Cajun Salmon Nicoise

Cajun salmon nicoise salad is a favourite in our house. Fresh, crunchy and healthy but still filling. Who says you can’t have salads in the Winter? I grew up eating salads all year round.

If I’m keeping it low calorie I’ll do it this way otherwise I might add in a few baby potatoes to change it up a bit. I drizzle it in a dressing made from extra virgin olive oil, red wine vinegar, lemon juice, wholegrain mustard and salt and cracked black pepper. It’s absolutely divine.

Serves 2


2 salmon fillets

1 teaspoon cajun seasoning

1 teaspoon paprika

Salt and cracked black pepper to season

1 gem lettuce

4 tomatoes

2 eggs – boiled

Handful of green beans

Few slices of cucumber

10 olives of choice

Juice of half a lemon

Dressing: 2 tablespoons olive oil, 1 tablespoon red wine vinegar, half teaspoon wholegrain mustard, squeeze of lemon, pinch of salt and cracked black pepper.


Pre heat oven to 190c/ 170c fan

Chop your salad and dress it with the dressing. Meanwhile, put 2 separate pans on to boil your green beens and eggs. I boil the eggs for approximately 4 minutes in boiling water and leave to rest for a couple of minutes. The green beans only need 5 minutes or so in boiling water as its nice to have them crunchy.

Drain the eggs in cold water and peel and slice in half.

Drain the green beans and leave to cool a little as you don’t want them to wilt the salad.

Place your salmon in a parcel of tin foil and sprinkle over your paprika and cajun seasoning. Season with salt and pepper and squeeze over your lemon juice. Drizzle over a teaspoon of olive oil over each salmon fillet and gently cover over with the foil.

Bake in the centre of the oven for approximately 12 minutes. Once it’s fully cooked remove from oven and set aside for a moment while you place your salad, green beans and eggs on a plate.

Top with your salmon.

Tip: This dinner is perfect with an ice cold glass of sauvignon blanc.


Tuna Nicoise

Whenever I make this dinner I always wonder why I don’t make it more often. You literally have a delicious dinner in under 10 minutes which is what we want in the week, I know I do. Surprisingly filling for a salad. It’s up to you if you add a few new potatoes or not. Glass of ice cold Sauvignon compulsory though.

Serves 2


2 fresh tuna steaks

Half a bag or salad leaves

Handful of vine tomatoes

2 boiled eggs

Handful of green beans

A few new potatoes optional


2 tablespoons olive oil

Juice of half a lemon

Salt – large grind of

Cracked black pepper – large grind of


Firstly bring 2 small pans of water to the boil 2 and add your eggs to one and green beans to another. ( They need to be in there for about 8 minutes so your tuna will be ready at the same time roughly).

While they are bubbling away make your dressing by mixing all your ingredients for it in a small bowl or cup and set aside.

Rub half of your dressing all over your tuna steaks making sure you cover both sides.

Heat a frying pan and add your oily tuna steaks. Turn after about 3-4 minutes depending on how cooked you like your tuna.

While the tuna is cooking prepare your salad. When your tuna is almost done add your eggs and green beans to the salad. Now pour over the rest of the dressing that you have in the cup and give it a good mix.

Remove tuna from pan with a slotted pan slice, slice into strips and arrange on top of your salad. You’ve got a delicious dinner in under 10 minutes.

Melon, Prosciutto and Feta Salad

This is such a beautiful salad. I always make more so there’s enough left for lunch the next day.

Melon, salty feta, ribbons of prosciutto and fresh green salad leaves drizzled with a light dressing.


1 cantaloupe melon

1/2 block of feta

4 slices prosciutto

Handful of lettuce leaves


1 tablespoon extra virgin olive oil

2 teaspoons lemon juice

Large pinch of salt and cracked black pepper to season


Dice your melon, cube your feta and rip your prosciutto into smallish pieces.

Place your ingredients along with the salad leaves together in a large mixing bowl and set aside.

Mix up your dressing in a cup, give a little whisk with a fork and pour over your salad. Mix in with your hands to get it all fully coated.

Serve immediately with an ice cold glass of rosé.

Honey and Paprika Chicken Salad

When the weather warms up a little I can’t wait to have lots of salads. I’m all for a quick and easy dinner that’s low in calories but high on flavour. For me this is the best kind. I marinate the chicken in a little honey, paprika, garlic and a few other delights. If you’re looking for a quick and easy chicken marinade give it a go. Couldn’t be simpler.

Serves 2


2 chicken breasts

2 teaspoons honey

1 teaspoon paprika

Juice of half a lemon

Salt and cracked black pepper to season

1 clove garlic – minced

Half teaspoon onion granules

Teaspoon olive oil

Salad – lettuce, tomato, cucumber, sweetcorn, red onion and edamame beans.

Coriander optional


Pre heat oven to 200c / 180c fan

Mix up all of the ingredients for your marinade and coat the chicken breasts. Leave overnight if possible. It will still be delicious if you eat straight away, so don’t worry if you there’s not time.

Make your salad and dress however you wish. I like olive oil, white wine vinegar, lemon and salt and cracked black pepper.

Place your chicken in a foil parcel on a baking tray and leave the parcel slightly open at the top. Cook in the middle of the oven for approximately 22 minutes. Once the chicken is fully cooked, slice and serve on top of your delicious, vibrant salad.

Mini Mozarella, Tomato, Pasta Salad

I love salads and make so many varieties. This one is a favourite and great for an on the go lunch. The fresh tomatoes along with the sun dried ones give a real depth of flavour. Drizzled in extra virgin oil, white wine vinegar, lemon juice and spritzed with salt and cracked black pepper.

This is also a lovely dish served at a BBQ as a side. I can’t wait for BBQ’s in the sun with glasses of chilled rosé and the tunes on. Is any one else looking forward to BBQ’s?

Serves 2


Mini Mozzarella – 1 small tub

6 sun dried tomato slices

Handful of fresh green and kalamata olives,

1 spring onion – chopped

6 small vine tomatoes – chopped in half

Cup of wholewheat fusilli pasta


Simply cook your pasta until al dente in boiling salty water. Drain and swirl over a little butter.

Toss into all your ingredients and drizzle with extra virgin olive oil, a little white wine vinegar, fresh lemon juice, salt and cracked black pepper.

Ham, Egg and Edamame Bean Salad

Let’s whack the oven up to a bazillion degrees and cook a roast in a heatwave …said no-one ever! When it’s too hot outside sometimes a salad is all that I want. This one is delicious and packed full of protein. Wiltshire ham, boiled egg and edamame beans are the main features. Perfect for a post workout snack too.

Serves 2


4 slices of Wiltshire ham

2 eggs – boiled

Half bag of salad leaves and rocket

4 spring onions

4 vine tomatoes

A few slices of cucumber

100g mixed edamame beans and adzuki beans ( I buy a mixed tub of these from Waitrose)

Salad Dressing

One part vinegar, three parts extra virgin olive oil, a teaspoon of dijon mustard, little squeeze of lemon and salt and pepper to season. Shake it all up and drench and toss the salad.