Tag Archives: warm salad

Brussel Sprouts With Chorizo And Red Onion

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Brussel sprouts can be a bit of a challenge for some people, memories of squishy sprouts boiled for hours is a very common one, especially around Christmas time in the UK!

These sprouts have nothing in common with those bad memories and if you are trying to persuade kids to eat sprouts this is the recipe to start them on!

These sprouts are still on the crispy side, if you want them on the softer side just cook them a little longer.

We sometimes have these sprouts with a runny egg on top, absolutely delicious or as a warm salad!

Serves 6.

Ingredients

170g chorizo

600g Brussel sprouts, trimmed, outer leaves removed and halved

1 large red onion, peeled and cut into 1cm wedges

Method

Take the chorizo and remove the skin, then cut into quarters lengthwise. Next, slice each long quarter thinly at an angle to give you larger very thin slices.

Heat a large non stick pan over high heat, once hot add the chorizo and cook until crispy and the fat has rendered out of it.

Remove the chorizo with a slotted spoon, try to keep as much of the chorizo fat in the pan. set the chorizo aside.

Add the sprouts and onion and cook for 5 minutes, stirring regularly.

Now turn the heat down to medium to stop the onions burning. Continue cooking the sprouts and onions for a further 5 minutes, stirring frequently again.

Add the chorizo to the pan and cook for 2 minutes, serve immediately.

Barbecued Lamb And Haloumi Salad

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In a family of males, meat features regularly on the menu but this is a favourite, known as cave man salad by the boys and with the added bonus of bribing them to eat the salad as it has the meaty juices all over it!

Serves 6.

Ingredients

1.4kgs well trimmed lamb cutlets

4 garlic cloves, crushed

8 teaspoon zatar

2 teaspoons sumac

2 teaspoons ground cumin

zest and juice of 1 lime

50 mls oil

200g haloumi

200g mixed lettuce leaves

1 carrot, grated

1 capsicum, thinly sliced

6 tomatoes, quartered

1 pomegranate, seeds only

Method

Combine the lamb, garlic, zatar, sumac, cumin, lime zest and juice, salt, pepper and oil, allow to marinade for thirty minutes.

Heat the barbecue flat plate over a high flame.

Mix all the salad ingredients and plate up.

Cook the haloumi on both sides and then place it on the salad.

Now pop the meat into the BBQ and cook, turning once, to your liking.

Place the cooked meat on the salad, sprinkle over the pomegranate seeds and serve.

Garlicky Broad Bean and Halloumi Salad

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Broad beans were a much maligned veg in my house until we had this salad with Tarragon Chicken pieces.

If you can get your hands on some really good halloumi the saltiness combined with the garlicky beans is a winner.

I use frozen beans, they are so  handy loitering in the freezer. I don’t dress the salad as we have juicy chicken with it but a simple vinaigrette would work well.

Serves 6.

Ingredients

500g frozen broad beans

2 cloves garlic, finely sliced

30mls olive oil

200g haloumi, drained and dried,  sliced 3-5mm thick

250g mixed salad leaves or rocket

Method

Take the broad beans and blanch for 30seconds, cool under a running tap.

Take each bean and peel off the outer skin, set aside and repeat.

Heat the oil in a large frying pan over a medium heat, add the garlic and once fragrant add the beans and fry quickly.

Set aside and add the haloumi slices to the pan, fry until golden.

In your serving bowl, lay the mixed leaves on the base, top with the warm broad beans and add the haloumi slices.

Serve immediately.