We’ll be honest, summer is just about the only time we feel enthusiastic about eating a salad, but we’re ok with that. We more than make up for it with creative inventions from June to September, filled with all sorts of seasonal produce.
For us, a simple summer salad has three criteria:
1. Easy to make – we’re talking 20 minutes assembly time, tops.
2. More than just lettuce – we want colour, we want cheese, we want dressing!
3. Filling – we need a decent sized meal, right? Nobody’s got time to be hungry.
So here are our favourites: three easy recipes we hope you’ll love to eat. Why not give them a go?
Strawberry & Spinach Salad
We know it sounds weird, but this combo is truly delicious. It contains creamy goats’ cheese and juicy fruit for a taste that straddles sweet and savoury, light and satisfying.
Ingredients (serves 2):
For the Salad
• 400g fresh strawberries
• 3 big handfuls baby spinach
• 3 tbsp balsamic vinaigrette
• 120g goat cheese
• 2 tbsp pine nuts, toasted
For the Dressing
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, finely shopped
• salt & pepper to taste
Method:
1. In a small jar or measuring jug combine the ingredients for the dressing and mix well – if you’re using a jar, screw on the lid and SHAKE!
2. Combine the strawberries (cut in quarters) and spinach, then pour over the dressing.
3. Plate up and top each portion with chunks of goats’ cheese and a sprinkling of pine nuts. Tuck into your salad!
Grilled Peach Salad with Feta
This one takes a little more effort for grilling the peaches, but the end result is summery sweetness on a fork, cut with tangy feta. You can always add Parma ham too if you’re a meat-eater!
Ingredients (serves 2):
For the Salad
• 2 ripe peaches
• 3 big handfuls of rocket leaves
• 200g feta cheese
• 4 tbsp chopped mint
• 70g parma ham, torn into strips (optional)
For the Dressing
• 5 tbsp olive oil
• 2 tbsp white wine vinegar
• juice of ½ a lemon
• 1 tsp Dijon mustard
• 1 tsp honey
Method:
1. Halve the peaches and place them cut side down on your grill tray. Grill until they start to brown – approx. 5-7 minutes
2. Combine the rocket, crumbled feta, mint and ham (if using) in a big bowl
3. In a small jar or measuring jug combine the ingredients for the dressing and mix well – if you’re using a jar, screw on the lid and SHAKE!
4. Drizzle the dressing over the leaves, plate up and place the grilled peaches on top. Dig in.
Sesame Chilli Courgetti
Is it still a salad if it doesn’t contain leaves? We’re going with yes, because we’re obsessed with this courgetti and chilli flake creation… and it’s green.
Ingredients (serves 2):
• 1x 300g bag of courgetti, or 3 medium courgettes, spiralized
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 garlic cloves, finely chopped
• 4 tbsp chopped coriander
• 2 tsp red chilli flakes
• 2 tsp brown sugar
Method:
1. In a large mixing bowl, combine the vinegar, sesame oil, garlic, coriander, chilli flakes and sugar.
2. Add the courgetti and toss together until every strand is coated. Plate and enjoy!
