I made this salad out of ingredients to hand. It would be easy enough to vary the background ingredients – enough for two as a light meal:
- Dressing made from:
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 clove of garlic (halved)
- 2 handfuls of wild rocket
- 4 tbsp cooked green lentils
- 4 tbsp cooked camargue rice
- 15 cherry tomatoes (halved)
- 1 spring onion, thinly sliced
- 1 medium sized cooked beetroot (diced)
- 100g feta (diced)
- Pomegranate seeds (from about 1/3 of a pomegranate)
- A few small mint leaves, finely sliced
Make the dressing in a small jar. Shake, to infuse the garlic.
Arrange the rocket. Sprinkle with the lentils and rice. Arrange the tomato halves. Sprinkle with the onion, beetroot, feta, pomegranate seeds and the mint.
Carefully pour the dressing over the salad. Enjoy.
Enough for 2:
- 2 eggs (hard boiled)
- 6 small new potatoes (cooked and cooled)
- Torn green salad leaves (I used a mixture of little gem and rocket)
- 12 cherry tomatoes (halved)
- 25 fine green beans (cooked lightly, cooled and cut in half)
- Small tin of anchovies (c. 10 fillets), drained
- 120g can of tuna steak (drained)
- 12 small pieces of grilled/marinated artichoke
- 2 spring onions (finely sliced)
- Dressing: oil, vinegar, black pepper
- Chopped parsley
Either combine all the ingredients in a large salad bowl (for serving) or arrange neatly on two plates – the choice is yours!
These featured in Waitrose Kitchen (March 2014), and are served with avocado and tomato salsa. They taste really good and are easy to make. Serves 2:
For the salsa:
- 1 avocado (roughly chopped)
- 125g cherry tomatoes (halved)
- 1 red chilli (deseeded and finely chopped)
- A handful of fresh coriander (chopped)
- Juice of 1/2 a lime
- 1/2 tsp chipotle paste (be careful strength varies!), or Tabasco
Mix together all the above ingredients and set aside in a serving bowl.
For the fritters:
- 330g can of sweetcorn (drained)
- 3 spring onions (thinly sliced)
- 75g self-raising flour (sieved)
- 1 large egg
- 65ml milk
- 2 tbsp oil
Heat the oil (to a medium heat) in two large frying pans (this enables you to make all 8 fritters at once). Beat together the flour, egg and milk. Mix in the sweetcorn and spring onions. Spoon the 1/8th of the mixture onto the frying pan (and repeat until all the mixture has been used).
Cook the fritters for 2-3 minutes on each side. Serve warm with the salsa.
This is an adaptation (the ingredients have substantially changed) of Dish of the Month which appeared on the February 2014 edition of Waitrose Kitchen magazine. It was an Yotam Ottolenghi recipe. Enough for 4:
- 275 g cherry tomatoes (peeled and halved)
- 50g camargue rice (I used Waitrose LOVE life red camargue & wild rice)
- 70g brown rice
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 1 stick of celery (finely chopped)
- 250g spinach (washed and spun in a salad-spinner to remove any moisture)
- 80g feta (I used Sainsbury’s Basics Greek style salad cheese)
- 2 large eggs
- 80g Greek yogurt
- 40g double cream
- black pepper (to taste)
- 60g mature cheddar (grated)
- 20g parmesan (grated)
Put the tomato halves on a baking sheet and cook in the oven at 120C (Gas Mark 1/2) for about 1.5 hours until semi-dried.
Put all the rice in one pan and cook until tender (about 25 minutes). Drain.
Meanwhile, heat the olive oil and very gently cook the onion and celery for 15 minutes. Turn up the heat and add the spinach, stirring constantly until it has all wilted. Remove from the heat, crumble in the feta, mix well and allow to cool for about 15 minutes.
Whisk together the eggs, yogurt, double cream and black pepper. Add this to the rice mixture, and add 2/3rds of the tomatoes. Make sure everything is well combined and transfer to an oven-proof dish. Sprinkle the remaining tomatoes and the grated cheeses over the top.
Bake in the oven at 180C (Gas Mark 4) for 40 minutes until set and golden brown on top.
When I made this dish, I was in a hurry, so I used the microwave instead. Starting with a warm rice mixture, I microwaved it on ‘high’ for 8 minutes and then browned the dish under the grill. I don’t that the finished product suffered as a result.
Nasi goreng is just as good cold, as it is hot. So I used the left-overs in a lunchbox.
The other ingredients are the usual suspects: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.
This time the major component is the remains of a tortilla.
The rest – as before: cherry vine tomatoes, beetroot, spring onions, carrot sticks and oil and vinegar dressing.