Asian Carrot and radish salad
4 tbsp sweet chilli sauce
Zest and juice of 2 limes
1 tsp little gem lettuce, leaves torn into bite size pieces
2 carrots, cut into batons
10 radishes, sliced
4 spring onions, cut on the diagonal
A handful roughly chopped coriander
Mix the chilli sauce with the lime zest, juice and fish sauce to make the dressing.
Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep it fresh and crisp, then add the lettuce.
6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
Zest and juice of 1 lime
1 little Gem lettuce leaves, torn to bite size pieces
1 ripe mango, peeled and sliced thinly
½ red onion, finely sliced
2 tsp toasted sesame seeds
Heat the oven to 200c/ 180c fan gas mark 6. Toss the chicken in oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil lined baking tray and bake for 20 minutes until cooked though. Leave to cool a little, then slice.
Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice, add a little water if the dressing seems too thick.
To serve, arrange the lettuce on plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
200g new potatoes, thickly sliced
2 medium eggs
100g green beans, trimmed
1 romaine lettuce heart, leaves separated and washed
8 cherry tomatoes, halved
6 anchovies in olive oil, drained well
185g tin of Tuna steak in spring water, drained
2 tbsp mayonnaise
Bring a large pan of water to the boil. Add the potatoes and the eggs and cook for 7 minutes. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 minutes. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Place the anchovies on top.
Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.