Melon, Prosciutto and Feta Salad

This is such a beautiful salad. I always make more so there’s enough left for lunch the next day.

Melon, salty feta, ribbons of prosciutto and fresh green salad leaves drizzled with a light dressing.

Ingredients

1 cantaloupe melon

1/2 block of feta

4 slices prosciutto

Handful of lettuce leaves

Dressing

1 tablespoon extra virgin olive oil

2 teaspoons lemon juice

Large pinch of salt and cracked black pepper to season

Method

Dice your melon, cube your feta and rip your prosciutto into smallish pieces.

Place your ingredients along with the salad leaves together in a large mixing bowl and set aside.

Mix up your dressing in a cup, give a little whisk with a fork and pour over your salad. Mix in with your hands to get it all fully coated.

Serve immediately with an ice cold glass of rosé.


Honey and Paprika Chicken Salad

When the weather warms up a little I can’t wait to have lots of salads. I’m all for a quick and easy dinner that’s low in calories but high on flavour. For me this is the best kind. I marinate the chicken in a little honey, paprika, garlic and a few other delights. If you’re looking for a quick and easy chicken marinade give it a go. Couldn’t be simpler.

Serves 2

Ingredients

2 chicken breasts

2 teaspoons honey

1 teaspoon paprika

Juice of half a lemon

Salt and cracked black pepper to season

1 clove garlic – minced

Half teaspoon onion granules

Teaspoon olive oil

Salad – lettuce, tomato, cucumber, sweetcorn, red onion and edamame beans.

Coriander optional

Method

Pre heat oven to 200c / 180c fan

Mix up all of the ingredients for your marinade and coat the chicken breasts. Leave overnight if possible. It will still be delicious if you eat straight away, so don’t worry if you there’s not time.

Make your salad and dress however you wish. I like olive oil, white wine vinegar, lemon and salt and cracked black pepper.

Place your chicken in a foil parcel on a baking tray and leave the parcel slightly open at the top. Cook in the middle of the oven for approximately 22 minutes. Once the chicken is fully cooked, slice and serve on top of your delicious, vibrant salad.


Mini Mozarella, Tomato, Pasta Salad

I love salads and make so many varieties. This one is a favourite and great for an on the go lunch. The fresh tomatoes along with the sun dried ones give a real depth of flavour. Drizzled in extra virgin oil, white wine vinegar, lemon juice and spritzed with salt and cracked black pepper.

This is also a lovely dish served at a BBQ as a side. I can’t wait for BBQ’s in the sun with glasses of chilled rosé and the tunes on. Is any one else looking forward to BBQ’s?

Serves 2

Ingredients

Mini Mozzarella – 1 small tub

6 sun dried tomato slices

Handful of fresh green and kalamata olives,

1 spring onion – chopped

6 small vine tomatoes – chopped in half

Cup of wholewheat fusilli pasta

Method

Simply cook your pasta until al dente in boiling salty water. Drain and swirl over a little butter.

Toss into all your ingredients and drizzle with extra virgin olive oil, a little white wine vinegar, fresh lemon juice, salt and cracked black pepper.


Ham, Egg and Edamame Bean Salad

Let’s whack the oven up to a bazillion degrees and cook a roast in a heatwave …said no-one ever! When it’s too hot outside sometimes a salad is all that I want. This one is delicious and packed full of protein. Wiltshire ham, boiled egg and edamame beans are the main features. Perfect for a post workout snack too.

Serves 2

Ingredients

4 slices of Wiltshire ham

2 eggs – boiled

Half bag of salad leaves and rocket

4 spring onions

4 vine tomatoes

A few slices of cucumber

100g mixed edamame beans and adzuki beans ( I buy a mixed tub of these from Waitrose)

Salad Dressing

One part vinegar, three parts extra virgin olive oil, a teaspoon of dijon mustard, little squeeze of lemon and salt and pepper to season. Shake it all up and drench and toss the salad.