Courgette, feta & mint salad recipe

Courgette, feta & mint salad

Serves 4-6
Preparation time 10 minutes
Cooking time 10 minutes

3 green courgettes
2 yellow courgettes
Olive Oil
small bunch of mint
40 g (1 1/2 oz) feta cheese
salt and pepper

Dressing
2 tablespoons olive oil
grated rind and juice of 1 lemon

Slice the courgettes thinly lengthways into long ribbons. Drizzle with oil and season with salt and pepper. Heat a griddle pan to very hot and grill the courgettes in batches until marked by the griddle on both sides, then place in a large salad bowl.

Make the dressing by whisking together the oil and the grated lemon rind and juice. Season to taste with salt the pepper.

Roughly chop the mint, reserving some leaves for garnish. Carefully mix together the courgettes, mint and dressing. Transfer them to a large salad bowl, then crumble the feta over the top, garnish with the remaining mint leaves and serve.

For marinated courgette salad, thinly slice

3 courgettes lengthways and put them in a non­metallic bowl with f deseeded and sliced red chilli,

4 tablespoons lemon juice, 1 crushed garlic clove and 4 tablespoons olive oil. Season to taste with salt and pepper. Leave the salad to marinate, covered, for at least 1 hour. Roughly chop a small bunch of mint, toss with the salad and serve immediately.

Garden Salad recipe

Serves 4
Preparation time 10 minutes

1/2 cucumber
250 g (8 oz) cherry tomatoes
250 g (8 oz) baby leaf mix, such as mizuna, baby chard, lollo rosso, purslane and oak-leaf lettuce
1 avocado
50 g (2 oz) pitted black olives

Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons olive oil
salt and pepper

Peel and slice the cucumber and halve the tomatoes.
Mix the salad leaves with the cucumber and tomatoes
in a large salad bowl. Stone and peel the avocado, cut
the flesh into dice and add to the bowl with the olives.

Make the dressing by whisking together the mustard,
vinegar and oil. Season to taste with salt and pepper.

Pour the dressing over the salad, toss carefully to
combine and serve.

For garden salad with grilled chicken, mix together
the grated rind of 1 lemon, 1 tablespoon chopped
parsley, 1 crushed garlic clove, 2 tablespoons olive
oil and salt and pepper. Coat 2 chicken breasts, each
about 125 g (4 oz), in the mixture and place on a foil
lined baking sheet. Cook under a preheated hot grill
for 3-4 minutes on each side until cooked through.
Slice the chicken breasts and arrange neatly on top of
the garden salad.

Green Salad recipe

Serves 4-6
Preparation time 5 minutes

400 g (13 oz) mixed baby leaves and herbs, such as watercress, frisee (curly-leaved endive), rocket, tatsoi or spinach, chives, parsley and chervil
Dressing
1 teaspoon Dijon mustard
2 tablespoons chardonnay
vinegar
4 tablespoons olive oil salt and pepper

Make the dressing by whisking together the mustard, vinegar and oil. Season to taste with salt and pepper.

Put the mixed leaves into a large salad bowl. Carefully toss the leaves and herbs with the dressing to combine and serve immediately.

For green salad with crusted goats' cheese, mix
together 75 g(3 oz) breadcrumbs, 20 g . (3/4 OZ) crushed hazelnuts; 2 tablespoons chopped parsley and t crushed garlic clove. Season to taste with salt and 'pepper. Cut 100 g ( 3 1/2 oz) goats` cheese into rounds, dip them in flour, then in Lightly, beaten egg, then in the breadcrumb mixture. Heat 2 tablespoons vegetable oil in a large frying pan o er a medium heat and fry be cheese slices for 3 minutes on each side until golden and crispy, Drain on kitchen paper and serve with the green salad as above.

Rocket, Pear & Pecorino Salad recipe

Serves 4
Preparation time 10 minutes
250 g (8 oz) rocket

2 pears
75 g (3 oz) pepper pecorino
cheese, cut into shavings

Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons olive oil
salt and pepper

Make the dressing by whisking the mustard, cider
vinegar and oil. Season to taste with salt and pepper.

Put the rocket in a large salad bowl. Finely slice the
pear and add it to the rocket. Add the dressing to the
salad and toss carefully to mix.

Layer most of the shavings of the pecorino through
the rocket and pear salad, garnish with the remaining
shavings and serve.

For rocket, apple & balsamic salad, combine 250 g
(8 oz) rocket, 1 finely sliced green apple and 75 g
(3 oz) shaved pecorino cheese in a large salad bowl.
Whisk together 2 tablespoons aged balsamic vinegar
and 3 tablespoons olive oil. Add the dressing to the
salad, toss carefully to mix and serve immediately.

Coleslaw

Serves 4
Preparation time 15 minutes,
plus standing

1/2 white cabbage
1/2 red cabbage
2 carrots
1 red onion
2 tablespoons roughly
chopped parsley

Dressing
300 ml (% pint) Mayonnaise
(see page 12)
1 tablespoon white wine
vinegar
teaspoon caster sugar
salt and pepper

Finely shred both cabbages and the carrots and finely
slice the onion. Mix the cabbages and carrots in a large
salad bowl with the onion and parsley.

Make the dressing by whisking the mayonnaise,
vinegar and sugar and season to taste with salt
and pepper. Toss the dressing through the cabbage
mixture, then leave to stand for at least 30 minutes
before serving.

For apple & radish slaw, add 1 finely sliced red
apple and 5 finely sliced radishes to the coleslaw
ingredients. Instead of the mayonnaise dressing, whisk
together 1 teaspoon Dijon mustard, 2 tablespoons
white wine vinegar and 3 tablespoons olive oil. Add
the dressing to the salad, cover and leave in the
refrigerator for at least 30 minutes before serving.

Chicory & baby cos salad recipe

Serves 4
Preparation time 10 minutes

2 chicory heads, white and red if possible, about 175 g (6 oz) in total
3 baby cos lettuce hearts
Dressing
50 g (2 oz) Gorgonzola cheese
1 tablespoon Worcestershire sauce
2 tablespoons Mayonnaise (see page 1 2)
2 tablespoons soured cream
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice salt and pepper

Slice the base of the chicory heads and the lettuces and carefully remove the individual leaves. Put the leaves in a large salad bowl.

Make the dressing by whisking together all the ingredients. Season to taste with salt and pepper.

Add the dressing to the lettuce and chicory leaves, toss briefly to mix and serve.

For Gorgonzola, pecan & pear salad, prepare the salad leaves in the same way as above. Add 50 g
(2 oz) toasted pecan nuts and 1 finely sliced pear to the chicory and lettuce leaves. Toss well. Whisk the dressing ingredients as above, toss through the salad and serve immediately.