Wagamama-Inspired Asian Soy Ginger Vinaigrette

A tangy sour-salty vinaigrette that makes salads absolutely mouthwatering! :) Inspired by Wagamama's famous dressing, I chuck in a dash of sesame oil and a sprinkling of seeds to add a further dimension to its gorgeous Asian flavours (and it just so happens floating sesame seeds look pretty). Have a taste once it's made and add more soy/vinegar/whatever you like to suit your own preference.

Keep refrigerated. Use on everything :)

Wagamama-Inspired Asian Soy Ginger Vinaigrette

Makes 1/2 cup (125ml)

Stir together well to blend and store refrigerated in a jar:

2 small shallots, finely chopped

1 small garlic clove, finely chopped

1" fresh ginger, peeled and grated

1½ tbsp rice vinegar (or other vinegars if you want to change things up)

1 tbsp tomato ketchup

1 tbsp water

100ml vegetable oil

2-3 tbsp light soy sauce (depending on how salty you want it)

Dash of sesame oil

Sprinkling of sesame seeds

Thai Seafood Kerabu Salad

Light and cool, mouth-wateringly tangy and boldly flavoursome with a spicy kick all at the same time. Plus it's easy peasy!

Bring to boil:
1 ½ tbsp fish sauce
Juice of 2 limes
2 small fresh birdseye chillies, finely chopped
1 ½ tbsp palm sugar/brown sugar

Add and simmer uncovered for 2 minutes:
200g raw prawns, peeled and deveined
200g squid, sliced into rings or pieces
200g seafood sticks, cut into small chunks (add near the end to prevent unravelling)

Let cool to room temperature. Drain the excess liquid (can be kept in a container and used as stock/flavouring).

Finely chop together and stir into seafood:
1 small onion
Generous handful fresh coriander
1 tbsp fresh mint (if available)
1 stalk lemon grass (if available)

Place on top of lettuce leaves on a plate. Refrigerate at least 1 hour until well chilled.

Best served cold with hot Thai Pineapple Fried Rice.

Avocado Mixed Leaf Salad with Bacon

Some days I just crave a nice big juicy leafy salad, with lots of different textures and bits mixed in. I hate buying prepared ones in shops, because more often than not they cost too much, skimp on the leaves, have one or more ingredients that you don't particularly like and leave you hungry at the end of it.

Of course Pret A Manger is an exception- their salads are utterly scrumptious (just like their sandwiches, wraps, soups, dried mango, pastries...), but £4 is still quite a lot for a small cardboard box and I always end up thinking of how many giant homemade bowls I could have thrown together myself for the same amount.

So here below, is my idea of the perfect salad- humongous, heaps of different leaves and colours/textures/flavours, slightly creamy with avocado and a tiny touch of mayo (no bottled dressings for me, mayo works just as well!) and sprinkled over with pine nuts and bacon or whatever I feel like depending on my mood. There are no set rules, just put what you want!

Serves 1

Two big handfuls of mixed salad leaves- easiest way I find is to buy several different packs of bagged salad and combine a bit from each :) I usually go for mild/tender varieties like lamb's lettuce, beetroot, batavia, chard, baby spinach, lollo rosso, iceberg, red oak leaf, tatsoi...

1 small tsp mayonnaise- toss well with the leaves until lightly dressed.

Add/sprinkle as desired:

1 large red tomato, sliced (*Tip: It is MUCH easier to cut tomatoes with a bread knife, steak knife or any other knife with a serrated edge rather than a flat one.)

1 ripe avocado (if you are an avocado virgin, please see "Easy Twisty Way of Cutting an Avocado" below)

1 slice bacon, cut into bits and fried until crisp

Handful of pine nuts, toasted

Grated Parmesan

Salt and freshly ground black pepper

Other options: shredded roast chicken/turkey, ham, hard boiled eggs, seafood sticks, thinly sliced red onions...

Devour! :)

Easy Twisty Way of Cutting An Avocado

Cut lengthwise all the way around (working around the seed) and twist the two halves apart.

Tap the blade of your knife so that it's wedged into the seed, and twist to remove.

Spoon the flesh out with a spoon.

Warm Couscous Salad with Sausage & Smoked Bacon

Threw this together on a whim for dinner last night and it turned out surprisingly scrumptious! I've always been a rice lover but couscous makes for a nice change- light, flavourful golden grains that cook in minutes and can be tossed with anything.

As with any salad the possibilities are endless- I'd happily chuck in toasted pine nuts, fresh basil leaves (or any other herb you want), grilled sweet peppers, mushrooms, cherry tomatoes... or for a greener meal try serving on a big bed of crisp salad leaves.

Place 400g couscous and 1 tbsp dried mixed herbs in a large bowl or pot.

Pour over boiling water until water level is about 1” above the surface. Cover and leave to absorb for 5-10 minutes. Fluff up with a fork and set aside.

Finely chop and fry in a bit of oil until fragrant:

1 medium onion

3 cloves garlic

Add:

2 dried chillies, crumbled

4 good quality sausages (I use a herby variety like Cumberland), snipped into small chunks

4 slices smoked bacon, cut into bits

Generous handful of Savoy/green cabbage, shredded thinly

Sauté until meat is browned and cabbage is slightly burnt on the edges.

Turn off the heat and toss in couscous until well combined. Season well with salt and black pepper and serve warm.