Filling salads for winter

Salad of smoked mackerel, potatoes and horseradish dressing

Prep time: 10 minutes

Makes 2 portions

200g Mackerel fillet
150g Anya potatoes
1 head of rocket
1 tbsp chopped chives
1 tbsp creamed horseradish
6 cherry tomatoes
2 tbsp olive oil
Juice of half a lemon
2 tbsp creme fresh

Slice potatoes in half, toss in a little olive oil and cook for 3 minutes both sides in a char grill pan. Drain the potatoes on kitchen paper.

Whisk horseradish with lemon juice and the 2x tbsp of oil and dress rocket leaves. Place the leaves in a bowl and flake the Mackerel over the top.

Slice the tomatoes and arrange a salad then sprinkle with the chives finish salad with a dollop of creme fresh, and serve.

Source: James Tanner

Wild mushroom and proscuitto on spinach

Prep time: 20 minutes

Makes 6 portions

Heat 1 tbsp olive oil in a large frying pan and fry 12 slices of prosciutto until crispy. Remove and set aside.

Choose a selection of wild mushrooms - you'll need about 1kg for 6. Leave the small ones whole and cut (don't slice) any larger ones into quarters. Tear oyster mushrooms into thick strips.

Melt 50g of butter in the same pan and gently fry the mushrooms until they start to soften and release their liquid. Turn up the heat to boil away most of the juices.

Add 2 tbsp red wine vinegar and about 2 tsp chopped fresh herbs. Use tarragon, flat-leaf parsley or thyme leaves. Let the vinegar cook off for a few seconds and season with salt and pepper.

Divide the fresh spinach leaves among 6 plates and spoon on the hot mushrooms. Top each with 2 crisp slices of prosciutto.

By Terry Farris

Roasted root vegetable salad

Prep time: 55 minutes

Makes 6 portions

Heat the oven to 200C/400F/gas mark 6. Take 2 parsnips, 1 small swede, 2 carrots, 2 red onions, an aubergine, 2 courgettes (not exactly root vegetables, but they go well in this), celeriac, turnips and baby new potatoes.

Peel where necessary and cut all the vegetables into 5cm chunks. Cut the potatoes in half, and place everything in a roasting tin. Drizzle over 5-6 tbsp extra virgin olive oil and 2 tbsp balsamic vinegar.

Season with sea salt and freshly ground black pepper and bake until tender - about 45 minutes. Break up two large heads of Cos or Romaine lettuce, mix with the roasted vegetables and drizzle over all the cooking juices.

By Terry Farris

Roasted Mediterranean vegetable couscous

Prep time: 45 minutes

Makes 4 portions

1 aubergine, roughly chopped
2 courgettes, roughly chopped
1 red pepper, deseeded and roughly chopped
1 large red onion, roughly chopped
3 cloves garlic, finely chopped
2 tsp mixed dried herbs (oregano, basil, thyme or herbes de Provence)
7-8 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
250g pre-cooked couscous
400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water)
Small handful (about 15g) fresh basil, torn

Preheat oven to 190C/375F/gas mark 5. Place all the chopped vegetables in a large roasting tin, sprinkle over the garlic and dried herbs, then drizzle over the olive oil and balsamic vinegar.

Season with salt and pepper and roast for about 30 minutes or until the vegetables are just soft but not too mushy, tossing them once or twice while roasting. While the vegetables are roasting, make the couscous in a large bowl by pouring over the hot stock.

Let stand for 10 minutes, then fluff up gently with a fork. When the vegetables are done, fold through the couscous, adding all the cooking liquid, along with the fresh basil. Taste for seasoning, adding more oil and vinegar, salt and pepper, if needed. Serve warm as a side dish or cold as a salad. Also makes a nice vegetarian starter.

By Terry Farris

Tuna pasta salad with caper and yoghurt dressing

Prep time: 30 minutes

Makes 6 portions

1x500g tub natural yoghurt
6tsp of tomato ketchup
1 garlic clove, crushed
1tbsp of sugar
1tbsp Worcestershire sauce
3 heaped tbsp of chopped capers
250g (9oz) cooked green beans, cut into 2.5cm (1in) pieces
500g (1lb 2oz) pasta shapes, cooked, drained and cooled
1x400g can tuna chunks in brine, drained
4tbsp freshly chopped flat leaf parsley
Salt and freshly ground black pepper
Large lettuce leaves, such as romaine, to serve (optional)

Combine the first seven ingredients in a large bowl to make the dressing. Stir in the beans, pasta, tuna and parsley and toss gently but thoroughly to combine, Season and serve with lettuce leaves, if wished.

By Jane Suthering

Puy lentil and vegetable salad with goat's cheese and rocket

Prep time: 45 minutes

Makes 6 portions

Place 500g Puy lentils, 2 sprigs thyme and 2 bay leaves in a saucepan and cover with water. Bring to the boil, reduce the heat, cover and simmer until tender (about 25 minutes).

Meanwhile, heat the grill. Slice 2 large courgettes on the diagonal about 0.5cm thick. Deseed and cut 2 yellow peppers into thin strips. Cut 250g cherry tomatoes in half and lay all the vegetables on a large baking sheet.

Drizzle with olive oil, salt and pepper and grill until the vegetables begin to soften and colour. Turn over and grill the other side. Alternatively, you can fry the vegetables on a ridged grill-pan.

Crumble 200g goats cheese and set aside. When the lentils are done, drain, remove the thyme sprigs and bay leaves and place in a large serving bowl. Gently fold in 2 handfuls (or 1 packet) rocket and the grilled vegetables, along with any cooking juices. Sprinkle the crumbled goats cheese on top and serve immediately.

By Terry Farris

Prawn and cucumber couscous salad

Prep time: 25 minutes

Makes 4 portions

250g couscous
175g peeled prawns
1 shallot
2 spring onions
1 cucumber
12 pitted black olives
4 pieces sun-dried tomato
1 pack fresh mint, chopped
1 small orange
1 small lemon
romaine lettuce and low-fat natural yoghurt, to serve
freshly ground black pepper

Cook the couscous according to the packet instructions, omitting the salt. Transfer to a large bowl and leave to cool, then work your fingers through the couscous to separate the grains.

Add the rest of the ingredients and mix well. Serve with romaine lettuce and low-fat natural yoghurt.

Mexican chicken salad

Prep time: 18 minutes

Makes 4 portions

400g chicken breast tenderloins
1 pack taco seasoning mix
2 tbsp oil
450g canned hot and spicy mixed beans
1/2 cucumber, diced
1 yellow or orange pepper, de-seeded and diced
Salad leaves
Tortilla chips or flour tortillas

Toss the chicken in the taco seasoning, then stir-fry the pieces in hot oil for 6-8 minutes. Leave to cool. Mix the beans with the cucumber and pepper and spoon the mixture into a plastic bowl.

Top with cold chicken strips, then cover the bowl. Pack the leaf salad separately to avoid it becoming wilted in the dressing before you're ready to eat it. Add the leaves just before serving and toss the salad.

Serve with tortilla chips or roll into flour tortillas and tuck in.