< Previous67 store/make it vegan For a vegan option, pan-fry a sliced zucchini instead of the shrimp. Add the olive oil to a large skillet and place over high heat. Add the shrimp and cook for 4 minutes, then add the garlic and chile and fry and toss for another 3 minutes, or until the shrimp are cooked through. Remove from the heat and set aside. For the dressing, combine the lemon juice and zest with the remaining dressing ingredients in a bowl and set aside. Add the shredded lettuce to a large bowl with the tomatoes, cucumber, and avocado. Drizzle over half the dressing and toss until everything is coated. Divide the salad between two bowls and top with the shrimp, watercress, and extra dressing. Serve at once. 1 tablespoon olive oil 8 king shrimp, heads and shells on 2 garlic cloves, sliced 1 red chile, diced 1 handful of shredded iceberg lettuce 1 to 2 ripe tomatoes, diced ½ cucumber, diced 1 avocado, pitted and cubed 1 small box of watercress Dressing zest and juice of ½ lemon ½ teaspoon cayenne pepper 1 heaped teaspoon ketchup 3 tablespoons mayonnaise prep time: 10 minutes cook time: 7 minutes serves: 2 A take on the 1980s shrimp cocktail salad. If you aren’t a fan of mayonnaise, make the dressing with crème fraîche or whole Greek yogurt. with avocado shrimp cocktail salad 67 store/make it vegan For a vegan option, pan-fry a sliced zucchini instead of the shrimp. Add the olive oil to a large skillet and place over high heat. Add the shrimp and cook for 4 minutes, then add the garlic and chile and fry and toss for another 3 minutes, or until the shrimp are cooked through. Remove from the heat and set aside. For the dressing, combine the lemon juice and zest with the remaining dressing ingredients in a bowl and set aside. Add the shredded lettuce to a large bowl with the tomatoes, cucumber, and avocado. Drizzle over half the dressing and toss until everything is coated. Divide the salad between two bowls and top with the shrimp, watercress, and extra dressing. Serve at once. 1 tablespoon olive oil 8 king shrimp, heads and shells on 2 garlic cloves, sliced 1 red chile, diced 1 handful of shredded iceberg lettuce 1 to 2 ripe tomatoes, diced ½ cucumber, diced 1 avocado, pitted and cubed 1 small box of watercress Dressing zest and juice of ½ lemon ½ teaspoon cayenne pepper 1 heaped teaspoon ketchup 3 tablespoons mayonnaise prep time: 10 minutes cook time: 7 minutes serves: 2 A take on the 1980s shrimp cocktail salad. If you aren’t a fan of mayonnaise, make the dressing with crème fraîche or whole Greek yogurt. with avocado shrimp cocktail salad 73 sharing platter 14 ounces (400g) vermicelli noodles ½ cup (120ml) white vinegar ½ cup (100g) white sugar 1 pound 2 ounces (500g) pork belly 2 tablespoons peanut oil 3 Thai chiles, chopped 5 garlic cloves, finely chopped 2 tablespoons soy sauce 3 tablespoons honey 4 tablespoons sesame seeds 4 red and yellow carrots 1 head of iceberg lettuce, shredded 1 cucumber, peeled into long strips 1 bunch of scallions, sliced 1 jar Thai Chile & Ginger Dressing (page 189) 1 bunch of mint, leaves picked 1 bunch of Thai basil, leaves picked generous 1 cup (150g) toasted peanuts salt prep time: 15 minutes cook time: 8 minutes serves: 6 Vietnamese-style rice noodle salad This is our take on a classic Vietnamese street food salad. If you don’t eat pork, just use tofu or shrimp, as both are delicious. If you can’t find butterhead lettuce, iceberg lettuce is also great. You can cook the pork on a barbecue for extra flavor.73 sharing platter 14 ounces (400g) vermicelli noodles ½ cup (120ml) white vinegar ½ cup (100g) white sugar 1 pound 2 ounces (500g) pork belly 2 tablespoons peanut oil 3 Thai chiles, chopped 5 garlic cloves, finely chopped 2 tablespoons soy sauce 3 tablespoons honey 4 tablespoons sesame seeds 4 red and yellow carrots 1 head of iceberg lettuce, shredded 1 cucumber, peeled into long strips 1 bunch of scallions, sliced 1 jar Thai Chile & Ginger Dressing (page 189) 1 bunch of mint, leaves picked 1 bunch of Thai basil, leaves picked generous 1 cup (150g) toasted peanuts salt prep time: 15 minutes cook time: 8 minutes serves: 6 Vietnamese-style rice noodle salad This is our take on a classic Vietnamese street food salad. If you don’t eat pork, just use tofu or shrimp, as both are delicious. If you can’t find butterhead lettuce, iceberg lettuce is also great. You can cook the pork on a barbecue for extra flavor.fallfall107 store/make it vegan If you don’t eat meat, then use charred smoked tofu broiled in the same way. Heat a broiler to high or a barbecue, if using. Place the lamb chops in a large bowl, then add the olive oil, Turkish pepper, fennel seeds, coriander seeds, and ground cumin. Season with salt and pepper, then turn the chops so they are coated in the mixture. Arrange the onions on a large baking sheet and broil for 5 minutes, or until slightly charred. Turn the onions over, add the chops to the baking sheet, and broil for another 5 minutes. Meanwhile, add the remaining ingredients to a large salad bowl. Turn the chops and onions over and broil for another 5 minutes. Remove the chops and onions from the broiler and add the onions to the salad bowl and mix. Pile the salad onto two plates, top with the chops, and serve. 4 lamb chops 1 tablespoon olive oil 1 tablespoon Turkish red pepper flakes 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 teaspoons ground cumin 3 red onions, quartered 1 handful of pomegranate seeds 2 teaspoons ground sumac 1 bunch of mint leaves 1 bunch of parsley 2 tablespoons pomegranate molasses juice of 1 lemon salt and freshly ground black pepper prep time: 5 minutes cook time: 15 minutes serves: 2 If you like cooking outside this is a perfect barbecue meal, but in the cooler months, the broiler works too. Serve with flatbread. charred onion salad with broiled lamb chops 107 store/make it vegan If you don’t eat meat, then use charred smoked tofu broiled in the same way. Heat a broiler to high or a barbecue, if using. Place the lamb chops in a large bowl, then add the olive oil, Turkish pepper, fennel seeds, coriander seeds, and ground cumin. Season with salt and pepper, then turn the chops so they are coated in the mixture. Arrange the onions on a large baking sheet and broil for 5 minutes, or until slightly charred. Turn the onions over, add the chops to the baking sheet, and broil for another 5 minutes. Meanwhile, add the remaining ingredients to a large salad bowl. Turn the chops and onions over and broil for another 5 minutes. Remove the chops and onions from the broiler and add the onions to the salad bowl and mix. Pile the salad onto two plates, top with the chops, and serve. 4 lamb chops 1 tablespoon olive oil 1 tablespoon Turkish red pepper flakes 2 teaspoons fennel seeds 2 teaspoons coriander seeds 2 teaspoons ground cumin 3 red onions, quartered 1 handful of pomegranate seeds 2 teaspoons ground sumac 1 bunch of mint leaves 1 bunch of parsley 2 tablespoons pomegranate molasses juice of 1 lemon salt and freshly ground black pepper prep time: 5 minutes cook time: 15 minutes serves: 2 If you like cooking outside this is a perfect barbecue meal, but in the cooler months, the broiler works too. Serve with flatbread. charred onion salad with broiled lamb chops 159 store/make it vegan Prepare the kale and boil the eggs ahead of time, but peel the eggs just before serving. prep time: 5 minutes cook time: 7 minutes serves: 2 ½ lemon, chopped 7 ounces (200g) raw kale, shredded 3 eggs 1 small handful of shaved pecorino ¾ cup (100g) smoked almonds, sliced 7½ ounces (220g) jarred tuna, drained 3 tablespoons Dijon Dressing (page 187) salt Add the lemon and kale to a large bowl and season with salt. Using clean hands, give it all a good scrunch and set aside. Have a bowl of ice water ready nearby. Bring a medium saucepan of water to a boil. Once boiling, gently add the eggs and simmer for 6½ minutes. Drain the eggs and add to the bowl of ice water. Once the eggs are cool enough to handle, peel and slice in half. Toss all the ingredients together well, except for the eggs, in a large bowl. Top with the eggs and serve. This salad comes together so quickly. It’s flavorsome and packed with protein. Buy good-quality tuna in olive oil for maximum flavor. with egg & pecorino lemon, kale & tuna salad 159 store/make it vegan Prepare the kale and boil the eggs ahead of time, but peel the eggs just before serving. prep time: 5 minutes cook time: 7 minutes serves: 2 ½ lemon, chopped 7 ounces (200g) raw kale, shredded 3 eggs 1 small handful of shaved pecorino ¾ cup (100g) smoked almonds, sliced 7½ ounces (220g) jarred tuna, drained 3 tablespoons Dijon Dressing (page 187) salt Add the lemon and kale to a large bowl and season with salt. Using clean hands, give it all a good scrunch and set aside. Have a bowl of ice water ready nearby. Bring a medium saucepan of water to a boil. Once boiling, gently add the eggs and simmer for 6½ minutes. Drain the eggs and add to the bowl of ice water. Once the eggs are cool enough to handle, peel and slice in half. Toss all the ingredients together well, except for the eggs, in a large bowl. Top with the eggs and serve. This salad comes together so quickly. It’s flavorsome and packed with protein. Buy good-quality tuna in olive oil for maximum flavor. with egg & pecorino lemon, kale & tuna salad Next >