Recipes: Steve Leave's summer salads

Warm Lentil, Feta and Coriander Salad (pictured above)

Prep: 10 minutes
Cook: 25 minutes
Serves 2

125g lentils
400ml hot vegetable stock
150g cherry tomatoes
1 tbsp balsamic vinegar
50g pitted black olives, sliced
60g bag Confetti Coriander & Mild Leaves
100g feta cheese
2 tsp extra virgin olive oil

Cook the lentils in the stock for 20 minutes, add the tomatoes and cook for a further 2-3 minutes or until the lentils are tender, drain off any excess liquid and cool slightly.

Stir in the vinegar, olives and salad.

Meanwhile, place the feta on a foil lined baking tray, drizzle over the oil and place under a preheated grill for 3-4 minutes. Break the feta into large pieces and scatter over the salad.

---

Red Frilly Mustard, Pepper and Halloumi Salad

Prep: 15 minutes
Cook: 25 minutes
Serves 2

1 Romano pepper, sliced
2 tbsp olive oil
200g pack low fat halloumi cheese, diced
60g pack Red Frilly Mustard & Tender Leaves

Drizzle balsamic glaze Place the pepper in a roasting tin and toss in 1 tbsp oil and roast for 15 minutes. Meanwhile, heat the remaining oil in a large frying pan and fry the halloumi for 2 minutes until golden. Toss the halloumi and peppers into the salad leaves and drizzle with balsamic glaze.

Cooks tip For a meat option, add 60g pack diced chorizo and fry with the halloumi.

---

Goat’s Cheese Stuffed Mushrooms with Red Mustard Salad

Prep: 15 minutes
Cook: 15 minutes
Serves 2

2 large flat mushrooms, peeled and stalks removed
50g sun-dried tomatoes, roughly chopped + 1 tbsp oil from the jar
25g breadcrumbs
100g discs Chevre Blanc goat’s cheese
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
250g chicory, shredded
60g bag Red Frilly Mustard & Tender Leaves

Preheat the oven to 200oC, gas mark 6.

Place the mushrooms, stalk side up in a small roasting tin, top with tomatoes and half the breadcrumbs. Place the cheese on top and scatter over remaining breadcrumbs. Drizzle with tomato oil and bake for 15 minutes until golden.

Meanwhile, whisk together the oil, vinegar, mustard and honey, season and toss into the chicory and salad.

Divide between 2 plates and top with the warm stuffed mushrooms.

---

Coconut Prawns with Pineapple and Coriander Salad

Prep: 15 minutes
Cook: 10 minutes
Serves 2

40g desiccated coconut
½ tsp cayenne pepper
180g raw jumbo king prawns
1 medium egg, beaten
1 tbsp oil
½ small pineapple, sliced into 4 circles
60g pack Confetti Coriander & Mild Leaves
1 small red pepper, sliced
25g cashew nuts, toasted and roughly chopped
1 tbsp hot chilli sauce

Mix the coconut with the cayenne on a large plate. Coat the prawns in the egg first and then dip in the coconut to evenly coat. Heat the oil in a frying pan and fry the coconut prawns in 2 batches, gently for 2 minutes each side until golden, pink inside and cooked throughout.

Meanwhile griddle the pineapple for 2-3 minutes each side until slightly charred, cut into quarters.

Mix the salad with the pepper, and nuts and toss in the chilli sauce. Scatter over the pineapple and coconut prawns to serve.

---

Hot and Spicy Beef Salad

Cook: 25 minutes
Serves 1

Spice Dressing:
A deseeded red chilli, finely chopped
Zest and juice of 1 lime
1 tablespoon of vegetable oil
1 teaspoon of Thai fish sauce
1 teaspoon of caster sugar

Beef Salad
280g of grilled steak, thinly sliced
1 tablespoon of vegetable oil, for brushing
100g blanched green beans, cut into thirds
1/2 cucumber, deseeded and sliced
A red onion, thinly sliced
3 medium tomatoes, cut into eighths
A handful of coriander and mint leaves
1 bag of Red Frilly Mustard & Tender Leaves

Mix up the salad, then drizzle the dressing on top, et voila! A salad to knock your socks off.

---

Vietnamese Rice Noodle and Coriander Salad

Prep: 10 minute
Cook: 10-12 minutes
Serves 2

100g ribbon rice noodles
1 large carrot, coarsely grated
4 spring onions, shredded
50g roasted peanuts, roughly chopped
60g pack Confetti Coriander & Mild Leaves
1 tbsp sesame seeds, toasted
2 tsp toasted sesame oil
1 tbsp light soy sauce
2 tsp Thai fish sauce (optional)
2 limes

Place the noodles in a large bowl and cover with boiling water, cover with clingfilm and leave for 10-12 minutes until tender, drain and cool under cold water. Mix in the carrot, onions, peanuts and salad.

Meanwhile, whisk together the sesame seeds, oil, soy, fish sauce and juice of 1 lime. Toss into the salad and serve with a halved lime.