Friday, 22 May 2015

Sausage and halloumi salad

1 pack of 97% pork sausages
1 x 225g block of halloumi  cheese,sliced
1 bag rocket
1 x 200g jar mixed antipasti in olive oil,drained
1 ripe avocado,sliced
1 tbsp red wine vingar
1 tbsp honey

Heat your grill to it's hottest setting.Place the sausages on the grill pan and cook evenly,turning often,for around 15-20 mins.Add the halloumi to the grill pan after about 10 mins.Grill for 5 mins then remove and cut into strips.In a large serving bowl toss the rocket with the drained antipasti,avocado and red wine vinegar,then drizzle the honey.Toss well and season.Slice the cooked sausage diagonally and add to the salad with the cheese before serving.

Thursday, 21 May 2015

Strawberry salad with Wensleydale cheese

150g bulgar wheat
1 lemon,finely grated zest only
1 tbsp olive oil
200g asparagus tips
200g Wensleydale cheese,crumbled
70g bag lamb's lettuce
1 punnet salad cress
2 tbsp fresh mint leaves
200g strawberries,hulled and halfed
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp caster suger

Place the bulgar wheat in a pan and cover with water.Bring to the boil,then simmer for 10 mins.
Remove from the heat,drain well,toss with the lemon zest and olive oil then leave to cool.
Blanch the asparagus in boiling water for 2 mins,drain,refresh under cold water then add to the bulgar wheat.Add the cheese and mix everything well to combine.Arrange the lamb's lettuce over a serving platter.Scatter the cress and mint leaves on top,then add the bulgur wheat mixture along with the strawberries.Mix together the dressing ingredients.Drizzle over the salad and toss together just before serving.