SALAD

1. Gorgeous Gado-gado

Ingredients

FOR THE SALAD:

400 g new potatoes

4 large free-range eggs

400 g firm silken tofu

sesame oil

Chinese cabbage

2 ripe tomatoes

1 handful of radishes

cucumber

2 handfuls beansprouts (ready to eat)

bunch of fresh coriander

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prawn crackers , optional

1 fresh bird's-eye chilli , optional

FOR THE SAUCE:

1 clove of garlic

50 g palm sugar

120 g crunchy peanut butter

12 fresh red chillies

2 limes , juice of

2 teaspoons fish sauce

1 tablespoon low-salt soy sauce

1 tablespoon tamarind paste

Method

1) Start by prepping all your salad ingredients. Scrub the potatoes and cook in

boiling salted water for around 15 minutes, or until tender, then halve or

slice up. Soft-boil the eggs for 6 minutes, or longer if you prefer them more

cooked. Cut the tofu into 2cm chunks and fry in a splash of sesame oil for

around 15 minutes, or until golden, then sprinkle lightly with sea salt. Finely

shred the cabbage if you want it raw or, if youd rather cook it (which is

traditional), cut it into 2cm slices, place in a colander and slowly pour a

kettle of boiling water over the top. For me, this is the perfect amount of

heat to soften the cabbage, but means you keep much of the delicious

nutrients in there feel free to apply this to any other seasonal greens you
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can find, too. Cut the tomatoes into wedges, quarter the radishes and slice

the cucumber (I use my crinkle-cut knife you should get one!). Season

everything from a height with a little salt.

2) Next, put all the sauce ingredients into a blender, peeling the garlic and

grating in the palm sugar (if needed), then blitz until smooth. Have a taste

and adjust the seasoning, making sure the acidity of the lime sings through,

so tweak with more, if needed.

3) Traditionally, youd take a little bit of everything, put it into a bowl and pour

the sauce over the top, which is a fine way to serve it. I like to do the

reverse, because I feel that once you pour the sauce over you cant see the

care and attention that has gone into the preparation of the ingredients. So I

spoon the sauce between four bowls, spread it up around the sides, then

divide the ingredients around the bowls, taking a bit of pride in making

them look nice. Pick over a few coriander leaves, add the prawn crackers

and some finely sliced fresh chilli (if using), then show everyone what a

celebration of food this is by getting them to toss together their very own

portion.

2. Firecracker Chicken Noodle Salad

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Ingredients

50 g (1 nest) rice noodles

100 g cooked free-range chicken

1/4 cucumber

1 carrot

1 baby gem lettuce

1 small handful of sugar snaps

a few sprigs of fresh mint

1 good pinch of mixed seeds

1 tablespoon coriander oil

SWEET CHILLI & LIME DRESSING

1 tablespoon sweet chilli sauce

1/2 tablespoon low-salt soy sauce

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1/2 tablespoon runny honey

1 lime

Method

1) Cook and refresh the noodles. Shred the chicken, finely chop the cucumber

and shave the carrot into ribbons using a speed-peeler.

2) Shred up the baby gem, finely chop the sugar snaps and pick and roughly

chop the mint leaves. Lightly toast the mixed seeds.

3) Combine the shredded chicken, cooked noodles and coriander oil in a bowl.

Add all the remaining salad ingredients, toss to combine, place in your

lunchbox and keep chilled.

4) Place the sweet chilli sauce, soy and honey in a small jam jar. Squeeze in the

lime juice, secure the lid and take to work with your lunchbox.
5) When you are ready to eat, shake the jam jar to mix the ingredients then

dress your salad. Close your lunchbox again and give it a good shake to

coat.
6) If you fancy a little winter warmth, remove the lid from the jam jar and

briefly heat the dressing in the microwave before pouring it over your

chicken salad.

3. Waldorf Salad
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Ingredients

150 g grapes , (on the stalk if possible)

1 lemon

olive oil

sea salt

freshly ground black pepper

60 g shelled walnuts

1 teaspoon English mustard

250 ml fat-free natural yoghurt

6 sprigs of fresh tarragon

2 sticks of celery

2 crisp eating apples , such as Braeburn or Cox

1 cos , or Romaine lettuce

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Method

1) Preheat the oven to 180C/350F/gas 4. Place the grapes on a baking tray,

finely grate over the zest from a lemon, drizzle with a little oil and season

with salt and pepper.

2) Place in the hot oven for 15 minutes, then add the walnuts and roast for a

further 5 to 10 minutes, or until the grapes are soft and caramelised and the

walnuts are golden.

3) Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl

and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in

the lemon juice and mix well, then season to taste.

4) Trim and chop the celery into 1cm chunks, slice the apple into large

matchsticks, then place into a large bowl. Discard the tatty outer lettuce

leaves, then roughly chop and add to the bowl. Pick the grapes off their

stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well.

Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
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4. Wild Rice and Brussels Sprout Super Salad

Ingredients

300 g mixed wild rice

2 red onions

2 tablespoons red wine vinegar

500 g Brussels sprouts

8 radishes

1 lemon

1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil

1 large handful of dried cranberries or raisins

extra virgin olive oil

Method
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1) Cook the wild rice according to the packet instructions, then drain and leave

to cool on a large tray.

2) Peel the onions, then using a mandolin (or a food processor with a fine

slicing attachment), finely slice them. Transfer to a bowl and add the red

wine vinegar. Scrunch them together and set aside.

3) Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress

them with the lemon juice and a pinch of sea salt, massaging the flavours

into the veg with your hands. Set aside.

4) Pick and finely chop the herb leaves and pop them into a large serving bowl.

Add the rice, onions and lemony veg as well as the cranberries or raisins,

and toss together.

5) Drizzle over some oil and season, then stir and serve

5. Caesar Salad

Ingredients

1 cos lettuce , or romaine

1 clove of garlic

75 g low-fat natural yogurt

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2 tablespoons olive oil

a handful of Parmesan cheese , freshly grated, plus extra to serve

2 teaspoons Worcestershire sauce

juice of a lemon

2 anchovy fillets , in olive oil

sea salt

freshly ground black pepper

Method

1) Snap off and discard any wilting or dark green outer lettuce leaves. Trim the

leaves, then cut the head into quarters lengthways. Chop into chunks and get

rid of the core. Wash under cold running water and dry in a salad spinner.
2) To make the dressing, peel and finely chop the garlic. Whisk the yoghurt,

olive oil, grated Parmesan, Worcestershire sauce, garlic and lemon juice

together in a bowl.
3) Roughly chop and add the anchovies, season and whisk again.
4) Toss the lettuce in the dressing, then scoop the salad into a serving bowl.
5) Coarsely grate over a little extra Parmesan, if you like. Toss again, then

serve.