Spread Hellmann's Citrus Dressing onto Italian style bread, add slices of fresh tomato and grated mozzarella. Toast in a hot oven to melt the cheese, garnish with fresh ripped basil. You end up with a really tasty spin on classic bruchetta without the garlic taste.
Place some diced apple in a bowl and mix with Hellmann's Citrus Vinaigrette, allow to marinate for half an hour. Place some celery, walnuts and Hellmann's Light Mayonnaise into a bowl and add the drained apples and mix well. This can be served either in a large chilled bowl for multi-service, or on a single fresh lettuce leaf for you to offer as a delightful single starter.
Cut a large tomato and red onion into thin slices, then in a bowl, combine Hellmann's Citrus Vinaigrette and KNORR Basil Herb Puree and mix well. Brush hake fillets with half the marinade; place on a tray and grill for 3 - 4 minutes until cooked. Remove the fish from the grill and brush with more of the marinade leaving to rest for 1 minute (covered). Place the sliced onion and tomato into the centre of a serving plate, drizzle with the remaining marinade and place your fish on top.
Firstly, mix KNORR Basil Puree with honey and brush evenly onto chicken thighs and allow to marinade for an hour. Wash some salad leaves in fresh water and drain well. In a suitable pan, saute the marinated chicken until thoroughly cooked. Place the leaves on your plate, dress with a little Hellmann's Citrus Vinaigrette and place the cooked basil chicken pieces on top. Dress the warm chicken lightly with the vinaigrette.
Cook some cous cous and cool quickly, cover and refrigerate if not required immediately. Gently mix some diced feta with a light dressing of Hellmann's Basil Vinaigrette. Place the cous cous in a serving bowl, fork gently to fluff up, then add halved baby cherry tomatoes, de-seeded cucumber and a finely diced red onion - then mix well. Drain the feta cheese, place on top of your salad and drizzle again with Basil Vinaigrette.
Slice an aubergine, mixed peppers, courgette and portabella mushroom into 2 - 3 inch pieces, place on baking tray and brush with Hellmann's Basil Vinaigrette. Place under pre-heated grill and cook until just beginnning to soften. When cool, brush the cooked vegetables with the remaining dressing. Lightly brush 3 inch round metal moulds with the dressing, then layer the vegetables on top of each other. Carefully remove the mould centre of plate, and serve!
Marinate a few portions of salmon in Hellmann's Basil Dressing for an hour prior to cooking. Gently oven bake the salmon until cooked, then brush with a dash more basil dressing before serving with a light salad.
Start by heating the griddle and grilling your halloumi slices until bar marked and soft. In a bowl, combine some quartered beetroot, mixed leaves and baby plum tomatoes, then toss lightly with some Hellmann's Raspberry Vinaigrette. Assemble your salad with the cooked chorizo and halloumi pieces on top and a dash more of the Raspberry Vinaigrette drizzled all over.
Brush your smoked mackerel fillets with some Hellmann's Raspberry Vinaigrette, then in a suitable pan, saute them lightly on each side for a minute before removing from the pan. Place some green beans into a bowl followed by olives, potatoes, tomatoes and hard boiled eggs. Finish by placing the mackerel on top.
Combine some rocket leaves, baby red and yellow tomatoes in a bowl with some parmesan shavings along with a good drizzle of Hallmann's Balsamic Vinagirette. Toss lightly before garnishing with a few more shavings of parmesan, and serve.