Whenever we think of summer, we think of a fresh, light and easy salad. Here we show you our Pearl & Pear favourites from 4 inspirational names in the food & fitness industries. We would love to see pictures of your colourful creations, and hear your feedback on how you’ve got on. Share with us @pearlandpear.
Although, if salads really aren’t your thing… Check out Bluegrass Bills hearty, southern exclusive recipes for Sloppy Joe Sliders.
Grilled corn and nectarine salad by Madeleine Shaw
“It will keep you fuller for longer and satisfy your sweet-tooth! Great for BBQs, picnics and it’s student friendly“ – Madeleine Shaw.
Cooking time: 20 minutes
1 tbsp of coconut oil
1 tsp of smoked paprika
2 crushed garlic cloves
4 corn on the cobs, kernels removed
1 can of chickpeas, drained
2 nectarines, sliced
150g of cherry tomatoes, slices
50g of rocket
Sea salt and pepper
30g of toasted sunflower seeds
Heat a pan to a high heat add the coconut oil, allow it to melt then add in the smoked paprika and garlic. Stir for a few seconds then add in the corn kernels and chickpeas and a pinch of salt and pepper and cook for 10 minutes.
While this is cooking heat a griddle pan, brush with oil and griddle the nectarine slices for a minute each side.
Plate the rocket and stir in the corn and chickpeas, top with the cherry tomatoes, sunflower seeds and grilled nectarines.
Wild rice and pea salad by Deliciously Ella
Cooking time: 50 minutes.
2 cups of wild rice
2 cups of garden peas (frozen or fresh)
Handful of mange tout
Scoop of pine nuts
Handful of mint leaves
Juice of 1 lemon
Salt and pepper to taste
Handful of mint leaves, chopped
1 red chilli, sliced
Handful of roasted almonds, chopped
Start by cooking your wild rice; place the rice in a pan of water, bring to the boil and simmer for 35-40 minutes until cooked through.
While the rice is cooking get your veggies ready; cut your courgette into small pieces. Blanch your peas, courgette and mange tout in boiling water for 10-15 seconds before running under cool water. Roast your almonds and pine nuts in the oven for 5-7 minutes until golden brown. Chop your mint and slice your chilli.
Once the rice is cooked and had a chance to cool; mix your rice, peas, courgette, mange tout and pine nuts together in a big bowl and stir through a good drizzle of olive oil, lemon juice, chilli flakes, chopped mint, salt and pepper – top with your chopped almonds, sliced chilli and another sprinkle of chopped mint.
Tasty cod and lentils by Joe Wicks aka The Body Coach
Cooking time: 15 minutes… max!
1 tsp coconut oil
30g chorizo, cut into 1cm pieces
½ red onion, diced
1 x 240g skinless cod fillet, cut into 2cm chunks
5 cherry tomatoes, halved
4 midget trees (tender-stem broccoli), halved lengthways
100ml chicken or fish stock
250g pre-cooked puy lentils
large handful of baby spinach leaves
small handful of parsley, roughly chopped
juice of ½ lemon
Melt the coconut oil in a large frying pan over a medium to high heat. Add the chorizo and red onion and fry, stirring constantly, for 2 minutes.
Add the cod, cherry tomatoes and midget trees and fry for 2 minutes, stirring gently. Pour in the stock, bring up to the boil and simmer for 2–3 minutes until you are happy that the cod is cooked through – check by pulling out one of the thickest pieces and cutting it in half to make sure it has turned from raw, pale flesh to cooked bright white.
Warm up the lentils in the microwave according to the packet instructions, then carefully tip them into the pan with the cod. Drop in the spinach and stir it through to wilt.
Finally, stir through the chopped parsley and lemon juice and serve up.
Moorish crunch salad by Jamie Oliver
“The bonus of using three lovely oranges here means that this beautifully bright salad provides us with our daily recommended intake of vitamin C, helping to keep our immune systems strong.” – Jamie Oliver.
Cooking time: 40 minutes.
150 g wholewheat couscous
1 large preserved lemon , or two small preserved lemons
150 g small heritage carrots
1 red onion
4 tablespoons white wine vinegar
½ a bunch of fresh mint , (15g)
4 sheets of filo pastry , (180g)
4 tablespoons natural yoghurt
2 heaped tablespoons of smooth peanut butter
1 heaped teaspoon harissa
extra virgin olive oil
40 g shelled pistachios
3 oranges , or blood oranges
1 round lettuce
1 little gem lettuces
Preheat the oven to 180°C/350°F/gas 4.
Place the couscous in a bowl. Finely chop and add the preserved lemon(s), removing any pips, then just cover with boiling kettle water, pop a plate on top and leave to fluff up.
Wash the carrots and quarter lengthways. Peel, halve and finely slice the onion. Toss both in a shallow bowl with the vinegar and a good pinch of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt).
Pick and finely chop most of the mint leaves and stir through the couscous, fluffing it up with a fork, then season to perfection.
Unroll the filo pastry and spoon one quarter of the couscous on to the middle of one sheet. Flatten into a square, then fold the filo up around it, creating a square parcel.
Repeat with the remaining couscous and filo, then place the parcels on a tray and bake for 20 minutes, or until lightly golden and crisp – this is a cute way to serve couscous and adds epic texture to the salad.
In a bowl, mix the yoghurt, peanut butter, 2 teaspoons of preserved lemon liquor from the jar and the lime juice, loosening with a splash of water, if needed.
Loosen the harissa with 1 tablespoon of oil in a little bowl. Crush the pistachios in a pestle and mortar. Peel the oranges and cut into thin rounds. Wash the lettuces, trim the bases, then cut the round lettuce into quarters and the little gems in half.
Now for the fun bit…
To serve, divide the lettuce between your plates and drizzle over the peanutty yoghurt dressing.
Drain and divide up the pickled carrots and onions, then tear each filo parcel in half and add to the plates with a few orange slices.
Drizzle the parcels with harissa oil, scatter with pistachios, pick over the remaining mint leaves, then mix it all up and tuck in!
Enjoy your salad making all, we can’t wait to see your pictures!
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