by Jamie Oliver
Whisk 6 tablespoons of oil with the mustard, vinegar, honey and a pinch of salt and pepper in a large bowl to make an emulsified dressing. Finely chop the chives, slice the grapes and walnuts, then toss with the salad leaves and dressing and place on top of the hot bread (strangely, I always get a lot of satisfaction out of serving fridge-cold salad with oven-hot bread – seriously good!).
I sometimes like to serve this with shaved or crumbled goat’s cheese. Yum!
I find that the best-tasting grapes always have seeds – sometimes you’ve just got to halve and deseed them for the most delicious experience.
ANGRY BEAN SALAD
WARM ARRABBIATA DRESSING, CHILLED BABY MOZZARELLA, FRESH MINT
SERVES 4 | 20 MINUTES
400g ripe mixed-colour cherry tomatoes
400g green and yellow beans
4 sprigs of fresh mint
4 cloves of garlic
2 fresh red chillies
olive oil
3 tablespoons red wine or balsamic vinegar
8 bocconcini mozzarella (150g)
4 slices of rustic bread
Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
Drain the beans, placing the pan back on a medium heat. Drizzle in 1 tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.
Lovely served warm on the day – and any leftovers are great cold in a lunch box.
VIBRANT BHEL PURI SALAD
POPPED RICE, POMEGRANATE, POPPADOMS & PEANUTS
SERVES 4 | 20 MINUTES
2cm piece of ginger
2 teaspoons tamarind chutney
extra virgin olive oil
1 pomegranate
1 lemon
50g unsalted peanuts
100g popped rice
1 red onion
1 cucumber
200g ripe mixed-colour cherry tomatoes
10 radishes, ideally with leaves
1 fresh green chilli
½ a bunch of fresh mint (15g)
½ a bunch of fresh coriander (15g)
2 uncooked poppadoms
½ teaspoon garam masala
50g Bombay mix
Peel and roughly chop the ginger and bash to a paste in a pestle and mortar, then add the tamarind chutney and 1 tablespoon of oil. Squeeze in the juice from half the pomegranate and all of the lemon, then muddle together and tip into a large salad bowl. Toast the peanuts and popped rice in a large dry non-stick frying pan on a medium heat until lightly golden (keep an eye on them, as they can easily catch), then remove from the heat and tip into the bowl.
Peel and very finely chop the onion, finely chop the cucumber, quarter the tomatoes and halve the radishes, then add to the bowl. Slice and add the chilli (deseed if you like), and pick in the herb leaves. Holding the remaining pomegranate half cut side down, bash the back of it with a spoon so all the seeds come tumbling out into the bowl. Puff up the poppadoms in the microwave for 30 seconds each, then scrunch over the bowl, and sprinkle over the garam masala and Bombay mix. Toss everything together well, and serve straight away.
Really nice with a dollop of coriander yoghurt.
This makes an exciting portable salad – put the dressing into the bottom of a container and layer the rest of the salad ingredients on top, then simply shake up just before eating.
SQUASHED CAULI & CHERRY SALAD
HERBY NUTTY BROWN RICE, PRESERVED LEMON & TOASTED PINE NUTS
SERVES 4 | 50 MINUTES
1 large head of cauliflower, ideally with leaves (1kg)
300g brown rice
olive oil
2 teaspoons za’atar
200g ripe cherries
1 preserved lemon
1 lemon
1 teaspoon runny honey
extra virgin olive oil
2 tablespoons pine nuts
1 bunch of fresh mint (30g)
1 bunch of fresh dill (30g)
4 tablespoons Greek yoghurt
Preheat the oven to 220ºC/425ºF/gas 7. Remove just the tatty outer leaves from the cauliflower, then break into large florets. Cook the rice in a large pan of boiling salted water according to the packet instructions, adding the florets and leaves for just the first 10 minutes to parboil, then remove them to a large roasting tray with a slotted spoon. Drizzle the cauliflower with 2 tablespoons of olive oil, season with a pinch of sea salt, black pepper and the za’atar, and toss to coat. Place another tray on top, push down to really squash and flatten, then place in the oven (still with the tray on top) for 30 minutes, or until golden and crisp.
Meanwhile, destone and roughly chop the cherries, finely chop the preserved lemon, discarding any pips, and place in a bowl. Squeeze in half the lemon juice, drizzle with the honey and 3 tablespoons of extra virgin olive oil, and mix well.
Drain the rice and leave to steam dry. Toast the pine nuts in a dry non-stick frying pan on a medium heat until golden. Squeeze the remaining lemon juice over the rice and season to taste with salt and pepper. Pick and finely chop the herbs, toss with the rice and tip on to a platter. Top with the cauliflower, yoghurt, pine nuts and the lemony cherry mixture (juices and all).
Feel free to swap in your favourite soft herbs, depending on what you’ve got at home. Plus, any kind of unsalted nuts or seeds work well in this story.
EASY THAI-STYLE NOODLE SALAD
CRUNCHY VEG, LOADSA HERBS, SUPER-FRESH DRESSING, NUTS & SEEDS
SERVES 4 | 20 MINUTES
200g vermicelli rice noodles
5cm piece of ginger
3 limes
1 tablespoon low-salt soy sauce
1 tablespoon chilli jam
extra virgin olive oil
sesame oil
4 spring onions
650g mixed crunchy veg, such as carrots, pak choi, Chinese cabbage, radishes, chicory, asparagus, sprouts
80g unsalted peanuts
1 tablespoon sesame seeds
½ a bunch of fresh mint (15g)
½ a bunch of fresh coriander (15g)
Cook the noodles according to the packet instructions, then drain and refresh under cold running water. Meanwhile, peel and roughly chop the ginger, then bash to a paste in a pestle and mortar. Finely grate in the lime zest and squeeze in the juice, then add the soy sauce, chilli jam, 2 tablespoons of extra virgin olive oil and 1 teaspoon of sesame oil. Muddle together and tip into a large salad bowl.
Take pride in slicing the veg really nicely: trim and very finely slice the spring onions and whatever other crunchy veg you choose, and add to the dressing. Toast the peanuts and sesame seeds in a dry non-stick frying pan on a medium heat until golden, then bash half to a powder in a pestle and mortar and tip into the bowl, saving the rest for garnish. Add the noodles to the bowl, then pick and tear in the herb leaves and toss together well, scattering over the reserved nuts and seeds. Season with black pepper and extra soy, if you like.
Sometimes I like to serve this dish with soy-doused silken tofu – delicious!
I often make this salad to use up odds and ends in the fridge, which means it’s always a little bit different – a great recipe for minimizing food waste.
WARM GRAPE & RADICCHIO SALAD
TOASTED PINE NUTS, GARLIC, ROSEMARY, STICKY BALSAMIC & HONEY
SERVES 4 | 30 MINUTES
200g seedless red grapes
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br /> 1 radicchio or 2 red chicory
2 cloves of garlic
2 sprigs of fresh rosemary
2 heaped tablespoons pine nuts
olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
30g rocket
Put the grapes on a griddle pan over a high heat and grill for 5 minutes, or until caramelized and starting to burst open, then place in a large salad bowl. Trim and quarter the radicchio, then dismantle all the leaves. Working in batches, grill, char and soften on both sides, then add to the bowl (this may feel like a very unusual process, but trust me, it’s delicious).
Once you’ve grilled the radicchio, turn the heat off (we’re going to use the pan to make a warm dressing). Peel and finely slice the garlic, pick the rosemary leaves and place in the still-hot griddle pan with the pine nuts and 2 tablespoons of oil. Keep everything moving for 1 minute, then add the balsamic vinegar (it’ll sizzle and smell amazing!), and pour every last bit into the bowl along with the honey. Toss and massage it all together, seasoning to absolute perfection with sea salt and black pepper. Leave to sit for 10 minutes, then toss through the rocket.
Great as a side salad, or shave over a little goat’s cheese and serve with hot toast.
This salad makes a surprisingly amazing pizza topping with bombs of mozzarella. Enjoy!
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BURGERS & FRITTERS
INDIAN-STYLE CHIP BUTTY
SWEETCORN & JALAPEÑO FRITTERS
ROASTED BLACK BEAN BURGERS
SPICED CARROT PANCAKES
BRILLIANT BHAJI BURGER
ROGAN JOSH SCOTCH EGGS
ROASTED FALAFEL PITTA POCKETS
INDIAN-STYLE CHIP BUTTY
SPICED POTATO, MANGO & POMEGRANATE CHUTNEY, MINT YOGHURT & SPRINKLES
SERVES 4 | 35 MINUTES
400g potatoes
400g sweet potatoes
3 cloves of garlic
3cm piece of ginger
1 fresh red chilli
1 large knob of unsalted butter
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons mango chutney
½ a pomegranate
1 bunch of fresh mint (30g)
4 tablespoons natural yoghurt
4 soft rolls
20g Bombay mix
Scrub the potatoes and sweet potatoes and chop into 2cm chunks, cook in a large pan of boiling salted water for 10 minutes, or until tender, then drain and steam dry. Peel the garlic and ginger, finely chop with the chilli, and place in a large non-stick frying pan over a medium heat with the butter, garam masala and mustard seeds. After 1 minute, tip and mash in the potatoes, then season to perfection with sea salt and black pepper. Keep frying until crispy, then mix up and allow to get crispy again. Divide roughly into 4 (still in the pan), then use 2 spoons to crudely mould and shape into balls, patiently frying and turning until kind of rounded, really golden and crispy all over (trust me, these are amazing!).
Spoon the mango chutney into a bowl, squeeze in enough pomegranate juice to loosen, then mix together with a handful of the pomegranate seeds. Whiz the mint leaves in a blender with the yoghurt until smooth. Split the rolls open and lightly toast on the inside, and roughly crush the Bombay mix.
Spoon a dollop of mint yoghurt on to each bun base, top with a hot potato ball, a little mango chutney and Bombay mix, then pop the lid on and squash.
As another option, these are also great torn into a chapatti with a mixed chopped salad and a squeeze of lemon juice for an Indian-style wrap.
SWEETCORN & JALAPEÑO FRITTERS
CARAMELIZED BANANA, AVOCADO, TOMATO & FETA SALAD
SERVES 4 | 35 MINUTES
1 mug of self-raising flour
1 mug of semi-skimmed milk
1 mug of frozen sweetcorn
1 large egg
1 heaped tablespoon pickled jalapeño chillies
60g feta cheese
1 cucumber
4 ripe mixed-colour tomatoes
2 tablespoons red wine vinegar
½ a bunch of fresh coriander (15g)
2 spring onions
1 ripe avocado
4 ripe bananas
olive oil
Put the flour, milk and sweetcorn into a bowl, crack in the egg, and season with a pinch of black pepper. Finely chop and add the jalapeño chillies, then crumble in half the feta and whisk to a thick batter.
Roughly chop the cucumber and tomatoes, then place in a salad bowl with the vinegar. Pick and roughly chop most of the coriander leaves, trim and finely slice the spring onions, then add to the bowl with a pinch of pepper and toss together. Quarter, destone and peel the avocado.
For the best results, cook one portion at a time: peel one of the bananas and halve lengthways, then place cut side down to one side of a large non-stick frying pan over a medium heat with 1 teaspoon of oil. Spoon 2 separate ladlefuls of batter into the pan, and cook until the fritters are golden on both sides and the banana is caramelized. Repeat with the remaining ingredients, dividing the salad, avocado, remaining feta and coriander between the plates as you go.
Frozen and tinned sweetcorn is amazing, but for the ultimate experience, remove the kernels from fresh corn cobs.
ROASTED BLACK BEAN BURGERS
ZINGY SALSA, YOGHURT, SLICED MANGO & AVOCADO
SERVES 4 | 40 MINUTES
1½ red onions
200g mixed mushrooms
100g rye bread
ground coriander
1 × 400g tin of black beans
olive oil
40g mature Cheddar cheese
4 soft rolls
100g ripe cherry tomatoes
1 lime
chipotle Tabasco sauce
1 ripe mango
1 ripe avocado
4 tablespoons natural yoghurt
4 sprigs of fresh coriander
Preheat the oven to 200ºC/400ºF/gas 6. Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine. Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick. Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly.
Always nice with oven-roasted, skin-on chips.
Make sure you choose the ripest possible tomatoes for the salsa – the flavour is incomparable!
SPICED CARROT PANCAKES
SILKY HOUMOUS, CRUNCHY VEG, ROSE HARISSA & CRUSHED PISTACHIOS
SERVES 4 | 20 MINUTES
150g carrots
1 fresh green chilli
½ a bunch of fresh coriander (15g)
½ a red onion
1 teaspoon ground cumin
½ teaspoon fennel seeds
1 mug of wholemeal self-raising flour
1 mug of semi-skimmed milk
1 large egg
olive oil
100g crunchy veg, such as radishes, carrots, cucumber
rose harissa
1 lemon
4 tablespoons go-to houmous (see page 242)
30g watercress
optional: 40g feta cheese
30g shelled unsalted pistachios
Scrub the carrots and coarsely grate into a large bowl. Finely chop and add the chilli and coriander, peel, finely slice and
add the onion, then scatter over the spices. Add the flour, milk, egg and a pinch of sea salt, and mix well.
Place a large non-stick frying pan on a medium-low heat and drizzle in 1 teaspoon of oil. Working in batches, spoon in 2 tablespoons of batter per pancake (the rougher the better – the sprawly bits will give you great texture and crunch). Cook until golden on both sides, pressing lightly after you turn, then repeat.
Meanwhile, finely slice the crunchy veg, and mix 2 teaspoons of harissa with half the lemon juice. Serve 2 pancakes at a time hot from the pan, topped with a dollop of go-to houmous (see page 242), a pinch of crunchy veg and some watercress. Crumble over the feta (if using) and drizzle over the lemony harissa. Bash the pistachios in a pestle and mortar until fine, then scatter on top and serve with lemon wedges for squeezing over.
Once you’ve mastered this recipe, why not give it a try with grated beetroot, squash or courgettes. Super-delicious!
BRILLIANT BHAJI BURGER
CORIANDER YOGHURT, MANGO CHUTNEY, CRUNCHY POPPADOM SPRINKLE
SERVES 4 | 40 MINUTES
1 red onion
2 cloves of garlic
2 fresh green chillies
1 big bunch of fresh coriander (60g)
75g paneer cheese
200g butternut squash
4cm piece of ginger
100g plain flour
1 lime
2 teaspoons rogan josh curry paste
olive oil
75g natural yoghurt
