Wednesday, 16 July 2014

TOP 3 Super Simple Summer Salads

TOP 3 Super Simple Summer Salads

Zesty Pea & Mint with Crumbled Feta

This is a winner of a salad, super simple, amazing with any and every BBQ, great as a side to a big bowl of pasta or perfect just on it's own. Put it on your list for summer must makes.

Preparation Time - 5-10 minutes
Cooking Time - 0
Feeds -4

Ingredients -
1/2 Red onion - Finely Sliced
2 Cups of frozen peas - Defrosted (or cover with boiling water and drain once defrosted)
Handful of fresh mint leaves / Around 10 - Washed and roughly chopped
1/2 Zest of 1 lemon
Juice of 1 lemon
200g Feta- Roughly crumbled
Handful of pinenuts 
Generous sprinkle of rock salt
Generous sprinkle of freshly ground black pepper
Sprinkle of white pepper

Instructions - 
Prepare everything as listed then combine in a serving bowl, taste for seasoning and adjust to your own taste. 
Keep in the fridge until ready to serve. 

Fragrant Lemon & Basil Asparagus with Parmesan, Capers & Cracked Black Pepper

This works a pre curser to something else that's yummy or just as a snack all on it's own. Either way it's delicious. TRY IT.

Preparation Time - 5 minutes
Cooking Time - 5
Feeds -4 (As a side)

Ingredients - 
12-15 Stems of Asparagus - Hard ends chopped off
Knob of butter
Juice of 1 lemon
Sprinkle of rock salt
Generous amount of fresh black pepper
2 Tablespoons of capers
Handful of fresh basil leaves
50g of Parmesan- Finely grated

Instructions -
Wash and prepare the asparagus then add to a frying pan with a big knob of butter and cook on a high heat for 2-3 minutes, add lemon juice followed by seasoning and cook for another minute or so. Add in the capers followed by fresh basil leaves and a sprinkling of finely grated Parmesan.'re good to go. Get stuck into the crisp fresh salty asparagus and enjoy.

Hot Radish, Avocado Feta and Caper Gem

If you're a salad lover like I am then this simple but delicious crispy hot (from the radish) and salty concoction should do the trick. Serve this up in a large salad bowl and let people get stuck in. It's good to go as is or perfect with a slab of meat (or tofu) on the side.

Preparation Time - 5 -10 minutes
Cooking Time - 0
Feeds - 4-6

Ingredients -

Salad Ingredients-
3 Gem Lettuces - Ends cut off and leaves left whole
2 Hass avocados - Roughly scooped out of skin
1/2 Red onion - Finley sliced
Bunch of hot radishes - Thoroughly washed, leaves removed and cut into quarters
Half a jar /2-3 Tablespoons of Greek/ dry style black olives - Stones removed then roughly chopped
200g /1 pack of Feta - Roughly crumbled
Small jar/ 3-4 Tablespoons of capers

1 Teaspoon of caster sugar
1 Tablespoon of honey
Juice of 1 lemon
Glug of white wine vinegar
Extra big glut of extra virgin olive oil
Sprinkle of rock salt 
Generous sprinkle of freshly ground black pepper


Combine all of the salad ingredients in a large serving bowl. If you have a spare jar with a lid hanging around (I'm a jar hoarder so I do) add the dressing ingredients and shake until all the sugar's dissolved. Have a try and adjust the seasoning if it needs it.  If you don't have a jar handy then just whisk with a fork in a bowl until it's all combined. Just before you're about to serve the salad pour over the dressing- the salad stays nice and crisp this way.  

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