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Green bean salad with mustardy dressing

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Green bean salad with mustardy dressing

Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
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Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g fine green beans trimmed
  • 2 tbsp olive oil
  • 1 echalion shallot finely chopped
  • 2 tsp Dijon mustard
  • 1 1/2 tbsp white wine vinegar
  • a pinch caster sugar
  • to serve mint, parsley or dill

Instructions
 

  • Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
  • Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
  • Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.

Thai watermelon salad

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Thai watermelon salad

Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer
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Total Time 20 mins
Servings 4
Calories 131 kcal

Ingredients
  

  • 3 tbsp palm sugar or soft brown sugar
  • 5 tbsp fish sauce
  • 2 cloves garlic roughly chopped
  • 3 bird’s eye chilli
  • 500 g watermelon seeds removed and cut into chunks
  • 1 tbsp roasted peanuts roughly chopped
  • a handful of leaves mint shredded
  • a handful of leaves Thai basil shredded

Instructions
 

  • Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

Antipasti salad

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This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein.

Antipasti salad

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Ingredients
  

  • Ingredients
  • mixed salad leaves 400g 2 bags
  • artichoke hearts 200g jar drained
  • peppadews 100g drained
  • celery 1 heart sliced
  • red onion 2 small sliced
  • dressing
  • red wine vinegar 4 tbsp
  • extra-virgin olive oil 6 tbsp
  • garlic 1 clove crushed
  • Dijon mustard ½ tsp
  • caster sugar 1 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl. Add the dressing ingredients to a glass jar with a fitted lid, season and shake well. Pour over the salad just before serving and toss.

Notes

Adapted from olivemagazine.com

Vietnamese turkey salad

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This is a great, fresh way to use up leftover turkey and it’s ready in just 15 minutes. It’s the perfect foil to a surfeit of rich food over the Holidays

Vietnamese turkey salad

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Ingredients
  

  • Ingredients
  • rice vinegar or cider vinegar 80ml
  • caster sugar 1 tbsp
  • red chilli 1 small halved
  • rice noodles 50g cooked/soaked following the packet instructions
  • cooked turkey 200g shredded
  • coriander or mint leaves a handful of each
  • Chinese leaf ½ shredded
  • carrot 1 shredded
  • peanuts a small handful toasted and chopped

Instructions
 

  • Method
  • STEP 1
  • Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Notes

Adapted from olivemagazine.com

Bacon, avocado and spinach salad

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This tempting and hearty salad looks stylish but is also quick and easy to make. It tastes fantastic all year round and is sure to be a winner with everyone.

Bacon, avocado and spinach salad

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Ingredients
  

  • Ingredients
  • ciabatta 4 slices cut into chunks
  • olive oil
  • streaky bacon 6 thin rashers
  • red wine vinegar 1 tbsp
  • wholegrain mustard 2 tsp
  • spinach 2 large handfuls
  • avocado 1 peeled and sliced

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta chunks with 1 tbsp olive oil and some seasoning then bake until crisp and golden. Grill the bacon until crisp. Meanwhile, whisk together the red wine vinegar and mustard with 2 tbsp olive oil and season.
  • STEP 2
  • Divide the spinach, avocado, bacon and croutons between 2 plates. Drizzle the dressing over and serve.

Notes

Adapted from olivemagazine.com

Prawn aguachile salad

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Check out our quick and easy prawn aguachile salad recipe. Aguachile’ means ‘chilli water’ in Spanish, referring to the fiery dressing. Traditionally, raw prawns would be used but we’ve used cooked here to cut down on time

Prawn aguachile salad

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Ingredients
  

  • green chillies 2 deseeded and roughly chopped
  • coriander a small bunch stalks roughly chopped and leaves torn
  • limes 2 zested and juiced
  • caster sugar 1 tsp
  • ready-cooked prawns 180g
  • red onion 1 thinly sliced
  • avocado 1 diced
  • radishes a handful quartered
  • cucumber ¼ diced
  • Little Gem lettuces 2 cut into chunky pieces
  • tortilla chips a handful crushed, to serve

Instructions
 

  • Put the green chillies, coriander stalks, lime zest and juice, the sugar, a pinch of salt and 50ml of water into a small blender and whizz until smooth. Put the prawns and red onion into a large bowl, pour over the dressing and leave to marinate for 15 minutes, stirring occasionally.
  • Add in the avocado, radishes, cucumber, lettuce and coriander leaves, and toss again. Divide between 4 plates then sprinkle over a few crushed tortilla chips.

Notes

Adapted from livemagazine.com