One list, 5 meals: Apple and Seed Salad with Cheesy Soldiers

4 large slices of bread
1 clove of garlic, halved
200g of cheddar cheese, grated

30mls of cider vinegar

2 tbsp of warm water

2 tsp of honey

90mls of olive oil

2 large apples, corded and thinly sliced

1 small red onion, very thinly sliced

Mixed green leaves for four

2 carrots, julienned

A handful of mixed seeds

A handful of mixed nuts, chopped and toasted

Rub the garlic clove over the slices of bread. Toast one side. Sprinkle the cheese over the other side and place that under the grill to melt.

In the meantime blitz the vinegar, water and honey and turn the mixer to low. Add the oil slowly to make an emulsion style dressing.

Toss the apples, onion, carrots and leaves in the dressing. Sprinkle with the seeds and nuts and serve with the cheesy soldiers.

Asian Chicken Salad

1.5 lt of stock

3 chicken breasts

The juice of 1 lime

A thumb-sized piece of ginger, peeled and very finely chopped

2 cloves of garlic, very finely chopped

1 tbsp of peanut butter

1 tbsp of sunflower oil

1 tbsp of fish sauce

4 spring onions, very thinly sliced

A bunch of coriander, chopped

A bunch of mint, chopped

Two handfuls of bean-shoots

Mixed leaves for four

Put the stock and chicken into a large pan. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the chicken is cooked through.

Drain the liquid and set the chicken aside to cool. You can use leftover chicken for this is you have some.

Mix together the lime juice, ginger, oil, fish sauce, peanut butter. Whisk it well together and season to taste. Add a little more of any of the ingredients if you think it is necessary.

Shred the chicken into bite-size pieces. Toss the spring onions, herbs, leaves and bean shoots with the chicken and the dressing.

Lamb and Yoghurt Dressing

2 large potatoes, cut into wedges

A dash of rapeseed oil

3 tbsp of natural yoghurt

Half a cucumber, diced

A bunch of mint, chopped

3 cloves of garlic, 1 soaked in boiling water and then very finely chopped the others sliced

The zest of a lime

2 tsp of cumin seeds

4 spring onions, sliced

600g of lamb shoulder cut into cubes

Toss the potatoes in some oil and seasoning and roast in a medium oven for about 20 minutes, until they have lightly browned and softened. Mix the yoghurt with the cucumber, mint and the garlic that was blanched in boiling water and lime zest. Season and set aside.

Toast the cumin seeds in a pan over a medium heat until they start to give off a strong aroma. Add a dash of rapeseed oil and sauté the garlic and spring onion until the garlic is about to change colour. Add the lamb to the pan and fry until the lamb is cooked to your liking. Season to taste.

Serve the lamb with the wedges and the yoghurt on the side.

Spinach Gnocchi with Cashel Blue Cheese

One list, 5 meals: Apple and Seed Salad with Cheesy Soldiers

Gnocchi for four

A dash of olive oil

4 cloves of garlic, finely chopped

2 large handfuls of baby spinach, chopped

150g of soft Cashel blue cheese, crumbled

100 ml of milk

1 tsp of ground nutmeg

A small handful of walnuts, chopped and toasted

Put the gnocchi on to boil in lightly salted water and drain when cooked.

Heat the oil in a large pan and sauté the garlic until it is just starting to change colour. Stir in the chopped spinach and the drained gnocci. Add the blue cheese and milk and coat the pieces of gnocchi.

Sprinkle with the nutmeg and walnuts and serve while hot.

Trout and Spinach Frittata

One list, 5 meals: Apple and Seed Salad with Cheesy Soldiers

A dash of olive oil

3 shallots, peeled and sliced

2 cloves of garlic, finely chopped

8 large eggs, lightly whisked

1 tbsp of milk

Zest of 2 lemons

200g of smoked trout, chopped

100g of soft goats cheese, crumbled

A handful of baby spinach, chopped

Mixed salad leaves for four

Vinaigrette dressing

A handful of walnuts, chopped and toasted

2 spring onions, very finely sliced

Heat the oil over a low heat and sauté the shallots with a lid on the pan until they are completely translucent. Stir in the garlic and cook until it is giving off an aroma, set aside.

Whisk the egg with the lemon zest, milk and some seasoning. Stir in the cooked shallots.

Heat another dash of oil in a pan that is big enough to hold all of the egg mixture. Pour the mixture into the pan and allow to set around the edges. Pull the set part away from the pan and allow the space to fill with mixture from the centre.

Sprinkle with the trout, cheese and chopped spinach. Push them slightly into the egg mixture so they submerge. Allow to cook over a low heat until the egg has set.

Toss the leaves and nuts in the dressing and cut the frittata into four. Sprinkle with spring onions and serve with the salad on the side.


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