Recipes — salad

Check out this orzo salad recipe with spicy 'nduja pesto, crumbly feta and juicy prawns. Make this simple salad for an easy low calorie meal.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    ½ lemon
    •    100g orzo
    •    2 tbsps olive oil
    •    50g feta, crumbled
    •    ¼ cucumber, diced
    •    ½ red pepper, diced
    •    1 tbsp red wine vinegar
    •    150g raw peeled prawns
    •    a handful basil, chopped
    •    2 tsps Saclà 'nduja pesto
    •    ¼ red onion, finely chopped
    •    10 pitted green olives, chopped

Method

1. Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
2. While the orzo is cooking, put the onion, pepper, cucumber and olives in a large bowl, season well and add the vinegar and 1 tbsp of the olive oil. Toss then add the drained orzo and toss again.
3. Heat the rest of the olive oil in a pan, add the prawns and fry until pink. Add the ’nduja pesto, a squeeze of lemon and a good splash of water. Cook, stirring, until it bubbles up, then take off the heat.
4. Divide the orzo salad between two plates, spoon over the prawns, then scatter over the feta. Drizzle everything with juices from the pan and top with basil.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/nduja-prawns-with-orzo-feta-and-olive-salad/

Healthy food doesn't have to be boring. This spicy prawn linguine has a spicy chilli kick to keep it interesting. It's so delicious you'll forget that you're being virtuous!

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 2

Ingredients

    •    olive oil
    •    150g linguine
    •    2 shallots, diced
    •    rocket salad to serve
    •    1 clove garlic, crushed
    •    a large pinch chilli flakes
    •    150g raw peeled prawns
    •    400g tin chopped tomatoes
    •    1/2 bunch flat-leaf parsley, chopped
    •    1cm piece ginger, peeled and grated

Method

1. Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.
   
   
2. Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.
   
   
3. Cook the linguine in boiling salted water until just tender, then drain.
   
   
4. Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.
   
   
5. Add the cooked linguine, toss and serve.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/spicy-prawn-linguine/

Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos.

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 2

Ingredients

    •    3 tsps olive oil
    •    1/2 tsp ground cumin
    •    300g raw king prawns
    •    soured cream to serve
    •    5 spring onions, chopped
    •    1 red chilli, finely chopped
    •    1/4 tsp hot smoked paprika
    •    4 small tortillas, warned or griddled
    •    1/2 a small bunch coriander, chopped
    •    1/2 a 400g tin black beans, rinsed and drained

Method

1. Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.
2. Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.

This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/ten-minute-prawn-tacos/

Prep Time

    •    Prep and cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    4 cups walnut breading
    •    1 rack trimmed Australian lamb chops

Garnish:

    •    Goat cheese polenta as desired
    •    Sherry vinegar gastric as desired
    •    Roasted tomato and wilted spinach salad as desired

Method

1. For the lamb: Using a standard breading procedure, coat the lamb rack with the walnut breading. Preheat an oven to 350F and roast the rack for 15 minutes, or until an internal temperature of 125F. Let the rack rest for 10 minutes before slicing.
2. To serve: place sliced chops over the goat cheese polenta with a side of the roasted tomato and spinach salad. Drizzle with the sherry vinegar gastric and serve immediately.

This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/walnut-crusted-aussie-lamb-chops/

To match the robust flavors of this dish—pungent blue cheese, sweet-tart vinegar, sharp red onion—serve with a hearty salad made from endive or radicchio. The meal will feel decidedly Italian. If you love the pairing of pork and fruit with cheese, try playing around with a variation on the dish by using apples instead of pears and goat cheese in place of blue. To keep the pork perfectly cooked (and slightly pink in the center), remove it from the heat when the internal temperature is 140°F. As it stands, its temperature will continue to rise to the recommended safe temperature of 145°F without overcooking or drying out.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    1 tsp kosher salt, divided
    •    3 tbsps white balsamic vinegar
    •    1/2 tsp freshly ground black pepper
    •    1 small red onion, cut into 8 wedges
    •    2 Bosc pears, cored and cut into 1/2-in.-thick slices
    •    1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
    •    1 (1-lb.) pork tenderloin, trimmed and halved crosswise

Method

1. Preheat oven to 500°F.
2. Heat oil in a large ovenproof skillet over high. Sprinkle pork with 3/4 teaspoon salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add pears and onion to pan, breaking up onion wedges with a spoon. Place pan in oven.
3. Bake at 500°F for 8 minutes or until onion is tender and a thermometer inserted in thickest part of pork registers 140°F. Remove pork from pan; let stand 3 minutes. Cut into slices.
4. Add remaining 1/4 teaspoon salt and vinegar to pan, scraping pan to loosen browned bits. Return pork to pan. Sprinkle with cheese.

This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pork-tenderloin-blue-cheese-pears