BROAD BEAN, CHERRY TOMATO AND PASTA SALAD

Pasta : How To Make Broad Bean And Cherry Tomato Pasta

This enticing pasta salad dish blends the sweet taste of cherry tomatoes with a delicious mix of feta cheese, herbs, and spices. It makes a perfect summer snack.

SERVING : 4 to 6

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
200 g broad beans, shelled
450 g short, cooked pasta
250 g cherry tomatoes
60 ml olive oil
6 sprigs of thyme
2 tbsp basil, chopped
2 tbsp parsley, chopped
50 g feta cheese
60 ml olive oil
1 tsp chilli flakes
the juice of 1/2 a lemon
salt & freshly ground black pepper, to taste

1 saucepan
1 slotted spoon
1 bowl of iced water
1 large bowl
1 roasting tray
1 spoon

PROCESSING METHOD

Set the oven
* Preheat the oven to 240°C - 460°F

Cook the broad beans
* Bring a pan of water to the boil and add some salt.
* Cook the broad beans for twenty seconds.
* Then transfer them to a bowl of iced water. Let them cool for a few seconds, and remove from the iced water.

Peel the broad beans
* Tear a small hole in the end of each broad bean to easily squeeze the bean out.
* The iced water will have loosened their skins. Put them in a bowl.

Roast the tomatoes
* Place the tomatoes on a tray, drizzle over the olive oil, season with salt and pepper, and add the sprigs of thyme.
* Mix together so all the tomatoes are thoroughly coated and then roast them in the oven for seven to 10 minutes.

Combine all ingredients
* Place the cooked pasta, both herbs, the feta cheese, olive oil, chilli flakes, lemon juice, broad beans and the cooked tomatoes (including oil) into a large bowl.
* Season with salt and freshly ground black pepper.

Mix together and serve
* Combine everything together well, crushing the cherry tomatoes a little with your spoon to release the juices.
* Serve promptly and enjoy.

BBQ ONION AND ASPARAGUS SALAD

Salads : How To Make BBQ Onion And Asparagus Salad

A delicious salad that is great as an alternative to the traditional green salad - perfect for summer barbecues.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 1 hour

INGREDIENTS
1 Spanish onion, peeled
1 red onion, peeled
2 giant spring onions, peeled (or 2 bunches of normal spring onions)
6 French onions, peeled
9 shallots, peeled
1 bunch of asparagus
200 ml balsamic vinegar
25 g sugar
100 ml olive oil
salt and pepper

1 saucepan
1 large bowl
1 medium bowl
1 chopping board
1 sharp knife
1 set of tongs
1 metal spatula
1 tray
1 spoon
1 barbecue, charcoal or gas
1 bottle of water to douse any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook and wait until the charcoal has turned white and there are no more flames.
* If you are using a gas barbecue, turn to high and leave for 20 minutes to heat up.

Make the balsamic syrup
* Into the saucepan, add the balsamic vinegar and the sugar and bring to the boil.
* Cook for 5 minutes until the sauce thickens to a syrupy consistency, remove from the heat and allow to cool.

Prepare the onions
* Cut the Spanish and the red onions into thick slices and add them to the bowl.
* Cut the giant spring onions into quarters and the French onions in half and add them to the bowl. If you are using normal spring onions, just add them straight to the bowl without cutting.
* Finally, without cutting, add the shallots to the bowl.

Season the onions
* Pour most of the olive oil over the onions, season with salt and pepper and, using your hands, mix well.

Prepare and season the asparagus
* Using the knife, remove the bottom third of the asparagus and discard.
* Add the tips to the bowl, the remaining olive oil, salt and pepper and mix again using your hands.

Barbecue the onions and the asparagus
* Onto the barbecue, place the onions and cook for 5 minutes on each side until soft.
* Remove from the barbecue and place onto the tray. Cook the asparagus for 5 minutes one side and 1 minute the other.
* Remove and place with onions.

Serve
* Drizzle the balsamic vinegar around a serving plate and arrange the onions and asparagus in the centre.
* Serve in the summer as a meal accompaniment - delicious with meat dishes.

TOMATO SALAD WITH CHIVIES AND SHALLOTS

Salads : How To Make Tomato Salad With Chives & Shallots

A juicy tomato salad with a flavoursome chive and shallot twist and a mustard dressing - perfect for any occasion.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
8 tomatoes
1 bunch of chives
5 regular shallots
3 tbsp dark French mustard
1/2 tbsp sugar
75 ml malt vinegar
220 ml sunflower oil
salt and pepper

1 bowl
1 whisk
1 measuring jug
1 small knife for peeling
1 large cutting knife
1 chopping board
1 large pan
1 large slotted spoon

PROCESSING METHOD

Make the dressing
* Quickly whisk the mustard, sugar and vinegar together.
* Slowly add the oil in a thin stream and then whisk again firmly.
* Season with salt and pepper, give it a quick mix, and leave your dressing to stand.

Blanch the tomatoes
* Remove the 'eye' of each tomato and make a cross on the bottom.
* Boil a litre of water and put the tomatoes in for 20 seconds, then straight into iced water.
* Leave for one minute, remove and peel off the skin.

Chop the shallots
* Finely chop the shallots and put to one side.

Slice the tomatoes
* Finely slice each tomato horizontally, discarding the very top and bottom.

Chop the chives
* Take the bunch of chives and cut them finely.

Prepare the plate
* Arrange the sliced, blanched tomatoes onto a plate.

Add the dressing
* Sprinkle the chopped chives and shallots over the tomatoes, drizzle the dressing over the top and serve.

CRIPY CAMAMBERT WITH CELERIAC AND PEAR SALAD

Salads : How To Make Crispy Camembert With Celeriac & Pear Salad

A rich appetiser that explores the unusual combination of cheese with celery and pear.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 20 minutes

INGREDIENTS
240 g camembert cheese, cut into 4 pieces
4 tbsp flour
1 egg, beaten
100 g breadcrumbs
500 ml vegetable oil
1 head of celeriac
1 bunch of young celery leaves
A few tarragon leaves
1 pear, peeled
750 ml clear apple juice
2 tbsp sugar
3 tbsp olive oil
salt and pepper

2 saucepans
1 slotted spoon
2 trays
kitchen paper
1 large bowl
1 fork
1 spoon
1 chopping board
1 knife

PROCESSING METHOD

Make the sauce
* Place the saucepan over a medium heat and add the apple juice and sugar.
* Bring to a boil and reduce down to a syrupy consistency - this should take approximately 15-20 minutes.

Prepare the cheese
* Sprinkle the flour onto a tray and lightly coat a piece of cheese.
* Dip the coated cheese into the egg mixture and roll generously in breadcrumbs. Repeat the process with all four pieces of camembert.

Check the sauce
* It should have now reached the right consistency - this is usually indicated by foaming. Remove the saucepan from the heat and allow to cool. If you find that the sauce reduces too much whilst cooling, add a drop of water to the sauce which should bring the consistency back to the right level.

Prepare the celeriac
* Remove all of the skin from the celeriac and discard the peel.
* Cut into thin slices and then strips and place into the bowl.

Prepare the pear
* Slice the pear into strips, discard the core and add the strips to the bowl.

Make the salad
* Tear the celery and tarragon leaves into the bowl with the celeriac and the pear.
* Season with salt and pepper, pour in the sauce and the oil and mix well.

Fry the cheese
* Pour the oil into a saucepan and allow to heat. Add the cheese and allow to fry until golden brown (approximately 30 seconds).
* Remove the camembert and place onto a tray lined with kitchen paper to absorb excess oil. Repeat these steps for all the cheese.

Present and serve
* Serve the camembert on a plate, spoon over generous helpings of the salad, finish with an extra drizzle of sauce and serve.

GRILLED VEGETABLE SALAD

Even if you don't dig salads, or if you think you don't like vegetables, give this recipe a shot. I promise, I'll make it worth your while, and at the very worst, eat one of these delicious, nutritious monsters and maybe you'll feel a little better about chowing down that cheeseburger you had for lunch.

INGREDIENTS
1/4 cup of virgin coconut oil
1 pound of fresh asparagus
2 zucchinis cut lengthwise into strips
1 medium-sized eggplant also cut lengthwise
3 bell peppers, de-seeded with the tops and bottoms removed and opened into one long piece
2 sliced red onions
about 5 ounces of organic mixed greens
1/2 cup of crumbled goat cheese
1/2 cup of sunflower seeds
1/4 cup of real grated Parmesan cheese
1/4 cup of extra virgin olive oil
five cloves of minced garlic
2-3 tablespoons of balsamic vinegar
salt and fresh ground pepper

Coconut Oil 101
Let's talk about the coconut oil first - this stuff is awesome. It's gotten a bad rap in the past because of its saturated fat content - that's the bad kind - but it's also rich in short and medium chain fatty acids, especially lauric acid - which is good. But while the debate rages on over the health benefits of coconut oil, here is one indisputable fact: it's delicious. So, let's live a little.

PROCESSING METHOD

Coat the Vegetables With Oil
* If it's solid, measure your oil into a small bowl and microwave for about fifteen seconds. Once it's in liquid form, take a brush and coat your vegetables, as well as a small amount directly onto your grill.

Prep the Grill
* Where you grill is up to you - if you've got an indoor grill or grill pan and it's freezing outside, bring your show indoors and grill on medium high. If you've got an outdoor charcoal grill and some all natural hardwood lump charcoal and it's 75 and sunny all year round, get your outdoor grillin' on and get ready for some smoky vegetable greatness.

Grill the Vegetables
* Place your vegetables on the grill and keep an eye on their progress.
* Though cooking time will vary depending on your heat source, use these as rough guidelines : peppers take the longest (you want the skin to be charred), around 10 minutes zucchini, eggplant, and onions are somewhere in the middle, around 8 minutes, flipping once asparagus is the shortest, about 6 minutes
* Remove the veggies as they're done and let them cool just a bit. Peel the charred skins from your peppers, and cut all the vegetables into thin, bite-size, strips.

Grilled Vegetable Salad Substitutions
* Another beautiful thing about this salad is that you can substitute pretty much any veggie you want for the ones I'm using. Always use the freshest produce you can find, but know that even shoe leather coated in coconut oil and grilled outdoors isn't bad.

Mix the Vegetable Salad Dressing
* In a bowl off to the side, mix together your olive oil, vinegar, garlic, salt and pepper, and your dressing is good to go. Using a simple dressing is key for this salad - it's all about highlighting the natural flavors of the grilled veggies, so don't be tempted to douse your miraculous creation in ranch or French.

Assemble the Grilled Vegetable Salad
* For the final presentation, you can group together your veggies, cheese, and seeds on a bed of greens and allow your guests to mix them together, but here's how I rock it: in a large bowl mix together and chop all of your ingredients - vegetables, greens, cheese, seeds... everything - and toss with your dressing.
* The beautiful array of colors and textures will have even meat-eaters' mouths watering. If any of this stuff actually makes it out of the kitchen.