Summer
Salads
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Squash or Courgette Salad
1. Trim the ends off the squash or courgettes and
cut into 5cm cubes.
2. Fry in olive oil
with sliced garlic until browned and tender.
3. Tip into a shallow dish and immediately sprinkle with
balsamic vinegar, chopped mint and seasoning.
4. Leave to marinate for 2-4 hours before
serving.
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Bean, Rocket and Tomato Salad
1. Steam the beans until just tender, they should
still have a slight crunchy texture.
2.
Toss immediately in French dressing add chopped rocket or basil.
3. Cut tomatoes into quarters and mix
into the salad.
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Roast Pepper Salad
1. Roast or grill the whole pepper until the skin begins to blister
and darken.
2. Put into an airtight
container or a sealed plastic bag and allow to cool.
3. Peel off the skin and carefully remove the stalk and
seeds.
4. Cut the flesh into strips,
scatter with finely chopped garlic and drizzle with olive oil. Season and
chill.
5. Best eaten the day after
making.
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Beetroot Salad
1.
Grate raw beetroot and mix with grated apple, carrot, chopped spring onions and
pumpkin seeds.
2. Dress with a lemon or
apple juice dressing for a refreshing salad.
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