Turkish salad

Ingredients

1 cos lettuce heart
1 red pepper
1 green pepper
half a cucumber
4 tomatoes
1 red onion
225g/ 8 oz feta cheese, crumbled
black olives, for garnish

dressing

3 tbsp olive oil
3 tbsp lemon juice
1 garlic clove, crushed
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
salt and pepper

Method

1) Chop lettuce into bite size pieces. Core and seed peppers and cut into thin slices.Slice cucumber and tomatoes.Cut onion in half and finely slice.

2)Put lettuce,peppers, cucumber, tomatoes and onion in bowl. Add feta and mix.

3) Mix olive oil, lemon juice and garlic in a small bowl. Stir in parsley and mint, season with salt and pepper.

4) Pour dressing over salad, toss lightly to cover with dressing and serve, garnished with olives.

Honey and mustard chicken salad

Ingredients

half a melon ( I use a mix of different types of melon, watermelon adds a splash of colour)
2 kiwi fruit

2 tsp prepared mustard ( heat to your taste, I prefer Dijon)
1 tbsp whole grain mustard
2 tsp runny honey
1 tbsp lemon juice or white wine vinegar
5 tbsp olive oil

4 chicken breasts, skinned and boned
1 clove of garlic, crushed
salt and pepper

mixed salad leaves

Method

1) Scoop out seeds and using a melon baller( or spoon)make melon balls.
Peel kiwi fruit cut in half lengthways and slice

2) Make the dressing by combining mustards, honey, lemon juice or white wine vinegar and 2 tbsps of olive oil. Whisk together and season with salt and pepper.

3) Cut chicken in 1cm ( half inch) cubes. Heat remaining oil and fry chicken over moderate heat for 8-10 mins until chicken is browned and tender. Remove from heat and add crushed garlicstir into chicken and season with salt and pepper.

4) Mix chicken, fruit and salad dressing in a large bowl until everything is well coated in the dressing. Taste and season if necesary. Put salad leaves on plate and spoon chicken and fruit mix on to the leaves.