Find your perfect match with Lucy's this Valentine's Day

Roses are red, 
Violets are blue,
Lucy's Dressings is the perfect match for you...
We've put together some of our favourite recipes using Lucy's products, which are perfect for a cost Valentine's night in 💚 
Lucy's Lime and Chilli marinated poussin with slaw
Ingredients:  

Lucy's Lime and Chilli Asian Dressing

1 Poussin 

Wedges of lime to serve 

2 Carrots, julienned

2 Beetroot, julienned

¼ of Red Cabbage, finely sliced

¼ of White Cabbage, finely slice

1 small Red Pepper, de-seeded and finely sliced

½ small red onion, finely sliced

Large handful of  Mint leaves, roughly chopped

Large handful of Coriander leaves, roughly chopped

25g cashew nuts, lightly toasted

Method:

  1. Preheat the oven to 200 degrees. 
  2. To spatch-cock a poussin place on chopping board breast side down. Using a sharp pair of scissors cut close to each side of the back bone to remove. Turn the poussin over and push down with your hand to flatten the bird. 
  3. Place the poussin in large roasting tin and drizzle generously with the dressing and rub all over. Season with salt and pepper. Make sure the poussin is breast side up. 
  4. Place the poussin  in the oven and roast for 45 minutes.
  5. Place the carrot, beetroot, cabbage, red pepper, onion and most of the herbs into a large salad bowl. Toss lightly with a generous amount of dressing and top with reserved herbs and cashew nuts.

Lucy's Bulgur Wheat Salad

Ingredients:

Lucy’s Original French Dressing

110g bulgar wheat

4 large ripe tomatoes

1 small red onion,finely chopped

1 small cucumber

Large bunch flat leaf Parsley , roughly chopped

Large bunch Mint , roughly chopped

Salt and black pepper

200g feta

Seeds of half a pomegranate (optional)

Method:

  1. Place the bulgar in a large bowl, cover with boiling water and leave for 15 mins . Fluff up with a fork.
  2. Cut the tomatoes into quarters, remove the seeds and dice. Add to the bulgar.
  3. Peel the cucumber, remove the seeds and dice. Add to the bulgar with the red onion . Dress the bulgar generously with the dressing and season with salt and pepper. Gently stir through the herbs and transfer to a shallow serving dish. Crumble over the feta and top with the pomegranate seeds if using.

Lucy's steak salad with Green Pesto dressing

Ingredients:

Lucy's Green Pesto Dressing

225g Beef Sirloin Steak

1 tbsp Olive oil

1 Red Chicory

30 g Rocket

20 g Basil leaves

50 g Parmesan

Salt and Black Pepper

Method:

  1. Heat a griddle pan on high heat until hot. 
  2. Rub the steak with olive oil and season with salt and pepper. Place the steak in the griddle pan and sear for 2 minutes on each side (medium rare). Remove from BBQ and set aside to rest for 5 minutes.
  3. Place the chicory, rocket and basil leaves in a serving bowl and dress with the pesto dressing.
  4. Slice the steak against the grain into ½ cm slices. Add the beef to the salad, shave over the Parmesan and serve at once.

These 3 dressings are currently 25% off in Waitrose nationwide and online at the moment - the perfect time to stock up! 

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