Grilled mushrooms with croutons, cherry tomatoes, and feta cheese

A great outdoorsy salad perfect for barbecues.

Ingredients:

1lb 2oz (500g) small cremini mushrooms
grated zest and juice of 1 lemon
2⁄3 cup olive oil
sea salt and freshly ground black pepper
1⁄2 loaf ciabatta
2 garlic cloves, crushed
2 anchovies in oil, drained and chopped
1 tbsp fresh thyme leaves
1 tsp finely chopped rosemary leaves
9oz (250g) cherry tomatoes, halved
31⁄2oz (100g) feta cheese, crumbled
flat-leaf parsley leaves, to garnish
extra virgin olive oil, to drizzle

Preparation:

1. Preheat the oven to 400°F (200°C),and heat the barbecue or charcoal grill until hot. Put the mushrooms, lemon zest and juice, and half of the olive oil in a bowl, and stir to combine. Season with salt and pepper. Grill the mushrooms on both sides over high heat for 10–15 minutes. Set aside.
2. To make the croutons, tear the bread into bite-sized pieces and put on a baking tray. Toss with the  garlic, anchovies, thyme, rosemary,remaining olive oil, and lots of pepper. Spread out over the tray, and bake for about 15 minutes until the bread is golden and crisp.
3. To serve, combine the mushrooms and broken bread in a bowl, and divide among 4 serving plates. Arrange the tomatoes over the top. Top with the feta, garnish with the parsley.

Carrot salad with cabbage and peanuts

Apples bring a sweet hint of surprise to this light salad.

Ingredients:

For the dressing
1 tbsp light soy sauce
1 tbsp Thai fish sauce (nam pla)
1 fresh green chile, seeded and chopped
1 garlic clove, finely grated
juice of 2 limes
1–2 tsp granulated sugar
handful of cilantro leaves, finely chopped
sea salt and freshly ground black pepper
2 Fuji or other sweet apples
4 carrots, coarsely grated
1 small white cabbage, cored and shredded

handful of roasted sunflower seed kernels
handful of cocktail peanuts or
dry-roasted peanuts

Preparation:

1. Put all the dressing ingredients in a small bowl, and mix thoroughly until the sugar dissolves. Taste, and season with salt and pepper as needed, then check the seasoning again. Add sugar
or fish sauce as needed.
2. Put chopped apples in a large bowl with the carrot, cabbage, and sunflower seed kernels. Toss well. Drizzle with the dressing, and toss to coat. Transfer to a serving dish, and scatter the peanuts over the top.