Easy & Healthy Salads

Recipes, food styling & photography | Mark Setchfield

Grilled Halloumi & Apricot Salad

Serves 2, prep time 25 minutes, cooking time 10-12 minutes

INGREDIENTS
4 ripe apricots
1 tbsp of olive oil
1 tsp of brown sugar
225g halloumi block
2 gem lettuces
300g baby plum tomatoes


TO SERVE
Fresh mint leaves
Sliced red chilli
Garlic rock salt
Olive oil to drizzle

METHOD
Half the apricots, remove the stone, then slice each half into four.
Place the slices in a bowl and drizzle with olive oil, sprinkle with sugar, then mix to coat with oil.
Cut the halloumi block into 2cm strips lengthways.
Wash, trim then slice the lettuce and half the tomatoes.

Heat a non-stick griddle pan over a medium-high heat.
Add the halloumi strips, cook for 2-3 minutes on each side, (until firm and you can see griddle marks).
Remove from the pan and set aside.

In the same pan – grill the apricots on each side for 2-3 minutes until soft and chard.
Finally, in a deep serving bowl layer the lettuce and tomato.
Add the halloumi, apricot and drizzle with olive oil then season.
Finish off with mint leaves, red chilli and serve.


Radicchio, Watercress & Coppa Stagionata Salad with Hummus Dressing

Serves 2, prep time 15 minutes

INGREDIENTS
½ Radicchio lettuce
12 slices of coppa stagionata
2 small cooked beetroots
10 sun-dried tomatoes

6 radishes thinly sliced
A handful of watercress
½ a Fuji apple, cut into matchsticks (or Julienned)

FOR THE DRESSING
100g hummus
1 tbsp of cider vinegar
50ml of water
1 tsp of miso paste

METHOD
Combine the dressing ingredients and mix thoroughly, place in an airtight container and chill.

TO ASSEMBLE THE SALAD
Cut the lettuce into quarter segments, rinse and drain.
On a serving plate, add a layer of lettuce.
Fold the slice of coppa stagionata into quarters and push into the gaps between the lettuce.
Cut the beetroot into segments and place evenly over the lettuce.
Add the sun-dried tomatoes, thinly sliced radishes, top with watercress and apple.
Drizzle with dressing and serve.


Chinese Five-Spice Chicken Salad

Serves 2, prep time 10 minutes, cooking time 10 minutes

INGREDIENTS
1 tbsp of olive oil
2 chicken breasts
1 tbsp Chinese five-spice

4 Iceberg leaves
½ red pepper sliced
2 grated carrots
2 handfuls of chopped red cabbage
2 handfuls of bean sprouts
A few sprigs of coriander
1 chopped red chilli
Salt & pepper

TO SERVE
Sesame oil
Green chilli sauce
Black sesame seeds

METHOD
Heat the oil in a pan and gently brown the chicken.
Add the five-spice, cook evenly on both sides.
Remove from the heat and allow to cool.
Wash and place the leaves into small bowls.
Layer in the pepper, bean sprouts, carrot, and cabbage.
Slice the chicken and add to the lettuce cups.
Top with coriander, chillies, sesame oil, sesame seeds and green chilli sauce.


Cauliflower & Pepper Salad

Serves 4, prep time 10 minutes, cooking time 5-6 minutes

INGREDIENTS
1 medium cauliflower
1½ tsp of turmeric
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
2 chopped shallots
4 tbsp of pomegranate seeds
1 tbsp of olive oil
Salt & pepper
1 tbsp of white wine vinegar
1 cup of chopped fresh mint

METHOD
Half fill a deep pan with water, add a pinch of salt then bring to a boil.
Trim and wash the cauliflower and break it into even size pieces.
Add the cauliflower and turmeric to the pan and simmer for 5-6 minutes.
Remove from the heat, drain in a colander and cool for 10 minutes.
Place the cauliflower into a food processor and using the pulse setting blitz into a grain-like texture.
Empty into a glass bowl, add the chopped peppers, pomegranate, shallots, olive oil and season.
Splash in the white wine vinegar, add the fresh mint, stir and serve.

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