Fresh, healthy salads are one of my favourite lunchtime dishes but coming up with inspired ingredients on a daily basis can be hard-going and it’s so easy to fall into the routine of making the same ol’ salad day in, day out.
Well fear not ladies and gentlemen as I have the perfect solution: Mae + Harvey’s No Ordinary Juice Book by Natasha Sayliss is published by Pavilion Books and is priced at £9.99 where the recipe above is taken from and The Well-Dressed Salad recipe book by Jennifer Joyce which you can win 2 copies today as well as a super salad recipe below!.
With over 80 delicious salad recipes, it’s the perfect way to inject some excitement into your lunchtime.
Ingredients (Makes 1 jar)
1 medium cucumber
2 tsp sea salt
120ml/4fl oz/½ cup white wine vinegar
70g/2½oz/¹⁄³ cup granulated sugar
2 tsp dill fronds
1 garlic clove
2 bay leaves
With a mandolin, slice the cucumber into thin rounds. Place it into a colander, sprinkle with the salt. Let the cucumbers strain in the salt for about 1 hour.
Get a glass bowl and pour in 120ml/4fl oz/½ cup of cold water. Add the vinegar and the sugar.
Rinse the salt off the cucumbers under running cold water, then submerge the slices in the pickle juice and mix in the dill, peppercorns, garlic cloves and bay leaves.
Place into a jar and put the lid on tightly. This will keep for 1 week.
The second recipe is for:
Tandoori prawns with cucumber and tomato salad from The Well-Dressed Salad (yummy)
This is a favourite with my husband. As a vegan, I wouldn’t eat this but I like to share all the family’s favourites here.
SERVES 4/PREP 20 MINUTES, PLUS MARINATING/COOK 3 MINUTES
400g/14oz large, raw prawns (shrimp), peeled and de-veined
200g/7oz Greek or full-fat (whole) yogurt
4 tbsp lemon juice
1 tsp paprika
1 tsp ground cumin
1 tsp garam masala or curry powder
1 tsp finely grated fresh root ginger
1 garlic clove, crushed
4 small Lebanese cucumbers, halved lengthways, or 1 large cucumber, halved lengthways and de-seeded
1 small red onion, sliced
250g/9oz baby plum or cherry tomatoes, halved
1 tbsp vegetable oil
3 limes, 1 juiced, 2 quartered
1 handful of coriander (cilantro) leaves
salt and freshly ground black pepper
warmed naan or flatbread, to serve
Method: Pat the prawns dry on kitchen paper (paper towels) and set aside. To make the marinade, combine the yogurt, lemon juice, paprika, cumin, garam masala, ginger, garlic and some salt and pepper in a medium non-metallic bowl. Remove and reserve 125ml/4fl oz/1⁄2 cup of the yogurt marinade and spoon it into a small bowl as an additional salad dressing. Add the prawns to the remaining marinade, coat thoroughly, cover and chill for at least 20 minutes. Thickly slice the cucumbers or cut into long ribbons with a vegetable peeler. Place them in a bowl with the onion and tomatoes and season to taste with salt and pepper
Heat a griddle (grill) pan and brush with a little oil to keep the prawns from sticking.
Wipe off the excess marinade from the prawns and discard, then grill the prawns until they turn pink and are cooked on both sides, about 2–3 minutes.
Arrange the salad on a platter, squeeze over the lime juice and place the prawns on top. Sprinkle the coriander leaves over the salad and serve with the lime wedges, the reserved yogurt dressing and warm naan or other flatbread.
The vegetables and marinade can be prepared on the morning of serving and keep refrigerated. Cook the prawns and dress the salad in the lime juice just before serving.
The Well-Dressed Salad by Jennifer Joyce, published by Pavilion Books. Recipe image credit to Tony Briscoe. To win a copy enter via The Rafflecopter below.