Tag Archives: Delicious Salad

Fig, Mozzarella and Honey Salad

Fig and Mozzarella Salad
Fig, Mozzarella and Honey Salad
Quick, Simple and Delicious Fig and Mozzarella Salad
Quick, Simple and Delicious Fig and Mozzarella Salad

Every now and then you make a super quick dish for dinner out of the few ingredients lying around your kitchen, and it ends up being so good people think it must have taken more time and effort than it did. I love those dishes. This salad was prepared in literally less than 5 minutes, maybe it was 3 minutes. I had a ball of Toonsbridge Buffalo Mozzarella in the fridge that I had picked up in the market that weekend, a few figs (you could use peaches, apricots, plums or any other soft fruit or berry that you have handy) that never got used in a dessert I was planning, and the rest of the ingredients were just stuff I would always have lying around in my fridge and cupboard.

I wasn’t even planning on blogging this, as it was a spur of the moment dish, but I put a picture of it up on instagram, and people seemed to like it so much, that I thought I would share it on my blog, so sorry for less photos than usual! I had this as a main for dinner, but it would also make a great, stress-free starter for a dinner party. Just double up the ingredients as you need. I highly encourage you to make this, I have yet to eat another meal that took this quick to make, but tasted so mouth-wateringly delicious!

Fig, Mozzarella and Honey Salad
Fig, Mozzarella and Honey Salad

Ingredients (Serves 1 as a main course):

1 ball fresh buffalo mozzarella

3 fresh figs

1 handful of mixed dark green salad leaves

1 tbsp flaked almonds

1 glug of balsamic vinegar (I used Llewellyn’s Irish Apple Balsamic which had a lovely sweetness to it)

1 tsp honey

  1. Put a dry frying pan on a high heat, add almonds and toss until golden, about 45 seconds (they burn quickly so be careful)
  2. Toss your leaves in a glug of the balsamic vinegar until they are just coated.
  3. Cut two of your figs into quarters and lay them out over the leaves. Quarter the third fig only half way down so they fig is still attached together, place this in the centre of your salad.
  4. Roughly tear up your ball of mozzarella and scatter over the salad, place one chunk of mozzarella within the fig in the centre of the salad.
  5. Sprinkle with the toasted almonds and drizzle with the tsp runny honey. It’s that easy!
So Juicy and Delicious
So Juicy and Delicious
Enjoy this Super Quick Salad
Enjoy this Super Quick Salad

Potato and Ham Salad

My Potato And Ham Salad
My Potato And Ham Salad
Beautiful Potato and Ham Salad with Lemon Zest and Caper Berries
Beautiful Potato and Ham Salad with Lemon Zest and Caper Berries

You can’t beat a really good potato salad. Not the kind supermarket versions slathered in mayonnaise that make you feel sickly after a helping, but this fresh delicious kind bursting with punchy flavours and with some cooked ham thrown in for a meaty and filling addition.

I made this dish for a picnic a few weekends ago for my house-mate and I when we were still experiencing the Irish heatwave. Luckily there is a really nice park just around the corner from my house so with the rug, dishes and food in a bag, off we trotted to the local park for a sunny light lunch. My potato salad was made with garlic, onions, capers, lemon zest and ham and really could be eaten as a meal in itself, as well as I side.

Enjoying Our Picnic In The Park
Enjoying Our Picnic In The Park

This is really quick, and the ham makes it filling and substantial enough as a main dish. I used leftovers for lunch in work on Monday, and some more leftovers the following night in a kind of a spanish omlette/ tortilla.

Ingredients:

1 kg of baby potatoes

1-2 cups of roughly torn cooked ham

4 cloves garlic crushed

2 red onions finely minced

1 small bunch of chives chopped

1 large cup of caper berries

Zest of 1 lemon

1/2 cup rapeseed oil (or other mild tasting oil)

Sea salt

  1. In a big salted pot of boiling water add your potatoes and cook for 20 minutes or until cooked through.
  2. Meanwhile add the garlic, onion and all the oil to a large pan and stir on a medium-low heat for 20 minutes or until the potatoes are done. You want this soft and translucent, but not golden and crispy.
  3. When the potatoes are cooked slice them length ways and stir into the pan (make sure the heat is off at this point) coating in the garlic and onion oil.
  4. Finely chop the caper berries (reserve a few whole ones for serving) and stir into the mix along with the lemon zest and a generous seasoning of sea salt.
  5. Serve in a dish with the remaining whole capers decorated on top with some more lemon zest.
Season Well
Season Well
Add Ham and Herbs
Add Ham and Herbs

Beetroot and Camembert Salad

Beetroot and Camembert Salad
Beetroot and Camembert Salad
Healthy and Delicious
Healthy and Delicious

Salads don’t need to be boring, limp and tasteless! You can put anything you want into a salad, and this one I love as it has some of my favourite things in it. I made this for a party not too long ago and it was really popular. I’ve been using my training for the Cork half marathon as an excuse to indulge in carb heavy dishes, but after a few weeks of hamming it up with pasta dishes, toasties, risottos and home made pizzas I think it’s time to get back into the swing of fitting in a few salads a week!

This is a really delicious salad though, and you definitely don’t feel cheated of an indulgent meal! The beetroot and cranberries add some lovely colour, the Camembert cheese adds a lovely silky soft texture and taste, and the walnuts give a nice little bite.

This literally takes 5 minutes to prepare, all that’s involved is a little chopping and tossing and it’s done. This makes a lovely lunch or a side dish for a party.

Ingredients:

4 cooked beetroots (You can buy them in all supermarkets cooked and vacuum packed)

1 wheel of Camembert cheese

1 large handful of walnuts

1/2 cup of dried cranberries

1 large bag of salad leaves (dark leaves such as spinach and rocket work best, avoid iceberg lettuce)

Olive oil

Salt and Pepper

1. Chop the beetroot into bite sized chunks, let any excess water from the beetroot drain away.

2. Chop up the Camembert into small chunks.

3. Mix together the beetroot, salad leaves, walnuts, cranberries and Camembert into a bowl and loosen it with a little olive oil.

4. Sprinkle a little remaining walnut and cranberry on top and season lightly with salt and pepper. Done!

Chop Up Beetroot and Camembert
Chop Up Beetroot and Camembert
It's That Quick To Make!
It’s That Quick To Make!