Salads To The Max (Part 3) - Quinoa and halloumi salad, Deluxe fig and ham salad

Quinoa and halloumi salad

Originally from South America, quinoa is packed with protein and absorbs flavors easily. You’ll turn to this tasty recipe time and time again.

Hands-on time 15min. Cooking time about a large serving bowl. In a small jug, mix 25min. Serves 4

·         200g (7oz) quinoa

·         150g (5oz) fresh or frozen peas

·         3 spring onions, finely sliced

·         70g bag rocket

·         2tbsp rapeseed oil, plus extra to brush

·         Finely grated zest and juice of 1 lemon

·         250g pack halloumi cheese

·         Small handful each fresh mint and parsley, roughly chopped

1.    Put the quinoa into a large pan and cover well with water. Bring to the boil and simmer until tender – about 20min. Add fresh or frozen peas to the pan for the final 2min of cooking.

2.    Put the spring onions and rocket into a large serving bowl. In a small jug, mix together the rapeseed oil, lemon zest and juice, and plenty of seasoning. Set aside.

3.    Preheat a griddle pan over high heat. Cut the halloumi into 5mm (¼in) thick slices and brush both sides with oil. Grill for 4min, turning once, or until the cheese has charred lines on both sides and has softened. Transfer to a board and leave to cool.

4.    Drain the cooked quinoa mixture and run under cold water to cook it quickly. Drain well and add to the serving bowl. Rip the halloumi into bite-sized pieces and add to the bowl, together with the herbs and dressing. Toss everything together and check the seasoning before serving.

Per serving 435cals, 25g fat (11g saturates), 33g carbs (5g total sugars)

Deluxe fig and ham salad

This decadent salad is perfect for a dinner party. If you’re not a fan of figs, use peeled, stoned and sliced fresh peaches.

Hand-on time 15min. Cooking time about 5min. Serves 4

·         200g (7oz) fine green beans, ands trimmed

·         3tbsp extra virgin olive oil

·         4 slices white sourdough bread, cut into large cubes

·         4 Little Gem lettuces, quartered lengthways

·         85g pack Parma ham

·         4 figs, quartered

·         1tsp Dijon mustard

·         ½tbsp cider or white wine vinegar

1.    Bring a small pan of water to the boil and cook the beans for 4min or until tender. Drain and leave in a colander to steam dry until needed.

2.    Heat 1tbsp oil in a large frying pan and fry bread cubes, tossing frequently, until golden and crisp. Season with salt and set aside to cool.

3.    Arrange lettuce quarters cut-side-up on a large platter. Roughly rip the Parma ham slices in half lengthways and weave among the lettuce quarters. Dot over the figs, beans and toasted bread cubes.

4.    In a small jug, mix together the Dijon mustard, vinegar, remaining oil and some seasoning. Drizzle over the salad and serve.