I’ve left measurements deliberately vague so you can adapt to your taste/size of your family.
Classic Waldorf with healthy tarragon dressing.
Waldorf is a BBQ classic that is often disappointing and calorific when swimming with cheap mayonnaise. Our version is much lighter with a delicious ‘fennely’ tang from the tarragon.
1. Preheat the oven to 180 oc and when at heat place a bunch of grapes (on the stalk if possible) on a baking tray, drizzle with rapeseed oil and season with salt and pepper. Cook for 15 minutes and then add the walnuts and roast the whole lot for 5 minutes more minutes.
2. Trim celery into 1 cm slices and slice the apple into matchstick size pieces roughly chop the lettuce, pick the grapes off stalk, add a good glug of our Granny’s Original Tarragon dressing and toss in a large bowl. Finish by sprinkling with the toasted walnuts
Mexican salad – Areeebiaaaaaaa!
1. Cut chicken into bite size pieces and marinade in Auntie Frog’s Lime & Chilli Dressing for at least 30 minutes. Set to one side.
2. Preheat the oven to 180oC and put the chicken into the oven for 35 minutes.
3. Whilst cooking rinse a tin of black beans and drain, add to a large mixing ball along with a drained tin of sweetcorn, a few chopped sweet cherry tomatoes, a very finely chopped red onion, a sliced red pepper, thinly sliced spring onions and some chopped coriander, pour over a generous helping of Auntie Frog’s Lime & Chilli Dressing and stir well.
4. To serve, cover a platter with watercress, add some cubed avocado and the black bean mixture, top with the marinated chicken and add a final drizzle of the frogs. Delicious with tortilla chips!
Asian Style Salad
1. Arrange cashews and sesame seeds on a baking tray and toast in the oven at 180oC for 5 minutes Very finally chop lettuce, carrot, celery, red and green pepper and fry some bean sprouts in some rapeseed (if they’re not ready to eat) and arrange all on a plate, generously drizzle with our Scarlett’s Ornamental Ginger & Soy Sauce and top with the roast nuts.
2. Make into a feast by serving with noodles and strips of marinated – in – ornamental beef that has been pan fried – YUM!