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Cover: Quick cuisine

Recipes with cashews

02Jul 12

Summer salad with pears and cheese

Summer salad with pears and cheese
Wanted: perfect salad for taking on a picnic.

Well, here it is! It is a perfect complement to your typical protein dish such as a tuna or salmon steak. Chicken might also be a good choice. Try this chicken and avocado baguette with pesto mayonnaise. It’s great warm or cold!

Adding pieces of fruit in salads is a great way to make the salad slightly more interesting and healthy. Pears or apples add that extra tang and juiciness, and chunks of a delicious cheese gives it an even more luxurious feel.

As we fast are approaching the picnic season (although we are not there just yet, at least not in London), I am trying to come up with new ideas for dishes to be eaten outdoors and from plastic containers. The thing is – it must not be too runny and messy. Simplicity is the word. And, of course – yumminess! (If that word exists?) Washed down with a cold beer while lounging on a blanket in the park is my idea of paradise.

I hope you give this easy salad a try as it will tick all your boxes: easy; tasty; healthy; and portable. Enjoy!

Summer salad with pears and cheese
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This is a perfect side salad for a day in the park.
Ingredients
  • 1 big bag of mixed lettuce of choice ( iceberg, rocket, etc.)
  • 100g unsalted cashew nuts
  • 50g strong cheese of choice
  • 2 hard green pears
  • 1 tablespoon of butter
  • 3 tablespoons of olive oil
  • ½ teaspoon of salt
  • ½ a teaspoon of pepper
  • 3 tablespoons of balsamic vinagar
Instructions
  1. Place the mixed salad in a big bowl.
  2. Chop the nuts into halves and add them to the salad.
  3. Grate or cut the cheese into squares and place in the salad.
  4. Peel the pears into slices and fry them in the butter and oil for about 2 minutes on each side. Add the salt and pepper.
  5. Lift the pears from the frying pan onto the salad when cool.
  6. Add the balsamic vinegar to the remaining oil and butter in the frying pan and let it simmer for 2 minutes. Drizzle the dressing over the salad and mix it all together.

 

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01Jun 12

Lamb with couscous and apricot salad

Lamb with couscous and Apricot saladI try not to eat a lot of meat, but recently I have taken a shining to finding lamb dishes, and the other day I went on a splurge to a Moroccan restaurant searching for something new and interesting. There I realised that couscous is a rice substitute that I had overlooked. After seeing that I could combine lamb and couscous together, I thought I’d try this lamb with couscous and apricot salad, which is a really light and fresh lunch that won’t leave you feeling heavy in any way.

If you are a vegetarian, you could also try this pistachio and cranberry couscous with goat’s cheese. Either way, couscous makes a satisfying salad!

As it is equally delicious served warm or cold, it is also ideal for a spring picnic. Just put the lamb in one container and the couscous and apricot salad in another and combine them on arrival!

What we need:

  • 600g lamb, cubed or cut into small pieces
  • 400g of couscous
  • 12 dried apricots
  • 1 tablespoon of pressed lemon juice
  • 1 tablespoon cinnamon
  • 1 dl of cashew nuts
  • 30g raisins
  • a handful of chopped almonds
  • 1 tablespoon of butter
  • 3 tablespoons of olive oil
  • 3 pinches of ground pepper
  • 2 pinches of salt
  • 10 coriander leaves
  • 1 cinnamon stick (to garnish)

How to make it:

  1. Preheat the oven to 150 degrees.
  2. Fry the lamb in a frying pan in the butter and sprinkle with salt and pepper.
  3. Place the meat in an oven-safe form and place in the middle of the oven for 20 minutes until ready.
  4. In a sauce pan, boil the couscous according to the instructions on the package.
  5. Meanwhile, chop the apricots into small pieces.
  6. Mix the olive oil with the lemon juice and cinnamon.
  7. Add the apricots, cashew nuts, raisins and almonds with the lemon juice/olive oil mixture.
  8. Add the couscous when it is ready. Mix it all carefully. Add salt and pepper according to taste.
  9. Serve the couscous salad as the base on a plate and place the lamb on top.
  10. Sprinkle over the coriander leaves and garnish with the cinnamon stick.

Time needed: 30 minutes
Serves: 4
Level: Easy

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