DILL CHICKEN SALAD RECIPE RECIPES

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BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL RECIPE ...



Beetroot & halloumi salad with pomegranate and dill recipe ... image

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 2

Number Of Ingredients 11

1 medium red onion, halved and thinly sliced
2 tbsp apple cider vinegar
2 oranges
4 handfuls rocket leaves
2 cooked beetroots, chopped
drop rapeseed oil, for frying
80g thinly sliced halloumi, slices halved
80g pomegranate seeds
2 tbsp pumpkin seeds
handful mint leaves
few sprigs dill, chopped

Steps:

  • Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
  • Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  • Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Nutrition Facts : Calories 371 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 8 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL ...



Greek Orzo and Grilled Shrimp Salad with Mustard-Dill ... image

Provided by Bobby Flay

Categories     main-dish

Total Time 22 minutes

Prep Time 18 minutes

Cook Time 4 minutes

Yield 4 servings

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

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