water at this point to soak for 15 minutes or so.  Otherwise just use metal ones that don't need soaking.  Then put the sausage meat, breadcrumbs and finely chopped red onion in to a fairly large bowl and mix well.  Season with salt and pepper.  Lightly flour your hands and then divide the sausage meat mixture into 12 - 14 equal blobs before shaping the blobs into small meatballs.  Put them in the fridge to chill and firm up for about 15 minutes.

Remove the meatballs from the fridge and the skewers from soaking.  Heat the grill to medium whilst you  thread the meatballs onto the skewers.  Make sure you alternate the meatballs with the semi-dried tomatoes and wedges of pepper and onion.  Brush them with a some of the oil reserved from the semi-dried tomatoes. Grill for 10-15 minutes, turning every couple of minutes, until completely cooked through.

We usually serve the kebabs with loads of green salad or a Sweet Potato and Spinach Salad.

1 comment BBQ, Dinners, Pork

Brown Rice or Haricot Bean Salad

This is a cheap, healthy, tasty and super quick salad that's fab as a BBQ side dish, light supper or weekend lunch. It's a filling picnic feast too.  Super quick to whip up, especially if you use microwave rice.  Sometimes I use 2 drained and rinsed tins of haricot beans if we've run out of rice or we're in a real hurry.  I've eaten the salad with hot, freshly cooked rice and I definitely prefer it after it's been in the fridge for an hour our so as the flavours develop much more.  Give it a whirl.

2 cups cooked brown rice or 2 tins drained and rinsed haricot beans (I use microwave rice sometimes)

1 cup grated carrot (can use half carrot and half courgette for variety)

1/2 cup pinenuts (optional)

1 stalk celery, finely sliced

1 pepper, deseeded and diced

I large red onion or 4 spring onions, finely sliced

1/4 cup roughly chopped fresh parsley or coriander

2 Tbsp low salt soy sauce

2 tsp grated fresh ginger

1/4 cup oil (I used seame oil)

1 tsp brown sugar

Salt and black pepper, to taste

Combine the cooled cooked brown rice, grated carrot, diced pepper, pinenuts, finely sliced celery and spring onion, and roughly chopped fresh parsley in bowl and toss well to combine everything.

To make the dressing, whisk together the low salt soy sauce, grated fresh ginger, oil and brown sugar in another bowl. Season to taste with salt and black pepper.

Drizzle the dressing over the salad. Toss well to combine everything and then serve.

Leave a Comment BBQ, Dinners, Lunches, Meatfree Monday, Rice, Salad, Vegetarian

Spicy beef kebabs with couscous and chickpea salad

200g (1 cup) couscous

250ml (1 cup) boiling water

2 tsp olive oil

500g stir fry beef

2 tsp each ground cumin and coriander

1 lemon

1 x 400g can chickpeas, drained and well rinsed

3 large ripe tomatoes, roughly chopped

2 spring onions, trimmed and sliced thinly

1/2 cup fresh mint leaves, roughly chopped

1/2 cup fresh flat leaf parsley leaves, roughy chopped

Plain yoghurt to serve, if necessary

Put the couscous boiling water and oil in to a heat proof bowl.  Mix it together really well before covering it and setting it aside until all the liquid is absorbed.  This usually takes around 5 minutes.  Once all the liquid has been absorbed fluff up the couscous with a fork so it isn't clumpy.  

Carefully thread the beef onto skewers, I usually get about 10 from that amount of stir fry beef.  Mix the cumin and ground coriander together and sprinkle over both sides of the kebabs.  Leave them to marinade for a few minutes whilst you sort out the couscous.

Zest the lemon and put the zest and juice, chopped tomatoes, finely sliced spring onion, roughly chopped fresh herbs and rinsed chickpeas into the bowl with the fluffed up couscous. Mix together until everything is combined to your liking.

Heat a frying pan over medium to high heat (you can also cook the kebabs on a BBQ).  Cook for 1-3 minutes each side or until cooked how you like them.  They do cook really quickly so keep a close eye on them otherwise they may end up overdone.  Plate up the skewers and couscous then enjoy.  You might want to have some yoghurt on hand to drizzle over the kebabs if you need to calm down the spice a little.

Leave a Comment BBQ, Beef, Dinners, Salad

Quinoa Salad

This is a really quick and easy throw it all in salad that is great for BBQ, picnics and  lunchboxes.  If I take it in a lunchbox I keep the dressing separate then add it about 10 mins before I eat it.  The quinoa can be cooked the night before and kept in the fridge.  A great prepare ahead salad if you cook the quinoa and chop the vegetables beforehand then mix it up when you're ready to serve it. 

1 cup quinoa

1 1/2 cups cold water

1/2 tsp salt

1 handful of mangetout

Small handful of finely sliced celery

1 large carrot sliced thinly or grated

1 thinly sliced red pepper

2 large chopped fresh ripe tomatoes

1 large cucumber, diced

1/4 cup chopped fresh herbs:  flat leaf parsley, basil or coriander

1/2 cup chopped toasted walnuts or almonds (optional)

sunflower or pumpkin seeds to sprinkle over the finished salad

Extras to try: Black or green olives, fresh mint, finely chopped chilli, finely chopped spring onions, dried fruit (raisins or apricots)

Dressing

2 Tbsp freshly squeezed lemon juice

1/4 cup olive oil

1/2 tsp salt

freshly ground pepper

Extras to try: Lime juice instead of lemon juice in the dressing, large pinch of cayenne pepper, finely chopped garlic, or finely chopped ginger

Soak the quinoa for 15 minutes in cold water.  Rinse the quinoa thoroughly, then pour off most of the water and drain through a large fine mesh strainer or sieve.  Put the quinoa in a large saucepan with 1 1/2cups cold water, salt and oil.  Bring it to the boil then turn the heat down to very low.  Cover the saucepan and cook the quinoa for 15 minutes.

Once the quinoa is cooked, leave to cool slightly then add all the salad ingredients you want to, followed by the dressing.  Toss together well, sprinkle over the seeds if you are using them, then serve.

1 comment BBQ, Meatfree Monday, Salad, Vegetarian

Easy Summer Supper - Prawn Noodle Salad

This is one of my standard summer suppers that's quick and easy to prepare and good enough to serve to friends as a casual dinner party dish.

100g vermicelli noodles

600g prepared prawns, tails left on

1 Tbsp oil

1 tsp salt

1 cucumber, peeled into long thin strips

1 handful of bean sprouts

1 large carrot, grated

1 hadful of fresh coriander leaves

1 handful of fresh mint leaves

1 finely sliced large red onion

Asian Style Dressing

1 Tblsp sweet chilli sauce

3 Tblsp fresh lime juice

2 Tblp fish sauce

1 minced clove of garlic

2 teaspoons crushed palm sugar (can use golden castor sugar, just double the amount)

2 teaspoons minced or finely grated fresh ginger

Cook the vermicelli for 5 minutes in boiling water or according to packet instructions.  Drain it well and then put the colander under cold running water to stop the vermicelli cooking.  Roughly chop it into shorter lengths with kitchen scissors.

Combine all the dressing ingredients in a small bowl, mix well and then set aside.

Toss prawns in a little oil then heat up a frying pan over a high heat.  Quickly cook prawns until they turn an opaque pink colour.  You can also cook the prawns on a BBQ, just watch they don't overcook.   Sprinkle the prawns with salt to taste.

To serve the salad I usually put everything on a big platter for people to help themselves.  Arrange the vermicelli, cucumber, sprouts, carrot, coriander, mint and onion on the platter.  Evenly sprinkle the prawns over the salad then drizzle the whole lot with the dressing and serve immediately.





Leave a Comment BBQ, Fish, Salad