ademchaoua/GeneralTextCorpus huggingface dataset:
Greek salad recipe
This salad is designed to serve two as a light meal, but there is nothing stopping you doubling or quadrupling the ingredients so it can serve more people. It also makes a great accompaniment to any grilled or barbecued meats and can be stuffed into large warmed flat breads with cooked marinated chicken or lamb to make delicious gyros. Use full-fat feta instead of a reduced fat and serve with plain pitta breads or Greek-style flat breads. You can warm pitta bread very easily in a toaster, then use kitchen scissors to cut it into strips if you like. Larger flatbreads can be warmed on a baking tray in the oven, or in a dry frying pan for a minute or two on each side. Choose good quality large, ripe tomatoes to make a Greek salad for the best flavour. And, even if they’ve been stored in the fridge, allow to stand at room temperature for at least an hour if you can, to help the flavour become more pronounced To deseed a cucumber, cut off the ends and cut in half lengthways. Use a teaspoon to scrape out the seeds from each side and discard. For a Greek salad, you want the cucumber pieces to be in fairly large chunks, so cut the deseeded halves lengthways again and then slice thickly. You could make this salad with cherry tomatoes too, or differently coloured ‘heritage’ tomatoes. If using cherry tomatoes, cut in half rather than chopping, so the pieces don’t become too small. Mixed olives make a good alternative to Kalamata, or black olives. (Avoid any cheap pitted black olives as they have been processed to achieve the uniform black colour rather than ripening on the tree). It doesn’t matter if they are in oil or brine but it’s best to choose olives that have had their stones removed, so they are easier to eat in a salad. This salad will keep well in the fridge for a couple of days in a lidded container or a bowl covered with cling film or foil. Ideally, leave at room temperature for around 30 minutes before eating so the flavours have a chance to shine. Swap any discoloured mint leaves for fresh ones if you need to. This Greek salad is robust enough to put into a lidded container and take to work and is also great for picnics, especially when joining other Mediterranean-style ingredients, such as houmous and tzatziki, or pieces of spanakopita. Don’t forget to keep it cool with ice blocks. If you cut the ingredients into smaller pieces, the salad also makes a good filling for Greek-style wraps. Toss the salad in the oil and lemon juice, then drain in a sieve. Spread thin flatbreads, such as tortilla wraps, with extra-smooth humous. Scatter over the salad, fold in the ends and roll up. Wrap in foil, keep cool and eat the same day as it is made.
Smoked mackerel pate and cucumber sandwich recipe
 The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. 2 smoked mackerel fillets, skin and pin bones removed2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish½ lemon, juice onlysalt and freshly ground black pepperbutter, for spreading4-6 slices white bread½ cucumber, peeled, seeds removed, finely sliced 2 smoked mackerel fillets, skin and pin bones removed 2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish ½ lemon, juice only salt and freshly ground black pepper butter, for spreading 4-6 slices white bread ½ cucumber, peeled, seeds removed, finely sliced Method Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.Butter the bread, remove the crusts and cut into neat squares.Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.To serve, cut the sandwiches into triangles. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Butter the bread, remove the crusts and cut into neat squares. Butter the bread, remove the crusts and cut into neat squares. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. To serve, cut the sandwiches into triangles. To serve, cut the sandwiches into triangles.
Avocado, tomato, feta and brown rice grain bowl recipe
 This tasty lunch is a really easy way to work more vegetables into your daily diet. If you’re taking it to work you might want to take the avocado whole and cut just before eating. 50g/1¾oz brown rice1 spring onion, sliced1 tomato, sliced½ avocado, sliced30g/1oz feta, crumbled2 sprigs coriander, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz brown rice 1 spring onion, sliced 1 tomato, sliced ½ avocado, sliced 30g/1oz feta, crumbled 2 sprigs coriander, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the rice according to packet instructions, then drain. Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
Smoked salmon open-topped sandwich recipe
 Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon. With a GI of 49 this meal is high protein, low GI and provides 235 kcal per portion. 4 slices dark rye bread (pumpernickel)100g/3½oz quark, drained100g/3½oz smoked salmon slicessqueeze lemon juice1 tsp finely chopped fresh chives, to garnishfreshly ground black pepper25g/1oz watercress, to serve 4 slices dark rye bread (pumpernickel) 100g/3½oz quark, drained 100g/3½oz smoked salmon slices squeeze lemon juice 1 tsp finely chopped fresh chives, to garnish freshly ground black pepper 25g/1oz watercress, to serve Method Spread the bread with the quark. Top with the smoked salmon and a little lemon juice.Sprinkle with chives and pepper. Serve with the watercress. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Sprinkle with chives and pepper. Serve with the watercress. Sprinkle with chives and pepper. Serve with the watercress.
Sesame-honey chicken salad recipe
 This spicy, crunchy salad is low in fat but full of flavour - perfect for a healthy dinner. Each serving provides 216kcal, 26g protein, 14g carbohydrate (of which 13g sugars), 6g fat (of which 1g saturates), 2g fibre and 0.9g salt. 4 skinless, boneless chicken breasts4 tbsp clear honey2 tbsp rice vinegar2 tbsp soy sauce1 tbsp sesame oil1 garlic cloves, crushed2.5cm/1in piece fresh ginger, peeled and grated2 tbsp sesame seeds, toastedsmall bunch of fresh coriander, roughly chopped1 large carrot, cut into fine matchsticks1 bunch of spring onions, shredded½ cucumber, peeled, halved, de-seeded and cut into matchsticks½ Chinese lettuce, finely shredded 4 skinless, boneless chicken breasts 4 tbsp clear honey 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic cloves, crushed 2.5cm/1in piece fresh ginger, peeled and grated 2 tbsp sesame seeds, toasted small bunch of fresh coriander, roughly chopped 1 large carrot, cut into fine matchsticks 1 bunch of spring onions, shredded ½ cucumber, peeled, halved, de-seeded and cut into matchsticks ½ Chinese lettuce, finely shredded Method Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.
Smoked salmon and dill sandwich recipe
 This is the perfect sandwich for a classy afternoon tea where, perhaps, a glass of prosecco can be had. 65g/2½oz softened butter1 heaped tsp fresh dill, choppedsqueeze of lemon juicesalt and freshly ground black pepper8 slices white or brown bread4-8 slices of smoked salmon, depending on size¼ cucumber, peeled and thinly sliced 65g/2½oz softened butter 1 heaped tsp fresh dill, chopped squeeze of lemon juice salt and freshly ground black pepper 8 slices white or brown bread 4-8 slices of smoked salmon, depending on size ¼ cucumber, peeled and thinly sliced Method Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration.
Pasta salad recipe
 This is a perfect quick pasta salad recipe - whether you take it on a picnic or in your lunchbox. 300g/10½oz pasta shapes such as penne or macaroni250g/9oz cherry tomatoes, halvedsea salt100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled225g/7oz baby spinach3 tbsp lemon-infused olive oil2 tbsp pine nuts, toastedlarge handful torn basil 300g/10½oz pasta shapes such as penne or macaroni 250g/9oz cherry tomatoes, halved sea salt 100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled 225g/7oz baby spinach 3 tbsp lemon-infused olive oil 2 tbsp pine nuts, toasted large handful torn basil Method Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl.Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Recipe tips Use whatever pasta shapes you like such as penne or macaroni or add a handful of cooked chicken or ham. Pack the spinach separately if you’re not eating this salad straight away and mix it in before serving.
Easy tuna salad pot recipe
 Put this filling tuna salad together the morning or night before and take it to work. Keep a pot of homemade dressing in your desk drawer for your salads. 100g/3½oz cooked and cooled brown rice1 carrot, peeled and coarsely grated4 cherry tomatoes, halved100g/3½oz tinned tuna steak, drained weight1 large handful mixed salad leaves2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesamesea salt and freshly ground black pepper 100g/3½oz cooked and cooled brown rice 1 carrot, peeled and coarsely grated 4 cherry tomatoes, halved 100g/3½oz tinned tuna steak, drained weight 1 large handful mixed salad leaves 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesame sea salt and freshly ground black pepper 1 tbsp balsamic vinegar4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 4 tbsp extra virgin olive oil Method To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.)Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes.Flake the tuna on top of the vegetables and season with pepper.Top with mixed leaves and then sprinkle with the seeds.Cover and keep chilled until ready to serve (up to 24 hours).Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) Put the rice into a sturdy glass or plastic jar, or lidded container. Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes. Top with the grated carrot and tomatoes. Flake the tuna on top of the vegetables and season with pepper. Flake the tuna on top of the vegetables and season with pepper. Top with mixed leaves and then sprinkle with the seeds. Top with mixed leaves and then sprinkle with the seeds. Cover and keep chilled until ready to serve (up to 24 hours). Cover and keep chilled until ready to serve (up to 24 hours). Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Recipe tips You’ll need around 40g/1½oz uncooked wholegrain rice to make 100g/3½oz cooked rice. You can buy cooked rice in sachets now, which is very convenient but more expensive.
Hot harissa tuna pasta recipe
 Hot harissa paste spices up an easy tuna pasta meal that can be on the table in under 20 minutes. Each serving provides 470 kcal, 26g protein, 72g carbohydrates (of which 2g sugars), 7g fat (of which 1g saturates), 5g fibre and 0.9g salt. 200g/7oz pasta shapes145g tin tuna in brine, drainedsmall handful pine nuts, toasted1–1½ tsp harissa paste½ lemon, zest and juicegenerous handful fresh flatleaf parsley, roughly chopped1 tsp extra virgin olive oilsea salt and freshly ground black pepper 200g/7oz pasta shapes 145g tin tuna in brine, drained small handful pine nuts, toasted 1–1½ tsp harissa paste ½ lemon, zest and juice generous handful fresh flatleaf parsley, roughly chopped 1 tsp extra virgin olive oil sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving.
Salsa, chickpea and couscous salad recipe
 Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like. 3 ripe tomatoes, finely chopped½ onion or 4 spring onions, finely choppedhandful coriander, finely chopped1 green or red chilli, finely chopped or ¼ tsp chilli flakes1 lime or lemon, juice onlygenerous pinch salt 3 ripe tomatoes, finely chopped ½ onion or 4 spring onions, finely chopped handful coriander, finely chopped 1 green or red chilli, finely chopped or ¼ tsp chilli flakes 1 lime or lemon, juice only generous pinch salt 2 tbsp olive oil1 garlic clove, crushed½ tbsp fresh lemon juicepinch sugarfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, crushed ½ tbsp fresh lemon juice pinch sugar freshly ground black pepper ¼ cucumber, diced 1 Little Gem lettuce, shredded400g tin chickpeas, drained and rinsed100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up ¼ cucumber, diced 1 Little Gem lettuce, shredded 400g tin chickpeas, drained and rinsed 100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up Method To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Recipe tips You can make this salad more substantial by adding grilled halloumi, some crumbled feta, olives or grilled chicken breasts. This can easily be made gluten-free by replacing the couscous with cooked rice, quinoa or buckwheat.