RICE SALAD WITH GRAPES & HOISIN CHICKEN: easy, satisfying, portable, healthy, low-sugar & fat

Quick nutritious and tasty salad of rice, grapes and chicken provides lashings of energy for a busy life...

Fruity spicy rice'n chicken dish for a busy life

We all know what it's like trying to eat healthily and well during an election.  If, at the same time, you're trying to balance a second committment, food prep can become a big distraction.

That's why this salad was created.  Make enough of the ingredients for 2-3 servings, assemble as needed, pack one for now and another for later.  

67 used rice as the carbohydrate base but it can be repolaced with pasta or cold potatoes.  

The chicken, easy-peasy but with a spicy more-ish sauce, is easily cooked in an air-fryer or oven.

All ingredients remain fresh and zesty for three days (including cooking day).  

With M&S higher welfare chicken legs still at around £1.50 for 2, the recipe is not going to bust the budget.  In fact, it's worth buying an extra packet of legs, marinading and cooking them at the same time, and freezing for another time when cold. 

Cost: £2.50'ish (6/24)

Makes: 2 servings

Ingredients:

Salad

1-1.5 mugs cooked & cooled brown rice (pref), white rice, pasta or potatoes

2 whole chicken legs, raw

small bunch firm purple/red grapes

1/2-3/4 mug fresh green beans or mange tout

handful spinach or lettuce leaves

Marinade:

3 tbsp hoisin sauce

1 tsp orange zest

1.5 tbsp orange juice

1/16th tsp (if that!) chilli crisp or hot sauce like tobasco or siracha (opt)

Orange Yoghurt Mayonnaise

   3 tbsp strained 0-fat yoghurt 

   1.5 tbsp mayo

   3/4 tsp orange zest

   2 tsp Hoisin sauce

   pepper & salt

Method:

BEGINNERS' YEASTED WHOLEMEAL BREAD FROM WATERPERRY GARDENS

67goingon50 loves quick and easy higher-fibre soda breads but sometimes yearns for soft and spongy yeasted breads.  Even supermarket white or wholemeal bread!

Beginners' wholemeal loaf: easy, tasty, budget & time friendly,
 just flour, water, yeast, salt & a bit of sugar 

However, ultra-processed foods and addditives are a concern. Cost is another factor; sourdough and gluten-free loaves are truly wonderful but are saved for payday!

However there's a delicious budget option for everyday: a home-made loaf discovered at a retreat centre at a country estate in Oxfordshire called Waterperry.    

The loaf is easy to make without too much rising/resting time and is an absolute joy.  It's perfect for beginners.

Waterperry toast with
Peanut Butter 

It has a crisp crust (if you like) and a soft interior; the flavour is great and complements cheeses beautifully. 

It makes wonderful toast. 

67 is yet to test the way it behaves after freezing and will also test plain (not bread) flour but is pretty confident it will be fine...watch this space for an update. 

Cost: not much at all

Makes: 1 large loaf or 12 rolls (original ingredients for a 3-loaf batch are below) 

Ingreds:

500 g/17.6 oz flour of your choice (67 used Duchy Organic Strong Malted Grain Bread flour)

10gm/1/3oz fresh OR 5gm/1/5oz dried yeast 

1 teaspoons salt

handful sugar

glug of olive oil

300ml (hottish) water (100ml cold, 200ml boiling)

Method:

1. If using fresh yeast, grate into flour; add salt, sugar & olive oil; if using dried yeast, mix with flour, salt, sugar & olive oil 
2. Mix both cold and boiling waters in a jug or bowl; stir it into the flour with a spurtle (or the handle of a wooden spoon) until it forms a dough
3. Knead on a lightly floured surface; flatten & stretch from time to time (it's ready when you poke a finger in it and it springs back)
4. Clean your mixing bowl, flour it and return bread 
5. Cover with damp muslim or tea-towel or rinsed j-cloth; allow to double in size (67 left it in a cold oven for 2 hours)
6. Empy the dough onto a lightly floured surface; gently punch the dough down, flattening it 
7. Loaf: Roll up tightly, folding edges under; place into a well buttered 2 pound loaf tin OR halve dough, cut in half, roll rightly and place in 2 x 1-lb well-buttered loaf tins
8. Rolls: form a long sausage, cut 12 even pieces; place close together on baking parchment in baking tray
9. Brush tops with milk, butter or oil (vegan), scatter over seeds if you like; allow to rise in tins 30mins
10. Preheat oven to 200ºc; Loaf: bake 14 mins; reduce to 180ºc for 23 mins; Rolls: bake 5 mins; reduce to 180ºc for 10 mins
11. Loaves are cooked when bottom sounds hollow when tapped; if not, turn loaf upside down in tin and return to oven for another 5 mins or so till done
12. Cool on wire racks; slice as thin or as thick as you like

Comments:

'I didn't measure my water properly and the dough was a bit dry but I cracked on with the kneading and left the dough to rise.  After 2 hours the dough was lovely and fluffy-looking.  The loaf looked appetising after shaping and resting and baked up well.  The fresh bread, if not as spongy as planned, had great texture and tasted wonderful. The toast was great.  I'm definitely trying this recipe again.' Retired writer  

Tips:

• this should work with regular (ie not bread) flour
• it's easier to measure the cold & boiling waters into a bowl before adding to the flour
• Measures for 3-loaf batch:  1500g/53oz flour; 30g fresh OR  15g/generous 1 oz dry yeast ; 3 teaspoons salt; handful sugar; glug of olive oil; 900ml water (hottish) (1/3 cold, 2/3ml boiling)
• Cheese version: add grated cheese or fennel seeds to dry mix before 1st kneading; when loaves are glazed but before baking scatter over grated cheese 

  

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This recipe has bee adapted from Waterperry House  

67GOINGON50'S FLUFFY, CREAMY BUTTERCREAM ICING with less butter

Foolproof, fluffy, creamy icing that's not too sweet... 

Looks pretty creamy & fluffy; tasters think its magnificent!

Election volunteers are beginning to flag as voting day (May 5) moves closer and closer and they desperately needed something not-too-healthy.

Where icing is concerned 67 is quite happy to melt a bit of chocolate or stir a few tablespoons of milk or other liquid into some icing sugar to drizzle over cakes or cookies in order to avoid using butter.

But a recent experiment to create a 'proper' icing that is lower-fat but creamy, smooth and gorgeously delicious was a huge hit.

It was layered thickly over a banana coconut bread and was stupendously wonderful.

67's tasters were over the moon and raved about its texture and flavour.

The recipe makes a generous half a cup, but is so spreadable, it looks a lot more.  And there's nothing stopping you doubling the recipe or multiplying it by half for the sweet-toothed in the household.   

The icing is not one for drizzling; it needs to be spread and the thicker the better.

This is the basic recipe but there are lots of variations.

Ingredients: 

50g very soft butter or vegan margarine
1/2 cup icing sugar

1/2 tsp essence of flavouring (liquid): vanilla, orange or peppermint essence (near the vanilla in the bakery section) or another of your choice

generous tablespoon (natural) flavouring: cocoa powder or zest of lemon, lime or orange or another of your choice 

1 tbsp water OR liquid like fruit juice OR plant/dairy milk

Method: 

1. If you can, start with a hand whisk; wait until step 3 before using  electric beaters  or you will have icing sugar all over the kitchen and yourself
2. Blend icing sugar gradually into the butter/fat with a hand whisk or wooden spoon: it will resist at first then soften into something more spreadable
3. Add liquid flavouring, whizz with electric beaters
4. Add natural flavouring; beat slowly
5. Add milk/water/juice; beat until creamy and fluffy; it should plop softly from the spoon
6. Spread over cake, swirling with a palette knife

 

Comments:

'Wow!  This is absolutely glorious!'  'I don't normally like icing but this is amazing!'

Election Volunteers

'I love that it's buttery but not over the top.  Is it meant to be healthier?  Because it tastes like it might be.' Retired writer

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This recipe has been created by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

4-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS: egg-free, vegan opt, great for a crowd

Fabulous way both to end Lent and reward political volunteers...

Crunchy, crumbly, chocolate-y treat: delicious memorable mouthful
'Astonishingly good!' 

67 was going to hold this recipe back until it could be fine tuned but Easter and the election are coming up fast.

Families want something chocolatey to celebrate the end of lent; political associations are looking for tasty treats for volunteers.  

The Chocolate Peanut Butter Biscuit combo tastes absolutely incredible as it is.  But in their current state, they are crumbly.

Hence, they need to be served in small cupcake liners.  Maybe with a portable spoon! 

But the recipe is being posted now with its flawed methodology  - though definitely not flawed taste - and will be updated later.  

The bars are very rich; if you can find foil-lined cupcake liners instead of paper ones, they'll look prettier.  

The bars will definitely go down well with North American kidults, peanut butter being embedded in their DNA, but it's pretty certain these will also be popular with sweet-loving Brits, too.  

There are a few simple steps but the bars are easy to put together; probably by older kids.  Little ones can contribute by helping bash the biscuits to a rubble; if dexterous enough and you're trying the peanut butter'n jam version below, they can help there.

By the way, the ultra nutty peanut butter*** in 67's cupboard provided exceptional taste and texture. 

Cost: £5'ish

Makes: depending on size - between 30-50

Ingreds:

200g/7oz dairy or plant butter

minimum 300g/10.5oz Digestive biscuits (graham crackers across the pond) own brand are fine, plus extra standing by

360g/12.6oz chunky peanut butter (smooth will do but add a few chopped peanuts for textural contrast)

200g/7.5oz dark chocolate (or for kids, milk chocolate) from a bar, or chocolate chips

Method:

(2-stages; first stage stops at step 8) 

BANANA BLUEBERRY GINGER PUDDING: no-bake, frugal, very low sugar, vegan option, easy

Run-of-the mill bananas, a few berries and ginger make a surprising pudding...

first posted 2021; updated May 2023

Utter yumminess on a budget

This combo of everyday bananas, a handful of berries and spice in a creamy but healthy pudding was quite the hit at Sunday lunch.

Time was short so it was almost thrown together but the results were terrific.  Make it the night before so that the flavours have a chance to deepen and the creamy banana mousse to set.

The 67 kitchen had frozen leftover double cream and had a handful of leftover blueberries so costs were not high.  But any berries will do, and less expensive whipping cream will work as well as double.  

Cost: depending on leftovers, up to £2.50'ish 

Serves: 2-3; doubles easily

INGREDS: (dairy or plant products are suitable) 

65gm/2.3oz full fat cream cheese

65gm/2.3oz plain Greek yoghurt

1/2 cup (125ml) double cream

3 bananas

1/2 tsp vanilla

1-2 tb black molasses sugar or dark brown sugar

zest of half a lemon (opt)

handful of blueberries (pref but other berries will do)

8-10 small ginger snaps

1/2 tsp ground ginger

Garnish (opt): a few pieces of candied ginger (from syrup or crystallised, finely chopped)

Method:

VEGAN RED WINE GRAVY: unusually rich & luxurious

 Another Vegetarian Gravy from 67goingon50, this one rich with red wine...

Red wine and lentils give the gravy the 'amazing, really unusual' qualities.

67's Classic Vegetarian Gravy (with vegan option) has become a favourite over recent years as Christmas cooks balance carnivore and vegetarian/vegan appetites.

This year, a vegetarian red wine gravy was on the menu to go with the bosky, savoury Christmas main course Festive Vegetarian Pate & Mushroom Dome.

67 is not a great fan of red wine and it was not easy finding a balance between classic gravy flavour and red wine.  After several attempts,   the result was rather wonderful though a decent wine is obviously a pre-requisite.  The blog's tasters - two mature middle-aged men who are definitely not teetotallers - loved it. 

Cost:£3'ish, depending on what's in the wine store (2020)

Serves: a decent amount

Ingredients:

1 med red onion, finely chopped, or equivalent fodmap friendly scallions, green tops only

1 peeled celery stick, well cleaned, peeled & finely chopped

1 tbsp olive oil

1-2 whole baked garlic cloves (opt); baked garlic seems to be more fodmap friendly and can be removed at the end of cooking

125ml red wine (vegan wine for vegans)

35 gm red lentils, washed, soaked in boiling water 30 mins & drained

1 tbsp vegetarian stock granules

350 ml water or stock

1/2-1 tb Dijon or Wholegrain mustard

1 tbsp cranberry sauce

shot of brandy or whiskey

zest of half a large orange

1 tsp dried rosemary

1 tbsp finely chopped fresh chives  

Method:

LUXURY CHOCOLATE PEANUT BUTTER FINGERS, easy, egg free, vegan opt

67's rich, crumbly chocolate fingers with a twist glistening with shiny topping are a festive indulgence for the Christmas holidays...

first posted Feb 2019

Luxury Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd happily give or receive these.'

Treats involving dark intense chocolate are always welcome at Christmas. 67's  stunning Chocolate Fingers incorporate the North American cupboard staple peanut butter...in a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.   

Cost: £3.50’ish (2026)
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

1. Preheat oven to 150c/300f/ gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (If using w/meal flour, add the bran left in the sieve). Set aside.
3. In a good-sized bowl, using electric or standalone beaters, whip butter & peanut butter until blended; add icing sugar.  Start slowly until icing sugar is incorporated (otherwise it will go everywhere), then beat until smooth and pale, about 2 mins 
   
4. Mix in vanilla.  
5. Add flour in thirds, beating on low speed until the dough starts clumping together.    
6. Press the dough into a 14x24cm/5.5x9.5inches pan or equiv. pushing it into the sides and corners.
   
    
7. Level the top with a spatula or the bottom of a measuring cup
8. Use a sharp knife to mark out the biscuits.  (You are only cutting the surface of the dough to make guidelines for cutting the shortbread after it's cooked.)
   
    
9. Bake 40 mins; the surface changes from shiny to dull and feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack

Icing:

1. Melt chocolate in a heatproof bowl over but not touching simmering water
2. Add peanut butter; blend
3. Dip top of chocolate peanut butter fingers in melted chocolate mix, OR  dribble it over the surface until partially covered
4. Place on a baking rack; sprinkle with peanuts
5. Allow to set

Comments:

'Lovely chocolate-y shortbread; nice subtle hint of peanuts.' Political Agent

'Lovely crunch and crispness; the peanut butter doesn't overwhelm the chocolate but adds to it.  I'd be happy to give or receive these for Valentine's Day.' Campaign Manager

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

CHOCOLATE PEANUT BUTTER FINGERS. easy-peasy, vegan option

67's rich, crumbly chocolate fingers with a twist are an easy indulgence for Valentine's Day...

Family Treat for Valentine's Day: Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd be happy to give or receive these.'

Family Valentine's Day celebrations are often a little more relaxed than for couples in the throes of a passionate relationship.

A treat involving dark intense chocolate is still expected, though.  These lovely Chocolate Fingers meet that criteria and also incorporate the North American cupboard staple: peanut butter.  In a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.  And the recipe makes just enough for a mid-week indulgence.  

Cost: £1.75
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

FRUGAL STUDENT FOOD: HIGH PROTEIN VEGETARIAN SALAD

Pulses have come a long way, baby and here's the proof...a gorgeous salad that gives any other salads a run for their money

Vegetable & Pulses Salad with Beetroot-Tahini Dressing 

A single tin of pulses, salad & veg (including leftovers), an unforgettable dressing and some crunchy garnish makes this one of those frugal wonders: tasty, sassy, healthy and impressive.

It's a meal in itself, with nuts, tahini and yoghurt providing all the amino acids necessary for a balanced dish.  

67's recipe provides suggestions for the mix of veg and pulses but be guided by what's available in your kitchen.  The amount of veg should be equal to or more than the amount of beans.  Just make sure the dressing adds a punch of flavour or colour and brings everything altogether.  

Cost: depends on what's in your fridge but £4.50'ish (5/24 depending on what's in the fridge) will likely do it

Feeds: 3-4; more as a side (recipe multiples easily)

Ingred:

   1 tin kidney or white beans, drained and washed until the beans are completely free of juices

   generous handful small cauliflower florets and trimmed green beans, cooked in boiling water 3 mins then drained

   4 tbsp sun-blush tomatoes, either make-your-own sun blush toms OR  deli OR jarred sun blush toms

   3-4 wedges marinated peppers, either make-your-own or deli or jarred marinated peppers

   handful fresh cucumber, in med wedges 

   handful fresh tomatoes; if baby toms, sliced; if normal toms, in large dice

   4 large raw mushrooms in small wedges

   1 tablespoon finely chopped chives or parsley (opt)

Garnish

   handful spinach leaves for a base

   peanuts or cashews, lightly salted (if using commercial salted nuts, rub them with a paper serviette to remove some of the oil and salt)

Dressing

   100gm/3 1/2oz thick 0-fat yoghurt

   2 tbsp mayonnaise

   1 tsp lemon juice or white wine vinegar

   1 tbsp chopped fresh mint or 1 tsp dried  

   pepper & salt

   rounded tablespoon good tahini (or, in a pinch, unsweetened peanut butter)

   1 med beetroot in vinegar, drained, in small dice 

Method:

1. In a large bowl, gently mix pulses and veg, distributing everything evenly - a mouthful should contain nearly every element
2. Garnish with nuts
3. Mix dressing ingred; serve separately

Tips:

• if you liked this, you will also like these vegan salads: Green Goddess plus Carnival Tomato Salads, Broccoli, Beetroot, Orange & Cashew Salad, Green Bean, Mushroom & Nut (low-cal, prep ahead).  Then an ever-so-easy Lettuce Salad with Green Herb Dressing, and for   carnivores Grapefruit, Mint & Cooked Meat (leftovers; dieter's delight; vegan opt)
• chunks of fruit: nectarine, watermelon, citrus fruit, apple, pear, pineapple will can make salads sparkle
• replace meat with tofu for vegan or eggs for vegetarian protein 

See Balancing Vegetarian Meals  
NavBar: RecipesII/Salads

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

SWEETCORN, POLENTA & SPELT SOUP DIPPERS, egg, butter and common-wheat free; vegan opt

A different flour combo makes unusual but delightful Savoury Pancakes...

original 2018; updated feb 25

Polenta & Sweetcorn Pancakes, perfect with soups/stews or as a satisfying snack

Thick vegetable soups like Potage of Swede  need something bready, either to dip, or to spread good stuff on top of.   

These soup dipper pancakes are a good bet.  

Sweetcorn Pancakes with Avocado 

Eat these warm if you can (store in the bottom of a medium oven separated by squares of greaseproof paper and wrapped in a clean tea towel).  They'd be great with bacon jam (if you've no blood pressure issues) or vegan tomato jam.  67 likes them best topped with avocado dipped in lemon juice and lightly seasoned with salt and pepper.

You'll need to process some of the corn but otherwise, the recipe is pretty straightforward.  

Cost: £3.50'ish, depends on dairy-free options
Makes 16 dippers/pancakes

Ingreds:

  1x300gm/11oz fresh OR tin/packet corn, drained (divided)

  2 tbsp plain dairy or plant yoghurt (unstrained is fine)

  140ml dairy or plant milk (prefer no-additives; 67 uses Plenish almond)

  1/2 tsp chilli flakes

  2 tbsp finely chopped chives
  2-3 tbsp finely diced red pepper or drained sun-blush tomatoes,(opt but adds a bit of pizazz)

  110gm polenta (cornmeal, not cornflour)
  2 tbsp wholewheat spelt flour +
  2.5 tbsp buckwheat flour (or plain spelt flour)
  (OR 4.5 tbsp plain spelt flour)
  1 tsp baking soda
  good sprinkling salt

  
  
Method:

1. Blitz 2/3 of the sweetcorn in a food processor or using a stick blender until smooth; add yoghurt & milk; stir till smooth; mix in chilli, chives, bell pepper and remaining 1/3 of corn niblets
2. Mix polenta, flours, soda & salt in a good-sized bowl
3. Stir wet ingredients into dry until just mixed; leave at least 10 mins
4. Heat a good-sized non-stick frying pan over med heat; generously spray  with veg oil
5. Spoon in generous tablespoons of batter (67 usually manages 4); cook until bubbles appear on the surface and bottom is golden brown, about 3 mins (check by lifting up the bottom with a fish slice); flip; cook 2 more mins
6. Keep pancakes warm, separated with a square of greaseproof paper, covered with a clean tea towel, in a moderate oven
   
7. Serve alongside soup or stews, topped with sliced or mashed avocado drizzled with lemon juice and seasoned well with salt and pepper OR on their own as a substantial snack with bacon jam or vegan tomato jam (as abov

Comments:  

'I love corn and this is a delightful way of eating it. It's worth getting fresh ears when in season.' Retired writer

Tips:

If corn is on the cob, remove leaves and the silky covering; drop into  a large pan of boiling salted water; let the water return to the boil; turn off heat, cover and leave 3-5 mins.  Cool.  To remove niblets, see https://www.youtube.com/watch?v=YOJrREMXBYo 

If you liked this you will also like:

    Bacon & Corn Savoury Pancakes, portable & perfect for lunchboxes
    Cornbread with niblets, spring onions & chilli

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This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.

WALNUT ANCHOVY CHINESE LEAVES, Vegan opt

Stunning salad with flavours and textures matching its exquisite appearance...

Purple Chinese Leaf Salad with Walnut Anchovy Dressing, Asian-style 

Here's a fabulous salad - with vegan option - that is astonishing in its physical beauty and its stunning flavours and textures.

The beautiful purple leaves are simply a novelty version of the usual pale green Chinese cabbage (also known as Chinese leaves or Napa cabbage).

The flavour and texture of the coloured Chinese leaves* are not affected by the colour; they are still super juicy and crunchy and mildly sweet.  But in this recipe they are drenched in a superb walnut dressing** studded with anchovies and given an Asian twist with ginger and flaked chillis.  That takes the salad to a stratospheric levels in terms of flavour. 

Buy good anchovies that are not saturated in salt.

A vegan version replaces the anchovies with sun-dried tomatoes or olives but you'll need at least a generous tablespoon.   Whatever you choose, this salad won't be forgotten in a hurry.

Of course, ordinary Chinese leaves will work just as well - it'll still taste superb but just won't look as pretty.


Cost: max £2.50'ish   
Serves: 4; recipe halves nicely

Ingreds:
  
Sauce
   3/4 cup walnuts
   2 oil packed anchovies drained & finely chopped OR 1 generous tablespoon sun-blush tomatoes or olives
   1/4 cup oil, ideally made up of 3/4 peanut oil, 1/4 olive oil
   finely grated med clove garlic 
   1/2inch/1cm peeled ginger, finely grated
  
   2 tbsp white wine vinegar
   zest of lemon or lime
   1 tbsp lemon or lime juice
   freshly ground pepper, a little salt
   
   1/2-1 small chilli, de-seeded, membranes removed, finely diced OR generous pinch of chilli flakes

Salad  
  Chinese leaves
  2-3 med beetroot, peeled and sliced
  4 radishes
  stick celery, peeled & finely sliced
  1/4 cup fresh parsley

Method:

1. Toast walnuts 5 mins in moderate oven; watch them carefully; they go from nicely brown to overdone in a heartbeat; cool
2. Coarsely pulse half of the walnuts, the anchovies, oil, garlic & ginger 
3. Stir in vinegar, citrus zest and juice, pepper & salt
4. Coarsely chop (or leave whole) remaining walnut pieces 
5. Arrange salad ingredients prettily on a plate, drizzle over dressing
6. Scatter over walnuts, parsley and chilli if using

***M&S £1.50
*adapted from BA magazine

Tips:

• make this go further with cooked brown rice, yellow peppers & an extra anchovy, finely sliced.  Amazing.

• the walnut sauce transforms into a gorgeous sauce for pasta; leave out the ginger, add a few fresh tomatoes sprinkled with olive oil and salt, and plenty of basil.  

More salads and vegan/vegetarian dishes on NavBar/Recipes II...

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Copyright: These salads have been designed by B M Lee/ Bright Sun Enterprises and may only be reproduced in home kitchens.  Not for commercial use.