Another Fruity Salad

June 15, 2010

So after the success of the blueberries and pomegranate salads I really wanted to try strawberries in a salad. I had a quick dig around and found a Jamie Oliver recipe that was perfect!

I used some parma ham, baby salad leaves, strawberries, fresh mint, fresh basil and dressed with some olive oil and balsamic glaze…

I chucked in some asparagus as well… I try to use asparagus as much as possible when it’s in season, it’s so good and doesn’t last very long.

Plus some dry-fried halloumi on top…

The finished salad was so good, I hope you try it… don’t forget the mint and basil they really make it!

Finish with a little salt and a lot of pepper (to taste)

Shopping List
4 slices parma ham
5/6 large strawberries per person
3/4 slices halloumi per person
1 handful fresh basil leaves
1 handful fresh mint leaves
good handfuls of salad leaves
olive oil
balsamic glaze
asparagus spears

I also added some sweet potato chips as I was very hungry but you really don’t need to.

To make these all you need to do is chop your sweet potato into chips, drizzle some olive oil over, sprinkle with lots of sea salt and black pepper then some dried chilli flakes and lots of paprika, tasty and very healthy!

P.s. Goats cheese works well too, I had that for my lunch today, Yum

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This is another salad that has gone down well with the Boy. It’s very simple and the only thing that requires time is the sweet potato, everything takes minutes.

For 2 people (large salad) or 3 (a starter size)
1 large sweet potato
1 block halloumi
salad leaves
10 spears asparagus
pomegranate seeds

1. Cut into chunks and roast the sweet potato for about 30 minutes, with some sea salt, black pepper, paprika and dried chilli sprinkled

2. When almost done, steam the asparagus for 3 minutes, and fry/grill the halloumi for as long as it takes to cook 2-3 minutes each side)

3. Mix the salad leaves (and any extras you want to add – like cherry tomatoes) in a large bowl with some olive oil, cut the asparagus into bite size pieces, add the sweet potato and arrange in a bowl or on a plate.

4. Pile the halloumi on top and sprinkle the pomegranate seeds, finally drizzle some balsamic reduction or vinegar over the top

This was so good that when I was visiting my uni friends who were very hungry and asked me to pick them some food up on my way over, I said I would make them something … and they loved it!

I had to improvise as they had no balsamic but some lime juice, oil and pepper worked very well.

Got the thumbs up from them too!

Last night the Boy was (supposed) to be out for dinner so I made something I have fancied for ages but have not made for dinner as boys don’t generally consider salad a dinner option… goats cheese salad…

I really hate supermarkets but I do think they are a necessary evil if you work full-time and are not 100% organised like me, and when making a fresh salad I really hate them, but that said last night I found some good bits and made a really good salad!

I started with some salad leaves, I brought three boxes of ‘fresh and naked’ leaves (don’t google at work!) they come in cute boxes with ideas of how to eat them on the back…

I actually like lettuce, I really love lambs lettuce and baby leaves especially and I love that I can buy these little boxes in supermarkets so I can stay away from the rubbish bags, these packs even tell you who packed them for you… by name!

I also bought a sun dried wholemeal loaf with peppers and tomatoes within to make some croutons, to make these brush or drizzle your bread with olive oil (depending on how healthy you’re feeling) and bake in the over for 5-10 minutes, I would get them in first then whilst they’re going you can assemble your salad…



some quite good goats cheese (you could use any soft cheese), I already had some scrummy pomodonino tomatoes and cucumber (love) and blueberries (fruit in salad is good, also try figs or chunks of apple)

I decided to add some balsamic almonds and asparagus to help fill me up… after I had added all this it has become quite a large salad!

To make the almonds cut whole almonds in to halves (as many as you want) then pan fry them in balsamic vinegar for 5-10 minutes (another one to get started at the beginning) this makes them really sticky and they taste great


The chuck all the ingredients in a big bowl and drizzle with some olive oil and plenty f black pepper (I use tons on everything I eat!) then arrange on a plate or bowl and drizzle with some balsamic glaze (which is much sweeter and vinegar) or vinegar. Enjoy!

As it happened the Boy came home for dinner after all, luckily I had made enough for two and it got a hungry man’s approval too! However if you really are hungry you could always add some sweet potato chips or roasted butternut squash in the mix (and swap blueberries for pomegranate seeds mmmmmmmm)