Delias Chefs 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.

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH

Steps:

• Roast desired vegetables in hot oven, 400°F.
• Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
• Prepare couscous by covering couscous with hot vegetable stock.
• While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
• Arrange layer of greens on large plate.
• Arrange roasted vegetables plus fennel over greens.
• Scatter blobs of goats' cheese over vegetables.
• Arrange remaining greens and scatter fennel fronds over the top.
• Sprinkle with nigella seeds.
• Dress salad at the table.