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Recipe For Chicken Salad Biography

Source(google.com.pk)
Ingredients:
    ½ clove garlic, peeled
3 anchovies
    200 ml fat-free natural yoghurt
    finely grated zest of 1 lemon
    sea salt
    freshly ground black pepper
    ½ small loaf of rustic bread
    2 lugs olive oil
    4 little gem lettuces
    2 handfuls watercress
    1 bulb fennel
    250 g halloumi cheese, cut into 12 slices
    1 pomegranate

Method:
For the dressing, pound together or finely chop the garlic and anchovies. Mix in the yoghurt, then the zest and juice of the lemon, and season to taste with freshly ground black pepper. Simple!

Preheat the oven to 200°C/400°F/gas 6. Tear the bread into rough pieces of about an inch or so and scatter into a roasting tin. Drizzle the bread with a little olive oil then toss with a good pinch of sea salt and bake for 10 minutes or until crunchy.

Trim the bottoms of the little gems then break up each one, keeping the leaves whole. Give the watercress and lettuce leaves a quick wash, then dry in a salad spinner and lay on a large serving plate. Cut the top off the fennel and hang on to the feathery parts. Trim the bottom of the bulb and discard the scruffy outer leaves. Cut the bulb in half and slice as thinly as possible from the root to the tip, then add to the rest of the leaves. Next, fry the slices of halloumi on both sides in a little olive oil until golden, then drain on kitchen paper. Add the halloumi and croutons to the serving plate. Season, give the whole lot a gentle toss, then drizzle over the yoghurt dressing. Chop the fennel tops and bash the pomegranate to get the seeds out, then scatter the fennel and seeds over the salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Nutritional Information Amount per serving:

    Calories 486 24%
    Carbs 29.5g 11%
    Sugar 11.0g 12%
    Fat 29.3g 42%
    Saturates 12.3g 62%
    Protein 22.9g 51%

Ingredients:
    8 thin slices higher-welfare pork belly
    2 handfuls stale bread, sugar-lump sized pieces, crusts removed
    3 fresh anchovies
    juice and zest of 2 lemons
    extra virgin olive oil
    1 sprig fresh flat-leaf parsley, chopped
    2 cos lettuces
    a few cherry tomatoes, washed
    Parmesan, shavings
    sea salt
    freshly ground black pepper

Method:
This is a brilliant idea for a picnic with a handy homemade sachet of dressing.

Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.

Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.

Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!

Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.

Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 563 28%
    Carbs 6.5g 3%
    Sugar 3.0g 3%
    Fat 54.7g 78%
    Saturates 13.7g 69%
    Protein 10.1g 22