Perfect for BBQ's, picnics, and Summer get-togethers, salads are a healthy yet super-tasty way to help friends, family members, and guests tuck into something refreshing. A great way to blend vibrancy with an array of scrumptious seasonal produce, our handy recipe guide is sure to set tastebuds tingling as the weather warms up.
Healthy and perfect for pairing with an array of delicious dishes at any upcoming BBQ, this scrumptious recipe is designed to serve 8 and takes only 30 minutes to serve.
1. Pre-heat an oven to 218C (Gas Mark 7). Bring a saucepan, filled with salted water, to a rolling boil. Add the trimmed asparagus to the water and cook, in batches, for approximately 3 - 4 minutes or until crisp yet tender. Once removed from the boiling water, run the asparagus under cold water to cool. Pat to dry and leave to rest.
2. Combine the lemon zest, lemon juice, 3 tablespoons of olive oil, 2 teaspoons thyme leaves, and 2 teaspoons of honey together. Whisk well and season accordingly with salt and pepper.
3. Lay the feta out on a large piece of aluminium foil. Drizzle the remaining olive oil, the remaining teaspoon of thyme, and the remaining teaspoon of honey over the feta. Create a parcel pouch around the feta, by pulling up the corners of the foil. Bake for approximately 14 - 16 minutes, or until warmed through. Carefully drain away the excess liquid and crumble the cheese with 2 forks.
4. Combine and toss together the snap peas, sliced radishes, cooked asparagus, and the vinegrette. Serve immediately topped with the warm, crumbled feta.
Full of flavour and creative crunch, this straight-forward recipe is perfect for topping off with grilled meats from any outdoor BBQ. This recipe serves 4 and takes approximately 35 minutes to create.
1. Spread out the diced butternut onto a baking sheet and coat with a thin layer of cooking spray. Sprinkle evenly with a 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Bake at 218C (Gas Mark 7) for approximately 15 minutes or until the butternut begins to brown. Stir halfway to ensure even cooking.
2. Pre-heat a medium sized griddle pan over a medium-high heat and coat with a thin layer of cooking spray. Marinate the steak with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Place the steak onto the griddle pan and cook for approximately 4 minutes on each side, or until it suits your taste.
3. Remove the steak from the pan and leave to rest on a chopping board for approximately 10 minutes. Once well-rested, cut the steak across the grain into thin slices.
5. Arrange the baby spinach on a serving plate. Add the roasted butternut squash, dried cranberries, and the sliced steak. Sprinkle the chopped hazelnuts and sliced shallots on top, drizzle with the combined vinegar mixture, and finish with a sprinkling of crumbled blue cheese.
A tasty and easy-to-make option that's perfect for picnic's and Summer get-togethers, this gentle salad is designed to serve 6 and only takes 10 minutes to serve.
1. Combine the spring greens and mixed herbs together in a mixing bowl. Toss well, then fold in the shelled edamame.
2. In a seperate bowl, combine the olive oil, lemon juice, mustard, honey, and 1/4 teaspooon of salt and 1/4 teaspooon of pepper. Whisk together, then stir in the finely chopped shallots.
3. Toss the salad with the mixed dressing and top with soft cooked eggs before serving. For an extra level of detail, add edible flowers if desired.
A healthy and super-speedy recipe that's packed with texture and flavour, this delicious recipe is designed to serve 4 and only takes 35 minutes in total to prepare and cook.
1. Slice each chicken breast in half lengthways to create 8 individual strips. Combine the garlic, paprika, lemon juice, and 1 tablespoon of the olive oil with salt and pepper and toss with the sliced chicken strips. Leave to marinade for approximately 15 minutes.
2. Pre-heat a griddle pan and brush with 1/2 a tablespoon of the remaining olive oil. Grill the chicken strips for approximately 3 - 4 minutes on each side or until cooked thoroughly. Glaze the sweetcorn cobs with the remaining olive oil and add to the griddle pan. Turn to cook them evenly for approximately 5 minutes, or until lightly charred. Once ready, remove and carefully slice down to remove the kernels.
3. Combine the lettuce and cucumber on a serving platter. Add the charred corn and the chicken strips. Finish by drizzling over a dressing of your choice then serve.
Adding a healthy touch to your meals doesn't have to feel like a lot of effort, and these tasty salads are proof of that. They'll add a light and refreshing touc to heavy BBQed meats and definitely up the flavour factor.