Posts tagged summer salad
Posts tagged summer salad
Summer decided to visit London this weekend. Finally!
We’d already bought tickets to the Battersea Park Foodies Festival so we had our fingers crossed that, at the very least, it would not rain.
The weather gods pulled through and gave us 30 degree weather and clear skies. A perfect day for an outdoor food festival, so off we went, equipped with sunblock, sunglasses and rumbling stomachs.
Now, don’t you hate it when you go to these kinds of events and cave at the first sight of something delicious as soon as you walk in? Only thinking afterwards that perhaps you should have had a better look around at what was on offer?
Well, this time I did the exact opposite. Despite being tempted by food stalls as soon as I walked in, I decided to check out all the stalls before eating so I could make a fully informed decision.
2 hours, 20 tasters, a salted caramel cupcake, raspberry apple and mint juice, a few of Si’s garlic mussels and a fruit sorbet later, I still hadn’t had lunch. And I no longer had room for it.
But I had a whole lot of delicious things to take home with me, so I was happy.
My haul included a mature cheddar and chilli pork pie by the Posh Pork Pie Company, some vanilla and caramel fudge by the Fudge Kitchen and a delicious raspberry and mustard salad dressing by Cotswold Gold.
I couldn’t wait to try the dressing and it was a perfect coincidence that I still had some veg leftover from Thursday’s Riverford delivery. So on Sunday night we whipped up a summery salad for dinner.
For those of you who don’t know, Riverford is an all organic farm that delivers fresh, local fruit and veg to your door. It’s 20% cheaper than supermarket produce, and that’s without taking into account the free delivery.
I’m obsessed with them. Their produce is restaurant quality and tastes like it’s been picked fresh from the garden on the same day it’s delivered.
I usually order one of their vegetable boxes and a fruit bag. Both come with a few varieties of seasonal vegetables and recipes to give you ideas on what to do with them.
And the reason I love Riverford so much is because we can start with this:
And turn it into this:
An absolutely fresh, organic salad topped with Cotswold Gold’s Raspberry and Mustard Drizzle.
Here’s the recipe. Enjoy x
(preferably from Riverford Farm, or at least high quality organic ingredients)
- 1 large kumara
- New potatoes
- A bunch of beetroot
- A bag of mixed salad leaves
- 1 small red onion, thinly sliced
- Cherry tomatoes, halved
- 1 red pepper, thinly sliced
- 1 avocado, in bite size chunks
- Garlic Aioli
- Cotswold Gold Raspberry and Mustard Drizzle
Preheat oven to 180 degrees. Scrub dirt from beetroot, potatoes and kumara and chop into bite-sized chunks.
You’ll need two roasting trays - one for the beetroot and another for the potatoes/kumara. Lay the veg out on each tray, drizzle with olive oil and season with salt and dried mixed herbs (if you have them). Toss gently to cover.
Roast at 180 for one hour or more - until cooked.
In the meantime, prepare the salad ingredients as advised above and toss together in a large bowl with the Raspberry and Mustard Drizzle.
When the vegetables are roasted, toss plenty of garlic aioli through the potatoes and kumara only. The heat of the vegetables will soak up the sauce quite quickly and you’ll get a soft, rich garlic flavour.
Add the vegetables to the green salad while still warm and serve immediately. Serve with some warm bread rolls.
As some of my regular readers have pointed out… I’ve been a bit slack on the blog front recently. Yes, I’ll admit it, I have.
Work has been busy lately, but that’s really only half the excuse. If I’m truthful, it’s because the weather got nice. Really nice. Like 29°C nice. Apparently the UK has been hotter than Spain over the past week (seriously, when does that EVER happen?!). So I dusted off last summer’s shorts from the bottom of my wardrobe and have been basking in this glorious warmth.
And it’s not just me either, half of London bared their pasty white legs along with me and we all crammed together in the city’s sparse parks, armed with sunscreen, cider and icecream. I think we’re all a little scared that this is the best weather we’ll get all year (touch wood) and we’ve gone all out in trying to embrace it - apparently Sainsbury’s, Morrisons, and all the other large supermarket chains, sold out of icecream and BBQ food over the weekend.
So, in keeping with this summer theme and preparing you for any future empty supermarket aisle dilemmas, here’s my best homemade summer salad recipe. It’s my own creation, based on some of my favourite salad ingredients, and it’s that delicious I could eat it every day.
- 1 red capsican (or 1/2 red and 1/2 a yellow capsican), thinly sliced
- 2/3 of a 400g tin of whole corn kernels, drained and rinsed
- 1 cup of red cabbage, thinly sliced
- 1 cup of iceberg lettuce (use the crispy middle leaves, rather than the outer leaves), thinly sliced
- 1 large carrot, julienned or thinly sliced (preferably not grated as the consistency is too wet)
Throw all the ingredients in a large bowl and add the mayonnaise (start with 2 tablespoons of mayo and then gradually add more if needed, until all the ingredients are just nicely covered). Mix well and serve alongside any main meal.
I find it goes nicely with a piece of steak or some marinated chicken. I often have it with Dijon Roast Chicken (you can find that recipe here) and a few roast potatoes. Enjoy xx