Cumin and yoghurt chicken with cucumber and dill salad

Ingredients

For the marinade
300ml/11fl oz natural yoghurt
2 tbsp mint or coriander, finely chopped
1 lemon, juice only
1 tbsp cumin seeds, ground
2 tbsp olive oil
2 cloves garlic, finely grated or crushed
good pinch of pepper

For the chicken
1kg/2lb 2oz chicken, preferably organic, spatchcocked
drizzle of olive oil

For the cucumber salad
1 large or 2 medium cucumbers
½ lemon, juice only
4 tbsp extra virgin olive oil
2 large tbsp chopped dill (mint or coriander is also great)
sea salt and freshly ground black pepper

Method

• For the chicken, mix all the marinade ingredients together in a bowl.
• With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.
• Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.
• Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.
• Remove from the oven and leave to rest for 5-10 minutes.
• For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.
• Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.
• To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad.

Recipe Tips

To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle.

Thai beef and mango salad

Ingredients

2 beef frying steaks
1 tbsp vegetable oil
1 tbsp soy sauce
2 small carrots
5 spring onions
1 ripe mango
2 baby gem lettuces or 1 small lettuce
handful of salted peanuts (about 40g/1½oz ), optional

For the dressing
1 garlic clove
1 lime, juice only
1 tbsp caster sugar
1 tsp chilli flakes

Method

• Put the steaks in a shallow bowl. Pour on the oil and soy sauce and rub them into the meat so it's coated all over. Set aside to marinate while you prepare the vegetables. (Wash your hands after handling raw meat.)
• Peel the carrots then use the peeler to make thin ribbons. Separate the lettuce leaves, wash the leaves and drain in a colander. Finely slice the spring onions then peel, stone and thinly slice the mango. Combine the vegetables in a large bowl.
• Heat a large frying pan over a high heat, add the steaks and cook for 1 minute on each side for medium rare or cook for an extra minute on each side for medium. Remove the steaks from the pan and transfer to a plate to rest.
• While the steaks are resting, prepare the dressing. Peel and grate the garlic then put it into a bowl with the lime juice, sugar and chilli flakes and stir them together. Pour the dressing over the prepared vegetables and add the peanuts. Slice the beef thinly, add to the bowl along with any resting juices and toss to combine. Serve immediately.

Beetroot, lentil and goats’ cheese salad

Ingredients

½ x 400g tin small green lentils, drained and rinsed
2 tsp olive oil
1 tsp wholegrain mustard
½ bag mixed salad leaves (about 60g)
100g/3½oz vacuum-packed cooked beetroot, quartered
50g/1¾oz soft goats’ cheese, sliced
salt and freshly ground black pepper

Method

• Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.
• Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast.

Spicy tofu and edamame beans

Ingredients

For the tofu stir fry
2 tbsp groundnut oil
400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tsp dried chilli flakes

For the edamame beans
1 tbsp groundnut oil
1 red chilli, de-seeded and finely chopped
75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)
1 tsp light soy sauce
1 tsp Chinese black rice vinegar or balsamic vinegar
1 large handful fresh coriander, finely chopped

Method

• For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.
• Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.
• For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander.

To serve, pour the beans over the tofu and serve immediately.

Pancetta-baked eggs with a minted pea and feta salad

Ingredients

For the baked pancetta eggs

sunflower oil, for greasing
12 slices pancetta
3 free-range eggs
125ml/4½fl oz double cream
20g/¾oz freshly grated parmesan
small handful fresh basil leaves, torn
salt and freshly ground black pepper

For the pea and mint salad

240g/8½oz frozen peas
3 tbsp chopped fresh mint
1 lemon, juice only
2 tbsp olive oil
50g/1¾oz baby spinach leaves
100g/3½oz feta, crumbled
lavosh bread (flatbreads), to serve

Method

• For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
• Line each muffin hole with 3 slices of pancetta.
• Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
• Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
• Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
• Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
• To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.

Flank Steak Tacos with Avocado and Red Onion Salad

Ingredients

1 flank steak (about 1 lb.)
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1/2 teaspoon smoked paprika
2 ripe avocados, peeled, quartered, and thickly sliced crosswise
1/2 medium red onion, thinly sliced
1/2 jalapeño chile, thinly sliced
1/4 cup loosely packed cilantro leaves
2 tablespoons lime juice
12 corn tortillas (6 in. wide)

Preparation

1. Heat a grill to high (450° to 550°). Brush steak with 1 tbsp. oil, 1/2 tsp. each salt and pepper, and the smoked paprika. Grill steak, covered, turning once, 6 to 8 minutes total for medium-rare (cut to test). Lift to a cutting board and loosely cover with foil (keep grill on).

2. While steak rests, toss avocados, onion, jalapeño, cilantro, lime juice, remaining 2 tbsp. oil, and remaining 1/2 tsp. each salt and pepper in a large bowl.

3. Thinly slice steak against the grain. Quickly grill tortillas a few seconds on each side to warm them. Serve steak with salad and tortillas.

Curried Egg Salad

INGREDIENTS

4 hard-boiled eggs, peeled
1 teaspoon plain 2-percent-fat Greek yogurt
¼ teaspoon extra virgin olive oil
2 teaspoons lemon juice, or to taste
½ teaspoon finely grated lemon zest
½ teaspoon sriracha, or to taste
¼ teaspoon sherry vinegar, or to taste
⅓ teaspoon curry powder, or to taste
 Kosher salt

PREPARATION

• In a mixing bowl, combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks or reserve for another use.)
• Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, vinegar and curry powder. Season with a pinch of kosher salt.
• Mix well and adjust seasonings as needed. If desired, spread egg salad on any healthful fiber cracker with single-digit carbohydrates per serving (in grams), and top with sliced cucumber.

Pomegranate Salad

INGREDIENTS

2 tablespoons sesame seeds
¼ cup mild tasting olive oil
2 tablespoons pomegranate juice
2 tablespoons pomegranate molasses
2 tablespoons date syrup
2 tablespoons honey
 Himalayan pink salt or sea salt to taste
 Fresh ground black pepper to taste
9 oz bag romaine or butter lettuce
½ cup pomegranate seeds

PREPARATION

• In a small dry skillet toast sesame seeds over medium heat until light brown in color, about 3 to 5 minutes. Pour sesame seeds out onto a paper towel to cool.
• Whisk together olive oil, pomegranate juice, pomegranate molasses, date syrup, honey, salt and pepper. Set aside.
• Arrange lettuce in large bowl or platter. Top with pomegranate seeds and sesame seeds, add dressing and toss. Serve immediately.

Salade Lyonnaise

INGREDIENTS

4 cups torn frisée or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
 About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes
1 shallot, chopped, or 1 tablespoon chopped red onion
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
 Salt
4 eggs
 Black pepper

PREPARATION

• Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
• Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
• If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)

Seaweed Salad

INGREDIENTS

1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
½ teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
 Juice of 1 lime
 Sea salt, to taste
1 small carrot, peeled and sliced paper-thin
4 red radishes, thinly sliced
2 ounces daikon radish, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 firm-ripe avocado, sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions, slivered

PREPARATION

• Put the dulse and wakame in a large bowl and cover with cold water. Let soak 5 to 10 minutes, until softened. Drain in a colander, pat dry and place in a serving bowl.
• To make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
• Spoon half the dressing over the seaweed, add the lime juice and toss gently. Taste and add a small amount of salt if necessary. Surround the salad with the carrot, radish, daikon, cucumber and avocado. Season them lightly with salt and drizzle with the remaining dressing.
• Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

Yotam Ottolenghi’s Pasta and Zucchini Salad

INGREDIENTS
 Salt
 black pepper
⅔ cup sunflower oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 ½ tablespoons red wine vinegar
¾ cup frozen edamame
2 cups basil leaves, shredded coarsely
¼ cup parsley leaves
⅓ cup olive oil
9 ounces strozzapreti or penne pasta
 Zest of 1 lemon
1 ½ tablespoons capers
7 ounces buffalo mozzarella, torn into chunks

PREPARATION

• Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
• In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
• In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
• In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Light Potato Salad

INGREDIENTS

5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar
Salt

PREPARATION

Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Mediterranean Pasta Salad 3

Ingredients

1 pound shell-shaped pasta
1 cup drained, chopped oil-packed sun-dried tomatoes
1/2 cup black or green olives, pitted and chopped
4 ounces feta, crumbled (about 1 cup)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
9 fresh basil leaves, torn into large pieces
Salt and pepper

Preparation

Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook, stirring often, until pasta is tender but not mushy, 10 to 12 minutes. Drain and rinse under cold running water. Drain again.

Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper. Serve at room temperature.

Mediterranean Pasta Salad 1

Ingredients

1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
6 drained canned quartered artichoke hearts
8 grape tomatoes
8 pitted kalamata olives
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Preparation

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

Choice ingredient

Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

Mediterranean Pasta Salad 2

Ingredients

8 ounces dried farfalle

1 lemon

2 teaspoons olive oil

1 (13.75-ounce) can artichoke hearts, drained

8 ounces fresh part-skim mozzarella cheese, chopped

1/4 cup chopped bottled roasted red bell pepper

1 cup frozen peas

Garnish: chopped fresh parsley

Preparation

Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.

Mediterranean Basmati Salad

Ingredients

2 sun-dried tomatoes, packed without oil
1/4 cup hot water
1 1/4 cups uncooked basmati rice
2 cups water
1/2 teaspoon salt
2/3 cup (2.5 ounces) feta cheese, crumbled
2 tablespoons dried currants
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons pine nuts, toasted

Preparation

Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.

Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.

Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.

Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

Mediterranean Salmon Salad

Ingredients

1/2 cup uncooked orzo
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Cooking spray
2 cups torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
2 tablespoons crumbled feta cheese

Preparation

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat.

3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.

Filet Mignon with Roquefort and Red Leaf

Ingredients

2 large Yukon Gold potatoes, diced
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2 rosemary sprigs, roughly chopped
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh garlic
1 teaspoon sliced shallot
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 teaspoon sugar
1/2 cup plus 1 tablespoon canola oil, divided
1/4 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 large yellow onion, chopped
4 (6-ounce) prime filet mignon steaks
2 heads red leaf lettuce, leaves separated
2 large tomatoes, quartered and sliced
1/4 pound Roquefort blue cheese, crumbled

Preparation

1. Preheat oven to 375° and grill to high.

2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.

3. Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.

4. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.

5. Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.

6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.

Filet Mignon with Arugula Salad

Ingredients

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

2. Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Lighter Kale Caesar Salad

Ingredients:
6 Cups Kale Leaves, Ribs Removed and Sliced Into 1-inch Wide Strips
2 Head Romaine Lettuce Hearts, Cut Crosswise Into 1-inch Wide Strips
1 Cup Whole Grain Croutons, Cut Into Coarse Pieces
1/4 Cup Turkey Bacon Bits
1/3 Cup Grated Parmesan Cheese, Divided
2 Hard Boiled Eggs, Chopped
Dressing:
1/3 Cup Fat Free Greek Yogurt
2 Anchovy Fillets (Or 1 Teaspoon Anchovy Paste)
1 Garlic Clove, Peeled
3 Tablespoons Freshly Squeezed Lemon Juice
2 Teaspoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Salt & Pepper To Taste

Directions:
Toss together the salad ingredients including half the grated parmesan in a large bowl.
Place the dressing ingredients into a small bowl, and use a hand immersion blender to create a smooth emulsion.
Toss the salad ingredients with half the dressing along with the remaining parmesan cheese until the leaves are well coated.
Serve the salad, passing the remaining dressing at the table.