Maddy’s Amazeballs Salads
June 27, 2014
Quinoa and lentil salad with asparagus, mint and haloumi
- 200g lentil
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- sea salt and freshly ground black pepper
- 100g quinoa, rinsed well
- 16 spears asparagus, woody ends removed, spears cut into 2.5cm pieces
- 1 x 180g piece haloumi, cut into thin strips
- Juice and finely grated zest of 2 limes, plus extra lime cheeks, to serve
- 1 punnet (250g) cherry tomatoes, halved
- 3 spring onions, trimmed and finely sliced
- 1 long green chilli, deseeded, thinly sliced
- 1 large handful mint leaves, very roughly chopped
- Place the lentils and 750ml cold water in a small saucepan, bring to the boil, the reduce heat an simmer over a low heat for 25 minutes until cooked.
- Drain, them run under cold water to rinse. Transfer to a large bowl and set aside to cool completely before adding the olive oil and red wine vinegar and seasoning well with salt and pepper.
- Meanwhile, place the quinoa and 500ml cold water in another small saucepan, bring to the boil, then reduce the heat to a low and cook for 10-15 minutes until all the water has been absorbed and the grains appear translucent. Remove from the heat, fluff up the grains with a fork and transfer to the bowl with the lentils.
- Half fill a small saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes until al dente, then drain and plunge immediately into a bowl or iced water. Drain again and add to the bowl with the lentils and quinoa.
- Heat a chargrill pan over a medium heat and add the haloumi to the pan. Drizzle the lime juice over the cheese and sear for 2-3 minutes until golden brown all over. Cut into small squares and add to the lentil mixture, along with the tomatoes, spring onions, chilli, mint and lime zest, then season well with salt and pepper.
Cous Cous, Spiced Chickpea, Mint & Pomegranate Salad
- 2 cups cous cous
- 100 g flaked almonds
- 400 g tin chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- Juice 1/2 lemon, zest of 1
- Large handful mint
- Seeds from 2 pomegranates
- Olive oil and EVOO
- Salt and freshly ground black pepper
- Add cous cous to a bowl, cover with 2 cups boiling water and a good drizzle of EVOO. Cover bowl with a dinner plate and allow to stand for 5 minutes before fluffing up cous cous with a fork. While you are forking the grains, feel free to drizzle in extra EVOO as this helps to separate the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.
- Meanwhile heat a large, non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow to cool.
- Into the same pan add 1 tablespoon of olive oil, warm over medium heat then add the drained chickpeas. Add the cumin and season with salt and freshly ground black pepper. Fry for 4-5 minutes tossing often until crispy and golden.
- Add the lemon juice and fry for another minute or two before adding to the cooked cous cous. At this stage add in the flaked almonds too.
- Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of EVOO and stir to combine. Season with a little extra salt and pepper if you think it needs it.
Lemon & Herb Chicken Tenders
- 2 Tablespoons of fresh lemon juice
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried oregano
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- ¼ cup olive oil
- ½ teaspoon salt and black pepper each
- 10 boneless, skinless chicken tenderloins
- Place lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake to combine all ingredients. Open the bag and drop in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
- Place a pan with olive oil over medium-high heat. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Let them rest for a couple minutes.