In Part 2 of this month’s salad theme, Anna from @annasfamilykitchen, shares three more delicious and easy to prepare recipes.

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Seared Tuna and British Summer Vegetable Salad

It seems like we waited a long time for our summer to arrive this year! This salad makes the most of all those seasonal British veggies – broad beans, peas, courgettes, asparagus and jersey royals. Broad beans are a labour of love to pod, but they’re worth it. If you can’t be bothered with the podding and you can’t delegate the job to one of the kids, then use frozen broad or edamame beans instead.

Ingredients:- 4 portions
4 tuna steaks, 500g in total
5 tbsp olive oil
30g Fresh herbs – I used mint, oregano and basil
Zest and juice of a lemon
1 tsp sea salt
1 tbsp white wine vinegar
200g baby courgettes cut into 1cm slices
500g Fresh broad beans or 100g frozen podded broad beans or edamame beans
200g fresh peas or 100g frozen peas
300g asparagus spears
500g new potatoes halved

Method:-
If using fresh, pod the broad beans and peas.

Boil the potatoes for 8 minutes and drain.

Finely chop the herbs. Mix them together with the lemon juice and zest, vinegar, salt and olive oil.

Get a pan of water boiling. Add the broad beans, courgette slices and asparagus spears. Simmer for 2 minutes then add the peas. Drain the veg and plunge into cold water.

Take the skins off any large broad beans.

Get a frying pan really hot. Season the tuna steaks and sear for a minute each side. Set aside.

Toss the vegetables in half of the herb dressing.

Slice the tuna steaks. Combine the tuna with the potatoes and herby vegetables on a platter or in a bowl.

Drizzle over the remaining herb dressing or serve on the side.

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Duck, Crispy Kale, Squash and Blackberry Vinaigrette Salad

I love duck in salads. I often pair it with plums but here I’ve made a warm blackberry dressing and used it to dress pan fried duck breasts, crispy kale and roasted squash. You could keep this vegetarian omitting the duck or replace the duck with chicken if you prefer.

Ingredients:- 4 portions
4 duck breasts
300g cubed squash
250g kale

For the warm dressing:
2 small shallots finely chopped
1 garlic clove crushed
250g Blackberries
1 tbsp honey
2 tbsp Balsamic Vinegar
Juice or 1/2 lemon
2 tbsp water to loosen

Method:-
Criss cross the fat of the duck breasts using a sharp knife. Season then both sides well with salt and pepper.

Arrange the squash on a baking tray, season & drizzle with olive oil. Roast for 15 minutes at 200 degrees.

Remove the woody parts of the kale and add to the roasting tray alongside the squash. Season generously and drizzle with olive oil. Roast for 8-10 minutes giving the kale and then halfway through.

Meanwhile wipe a frying pan with a tiny amount of oil. If it’s not stick you won’t need any oil at all. Put the duck breasts fat side down into the cold pan then put it on the heat. Leave the duck breasts for 12 minutes. Once the pan has heated up you may want to reduce the heat. You want the fat to render not burn! Turn the duck over and cook for 3 minutes more then set the duck aside to rest.

Soften the shallots and garlic in a little oil. Add the balsamic and lemon and let it reduce. Add the blackberries, honey and the water and simmer for 5 minutes.

Slice the duck and arrange it with the kale and squash finishing with the blackberries and their dressing.

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15 minute Tandoori Chicken Salad

For this salad, chicken thighs are coated in a Greek Yogurt based marinade and then cooked on the barbecue (or griddle). I’ve loaded the chicken on top of a lovely simple cucumber and tomato salad. You could serve this with new potatoes, rice or Indian bread for a heartier meal. The marinade would work with salmon too.

Ingredients:- 4 portions
Marinade:
1tsp each smoked paprika, ground cumin, ground coriander, Garam Masala, turmeric, mild chilli powder⠀
200g Greek Yogurt⠀
Juice of a lemon⠀
1/2 tsp salt⠀
3 garlic cloves crushed⠀
10cm piece ginger finely chopped
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1kg boneless, skinless chicken thighs⠀
1 red chilli sliced⠀
1 cucumber peeled into slivers using a potato peeler
100g tomatoes roughly chopped
3 limes
Coriander leaves
⠀

Method:-
Combine all the marinade ingredients and coat your chicken thighs with it. They can go in the fridge for several hours or if you’re in a hurry they can be cooked straight away.

Cook the chicken thighs on a barbecue or griddle for 12 minutes turning every minute or so. Add the lime halves flesh side down for 3 minutes. It makes them easier to squeeze but also they taste sweeter.

Using a potato peeler cut a whole cucumber into strips & chop up the tomatoes. Arrange on a platter topping with the chicken. Squeeze over the limes and some olive oil and season. Finish with extra fresh chilli and coriander if you like.

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