4 Knock out Summer Salads

Ah, summertime! The season of vibrant sunshine, balmy breezes, and an abundance of fresh, colourful fruits and vegetables. It’s the perfect time to embrace the joy of lighter, refreshing meals that not only nourish our bodies but also tantalise our taste buds. And what better way to celebrate the essence of summer than with a medley of delicious and wholesome salads?  Here are four corkers that I have tried and tested;

Frozen Pea, Mint and cucumber

175g frozen peas

1 cucumber diced

Bunch of mint

Bunch of coriander

Sheep feta  (tofu substitution if vegan)

Dressing;

Finely sliced chilli, 2tbsp ACV, 4tbsp EVO, 1tbsp honey, tsp mustard, salt and pepper

Optional – toasted walnuts for the top.

Whisk up the dressing and add the finely sliced chilli.

In a sieve run the peas under a tap to defrost.  Chop cucumber into 1cm chunks and add to the bowl.  Add herbs.  Add crumbled feta (or tofu) and toss all together with the dressing.  You can add toasted nuts for extra texture.

Tabbouleh

1 cup of quinoa (cooled)

Big handful of chopped mint

Big handful of chopped parsley

3 tomatoes chopped

Red onion chopped

Dressing;

juice of 1 lemon
4 tbsp extra virgin olive oil
1 tsp of ground cinnamon
1 tsp allspice

Mix up the dressing. Chuck it all in together and give it a good stir.

Mango, Green Bean and Peanut

1 red chilli

300g green beans

200g tenderstem broccoli

1 mango

1 bunch of spring onions

15g coriander

15g mint

100g roasted peanuts

Dressing;

1 tbsp miso paste

2 tbsp of lime juice

1 tsp honey

3 tbsp sesame oil

Whisk up the dressing with the red chilli.  Cook the beans and broccoli in boiling water for 2-3 minutes and then plunge into cold water.  Set aside on kitchen paper to drain.

Cube the mango, and finely slice the spring onions.  Chop the herbs and roughly chop the peanuts.

Toss it all together and season with salt and pepper.

Fig and Feta (serves 2)

6 figs

1 tbsp clear honey

3 tbsp extra virgin olive oil

1 tbsp pomegranate molasses

1 Gem lettuce or radicchio

15g mint

15g flat leaf parsley

100g pomegranate seeds

120g pitted black olives

100g feta cheese (or vegan feta)

Dressing;

3 tbsp tahini

1 tbsp lemon juice

Salt and pepper

Preheat the oven to 180C / gas mark 4.  Placed the halved figs on a lined tray.  Drizzle with the honey and 1 tbsp of oil, season with salt and pepper and roast for 20 minutes.  Then allow to cool for 10 minutes.

Toast the sesame seeds and whisk up the dressing.  Whisk the remaining oil in a separate bowel with the pomegranate molasses and season.

Separate the lettuce leaves and add to the oil and molasses.  Add in the herbs and pomegranate seeds to the same bowl.

Then put onto a plate, add the crumbled feta and the roasted figs, drizzle with the dressing.  Top with the toasted sesame seeds.