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Enjoy a refreshing brunch with this light, healthy salad, featuring slices of smoked marlin, plump cherry tomatoes and sweet corn kernel from 4 Hour Body Meal!

SMOKED MARLIN SALAD

Ingredients:

150g smoked marlin

1/4 cup corn kernels

1/2 English cucumber

4-5 baby tomatoes

1/4 cup pitted olives

1/2 Romaine lettuce

Salt and pepper, to taste

1 tablespoon olive oil

Juice of 1 medium lemon

1 teaspoon light soya sauce

Lemon slices, to garnish

Method:

  • Slice cucumber thinly and cut baby tomatoes into halves. Separate lettuce leaves into smaller pieces.
  • To prepare dressing, mix olive oil, lemon juice and soya sauce in a bowl. Season with salt and pepper.

  • Arrange ingredients starting with lettuce, corn, cucumber, olives and baby tomatoes in a salad bowl.
  • Top it with pieces of smoked marlin. Add the lemon slices as garnish and drizzle it with the dressing.

  • This salad will keep well in the refrigerator for few days, just add the dressing to salad before serving.
  • Another great way of storing this salad would be in a mason jar to take to work or on picnic. Serves 2.

Smoked Marlin Salad

Farfalle or bow ties are among my favorite pasta shapes, not only because they look like dainty little butterflies on a plate, but also because they cling well to rich sauces like this creamy tomato sauce from BBC GoodFood.  A good bowl of al dente pasta soaking up the deliciousness of a simple, warm sauce will rate as the ultimate comfort food on any gloomy, rainy day. This specially holds true when you come back tired [or not] from work and have no energy to cook something fancy or drive yourself to a restaurant where pasta dishes are frightfully overpriced. It will take you all of 15 minutes to conjure this dinner-for-one from scratch although you can easily double, triple or quadruple the recipe to accommodate any family size you ought to feed. I promise that even your picky eaters will forget their temper tantrums and happily tuck in, hence providing more than one harried mother with a much needed break.

FARFALLE WITH CREAMY TOMATO SAUCE

Ingredients:

1 tablespoon butter

1 garlic clove, chopped

1/4 cup tomato puree

1/4 cup pasta water

100g farfalle pasta

75 g roasted chicken

1/4 cup cooking cream

1 small bunch flat leaf parsley

1/2 teaspoon ground pepper

1/2 teaspoon dried basil

2 tablespoons parmesan

Method:

  • Heat butter in a small saucepan and fry chopped garlic gently until golden. Stir in the tomato puree.

  • Season and simmer for 5 minutes. While the sauce is cooking, boil the pasta in a pan of salted water.

  • Cook until tender for 8-10 minutes. Transfer to a colander and drain, reserving pasta water for later.

  • Add the cream to tomato sauce, then throw in roasted chicken and cooked pasta and mix well to coat.

  • Cook for a few minutes until the sauce bubbles. Add a splash of pasta water to thin sauce, as desired.

  • Sprinkle chopped fresh parsley, ground pepper and dried basil over cooked pasta and stir to combine.

  • Serve it right away with shavings of parmesan cheese. Makes 1 large serving for a very hungry person.

Ultimate Comfort Food

Another tried and tested and well loved recipe from Salades Repas Editions Larousse, this easy chicken salad combines the sweetness of honey and the slightly pungent aroma of mustard in a colorful, crisp, and fresh jumble of greens that you might start serving for brunch on a regular basis. Do you need reminding that salad is good for health?

HONEY & MUSTARD CHICKEN SALAD

Ingredients:

4 tablespoons pure honey

2 tablespoons moutarde à l’ancienne

4 chicken breasts, about 180g each

200g fresh young salad leaves

20 cherry tomatoes, halved

6 tablespoons virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

Method:

  • Combine honey and mustard in a bowl. Add salt and pepper and coat chicken pieces with mixture.

  • Place on a lined baking sheet. Preheat oven or grill and cook chicken for about 10 minutes till done.

  • Leave to cool slightly before cutting chicken into strips or bite size pieces with a sharp kitchen knife.

  • Toss the salad leaves and tomato halves into a large salad bowl, then add the cooked chicken strips.

  • Mix olive oil and balsamic vinegar together and pour over the salad. Season it with salt and pepper.

  • Serve salad immediately with baguette or consume within 1 day of preparation. Makes 4 servings.

Honey & Mustard Chicken Salad

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