Turkey and cheese salad

This is an easy salad for a quick, healthy lunch by Annabel Karmel.

Serves 1

Ingredients:
50 g cooked turkey, cut into squares/cubes
4 cherry tomatoes, halved
1/8 of a cucumber, cut into cubes
1/2 a baby gem lettuce, cut into pieces
50 g Edam cheese, cut into cubes
1 small red onion, finely sliced
1/2 punnet cress

Dressing:
1 tsp red wine vinegar
1/2 tbsp runny honey
2 tbsp olive oil
1 tsp orange juice
salt and freshly ground pepper.

Method:
1. To make the dressing, whisk together all of the ingredients.
2. Mix together all the salad ingredients and toss in as much of the dressing as you like.

Healthy spinach with mango and strawberry salad

As I am still trying to lose baby weight, I decided to make this salad as a healthy lunch option. Not only is it very healthy, it is also deliscious. This recipe is from Annabel Karmel...

Serves 2-3

Ingredients:
2 tbsp pine nuts
75 g baby spinach or mixed salad leaves
25 g peeled and diced red onion
1 small or 1/2 a large ripe mango, peeled and chopped
5 strawberries, hulled and sliced
2 tbsp dried cranberries

Dressing:
3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp sugar
salt and freshly ground black pepper

Method:
1. Heat a dry frying pan and toast the pine nuts, continuously stirring for about 2 minutes or until lightly browned.
2. Combine all the other salad ingredients.
3. Make the dressing by whisking together the dressing ingredients and adding salt and pepper to taste.
4. Toss the salad with the dressing and sprinkle the pine nuts over the top.

Awesome Tray-Baked Chicken

Wow it has been ages since I tried something new and now that I have I don't know why I took my time to do it!! This was an awesome and totally easy dinner...thanks Jamie.

Tray-Baked Chicken

Ingredients:
dried oregano
sweet paprika
a knob of butter
4 x 180g skinless chicken breasts
1 lemon
300g cherry tomatoes on the vine
4 rashers of smoked streaky bacon
a couple of sprigs of fresh rosemary
olive oil
salt and pepper

Method:
1. Put a frying pan on high heat with a lug of olive oil and the knob of butter.
2. On a piece of greaseproof paper, sprinkle a good pinch of dried oregano, salt, pepper, paprika and drizzle over some olive oil.
3. Lay the breasts on the greaseproof paper and roll them in the flavours. Add to the hot pan and fry for 4-5 minutes or until golden brown on bath sides.
4. In a roasting tray, put the lemon (quartered) and the tomatoes. Put in the chikcen along with the juices from the pan. Lay the bacon on top of each breast.
5. Put the frying pan back on medium heat and add a couple of sprigs of rosemary. Move them around to get coated in the flavours from the pan. Add them to the roasting dish.
6. Put the roasting tray in the oven on grill for 14 minutes.
7. After 14 minutes, check that the chicken is cooked and serve.