Remia Salad Dressing French 250 ml can be used in so many clever ways
- To roast chickpeas
- To marinate meat
- To flavor chicken
- To dress pasta
- As a spread
- With potatoes
- For grilling skewers
- To garnish slowly cooked meat
- Tossed with veggies before roasting
- On your burger
- For a turkey curb wrap
- In a stir fry
- COATING SHRIMP
- FOR DIPPING VEGGIES
TOSSED WITH VEGGIES BEFORE ROASTING
MAKING SPRING ROLLS
OVER YOUR BURRITO BOWL
Take your salads to the next level with just a handful of ingredients – make a classic vinaigrette, herby yogurt dressing or fresh pesto.
- 10-12 baby courgettes, halved lengthways
- 1 tbsp olive oil
- 225g block halloumi, thinly sliced (about 16 slices)
For the dressing
- 1 long shallot, finely chopped
- 1 red chilli, finely chopped
- 1 garlic clove, crushed
- 1 lemon, zested and juiced
- 2 tbsp capers
- 3 tbsp olive oil
- STEP 1
Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
- STEP 2
Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
- STEP 3
Heat a griddle pan to high and add the courgettes, cut-side down (it’s best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
- STEP 4
Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
- STEP 5
Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.
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