Asian low fat style dressing

 As I've started slimming world again it's time for the healthy, reduced fat recipes.  This one is for an Asian style low fat salad dressing - very pleased with the results!

Ingredients

1 lemongrass stalk
White balsamic vinegar (or as the term is "White Condiment"
A quarter teaspoon of Dijon mustard
Half a teaspoon of sweet chilli sauce
Half a teaspoon of extra virgin olive oil

Method

Top and tail the lemon grass stalk, then chop it into smallish chunks - don't worry about keeping everything the same, it really doesn't matter.  

Now add the lemongrass to a small jug thst can be used with a hand blender, just cover it with the white balsamic vinegar, add the chilli sauce, mustard and olive oil and blend until smooth.

Leave for 10 mins, then strain with a fine sieve.  Goes really well with dressed crab mixed with a little tarragon, mint and Quark. 

Summer green salad

 I made this last weekend and it went down a storm so I thought I'd add it here.

Ingredients

• Three or four good handfuls of fresh peas
• Same again for broad beans
• 1 small fennel bulb
• A selection of lettuce leaves, washes and dried - Frisee would be ideal but I can't get that very often
• 1 orange
• A small handful of mint

Method

Shell the peas and cook for 1 minute in boiling water, drain and reserve the boiled water, then refresh with cold water.

Split the peas into two parts, leave one to cool fully for the salad and make the other half into a smooth puree with the mint, a small amount of the reserved water and a small pinch of vegetable stock.  Leave to cool.

Pod the beans and remove the green outer shell from the beans.  You don't have to do this but the shell tastes very bitter so it's worth it.  It takes a little time but it's easy to do.  Boil the beans for 1 minute and drain, refreshing with cold water to keep the colour.

Peel the orange and remove the outer pith and central core, then divide into eight or ten segments and chop these into three bit size pieces.

Slice the fennel thinly (a mandoline works well for this) and boil for 1 minute to soften but leave a bite.

To plate up, put a two or three spoonfuls of the puree on the plate, add the broad beans and fennel before scattering the lettuce over the top.  Now arrange the orange and peas and serve.

I served mine with crushed new potatoes and spatchcocked chicken marinaded with lemon, garlic, rosemary and a little olive oil roasted at 180 C until cooked through.