Tuna and Bread Salad
Serves 4
100g crusty country bread, roughly torn
400g tomatoes, chopped
1 small red onion, halved and sliced
2 cucumbers, roughly chopped
50g pitted Kalamata olives, halved
1 tbsp capers, rinsed and drained
Bunch of fresh basil, leaves torn
4 tbsp olive oil, plus extra
4 tsp red wine vinegar
Pinch of caster sugar
1 garlic clove, crushed
2 x 185g cans tuna steak in brine, drained
l Preheat the oven to 200?C/400?F/gas 6. Place the bread on a baking sheet and bake for 8-10 minutes, turning occasionally, until golden. Set aside to cool. In a large bowl, combine the tomatoes, onion, cucumber, olives, capers and basil. Add the bread, season and toss well.
l Whisk together the oil, vinegar, sugar and garlic. Season and pour over the salad. Mix well, cover and stand for 30 minutes or up to 1 hour to allow the flavours to develop.
l Just before serving, gently fold in the tuna. Divide between 4 salad bowls and serve with an extra drizzle of olive oil, if you like.
Griddled Lamb with Salad
Serves 4
2 tsp cumin seeds, toasted and lightly crushed
1 tsp ground coriander
2 tbsp chopped fresh mint
1 tbsp runny honey
1 tbsp olive oil
4 x 125g lamb leg steaks, trimmed
For the salad
200g bulgur wheat
300ml chicken stock, hot
50g pitted dates, chopped
50g baby spinach, shredded
15g pistachio nuts, chopped
Grated zest and juice of ½ lemon, plus extra wedges to serve
In a large non-metallic bowl, combine the cumin, coriander, mint, honey and oil. Season and add the lamb. Turn to coat in the marinade and set aside for 30 minutes.
l Meanwhile, put the bulgur wheat in a bowl and add the stock. Cover and set aside for 20 minutes or until the grains are tender. Fluff up with a fork and add the remaining salad ingredients. Season.
l Heat a large griddle pan over a medium-high heat until searing hot. Scrape off and discard the excess marinade from the lamb, add to the hot pan and cook for 2-3 minutes each side for medium. Remove from the heat and rest for 5 minutes.
l Divide the salad between 4 plates. Slice the lamb and arrange on top. Serve with extra lemon wedges.
Chilli Penne with Parmesan Crumbs
Serves 4
350g penne
50g ciabatta bread, roughly torn
2 tbsp olive oil
20g Parmesan, finely grated
1 small onion, finely chopped
250g broccoli, cut into bite-size chunks
2 garlic cloves, sliced
½ large red chilli, deseeded and chopped
25g sultanas
3 tbsp chopped parsley
Grated zest and juice of 1 lemon
l Cook the penne according to the packet instructions.
l Meanwhile, preheat the grill to medium. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes until crisp. Cool slightly, transfer to a blender and whiz to coarse crumbs. Stir in the Parmesan.
l Heat the remaining oil over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas and cook for 5 minutes, stirring until the broccoli is tender. Add a splash of water to prevent it catching.
l Add the pasta to the pan with the parsley and lemon zest and juice. Season and divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.
