Recipes

Luscious leafy salad | Italian Pepper and Tomato Salad | Fuss-free Summer Salad | Strawberry and Spinach salad | Chunky Summer Salad, with a kick!

Summer Salads

A luscious leafy salad with lots of fresh herbs is an excellent accompaniment to anything from a roast chicken with potatoes, to your favourite pasta dish. To get the best from your salad leaves nutritionally speaking and for a good crisp texture, make the salad just before you want to serve it and then toss with the dressing at the very last moment.

Luscious leafy salad

Ingredients

  • A handful of colourful Lollo Rosso leaves
  • 2 romaine or cos lettuces, gently torn apart
  • 3 inches cucumber, thinly sliced
  • 10 large fresh basil leaves, roughly torn
  • 6 large scallions, thinly sliced
  • 4 tbsp of balsamic vinaigrette

To prepare

  1. Place all your leaves, cucumber, herbs and scallions in your favourite big salad bowl.
  2. Just before serving, drizzle over the dressing and toss thoroughly with salad servers or clean hands until the ingredients are coated lightly with the dressing. Serve immediately.

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Italian Pepper and Tomato Salad

Ingredients

  • 4 large juicy ripe tomatoes
  • 2 shiny yellow peppers
  • 4 crisp scallions, thinly sliced
  • 1 large red onion
  • 4 tbsp Italian salad dressing

To prepare

  1. Slice your tomatoes, green scallions and yellow peppers.
  2. Next slice the red onion and separate the rings.
  3. Using a large bowl with a lid, layer the tomatoes, scallions, peppers and onion until all vegetables are used.
  4. Shake your favourite dressing and pour over the vegetables.
  5. Shake bowl to ensure all vegetables are coated with the dressing.
  6. Refrigerate overnight or for a couple of hours before serving.

This is divine with seedy nutty or crusty bread, to soak up the juices!

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Fuss-free Summer Salad

Ingredients

  • 4 ripe tomatoes, sliced or diced
  • 1 large orange, yellow or green pepper, sliced or diced
  • 4 crisp scallions, thinly sliced
  • 1 tablespoons olive oil
  • Teaspoon of dried oregano
  • Pepper to taste

To prepare

  1. Toss the tomatoes, scallions and pepper in a large bowl.
  2. Pour in the olive oil to coat the salad.
  3. Sprinkle with the oregano and pepper to taste.
  4. Cover, and refrigerate before serving.

You can make this early in the day so that the flavours have time to blend.

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Strawberry and Spinach salad

Ingredients

  • 300g of fresh spinach leaves
  • 2 punnets strawberries, sliced
  • 4 tbsp peanut or groundnut oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar
  • 1/4 teaspoon paprika
  • 2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds

To prepare

  1. Toss the fresh spinach and sliced strawberries together in a big glass bowl.
  2. In a small bowl, whisk the oil, vinegar, sugar, paprika, and seeds together and taste.
  3. You may have to tweak this dressing to your own taste.
  4. Drizzle over the spinach and strawberries to coat evenly.

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Chunky Summer Salad, with a kick!

Ingredients

  • 1 crisp cucumber, diced or sliced
  • 1 crunchy green pepper, diced or sliced
  • 1 firm red onion, sliced
  • 4 large tomatoes, cut into wedges or sliced
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mustard seeds
  • 1 teaspoon mustard powder
  • 1/2 teaspoon hot sauce, such as Tabasco

To prepare

  1. In a salad bowl, throw in the cucumber, pepper, red onion and tomatoes.
  2. Whisk together the remaining ingredients.
  3. Pour the vinaigrette over salad and toss.
  4. Season with chilli flakes or pepper for even more of a kick.