Spring salads

Crispy Bacon, Egg and Tomato Salad

Ingredients (Serves 2)

◆ 2 eggs

◆ 4 rashers lean bacon

◆ 25g butter

◆ 2 slices rustic-style white bread, cut into cubes

◆ 1 Romaine lettuce, roughly shredded

◆ 10 cherry tomatoes, halved

◆ 3tbsp olive oil

◆ 2tbsp red or white wine vinegar

◆ 1tsp wholegrain mustard

◆ Salt and freshly-ground black pepper

◆ Parsley sprigs

1 Cook the eggs in simmering water for 12 minutes to hard-boil them. Meanwhile, preheat the grill. Grill the bacon rashers until crispy. Drain on kitchen paper.

2 To make the croûtons, heat the butter in a frying pan and gently fry the bread cubes until crisp and golden. Drain on kitchen paper.

3 Cool the eggs in cold water, then shell and quarter them. Arrange the lettuce on serving plates with the cherry tomatoes, snipped bacon rashers and eggs.

4 Mix together the olive oil, vinegar and mustard. Season with salt and pepper, then drizzle over the salads and sprinkle the croûtons and parsley sprigs on top.

COOKS TIP:

Use ready-made croutons and French dressing to save time.

Rocket, Pink Grapefruit, Avocado and Halloumi Salad

Ingredients (Serves 2)

◆ 2 generous handfuls rocket leaves

◆ 2 pink grapefruit

◆ 2 ripe avocados, halved, pitted
and peeled

◆ 150g halloumi cheese, sliced

◆ Balsamic glaze, for drizzling

◆ Slices of toasted ciabatta bread, to serve

◆ Olive oil, for dipping

1 Arrange the rocket leaves on 2 serving plates.

2 Peel each grapefruit using a sharp, serrated knife to remove all the pith. Carefully slice between the segments to remove the sections neatly. Do this over the plates so that you catch any juice. Arrange the segments on the salads.

3 Slice the avocados and arrange the slices on the salads.

4 Dry fry the halloumi slices in a non-stick frying pan until golden, turning once. Share between the salads and drizzle with a little balsamic glaze. Serve with the toasted ciabatta bread, with the olive oil for dipping.

COOKS TIP:

Use mixed leaves instead of rocket if preferred.

Moroccan Chicken and Orange Salad

Ingredients (Serves 2)

◆ 100g couscous or bulgur wheat

◆ 1tsp stock powder (or ½ stock cube)

◆ 400g can chickpeas, rinsed and drained

◆ 2 small handfuls baby spinach

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