HOT BACON AND MUSHROOM SALAD WITH GARLIC AND LEMON BREAD

Warm salads make good light meals or you could serve this dish as a rather lush starter. Use a well flavoured extra virgin olive oil from Greece.

Ingredients:
350g lean bacon rashers with the rind removed
450g button mushrooms, sliced
75ml extra virgin olive oil
mixed salad leaves
2 tablespoons freshly chopped parsley
Garlic and lemon bread :
1 long French stick
100ml extra virgin olive oil
grated rind of 1 lemon
3 cloves garlic, crushed
1 tablespoon freshly chopped parsley

Method
Start by making the garlic bread. Set the oven to 225C/450F/Gas 8. Cut the loaf into thick slices, leaving the slices still attached at the base of the loaf. Beat the lemon rind, garlic and parsley with the olive oil and brush this mixture over each slice of bread. Brush any remaining mixture over the top of the loaf. Wrap up in foil and bake for about 15 minutes, until crisp and golden.
Meanwhile chop the bacon and fry in a large frying pan with the mushrooms and olive oil. Arrange the mixed salad leaves on each plate and pile the cooked bacon and mushroom mixture on top. Sprinkle with a little freshly chopped parsley and serve with the garlic bread.

PRAWN SALAD WITH HOT SESAME VINAIGRETTE

This is another warm salad which makes an excellent main course. Use an olive oil with a delicate flavour to allow the sesame taste to shine through.

Ingredients
Olive oil
15g rice or beanflour noodles
mixed salad leaves (green frilly lettuce, roquette, little gem lettuce and radicchio)
1 carrot, peeled and cut into small thin sticks
1 papaya, peeled, seeded and cut into diamond shapes
225g large peeled prawns
4 spring onions, chopped
slices of lemon zest cut into thin strips
Dressing :
6 tablespoons extra virgin olive oil
1 tablespoon light soy sauce
2 tablespoons lemon juice
1 teaspoon oriental sesame seed oil
Garnish :
2 tablespoons toasted sesame seeds
sprigs of chervil, parsley or other fresh herbs

Heat the oil in a pan and plunge in the rice noodles. Remove as soon as they have crisped up. Keep on one side.
Tear the salad leaves into small pieces and toss with the rest of the salad ingredients. Mix all the dressing ingredients together. Just before serving, add the rice noodles to the salad, toss again and pile onto a large serving plate or onto four individual plates. Pour on the dressing, sprinkle with sesame seeds and herbs and serve at once.

CRUSTY TOMATO AND OKRA COUSCOUS

This very unusual dish is delicious served with grills and barbecues

Ingredients
225g okra
2 tomatoes, peeled and pips removed
1 onion, sliced
1 red pepper, de-seeded and sliced
100g medium cornmeal or couscous
salt and pepper
50ml extra virgin olive oil

Method
Wash the okra and remove stalks and tips. Cut into 2.5cm (1in) lengths and put into a large bowl.
Chop the tomato and add to okra with sliced onion and green pepper. Pour the cornmeal over and season well. Toss the mixture to distribute ingredients evenly.
Heat the oil in a large frying pan. Add okra mixture and cook gently for 5-8 minutes, until "crusty".
Turn mixture and cook gently for a further 5-8 minutes. Continue to cook, turning the mixture occasionally for a further 15-20 minutes.