Easy one-pan gnocchi, halloumi, pepper and rocket warm salad

One-pot gnocchi, halloumi, pepper and rocket warm salad

Gnocchi and halloumi salad (1)

All made in one pan, with minimal effort… and it only has four main ingredients! You can make your life even easier with a decent non-stick pan, as you don’t want to be scraping bits of halloumi off for ages when you’re doing the washing up.

Gnocchi and halloumi salad (2)

Ingredients (serves 3)
– 500 g fresh potato gnocchi
– 250 g halloumi
– 450 g jar of roasted red peppers in oil
– 50 g fresh rocket

1. Slice the halloumi into 1cm cubes. In a LARGE frying pan, place the halloumi cubes and allow to brown before turning and browning another side. Once you have browned 3 or 4 sides (or all 6 sides if you have a lot of patience) then set aside.
2. Drain the oil from the peppers into the same pan and pan-fry the gnocchi for 7-10 minutes. Stir regularly, but also use this time to slice the red peppers thinly.
3. Once the gnocchi is cooked through, return the halloumi cubes to the pan along with the red pepper slices.
4. Transfer to a warmed serving dish. Add a little water and a splash of white wine vinegar (optional) to the pan and use it to scrape up all of the brown yummy bits from the base of the pan. Season to taste. Pour this “dressing” over the gnocchi and stir in along with the rocket. Serve and enjoy!

Gnocchi and halloumi salad (3)

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Greens, egg and ham – Warm spinach salad

Warm German-style spinach salad


This salad is really good with cider-simmered hotdogs. I was making the sausages for a barbecue and put this salad together as the accompaniment. It served four adults with the hotdogs, and there were two other portions left over for lunch with a sandwich the next day. It would also be great on its own as a light meal.

Ingredients (made 6 servings as side dish)
– 500g fresh spinach leaves
– 4 slices cooked ham, chopped
– 4 medium eggs
– 1 leek, chopped
– 3 celery stalks, chopped
– 50g walnuts, chopped
– 2 teaspoons wholegrain mustard
– 1 teaspoon Dijon mustard
– 1 tablespoon mayonnaise
– 2 tablespoons extra virgin olive oil


1. Place the eggs in a pan and cover with water. Bring to the boil. Once the water is boiling, turn off the heat and leave the eggs for 10-12 minutes. Run under cold water, peel and cut into halves.
2. Heat a large frying pan with a small amount of olive oil. Add the chopped leeks and ham. Stir together under the leeks have softened slightly. Add the celery and continue to stir for 4 more minutes.
3. Roughly chop the spinach leaves and place them in a large bowl.
4. Whisk together the mustards, mayo and olive oil. Season to taste.
5. Mix together the egg halves, warm ham-celery-leek mixture, walnuts and the dressing in the large bowl with the spinach. Toss together to ensure everything is coated in the dressing.
6. Top with the egg halves and season with salt and pepper.   IMAG2130_1 Follow me on Twitter for more recipes


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Bright Red Salad

Bright Red Salad

Big red salad

I didn’t think I was going to blog this recipe, because it was just a salad that I threw together for a quick midweek supper. I made enough for three portions, and put the other one in the fridge for a quick lunch accompaniment for later in the week. But it is 10pm and I found myself going to the fridge, taking out the leftovers and CHOOSING a SALAD as my late-night snack. There is chocolate in the cupboard, there are biscuits. Yet I went for a salad.

I thought that made it worth blogging!

Big red salad

Ingredients (serves 3)
– 4 ripe tomatoes
– half a small white onion
– 200g jar roasted red peppers in oil (drained)
– 2 carrots

Dressing ingredients
– 2 tablespoons red wine vinegar
– 1 tablespoon each of white wine and balsamic vinegar
– 1 teaspoon sesame oil
– 3 tablespoons extra virgin olive oil
– salt and pepper to taste

1. Mix together the dressing ingredients
2. Half, then thinly slice the onion and tomatoes. Slice each pepper thinly. Either grate the carrots or pulse them in a food processor until you get a grated consistency (obviously this is quicker but means a little more washing up).
3. Mix the salad ingredients together. Pour the dressing over and toss well to coat.

I served this with pork strips stir-fried in chimichurri sauce.
Big red salad Chimichurri pork

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A light lunch – Asian ribbon and rice noodle salad with cucumber, leek and courgette


This ribbon salad makes a delicious light lunch. It is great for using up leftover vegetables that are lurking in the bottom of your fridge. The dressing will perk up even the saddest of veggies!

You can make the ribbons using a vegetable peeler or a spiralizer.

Ingredients (serves 2)
– One nest of rice noodles
– One leek
– Half a courgette
– One cucumber
– Two spring onions
– 3 tablespoons rice vinegar
– 2 teaspoons light soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon fish sauce
– 2 teaspoon sesame seeds

1. Mix the rice vinegar, soy sauce, fish sauce and sesame oil together. Set aside.
2. Boil the kettle, pour the water over the rice noodles and leave to soften for five minutes. Drain and set aside when they’re cooked.
3. Heat a little oil in a saucepan. Slice the leek in half length-ways, then slice each length into four long strips. Saute in the saucepan on a medium heat.
4. Spiralize the courgette on the ribbon setting. If you don’t have a spiralizer, use a vegetable peeler to make ribbons. Add to the saucepan and stir occasionally.
5. While the leek and courgette are cooking, spiralize the cucumber on the ribbon setting again (or use the peeler). Slice the spring onions.
6. Combine the noodles, the warm and cold vegetables (you may want to drain the courgette and leek if the courgettes have released a lot of water) with the sauce and mix together well.
7. Sprinkle a teaspoon of sesame seeds over each of the portions.



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