Today I am sharing 3 recipes ideas for you to try out using Newman’s Own makers of sauces and dressings. These recipes would be perfect for a light Spring lunch in the garden.
1.) Honey And Mustard Chicken And Quinoa Salad:
Preparation time: 10 minutes
Cooking time: about 20 minutes
- 200 g quinoa, rinsed
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts
- 1 avocado, peeled, halved, stone removed and chopped
- 50 g pistachios, roughly chopped
- 150 g pomegranate seeds
- 2 tablespoons freshly chopped flat leaf parsley
- 100 g rocket or watercress leaves
- 6 tablespoons Newman’s Own Honey & Mustard Dressing
- Place the quinoa in a pan with 600 ml of cold water and a little salt. Bring to the boil, then simmer, over a low heat, for about 10- 15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave to cool, whilst you prepare the rest of the salad.
- Place the oil in shallow dish, season with salt and black pepper and add the chicken and turn to coat.
- Heat a griddle pan until hot. Add the chicken and cook over a medium heat for 5- 7 minutes each side or until cooked through.
- Place the quinoa in a bowl, fluff with a fork and stir in 2 tablespoons of the dressing. Gently stir in the avocado, pistachios, pomegranate seeds and parsley, mix well and season to taste.
- Divide the rocket or watercress between 4 plates. Spoon over the quinoa mixture. Thinly slice the chicken and arrange over the top of the salad. Serve immediately, each plate drizzled with 1 tablespoon of the dressing.
2.) Ranch Florentine Pizza:
Preparation time: 5 minutes
Cooking time: about 10 minutes
- Little olive oil, for brushing
- 100g baby spinach
- 1 large tortilla wrap
- 3 tablespoons Newman’s Own Ranch Dressing, plus extra for drizzling
- 1 tomato, diced
- 3 tablespoons grated Parmesan cheese
- 2 slices Parma ham, halved
- 1 egg, cracked
- Freshly ground black pepper
- Preheat the oven to 180°C, Gas Mark 4. Lightly brush a non- stick baking sheet, with the oil.
- Blanch the spinach by putting it in a colander and pouring boiling water over it, allow to cool slightly, then squeeze out the excess water.
- Put the tortilla on the baking sheet, spread with the Ranch dressing, and then add the spinach and tomatoes. Sprinkle over 2 tablespoons of the Parmesan and arrange the Parma ham over the top.
- Cook in the oven for 3 minutes, then remove and add the egg to the centre of the pizza. Return to the oven and cook for 6 minutes, until the egg is just set. Remove, sprinkle over the remaining Parmesan and some freshly ground black pepper and serve immediately with extra dressing drizzled over the top.
3.) Pear, Parma Ham And Blue Cheese Salad:
Choose red-skinned pears, to make this pretty salad.
Preparation time: about 10 minutes
- 2 ripe red-skinned pears
- 5 tablespoons Newman’s Own Blue Cheese Dressing
- 25 g walnut pieces, roughly chopped
- 100 g watercress or rocket leaves
- 8 slices Parma ham
- Cut each pear into quarters, remove the core, then slice each quarter into about 4 thin slices. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. Gently toss in the walnuts.
- Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Drizzle with the remaining dressing.
- Serve immediately.
Recipe and photo’s courtesy of Newman’s Own.
Fancy trying any of these recipes?