Delia Smith Rice Salad Food

DELIA'S CHEF'S SALAD

Steps:

• Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes.
• Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning.
• Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces.
• Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin).
• Next crumble the cheese and peel and slice the avocados.
• To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well.
• Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating.
• Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.