I love the meaty tang of the kalamata olives and don't get me started on that salty creamy Feta cheese! Oh my, just those ingredients alone get my taste buds tingling.
Add in a zippy red vinegar, olive oil, lemon and oregano vinaigrette dressing, and I am in salad heaven! This makes a lovely lunch with some crisp crackers or bread sticks on the side. I can't get enough of this stuff!
- 1/2 English Cucumber, washed, trimmed and thinly sliced into half moons
- 1/4 red onion, peeled and thinly sliced into half moons
- 3/4 cup (150g) cherry tomatoes halved
- 1/2 cup (90g) Kalamata olives, pitted and halved
- 3 ounces (85g) feta cheese, cut into 1/2 inch cubes
- 1 TBS fresh lemon juice
- 1 TBS red wine vinegar
- 1/2 tsp dried oregano
- kosher salt and freshly ground black pepper to taste
- 1/8 cup (30ml) extra virgin olive oil
Some other salads here in my English Kitchen that you might enjoy are:
BACON AND EGG SALAD - This is a real favorite of mine. Crisp Baby Gem Lettuce leaves broken into a bowl (you can use Romaine) and topped with sliced boiled egg, salty crisp bacon and sweet roasted baby plum tomatoes. A creamy Parmesan Dressing is drizzled over top and then you top the salad with some crisp and buttery homemade croutons. This is a fabulous combination of textures and flavors.
CHICKEN NICOISE SALAD PLATTER - The perfect meal salad for a warm summer night. With roasted sliced chicken, cooked string beans, boiled egg, salty feta cheese and a mix of black and green olives. You could add some sliced roasted potato wedges for the carb lover. I added some steamed asparagus and topped it all off with a tangy lemon vinaigrette. You can either make this carb free, or add carbs depending on your preference! Delicious either way.
Greek Salad (small batch)
Ingredients
- 1/2 English Cucumber, washed, trimmed and thinly sliced into half moons
- 1/4 red onion, peeled and thinly sliced into half moons
- 3/4 cup (150g) cherry tomatoes halved
- 1/2 cup (90g) Kalamata olives, pitted and halved
- 3 ounces (85g) feta cheese, cut into 1/2 inch cubes
- 1 TBS fresh lemon juice
- 1 TBS red wine vinegar
- 1/2 tsp dried oregano
- kosher salt and freshly ground black pepper to taste
- 1/8 cup (30ml) extra virgin olive oil
Instructions
- Combine the cucumber, onion, tomatoes and olives in a medium sized bowl. Fold in the feta cheese with a gentle hand.
- Whisk together the lemon juice, vinegar and oregano in a small bowl. Season to taste with salt and black pepper. Slowly whisk in the olive oil until emulsified.
- Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
WHAT IS A DINNER SALAD
The simple answer is a main dish salad that is hearty and filling. A salad that won't leave you hungry and wanting more!
Dinner salads are usually composed of a delicious mix of salad greens, a variety of crisp vegetables, as well as a protein of some sort. You can make them all vegetarian, or you can add proteins such as cheese, meat, fish or poultry.
They usually also include a delicious dressing that is drizzled over top, and some croutons always go well sprinkled on top.
- 2 cups coarsely chopped iceberg or romaine lettuce
- 2 pieces of boneless, skinless grilled chicken (about 1 cup, cubed)
- 1 3-inch piece of English cucumber, peeled and cubed
- 6 cherry tomatoes halved
- 1 small ripe avocado, cubed
- 2 hard boiled eggs, peeled and cut into quarters
- 1/4 of a red onion, peeled and finely chopped
- 1/2 cup (60g) cubed cheese of some sort, pick your favorite
- crisp croutons to sprinkle
- 3 TBS olive oil
- 1/2 tsp garlic powder (or one small clove, peeled and minced)
- 1 tsp good Dijon mustard
- 1 tsp liquid honey
- 1 TBS fresh lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp dried parsley flakes
Some other salads here in my English Kitchen that you might enjoy are:
SALAD COMPOSE - Very French with crisp salad leaves, boiled egg, sweet plum tomatoes, crisp salty bacon and buttery crisp garlic baguette croutons. Finished off with a beautiful sherry vinegar vinaigrette dressing!
STEAK MUSHROOM AND BLUE CHEESE SALAD - Perfectly cooked grilled medium rare pieces of steak, combined with tasty rich sauteed mushrooms, capers, creamy tangy blue cheese all tossed together with a rich sherry and honey vinaigrette dressing. Delicious!
LOW FAT CHICKEN TACO SALAD - A mix of salad greens, black beans, corn, peppers, black olives, along with crispy chicken strips combined with a low fat creamy spicy dressing and some baked tortilla crisps on top. Fabulously tasty!
Dinner Salad
Ingredients
- 2 cups coarsely chopped iceberg or romaine lettuce
- 2 pieces of boneless, skinless grilled chicken (about 1 cup, cubed)
- 1 3-inch piece of English cucumber, peeled and cubed
- 6 cherry tomatoes halved
- 1 small ripe avocado, cubed
- 2 hard boiled eggs, peeled and cut into quarters
- 1/4 of a red onion, peeled and finely chopped
- 1/2 cup (60g) cubed cheese of some sort, pick your favorite
- crisp croutons to sprinkle
- 3 TBS olive oil
- 1/2 tsp garlic powder (or one small clove, peeled and minced)
- 1 tsp good Dijon mustard
- 1 tsp liquid honey
- 1 TBS fresh lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp dried parsley flakes
Instructions
- First make the dressing. Measure the mustard into a small bowl. Whisk in the olive oil, one tablespoonful at a time. Whisk in the lemon juice, garlic, salt, pepper and parsley flakes. Set aside.
- Divide the chopped lettuce between two pasta bowls.
- Top each bowl of lettuce with the egg, cucumber, tomatoes, avocado, chicken, and cheese, placing each ingredient on top in an enticing manner, and dividing them equally. Sprinkle the chopped onion and croutons on top of each.
- Give your dressing a final whisk and drizzle half over each salad. Serve immediately.
Toast them in the preheated oven for 15 to 20 minutes, stirring them every 5 minutes or so, until crisp and golden brown.
Roast leg of lamb is something that a lot of people like to enjoy for Easter. One, this is the season of Lamb, Spring, and two, its just that tiny bit more special than a regular roast and much different than the turkey of Christmas.
Lamb just feels glamorous.
Shoulder of lamb is also very nice. I have cooked it on here before and it is succulent and melts in the mouth. You can find my recipe for slow roasted shoulder of lamb here. I've also cooked a boneless leg of lamb.
Today I am roasting a bone in leg of lamb and I am channeling Mary Berry's recipe for a Greek Roast Lamb. It is quite different than my usual leg of lamb.
First of all it is very simple and requires only a very few ingredients. Secondly it cooks long and slow. I am used to lamb being served medium rare, so this makes a bit of a change. I wasn't sure, but, if Mary Berry says its good, who am I to quibble!
- 4 lb. (2kg) leg of lamb
- 4 cloves of garlic, peeled and cut into slivers
- 2 large rosemary sprigs, chopped
- 1 TBS olive oil
- salt and black pepper
- chopped fresh rosemary to garnish
SOME TASTY SAUCES TO SERVE WITH LAMB
Mint sauce - Combine 3 TBS finely chopped mint in a small bowl with 1 - 2 TBS fine sugar. Add 3 TBS white wine vinegar and stir well to combine.
Cumberland Sauce - Spoon 4 TBS of red currant jelly into a small saucepan. Heat gently to melt. Add 1/2 cup (120ml) red wine and the finely grated zest of one orange. Simmer, whisking constantly for 5 minutes. Whisk in the juice of 1 orange and 1/2 lemon. Simmer for a further 5 minutes and then strain into a sauce boat.
Tzatziki Sauce - Put 2/3 cup/150g of Greek yogurt into a small bowl. Whisk in the grated zest and juice of one lemon. 1 crushed clove of peeled garlic, 1 TBS chopped fresh mint and salt and pepper to taste. Cover and chill until needed.
Mary Berry's Greek Roast Lamb
Ingredients
- 4 lb. (2kg) leg of lamb
- 4 cloves of garlic, peeled and cut into slivers
- 2 large rosemary sprigs, chopped
- 1 TBS olive oil
- salt and black pepper
- chopped fresh rosemary to garnish
Instructions
- Bring your lamb to room temperature by taking it out of the refrigerator at least half an hour prior to roasting it.
- Take a sharp knife and cut small incisions down into the lamb. Insert a sliver of garlic into each incision.
- Rub the lamb all over with the chopped rosemary, olive oil, salt and pepper. Pop the roast into a deep roasting tin.
- Preheat the oven to 425*F/220*C. gas mark 7. Once the oven is hot put the roasting tin with the lamb into the oven.
- Roast for 30 minutes. Lower the oven temperature to 285*F/140*C/ gas mark 1. Cover and cook for a further 3 1/2 hours, or until the lamb is really tender.
- Remove from the oven, cover loosely with aluminum foil and leave to rest in a warm place for 10 minutes.
- Carve the lamb and serve hot, garnished with rosemary with any pan juices spooned over top if desired.
Notes
Some sauces for lamb:
Mint sauce - Combine 3 TBS finely chopped mint in a small bowl with 1 - 2 TBS fine sugar. Add 3 TBS white wine vinegar and stir well to combine.
Cumberland Sauce - Spoon 4 TBS of red currant jelly into a small saucepan. Heat gently to melt. Add 1/2 cup (120ml) red wine and the finely grated zest of one orange. Simmer, whisking constantly for 5 minutes. Whisk in the juice of 1 orange and 1/2 lemon. Simmer for a further 5 minutes and then strain into a sauce boat.
Tzatziki Sauce - Put 2/3 cup/150g of Greek yogurt into a small bowl. Whisk in the grated zest and juice of one lemon. 1 crushed clove of peeled garlic, 1 TBS chopped fresh mint and salt and pepper to taste. Cover and chill until needed.
Social Icons