Before autumn really kicks in why not opt for a fresh and light salad. Quick to prepare, packed with nutritious ingredients and delicious to eat they are sure to become firm favourites with all the family.
Warm Green Bean, Halloumi and Potato Salad with Olives
Serves 4
Ingredients
200g new potatoes, sliced
200g green beans, trimmed
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
50g baby capers, washed
Small bunch of mint, chopped
Small bunch of dill, chopped
12 black olives, stoned
150g cherry tomatoes, cut in half
Salt and pepper
1 tbsp olive oil
200g halloumi, sliced
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Method
Place the new potatoes in a medium sized pan, cover with cold water, and then lightly salt to taste. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and set aside. In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside. In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill.
Now add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper. Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides for 1 minute until golden brown.
Add the halloumi to the salad and mix gently, then dived between 4 plates and serve immediately.
For more recipe ideas like this head to www.tastesofsummer.co.uk
Thai Style Beef and Watercress Salad
Serves 4
Ingredients
2 (175g) sirloin steaks, trimmed of fat
15ml/1tbsp Szechuan peppercorns, crushed
3 tomatoes, deseeded and sliced
1 small red onion, sliced
225g cucumber, peeled, deseeded and sliced
1 (85g) bag watercress
30ml/2tbsp Thai sweet chilli dipping sauce
Juice 1 lime
15ml/1tbsp Thai fish sauce
Method
Coat the steaks with the peppercorns and season with a little salt. Cook under a hot grill for 6-8 minutes, turning once until medium rare. Set aside for 2 minutes to cool slightly. Toss the tomatoes, onion and cucumber with the watercress. Whisk the chilli sauce, lime juice and fish sauce together. Thinly slice the steak and toss together with salad and dressing. Serve immediately.
Head to www.watercress.co.uk for more watercress recipes.
Hot Smoked Salmon Salad with Sugar Snaps
Serves 4
Ingredients
150g sugar snaps
1 avocado
1 lemon, juiced
200g artichokes in oil, drained
400g hot smoked salmon flaked
2 spring onions, sliced
50g radishes, sliced
Small bunch of dill chopped
2 tbsp mayonnaise
Salt and pepper
Method
Bring a small pan of salted water to the boil and cook the sugar snaps for 2 minutes, then drain and refresh under cold water for 1 minute, then set aside. Cut the avocado in half, then remove the stone and scoop out the flesh, then cut into chunks. Place the avocado into a medium sized bowl with the lemon juice. Cut the artichokes into chunks and add to the avocado, then add the sugar snaps, salmon, spring onions, radishes, dill and mayonnaise, season with salt and pepper, gently mix and divide between 4 bowls.
For more recipe ideas like this head to www.tastesofsummer.co.uk
Louise Hudson, Sportsister
The Women’s Sports Magazine
