Our bold coloured Beetroot, Hazelnut and Feta Salad is sure to delight all your guests this summer. Made with classic combinations of beetroot and feta and complemented by a surprise crunch from the indulgent, sweet hazelnuts.
Beetroot, Hazelnut and Feta Salad
Prep time – 20 minutes
Servings – 4
Ingredients
250g canned Baby Beetroot, quartered
80g Feta, cubed
50g Hazelnuts
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
Handful of Basil Leaves, to garnish
Sea Salt and Ground Black Pepper
Method
Step 1: In a large bowl, combine beetroot, feta and hazelnuts.
Step 2: For the dressing, mix olive oil, vinegar and salt and pepper into a small bowl and stir until combined.
Step 3: Drizzle the dressing over the salad and gently mix to coat all ingredients. Garnish with a handful of basil leaves and serve.
Try our take on the classic Chicken Caesar Salad at your next family lunch. Packed full of protein and healthy fats, you will enjoy the taste of a traditional Caesar, only made lighter.
Chicken Caesar Salad
Prep time – 15 minutes
Cook time – 15 minutes
Servings – 4
Ingredients
1/2 Crusty Bread, day-old, cubed and toasted
2 Chicken Breast Fillets, skinless and boneless, halved
1/2 teaspoon Garlic Powder
1/2 cup Plain Greek Yogurt
1/3 cup Parmesan Cheese, shredded
1 Lemon, juiced
1 teaspoon Mustard
2 tablespoons Extra Virgin Olive Oil
1/2 head of Lettuce
4 Eggs
Sea Salt and Ground Black Pepper
Method
Step 1: To prepare the chicken, place the protein into a large bowl and drizzle 1 tablespoon olive oil and half the lemon juice, season with salt and pepper and mix until coated evenly.
Step 2: Prepare grill on medium heat and cook chicken for 10-12 minutes until golden and cooked through. Transfer to a board and slice into thin strips once cooled.
Step 3: In a small saucepan, boil eggs for 7 minutes or until whites are firm and yolk is half-set. Once eggs are cooled, cut into quarters and set aside.
Step 4: For the dressing, mix yogurt, parmesan, mustard, garlic powder and remaining oil and lemon juice in a small bowl.
Step 5: In a large bowl, tear lettuce into bite size pieces and top with cooked chicken and boiled eggs. Pour the dressing over the salad, season with salt and pepper and toss until coated. Top the salad with toasted bread cubes and serve.
Skip the takeout and throw together this super quick and easy Thai Rocket Salad. Full of classic Thai flavour combinations and crunchy vegetables, it’s sure to please all.
Thai Rocket Salad
Prep time – 15 minutes
Servings – 4
Ingredients
2 cups Rocket Leaves
1 cup Cherry Tomatoes, halved
1/2 small Red Onion, finely sliced
1 Cucumber, sliced
1/4 cup Mint Leaves
1/4 cup Coriander Leaves
1 tablespoon Peanuts, chopped
1 teaspoon Birds Eye Chilli, minced
2 Garlic Cloves, minced
2 tablespoons sugar
2 tablespoons Fish Sauce
3 tablespoons Lime Juice
Sea Salt and Ground Black Pepper
Method
Step 1: For the dressing, mix the chilli, garlic, sugar, fish sauce and lime until well combined and sugar has dissolved. Set aside.
Step 2: In a large salad bowl, mix rocket, cucumber, tomatoes, onion, mint and coriander. Drizzle the dressing over salad and toss to combine. Sprinkle with peanuts and serve.
This Caprese Salad is the perfect summertime dish for entertainers in a hurry!
Caprese Salad
Prep time – 10 minutes
Servings – 4
Ingredients
3 Vine-Ripe Tomatoes, thinly sliced
1 Fresh Mozzarella Ball, thinly sliced
Handful of Fresh Basil Leaves
1/4 cup Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper
Method
Step 1: On a large serving plate, layer the tomato and mozzarella slices in alternating slices and add a basil leaf between each pair. Drizzle olive oil over the plate and top with salt and ground black pepper. Serve immediately.
Want more inspiration? Look out for more summer recipes and entertaining tips on our Home Files blog or follow us on Instagram @CarlisleHomes.
