Whether rain or shine our dietary habits do tend to change at this time of the year, venturing for everything salad but where do you go for inspiration beyond Lettuce, Tomato & Cucumber. Of course the supermarkets do the bags of leaves and make those interesting as well as expensive but do we really want to grow long ears and a bobtail.

I know some like precise recipes with every ounce or gram measured but that’s not what salads are about. It is ingredient matching – taking into account textures, colours and flavour. Of course there are ingredients that we all have that are forbidden for one reason or another but sometimes a different twist can make them appealing. Whether you put Mozzarella with Tomatoes and Basil or just Red Onion – oh and please try not to keep your Toms in the fridge. At least have them at room temperature for serving – having said that this also applies to Strawberries. There are hundreds of combinations that can be used. Fruits, vegetables, designated salads can be cooked. blanched, grated, or chopped. Dressed with Mayo, Salad cream or any number of purchased dressings or made ones or just simply oil and vinegar (oil and citrus/acid)

So my offering this month are three combinations to think about

 

Beetroot  – Cooked Beetroots cut into large wedges, Capers – chopped, Red Onion peeled and sliced, Garlic finely chopped, Chopped Dill, Mint, Flat Leaved Parsley, Bag of Watercress layer all on a serving plate and drizzle with the dressing

Dressing: 3 parts Balsamic Vinegar, 1 part Dijon Mustard, 4 parts Olive Oil

 

 

 

Watermelon – Watermelon – skinned and cubed, Red onion finely sliced, Mint chopped, Feta Crumbled

Dressing:  Lime Juice and Olive Oil.

Note: layer this carefully and do not turn over too much as the melon will go watery and the feta creamy.

 

Courgettes and Asparagus – Char Grilled Courgette Slices, Asparagus blanched then char grilled, Broad Beans (frozen) blanched refreshed in cold water and peeled, Mixed Leaves, Hazelnuts blanched and peeled.

Dressing: Orange Zest and Juice, Olive Oil, Garlic finely chopped, Chilli Flakes

 

 

 

Bombay Potato Salad – Salad Potatoes boiled and then slightly crushed slighty coat with a little Olive Oil, Cumin Seeds and Turmeric and roast in a hot oven till crispy. Once the Potatoes are crispy cool slightly add all the other ingredients and serve. Add chopped Red Onion drizzled with juice of a Lemon, Toasted Mixed seeds,  Chopped Parsley Mint and Coriander,  Cooked Garden Peas.