Salad, but not as you know it

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apricots, Asparagus, Balsamic vinegar, BBQ, beef tomato, cherry tomatoes, cold water, crushed, dinner, Extra virgin olive oil, free range chicken breasts, friends, garlic, grated, Hot Tuna and Sweetcorn Salad, ingredients, lemon juice, lemon zest, lunch, luscious green salad, olive oil, organic butter, pan, pan of salted water, peppery leaves, picnic, pitta, plates, red chilli, red onion, Red wine, roasting, rocket, salt and pepper, serve, slivers, soft, steaks, Summer chicken salad, tasty, trimmed, tuna, Vegan, very finely sliced, Watercress, Watercress and apricot pitta bread

How many times do you buy luscious green salad, only to find it limp and sad at the back of the fridge because you don’t know what to do with it?

Full of flavour, the peppery leaves of watercress and rocket contain essential vitamins and can be a great addition to any diet.

Whether you are having friends for dinner, planning an end of term BBQ or packing a picnic for the park, we are here to share some ideas of how to get the most out of your salad leaves.

Watercress and apricot pitta bread
This vegan option takes around 10 minutes to get ready and serves two, making it a quick, easy lunch that is light but tasty.

Ingredients
1 bag of watercress and rocket (washed)
4 ripe apricots
½ a head of fresh fennel
Extra virgin olive oil
Wholemeal pitta breads
For the dressing:
75ml of extra virgin olive oil
1 clove of garlic, peeled and crushed
½ teaspoon of lemon zest
Fresh lemon juice
Salt and pepper

To start, halve the apricots, cut them into slices, brush them with oil and place in a hot, dry pan and cook for a minute or so, turning so they are soft.

To make the dressing, whisk together the lemon juice, lemon zest, garlic, olive oil, and salt and pepper, adding more lemon juice if required.

Toast and break open the pitta bread, add the salad and apricot slices, and enjoy.

Summer chicken salad
This is perfect for a mid-week treat or a lighter alternative to a full roast with all the trimmings.

Ingredients
2 free range chicken breasts
1 x bag of watercress and rocket
1 beef tomato, sliced
60ml olive oil
Large bunch of fresh asparagus, trimmed and washed
Salt and pepper to season

For the dressing
1 red onion, very finely sliced
1 red chilli, grated
2 tablespoons of olive oil
2 tablespoons of cold water
Salt and pepper to season

Method
Start by making the dressing as giving it time to settle before eating makes it taste best. Ensure that the onion is finely sliced into slivers and the garlic is well crushed. Put all the ingredients into a glass bowl and beat with a fork until you have a smooth mixture. Pour into a jar and put in the fridge.

We would suggest either putting the chicken on the BBQ or roasting for around 25 minutes, using any left-over garlic plus salt and pepper to season.

Cook your asparagus for two minutes in boiling salted water, then drain and set aside.
Wash the watercress and place onto each plate, then add the chicken and asparagus before drizzling on your dressing – and enjoy.

Hot Tuna and Sweetcorn Salad

Ingredients
1 bag of watercress and rocket
2 fresh tuna steaks
Cherry tomatoes
2 fresh corn on the cob
Olive oil
Balsamic vinegar to drizzle
A large knob of organic salted butter
Salt and vinegar

Method
Firstly, boil your corn on the cob in a pan of salted water, chop the tomatoes and wash them, together with the watercress and place on plates.

Next, cook the tuna steaks but do note, this doesn’t take long and burning can happen easily, so don’t walk away mid-cook! Brush the tuna lightly with oil, and season with salt and pepper. Place the fish in a heated frying pan over a high heat and cook for just a couple of minutes, depending on how thick the steaks are. Then, turn the tuna over and cook for another couple of minutes.

Add a drizzle of the balsamic vinegar to the salad, place the tuna on the leaves, drain and butter the corn and enjoy with seasoning as required.

Team Pure Beauty

An apple a day

Tags

an apple a day keeps the doctor away, apple, apple juice, apple pie, Apple purée, bake, baking sheet, brown sugar, bruises, comfort food, comforting, cooking apples, cool, core, countryside, crisp winter afternoons, crop, delicious, divine, easy, fresh, fridge, gin, ground cinnamon, ham, harvest, home, honey, hot, juicer, last-minute dessert, lemon zest, menu, mid afternoon snack, munch, mushy, natural goodness, oce, pick, pip, Plastic, recyclable bottles, ripe, roast pork, shortcrust pastry, slice, soft, spices, sterilised bottles, sticky, store, treat, true, vanilla ice cream, vitamin packed drink, wholesome

The old saying goes, ‘an apple a day keeps the doctor away’ and while we aren’t sure this is 100% true, they are packed with natural goodness and they taste pretty too delicious.

Go out in the countryside right now, and you are bound to come across trees bearing fruit that is ripe to pick, but once you have got them home, what can you do with them if you can’t munch your way through them as they are? Well, we have a few ideas.

Apple juice
There is nothing quite as delicious as fresh apple juice. Take your washed apples, cut out any bruises and then use a juicer to blast your crop. Put your smooth blend into sterilised bottles and either store in the fridge for several days, or if you have a lot then you can put in the freezer – but we suggest going for plastic, recyclable bottles for this. Add ice and drink alone, mix with a little gin or add to smoothies for a really fresh, vitamin-packed drink.

Apple pie
Who doesn’t like apple pie? This is a really easy, comforting way to use up apples and why not make extra and freeze some for those crisp winter afternoons when comfort food is on the menu but the shops are shut. We would say go for shortcrust pastry, cut and cook your apples in a little water and sugar, load in the fruit in a pie dish with some spices and extra raisins and your pudding is good to go in the oven to bake.

Apple crisps
Whether you have eating or cooking apples, you can make fruit crisps with your harvest. Slice the apples thinly, take out the core and pips, then place on a lined baking sheet with a little ground cinnamon and bake for about half an hour, turning over halfway through. Let them cool and store in an airtight container, and enjoy as a mid-afternoon snack, add to cereal or use them to top ice cream dishes.

Apple purée
If you have a lot of apples, making them into purée could be a good move and save any waste. Peel and core the fruit, then add them into a pan with about 1cm of water. Add some lemon zest and a little sugar, cover the pot and gently cook on a medium heat until the apples are soft and a little mushy. Freeze in pots, taking out what you need, when you need it and enjoy with roast pork, ham or add to some creamy custard for a sneaky treat.

Baked apples
The baked apple is the perfect last-minute dessert that looks wholesome and tastes divine. This simple winter pudding is budget-friendly and even more delicious when it is served with a huge scoop of vanilla ice cream and a drizzle of honey. Wash your apples and heat your oven to 200C. Mix cinnamon, brown sugar, orange zest, and lemon juice together then spoon the juice onto each apple, then bake for around half an hour. They should be soft and sticky when served but mind little mouths because the apples will be hot!

So, what are you waiting for? Get cooking!

Team Pure-Beauty