Dishes Recipes

Ingredients juice 2 lemons 2 tbsp olive oil 1 Cos lettuce, chopped 2 tomatoes , chopped into chunks small pack flat-leaf parsley, chopped ½ cucumber, chopped into chunks 200g pack cooked chicken  pieces (or leftover cooked chicken) 2 spring onions , sliced 2 pitta breads 1-2 tsp ground sumac Method 1.  For prepare chicken fattoush Pour the lemon juice into a large bowl and whisk while you slowly add the oil. When all the oil has been added and the mixture starts to thicken, season. 2. Add the lettuce, tomatoes, parsley, cucumber, chicken pieces and spring onions, and stir well to coat the salad in the dressing. 3. Put the pitta breads in the toaster until crisp and golden, then chop into chunks. Scatter the toasted pitta pieces over the salad and sprinkle over the sumac. Serve straight away.

Ingredients 4 baking potatoes 1 tbsp olive oil ½ red onion, finely chopped 1 garlic clove, crushed 60g pack sliced pepperoni, torn 400g can chopped tomato ½ small pack basil leaves, shredded 100g grated mozzarella Method 1 . For prepare piza baked potato Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside. 2 . While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.