UA-71620762-2 Lunch – Tara Jackson

Lunch

Halloumi and herb salad

Ingredients (serves 2) • 1 block of halloumi cheese cut into 1 cm thick slices • 3-4 ripe tomatoes chopped into bite sized pieces • 1 ripe avocado, peeled and de-seeded then cut into bite sized pieces • Fresh mint leaves roughly torn • Fresh basil leaves roughly torn • Olive oil • Balsamic vinegar • Pepper to season

Directions Put some olive oil on a griddle pan (or a frying pan will work) on the stove then place in the pieces of halloumi. Cook for approx 2 mins until starting to turn golden, then turn to cook the other side. Remove and allow to cool. In a bowl add the tomatoes, avocado, mint and basil leaves. Drizzle with a little olive oil and balsamic vinegar, then add the cooked halloumi. Mix through and add some fresh black pepper.

Warm roast vegetable and lentil salad

Ingredients • Large handful of mixed salad leaves • A mix of vegatables, I used 2 cut up peppers, cubes of 1 small butternut squash, 1 cut up red onion, 6 whole cloves of garlic and a few broccoli florets • 1 can of pre-cooked lentils drained and rinsed – I used organic green lentils • Some feta (optional) • Olive oil • Salt • Pepper

Directions Pre-heat the oven to 180C. In a large roasting tray place all your vegatables and a good drizzle of olive oil, season with salt pepper and mix all together. Place in the oven for approx 25-30 mins, turning a couple of times until the veggies are cooked to your liking. Pour over the lentils and mix through, then crumble on the feta. Serve on a bed of salad leaves.

Tabbouleh salad with hummus

Ingredients • 300g bulgur wheat • Large bunches of fresh mint, flat leaf parsley and coriander chopped up • 1 red onion chopped finely • 6 cloves crushed garlic • 5 small tomatoes chopped into small cubes • Juice of 3 limes and 2 lemons • Olive oil • Salt and pepper • Hummus (there is a recipe for this in the snacks section if you want to make it from scratch) • Mixed salad leaves

Directions Cook the bulgur wheat according to the packet instructions. In a large bowl mix together the herbs, onion, garlic, tomatoes, limes and lemons and a large glug of olive oil. Season generously with salt and pepper. You may want to add more lemon juice or olive oil depending on your taste. Then mix the bulgur wheat through and serve with mixed leaves and hummus.

Heritage tomato, mozzarella and avocado salad

Ingredients • 1 avocado – peeled and deseeded and cut into pieces • 1 mozzarella ball torn up into rough pieces • A large handful of cherry tomatoes • Olive oil • Balsamic vinegar • Salt • Pepper

Directions Place the avocado, mozzarella and tomatoes on a plate, drizzle with olive oil and a teaspoon of vinegar. Season to liking with salt and pepper.

Kale and avocado salad with an orange dressing

Ingredients (serves 2) • 1/2 cucumber sliced • 1 avocados peeled, deseeded and cut into chunky pieces • A few large handfuls of kale with the stalks removed and torn roughly into small pieces • A large handful of sprouting beans • Juice of half an orange • Olive oil • Sea salt • Black pepper

Directions Place the kale in a large bowl and drizzle with olive oil and the orange juice. Get your hands in and start to mix around the dressing, massaging the kale leaves so they are all nicely coated. Add in the cucumber, sprouting beans and avocado and mix together. Season with a pinch of sea salt and black pepper.

Spicy tuna and mixed pepper salad

Ingredients • 1-2 mixed bell peppers deseeded and chopped into bite-sized pieces • Can of tuna in water – drained • Handful of coriander chopped roughly • Handful of watercress roughly torn up • Small red onion finely sliced • Small red chilli finely sliced (optional) • Juice of ½ lemon • 2 tablespoons olive oil • Salt/pepper to season

Directions In a large bowl mix together the peppers, tuna, coriander, watercress, red onion and chilli. Pour over the lemon juice and olive oil and season with salt and pepper to your liking.

Warm trout, watercress and new potato salad

Ingredients • 2 pieces of fresh trout fish (1 per person) • ½ lemon • Olive oil • Salt • Pepper • 2 large handfuls watercress per person • A few new potatoes per person • Pickled beetroot slices

Directions Boil or steam the new potatoes according to instructions on packet – approx 20 mins, then leave to one side. Pre-heat the oven to 180C. Place the trout fillets on a baking tray, drizzle with olive oil and squeeze lemon juice over, then season with salt and pepper. Place in the oven and cook for 15-20 mins until cooked. On a plate layer on the watercress, slices of beetroot and new potatoes – then place the warm trout on top.

Grilled trout and aubergine with a lemon yoghurt dressing

Ingredients • 2 pieces of fresh trout fish (1 per person) • 2 aubergines, cut roughly into 2 cm thick cubes • Watercress leaves • Pomegranate seeds (optional) • 200g plain natural yoghurt • 1 small clove crushed garlic • Juice of half a lemon • Salt and pepper • Olive oil

Directions Turn the oven on to 200C. Put the aubergine pieces on a large baking tray and season with salt and pepper and toss in a little olive oil until each piece is lightly coated. Place in the oven for approx 30 mins, stirring through after around 15 mins. Place the trout on another baking tray, drizzle with a little olive oil and salt and pepper, then put in the oven for appox 15 mins, or according to the packet instructions.

For the dressing, in a small bowl mix together the yoghurt, crushed garlic, lemon juice and some salt, pepper and a dash of olive oil.

Place the watercress on a plate, place the cooked aubergine and trout on top, drizzle with the yoghurt dressing and garnish with pomegranate seeds.

Tuna and bean salad

This is such a quick recipe to make and can be made at lunch using inexpensive store bought ingredients (or what’s left in the cupboard).

Ingredients • Can of cooked mixed beans – butter beans, kidney beans, pinto beans etc • 1 can of tuna fish • 1 small red onion chopped finely • 1 small can of sweetcorn • A small bunch of coriander roughly chopped • Juice of ½ lemon • Olive oil • Salt and pepper to taste

Directions Place all ingredients in a bowl and add the lemon and a couple of tablespoons of olive oil. Season with a bit of salt and pepper. Serve with some wholemeal crusty bread if you like.

Spicy baked duck eggs

Good for a lazy weekend brunch.

Ingredients (serves 2) • 4 duck eggs (chicken eggs work too) • 1 can of chopped tomatoes • 1 red pepper, de-seeded and chopped up roughly • 1 red onion chopped roughly • A handful or coriander roughly chopped • 1 teaspoon olive oil • ¼ teaspoon of cumin seeds • ¼ teaspoon of chilli powder • Salt and pepper to taste • Pita bread and avocado (optional, to serve alongside)

Directions Turn on the oven to 180C so it pre-heats while you prepare the mix. In a frying pan heat the oil, and fry the onions until starting to soften, then add the peppers and cook for another minute before adding the chopped tomatoes and spices, salt and pepper. If your frying pan is oven proof simply hollow out 4 dents in the mixture and crack your eggs directly inside. If not, transfer to an oven proof dish and do the same. Bake in the oven for approx 10 minutes (approx 5 mins for chicken eggs) until the eggs are firm, keep an eye on them. Remove from the over and sprinkle over the coriander. Serve with fresh pita bread and avocado.

Griddled chicken with avocado salad

Ingredients (serves 2) • 2 chicken breasts • 2 avocados peeled, deseeded and cut into chunky pieces • Juice of half a lemon • 10 different coloured cherry tomatoes chopped finely • A handful of coriander roughly chopped • ½ small finger chilli finely chopped • Olive oil • Salt • Pepper

Directions Brush some oil on a griddle pan and cut your chicken breast into strips. Place on the griddle and start to cook, turning frequently until it is cooked all the way through. It will have a delicious smoked flavour. If you don’t have a griddle pan you can always grill it in the oven. Season with some salt and pepper and place to one side.

In a bowl mix together the avocado, coriander, tomatoes and chilli then add the lemon juice and a good glug of olive oil. Add a pinch of salt and mix everything up together. Then serve alongside the chicken pieces.

Chicken and butternut squash salad

Ingredients • 1 large chicken breast (or more if you want leftovers) • Small butternut squash, peeled, de-seeded and cut into chunks approx. 2cm x 2cm • 1 red onion peeled and cut into quarters length ways • Some garlic cloves in the skin (as many as you like) • Few sprigs of fresh thyme • Olive oil • Sea salt • Black pepper • Mixed lettuce leaves

Directions Turn the over on to 200C. Put all the ingredients into your pan, covering with the thyme, salt pepper and olive oil. Mix everything around so all the ingredients are coated. Put it into the pre-heated oven for approx 30 mins when the chicken is done. This is also great served cold with salad for lunch.

Grilled chicken and mozzarella salad

Ingredients • 1 chicken breast per person • ½ mozzarella ball per person • A few roasted tomatoes or cherry tomatoes (or both if you like) • Rocket – large handful per person • Balsamic vinegar • Olive oil • Salt • Pepper • Mixed herbs of choice

Directions Season the chicken breast with a little olive oil, salt, pepper and herbs. On a griddle pan (or under the grill) cook the chicken approx 7 mins each side (more if under the grill) until cooked through, then cut into pieces. Place rocket on a plate with tomatoes and roughly torn mozzarella pieces. Then place the chicken pieces on top of the salad to serve. Add a drizzle of balsamic vinegar and olive oil on top.

Alternative toasted cheese pita

Ingredients • Wholemeal pita bread x 4 • Grated cheddar cheese – around 300g • 1 small red onion chopped finely • 1 small can (approx 200g) of sweetcorn drained • 1 green pepper, cored and deseeded then cut into small chunks • Large handful of coriander chopped up roughly • 3 small / 2 large tomatoes chopped up into cubes • 1 small chilli cut up finely • Salt and pepper to taste

Directions Preheat the oven to 150C. Put all the ingredients apart from the pita bread in a large bowl and mix together. Put the pita bread in the oven or toaster for a minute to slightly warm and make it easier to cut down one side. Add a couple of large spoonfuls of the mixture into each pita bread (dividing it equally between the 4). Place on a baking tray and put in the oven for around 10 minutes until the cheese is melted through.

Salmon and avocado on rye

Ingredients • Piece of rye bread • ½ an avocado sliced • A couple pieces of smoked salmon • Cream cheese • Lemon • Pepper – cayenne or black

Directions Toast your rye bread and then spread it with a thin layer of cream cheese. Place on the smoked salmon and avocado and sprinkle over some cayenne or black pepper. Then finally add a squeeze of lemon.

Heritage tomato bruschetta

Ingredients • A mix of heritage tomatoes, approx 2 tomatoes per person chopped into small cubes • Ciabatta bread sliced into thick pieces – approx 2 slices per person • Olive oil • Fresh basil leaves • 1 clove of crushed garlic • Salt and pepper to season

Directions Add the chopped up tomatoes to a large bowl and season with salt, pepper, crushed garlic and a teaspoon of olive oil. Place to one side. Heat a tablespoon of olive oil in a frying pan and place your ciabatta bread slices in it until they start to turn golden and crispy. Turn over and add a little more olive oil – making sure to coat the underside, leave until it is also golden and crispy. Remove and place on a large plate. Spoon on generous amounts of the tomato mix and garnish with fresh basil leaves.