Lobster, new potato and pea salad
Sharp-flavored sorrel may help to maintain
healthy sinuses.
Preparation
time: 25minutes
Serves 4
Easy
Lobster, new potato
and pea salad
700g (1lb
9oz) new potatoes, cooked until just tender
300g (10oz)
fresh or frozen peas, cooked
1.5kg (3lb
6oz) cooked and prepared lobster meat
Several
handfuls sorrel or micro leaves, torn
For the
dressing
Finely
grated zest and juice of 2 lemons, plus extra juice
100ml (4fl
oz) sunflower oil
2 to 3tbsp
white wine vinegar
3tbsp
caster sugar
1tsp Dijon
mustard
1 garlic
clove, crushed
2tsp
chopped lemon thyme
- For the dressing, whisk the lemon zest and juice, oil, 2tbsp
vinegar, the sugar, mustard, garlic, thyme and seasoning in a bowl. Check
the flavor, adding more vinegar for extra tang, if you like. - Scatter the potatoes and peas into a shallow salad bowl and arrange
the lobster on top. Drizzle over the dressing and serve scattered with the
sorrel or your choice of micro leaves.
Per
serving: 534 calories, 22g fat (3g saturated), 48g carbohydrate
Herb-roasted aubergines with pecorino
Chili and garlic add punch, and may benefit
heart health too.
Preparation
time: 15minutes, plus marinating
Cooking
time: 40minutes
Serves 2
Easy
Herb-roasted
aubergines with pecorino
2 medium
aubergines, sliced into thick, even slices
2tbsp olive
oil, plus extra for roasting
2 garlic
cloves, finely chopped
1 red
chili, finely chopped
2tbsp curly
parsley, chopped
50g (2oz)
pecorino, grated
- Heat the oven to 200 C, 180 C fan, 400 F, gas 6. In a bowl, mix the
aubergines, oil, garlic, chili and parsley; leave for 30 minutes. - Transfer the aubergines to a roasting tin, drizzle with a little
extra oil and season with salt and pepper. Roast for 20 minutes, then turn
over and continue cooking for 10 to 15 minutes until the aubergines are
brown and soft. - Scatter the pecorino over the aubergines and pop back in the oven
until the cheese has melted.
Per
serving: 225 calories, 19g fat (6.5g saturated), 2.5g carbohydrate
Hot bacon and avocado salad
Chicory is thought to aid digestion and the
circulatory system.
Preparation
tiivie: 15 minutes
Cooking
time: 5 minutes
Serves 2
Easy
Hot bacon and avocado
salad
6 rashers
British smoked streaky bacon
1 small red
onion, sliced
Good
squeeze lemon juice
2 heads
chicory, leaves separated
1 ripe
avocado, peeled and sliced
Handful
pecans, toasted and chopped
2tsp
wholegrain mustard
3tbsp
rapeseed oil
2tsp runny
honey
- Grill the bacon until crisp, then snip into pieces. Put the onion
in a bowl with the lemon juice and some seasoning, then set aside. - Arrange the chicory leaves in a serving bowl and scatter over the
avocado and onion. Sprinkle over the bacon and pecans. - Add the mustard, rapeseed oil and honey to a small pan, whisk
together and warm gently. Season and pour over the salad, toss, then serve
immediately.
Per
serving: 636 calories, 59g fat (12g saturated), 13.5g carbohydrate
Updated favorites
Creamy
gratins and roast potatoes are winning dishes – and we’ve added gorgeous
ingredients for new taste sensations.
Creamy baked fennel and prosciutto (serves 6)
Cooking
mellows the flavor of fennel, which is delicious with meat and fish. Served
with salad, it’s a lovely main too.
Heat the
oven to 190 C, 170 C fan, 375 F, gas 5. Arrange 3 thickly sliced fennel bulbs
in a baking dish. Add 2 thinly sliced garlic cloves and drizzle with 1tbsp
olive oil. Bake for 20 minutes, then remove from the oven and drape over 70g
pack sliced prosciutto. Season and pour over 130ml (41/2fl oz)
double cream. Bake for a further 20 minutes until the fennel is tender.
Mini roast potatoes with watercress and garlic
sauce (serves 6)
These
potatoes are packed with mouthwatering flavors that complement any roast, and
would be good for a barbecue.
Heat the
oven to 190 C, 170 C fan, 375 F, gas 5. In a roasting tin, mix together 1kg
(21b 4oz) small new potatoes, cut in half, 2tbsp olive oil and 1 thinly sliced
garlic clove. Season well and roast for 50 minutes to 1 hour until tender and
golden. Meanwhile, make the sauce in a food processor by pulsing together 150g
(5oz) watercress, 4tbsp extra virgin olive oil, 1 crushed garlic clove, 25g
(1oz) toasted pine nuts and juice V2 lemon until coarsely chopped. Stir into
the cooked potatoes and serve garnished with extra watercress.