Tim Anderson’s Pickled Watermelon, Mint and Coriander Salad

An avid user of fresh herbs, Masterchef alumni Tim Anderson has developed this zingy Pickled Watermelon, Feta, Mint and Coriander Salad to celebrate the benefits that fresh herbs bring to a meal.

Tim said: “Fresh herbs are a chef’s best friend, they instantly transform and lift a meal. From a simple stir fry with coriander through to a tomato salad with fresh basil, they make even the simplest ingredients taste special. I particularly love using herbs in salads, they have such a big, delicious and fresh flavour. This Pickled Watermelon, Feta, Mint and Coriander salad makes a great lunch or evening meal and it is fantastic with a BBQ or pulled pork. It’s really easy to make but looks and tastes impressive.”

Serves 1-2 as a main course or 4-6 as a side

 

Ingredients

  • ½ tsp hot red chilli (such as bird’s eye, habanero, or Scotch bonnet), or more or less, to taste, minced
  • 4 tbsp fresh lime juice
  • 4 tbsp rice, cider, or white wine vinegar
  • 150 ml apple juice
  • 4 tbsp agave nectar or honey
  • 1 tsp sea salt
  • ½ small seedless watermelon, cut into 2cm cubes
  • 1 cucumber, cut in half, deseeded, and sliced into 1cm chunks
  • 200g mild feta or similar cheese, crumbled
  • 2 tbsp pine nuts, toasted
  • 1 tsp sesame seeds, toasted
  • About 15 leaves fresh mint
  • About 15 sprigs fresh coriander

Method

Combine the chilli, lime juice, vinegar, apple juice, agave nectar or honey, and sea salt in a large bowl or container and stir until the salt dissolves. Taste and add more minced chilli if you like.

Add the watermelon and cucumber and toss through the liquid, then cover and refrigerate for 1-4 hours, tossing at least once during that time.

To serve, place the watermelon and cucumbers along with their brine in a wide bowl and sprinkle over the cheese, pine nuts, and sesame seeds. Slap the mint leaves between your palms to release their aroma, then tear directly over the salad along with the coriander. Enjoy!

Roasted Vegetable & Orzo Pasta Salad with Basil, Pine Nuts & Parmesan

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “This simple but pretty pasta salad blends well with grilled meat or fish as a side dish or fills up hungry teenagers all on its own. Other vegetables can be used such as broccoli, fennel and aubergines. Roast the vegetables in the oven or use a griddle pan or barbecue to give a lightly charred flavour and grill lines. This makes quite a large amount as I often make it for entertaining but it soon gets eaten and it keeps well in the fridge overnight.”

Ingredients

Serves 10

  • 500g courgettes, cut into 1cm slices
  • 2 peppers, cut into 1cm wide strips
  • 2 red onions, each cut into 8 wedges
  • 20 cherry tomatoes
  • 7 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 6 garlic cloves, left whole with skin on and lightly squashed
  • a few sprigs of thyme
  • 50g pine nuts
  • 500g orzo
  • 30g Parmesan, finely grated
  • 30g basil leaves, roughly torn plus a few extra to garnish
  • salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C/gas mark 4. Toss the vegetables in a large bowl with 4 tablespoons of the olive oil, the oregano and plenty of pepper and salt, transfer to a roasting tin with the garlic and thyme.
  • Cook for 25–30 minutes or until the vegetables are softened and just starting to brown.
  • Roast the pine nuts on a baking tray for 3–5 minutes. Remove from the tray and leave to cool.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Drain and toss with the remaining olive oil in a large serving bowl. Set aside.
  • Remove the vegetables from the oven and toss through the pasta while still warm. Set aside to cool to room temperature or finish and serve while warm.
  • Add the remaining ingredients, season well to taste and serve garnished with the extra basil leaves.

Pea and Basil Soup (v)

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 25-30m

Ingredients

  • 1 jar sun dried tomatoes
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 potato, diced
  • 400g frozen peas
  • 1 litre vegetable stock
  • 1 pot basil, leaves and stalks
  • 4 tsp Greek yogurt

Method

  • Heat the oil in a large saucepan and fry the onion and potato for 3-4 minutes. Add the peas and stock. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.
  • Reserve 4 sprigs of basil and add the remaining leaves and stalks to the soup, puree with a stick blender. Season to taste.
  • Divide the soup between 4 bowls, top with some chopped sun dried tomatoes, a small dollop of yogurt and the reserved sprigs of basil.

Nutritional Information

  Per Serving
Kcal 224
Sugar 9.9g
Fat 9.9g
Sat Fat 1.6g
Salt 1.7g

Minted Grain Salad

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 25-30m

Ingredients

  • 50g quinoa
  • 50g buckwheat
  • 50g quick cook farro dicocco
  • 750ml vegetable stock
  • 2 tomatoes, diced
  • 120g cucumber, diced
  • 100g pomegranate seeds
  • 1 pot mint, leaves roughly torn
  • 3 tbsp natural yogurt

Method

  • Cook the grains in the stock for 12-15 minutes until tender, drain well and cool.
  • Mix in the tomatoes, cucumber, pomegranate seeds and mint and season. Place on a serving platter and drizzle over the yogurt.

 

Nutritional Information

  Per Serving
Kcal 346
Sugar 12.2g
Fat 3.9g
Sat Fat 0.7g
Salt 2.4g

Mediterranean Minestrone Soup with Thyme

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 15m

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped (170g)
  • 1 carrot, diced (170g)
  • 400g can chopped tomatoes
  • 600ml vegetable stock
  • 75g macaroni pasta
  • 2 tbsp chopped thyme
  • 400g can cannellini beans, drained and rinsed
  • ¼ Savoy cabbage, shredded (125g)

Method

  • Heat the oil in a large saucepan and fry the onion and carrot for 3-4 minutes. Add the tomatoes, stock, macaroni, thyme and beans and bring to the boil, simmer for 8 minutes, stirring occasionally.
  • Add the cabbage and cook for a further 2 minutes until tender. Serve immediately with crusty bread.
  • Puree the soup and stir in the remaining coriander. Serve garnished with the croutons.

Nutritional Information

  Per Serving
Kcals 222
Sugar 12g
Fat 4.5g
Saturated Fat 0.7g
Salt 0.8g

Thyme & Garlic Roasted Potatoes

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 30m

Ingredients

  • 600g potatoes, cut into 2cm cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp fresh thyme leaves, from a living pot of thyme
  • 25g parmesan, grated

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Parboil the potatoes for 5-7 minutes, drain and place in a roasting tin. Toss in the oil, garlic, fresh thyme and seasoning. Roast for 30 minutes or until golden and crispy.
  • Sprinkle with parmesan once removed from the oven and serve

Nutritional Information

  Per Serving
Kcals 188
Sugar 1g
Fat 8g
Saturated Fat 2g
Salt 0.14g

Thai Rice Noodle & Vegetable Salad

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 6-7m

Ingredients

  • 200g rice noodles
  • Large carrots, grated (250g)
  • 1 bunch spring onions, shredded
  • 75g unsalted peanuts, toasted
  • Juice of 1 lime
  • 2 tbsp light soy sauce
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 1 tbsp olive oil
  • Thai basil, shredded

Method

  • Cook the noodles in boiling water for 6-7 minutes until tender, stirring occasionally to prevent sticking, drain and cool under cold water. Stir in the carrot, spring onions and all but 1 tbsp peanuts.
  • Meanwhile, mix the lime juice, soy, vinegar, sugar and oil together and toss into the salad with the Thai basil. Sprinkle with reserved peanuts and serve straight away.

Nutritional Information

  Per Serving
Kcals 352
Sugar 8.5g
Fat 11.7g
Saturated Fat 2.1g
Salt 1.4g

Classic Sage & Onion Stuffing

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m

Ingredients

  • 25g butter
  • 1 large onion, finely chopped (220g)
  • 10 chopped fresh sage leaves
  • 200g fresh while breadcrumbs
  • ½ tsp coarse ground black pepper
  • 150ml chicken stock

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Melt the butter in a frying pan and fry the onion and sage for 5 minutes. Add the breadcrumbs and pepper and cook for 2-3 minutes. Stir in the stock and season to taste.
  • Press into an ovenproof serving dish and bake for 20 minutes until golden on top. Alternatively roll into 8 balls and place on a baking tray and cook for 10-15 minutes.

Nutritional Information

  Per Serving
Kcals 249
Sugar 4g
Fat 6.6g
Saturated Fat 3.3g
Salt 1.1g

Spring Vegetables on Broad Bean Puree

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 10m

Ingredients

  • 350g broad beans
  • Fresh oregano
  • 400g can cannellini beans, drained and rinsed
  • 1 clove of garlic, roughly chopped
  • 200ml crème fraiche
  • 400g mixed baby vegetables, trimmed (asparagus tips, carrots, leeks, courgettes)
  • 1 tsp Dijon mustard

Method

  • Cook the broad beans in boiling water for 3-4 minutes. Reserve 4 sprigs of oregano for garnish and chop the remainder. Reserve 2 tbsp chopped oregano.
  • Remove the beans with a slotted spoon and puree in a food processor with the cannellini beans, garlic, 3 tbsp crème fraiche and the oregano, season to taste.
  • Meanwhile, add the vegetables to the water and cook for 5 minutes or until tender, drain.
  • Heat the remaining crème fraiche, mustard and reserved chopped oregano in a frying pan and toss in the vegetables.
  • Serve the vegetables on a bed of puree and drizzle with sauce. Garnish with reserved oregano sprigs.

Nutritional Information

  Per Serving
Kcals 346
Sugar 6g
Fat 22.3g
Saturated Fat 13.9g
Salt 0.15g

Spicy Carrot & Coriander Soup

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m

Ingredients

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 600g carrots, thickly sliced
  • 2 tsp ground coriander
  • 1 litre vegetable stock or half a stock cube dissolved in water
  • 1 ciabatta roll, broken into bite sized pieces (90g)
  • 35g chopped fresh coriander leaves

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Heat 1 tbsp oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.
  • Add the stock, cover and simmer for 15 minutes until tender.
  • Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tbsp chopped coriander, place on a baking tray and bake for 10 minutes until golden.
  • Puree the soup and stir in the remaining coriander. Serve garnished with the croutons.

Nutritional Information

  Per Serving
Kcals 187
Sugar 14g
Fat 7g
Saturated Fat 1g
Salt 1g

Lentil & Roasted Beetroot Salad

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 25-30m

Ingredients

  • 100g dried Puy lentils
  • 2 raw whole beetroot, scrubbed and cut into wedges (250g)
  • 2 tbsp olive oil
  • 200g baby plum tomatoes
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp creamed horseradish sauce
  • 25g fresh parsley, roughly chopped

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Cook the lentils in boiling water for 25-30 minutes. Drain and rinse under cold water.
  • Meanwhile, place the beetroot in a roasting tin and toss in 1 tbsp oil. Roast for 15 minutes. Add the tomatoes to the beetroot and roast for 10 minutes. Mix into the lentils.
  • Whisk the remaining oil, vinegar, Dijon and horseradish sauce together and toss into the salad with the parsley. Season to taste.

Nutritional Information

  Per Serving
Kcals 321
Sugar 13g
Fat 13g
Saturated Fat 1.8g
Salt 0.5g