Sweet potato, spring onion & feta salad

 

Ingredients

• 2kg sweet potatoes, peeled and cut into large chunks
• 1 tbsp olive oil
• 140g feta cheese, roughly crumbled
• 50g toasted pine nuts

For the dressing

• 4 spring onions, finely chopped
• ½ small bunch parsley, chopped
• 2 tbsp extra-virgin olive oil
• 2 tbsp clear honey
• 5 tbsp white wine vinegar

  Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
  2. Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.

Quick Caesar salad with roast chicken & bacon

Ingredients

• 4 chicken breasts, skin on
• 8 slices streaky bacon
• 1 garlic clove, crushed
• juice ½ lemon
• 3 tbsp natural yogurt
• 3 tbsp olive oil
• 50g parmesan, plus extra to serve
• Worcestershire sauce (optional)
• 2 small romaine lettuces

  Method

  1. Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
  2. In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.

Pasta salad with tuna, capers & balsamic dressing

 

Ingredients

• 350g orecchiette pasta
• 225g jar MSC approved tuna in spring water, drained
• 1 tbsp caper, drained
• 15 peppadew peppers from a jar, chopped
• 1 celery heart, sliced
• 140g yellow, red or a mixture of cherry tomatoes, halved
• 75ml balsamic vinegar
• 3 tbsp extra-virgin olive oil
• 100g bag rocket leaves
• good handful basil leaves

  Method

  Cook the pasta following pack instructions, then drain and rinse in cold water. After draining again, transfer to a large bowl. Add the remaining ingredients except the basil, season well, and toss to combine. Scatter with basil and serve.