Forget a
limp pile of sad leaves on the edge of the plate. Our big, bold, beautiful
recipes are full of flavor and perfectly filling, even for the picky men in
your lives! So tuck in – these super salads are made to share…
Thai-style mango and prawn salad
Crisp,
refreshing and colorful, this is summer on a plate
Hands-on
time 25min. Cooking time about 10min. Serves 4
·
1 ripe mango
·
½ cucumber
·
½-1 red chilli, deseeded and finely chopped, to taste
·
2 tbsp
sesame seeds
·
100g (3½oz) mangetout, halved
·
2 red peppers, deseeded
and thinly sliced
·
300g (11oz) white
cabbage, thinly shredded
·
20 raw large or tiger
prawns, shelled
·
Oil, to brush
For the
dressing
·
1tbsp toasted sesame
oil
·
1½tbsp runny honey
·
1tbsp soy sauce
·
Juice of ½-1 lemon, to
taste
You will
also need
·
8 wooden skewers
1.
Peel the mango, then
cut the flesh away from the central stone (discard stone). Cut the fruit into
matchsticks and put into a large serving bowl. Halve the cucumber lengthways,
then scoop out and discard the seeds. Cut flesh into matchsticks and add to the
bowl with the chilli, sesame seeds, mangetout, peppers and cabbage.
2.
In a jug, mix together dressing
ingredients and season. Pour over the salad, toss together and set aside.
3.
Thread five prawns on
to a double wooden skewer (this will help you turn the prawns while cooking).
Repeat with remaining skewers and prawns.
4.
Preheat a griddle or
large frying pan over high heat. Brush prawns with oil and cook for 3-5min,
turning occasionally, until cooked through and bright pink.
5.
Divide the salad among
four plates and serve each with a prawn skewer.
Per serving
227cals, 7g
fat (1g saturates), 29g carbs (28g total sugars)
Get ahead
Prepare to
end of step 3 up to a few hours ahead. Cover and chill. Complete recipe to
serve.
Grilled avocado tomato and mozzarella salad
Grilled avocado
sounds faintly ridiculous until you try it – lightly smoky and very addictive.
The fruit should be ripe, but not overly soft, or the flesh will disintegrate
Hands-on time 20min, plus standing. Cooking time about 10min. Serves
4
·
1kg (2lb 2oz) mixed
tomatoes – look out for heirloom varieties
·
2 avocados
·
1tbsp extra virgin
olive oil, plus extra to drizzle
·
2 x 125g (4oz) balls
buffalo mozzarella, drained
·
Large handful of Greek Basil or punnet of cress
·
Balsamic vinegar, to
drizzle
1.
Star by preparing the
tomatoes. To add interest to your salad, chop all your tomatoes differently –
halve or quarter smaller ones, slice or roughly chop large ones. Put all the
tomatoes into a colander, sprinkle over 1/2 tsp salt,
toss together and leave in the sink for 20min – this will help any excess,
flavorless moisture drain out of the tomatoes.
2.
Meanwhile halve, peel
and stone avocados. Slice the flesh into 1cm (½in) thick slices. Preheat a
griddle pan over a high heat. Brush avocado slices with the oil and arrange
neatly on the griddle. Leave in place until charred black lines appear on the
underside of the slices, then flip and repeat on the other side.
3.
To serve; tip tomatoes
on to a large flat platter. Rip mozzarella into bite-sized pieces and dot among
the tomatoes. Snip over cress or sprinkle over basil. Season
with freshly ground black pepper and drizzle over some balsamic vinegar and
extra virgin olive oil. Serve with crusty bread.
Per serving
371cals,
31g fat (12g saturates), 9g carbs (8g total sugars)
Get ahead
Make up to
a few hours ahead and cover.
