Clare’s Warm Spanish Salad

Today’s #TastyThursday recipe was inspired by my recent holidays to Lanzarote. This is my take on a Warm Spanish Salad that can be enjoy all year round.

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Makes: 4 servings

Preparation Time: 10 minutes

Total Time:  30 minutes

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Ingredients

• 2 chicken Breast
• 100g Chorizo
• 200g Baby Potatoes
• 100g Tomatoes
• 3-4 chopped basil leaves
• 1 Yellow pepper
• 1 large white onion
• 1 bag of mixed salad leaves
• 2tbsp olive oil
• pinch of pepper
• pince of salt
• pinch of sugar

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For the dressing:

• Bunch of chopped Parsley
• 1tbsp Grain Mustard
• 2tbsp Ground Almonds
• 1 grated clove of Garlic
• 1/2tsp Sugar
• 3tbsp Sherry Vinegar
• 4tbsp Extra Virgin olive Oil

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PREPARATION

1. Dressing: Mix all ingredients together, add a splash more oil if the almonds soak too much, set to one side for the flavour to develop while you make your salad.
2. Pop the Chicken in a pan of water and bring to the boil, cook for 8-10 minutes and just leave in the pan to cool a bit.
3. Slice your baby potatoes and place in a pan of water, bring to the boil and cook until tender, remove and drain once cooked.
4. Place your tomatoes and sliced pepper on a baking tray, sprinkle with salt, pepper, sugar , chopped basil and olive oil and place in a  med oven for 8-10 minutes.
5. Place the cooked potatoes into a large saute pan, add the sliced onion and chorizo and cook for 2-3 minutes.
6. In a large bowel mix the potato mixture, roasted tomatoes and peppers mixed leaves in a large bowl, add 1/2 the dressing and mix well
7. Serve and top with the remaining dressing

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❤ Clare with the Hair ❤

Clare’s Warm Salmon and Potato Salad

Today I bring you a salad that I just adore, this is a warm, hearty salad that you can enjoy all year round and not just in Summer, This is my Warm Salmon and Potato Salad. This is fresh, home cooked food at its best and you can have this super supper on the table in 30 minutes

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Makes: 4 servings

Preparation Time: 10 minutes

Total Time:  30 minutes

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http://www.clarewiththehair.com

Ingredients

• 400g Salmon Fillets
• 200g baby/new potato
• 100g Green Beans
• 6-8 Tomatoes
• 1 bag of mixed lettuce leaves
• 2-3 spring onions
• 1/4 of a Cucumber
• 2 tbs wholegrain mustard
• 2 tbs olive oil
• 1 tsp Cracked black pepper
• pinch of salt
• pinch of sugar
• Juice of 1 lemon
• 1 tsp of clear honey
• 1 Vegetable stock cube

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1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.

2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes

3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.

4/ Cut your cucumber and spring onions into bit size slices.

5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm  potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.

Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.

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Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Basil , Lemon & Pepper Chicken

The last few weeks have been pretty cold so we posted a lot of curry’s, stews and comfort foods but now the evening are getting longer and the temperature outside is increasing we will look at fresher, lighter and more summer friendly recipes, still good for you, always using little or nothing in the way of processed foods, quick to get on the table after work and super for all the family. This first one is packed with flavor, is very low in fat and my family just love it, I hope you enjoy this as much s my family do.

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Makes: 4 servings

Preparation Time: 15 minutes

Total Time: 45 minutes

Clare’s Basil , Lemon & Pepper Chicken www.clarewiththehair.com

Ingredients

• 360g Skinless, Boneless Chicken Breasts
• 400g Peeled and diced Potatoes
• Bag of Salad Leave
• 1/2 a cucumber Sliced
• 12 Cherry Tomatoes
• 1 Finely Sliced red Onion
• 2 tbs Coconut Oil
• 16-18 Fresh Basil Leaves
• 3 tbs Cracked Black Pepper
• 1 tbs Smoked Paprika
• Juice and Rind of 1 Lemon

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PREPARATION

1. Place the chicken in between two slices of grease proof paper and bash to 3/4 inch thick, place the basil, lemon rind and 2 tbs of cracked black pepper in a pestle and mortar and grind, add to the flattened chicken and place in the fridge while you get the rest of the meal ready.
2. Put 1tbs of coconut oil on a backing tray and pop into a hot over to heat the oil, place the potatoes, 1tbs black pepper and paprika in a bowl and mix well, add to the heated over tray and cook for 15 minutes, remove and turn and pop back in for another 15 minutes.
3. Chop the salad leaves, add the sliced onion, sliced cucumber and cut the tomatoes into 1/4 and add these, mix well (I leave this dressing free as the potatoes and chicken are tasty enough but feel free to add any low fat dressing of your choice to this)
4. Place 1tbs into a large frying pan, heat this and add the chicken, cook for 5-6 minutes without shaking the pan or moving the chicken, turn and cook for another 3-4 minutes. Make sure the chicken is cook through (all times are approximate and will depend on how thick your chicken is or how small you diced the potatoes)

Plate up and enjoy!

Clare’s Basil , Lemon & Pepper Chicken www.clarewiththehair.com

Top Tip: Cook extra chicken , add salad and place in a pitta or a wrap for a super lunch the following day

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Hot and Spicy Warm Chicken Salad

Day 6: This 1st week is flying, really flying, I posted week 2 early for you so you could get all you need for the week ahead in the main food shop which for most happens on Thursday, Friday or Saturday.

Today I bring you my Hot and Spicy Warm Chicken Salad. Its so easy yet it is so tasty, really quick this one is too. Super for a day you don’t want to be stuck in the kitchen and because the chicken is so tasty you feel like you are eating more than a salad.

Clare’s Hot and Spicy Warm Chicken Salad 

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  30 minutes

Ingredients

• 200g mixed lettuces leaves
• 500g of skinned, boneless chicken breasts
• 3tbs of smokey paprika
• 1tbs cracked black pepper
• 1tbs salt
• 1tbs coconut oil
• 1 medium red onion thinly sliced
• 16-20 cherry tomatoes halved
• one carrot finely grated

REPARATION

1/ Place the chicken breasts between two sheets of grease paper and bash with a rolling pin to flatten them to about 1/2 an inch thick, once flat mix the paprika, pepper and salt together and press onto the Chicken, Place the coconut oil in the base of a heavy bottomed pan and place the chicken in on a med heat for 4-5 minutes , turn and continue to cook for another 4-5 minutes, leave to rest for 2-3 minutes before slicing as per image.

2/ Slice the red onions, tomatoes, and grate the carrots, mix with the salad leaves.

3/ Arrange the salad and vegetables on your plate and top with the chicken, you do not need an additional dressing as the chicken is very tasty but if you must have something, mix 1tbs lemon juice, tbs white wine vinegar, 1tbs of wholegrain mustard and 1tbs of cold water to dress the leaves.

Top Tip: This is great with pork of lamb chops and equally great with halloumi cheese.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Simply Scrumptious Salmon Salad

Mid-week meals can prove to be the hardest to think about sometime but this, Simply Scrumptious Salmon Salad makes for an easy, low cal, no fuss yet exceptionally tasty home cooked mid-week meal. This is one of my families favourites.

Makes: 4 servings

Preparation Time: 20 minutes

Total Time:  35 minutes

Ingredients 

• 1lb of green beans
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon melted coconut oil
• 1 tablespoon minced shallots
• 1/4 teaspoon black pepper, divided
• 4  salmon fillets
• 1 large bag mixed salad greens
• 1 large red onion
• 2 large hard boiled eggs

PREPARATION

1. Preheat your grill to medium.

2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon pepper in small bowl, stirring well with whisk, set aside.

4. ,If you want to, you can spray both sides of each fillet with olive oil via a mister or use one of the low cal oil sprays, I think there is no need for any oil but I know with older grills or ones not so non stick this is a necessary step,  1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 5-6 minutes on this side then turn and cook for another 2-3 minutes on the other side.

5. Arrange 1/4 of the greens leaves in each of the 4 bowls top with your finely sliced red onion, the egg slices, and beans. Top with salmon and  drizzle with your delicious dressing.

Tip: Add some fresh chill to the dressing for a fiery hit, also I like to warm the dressing a little at this time of the year and you may even leave the beans warm, all ways this dish works!!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤