There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well iced beverage outside. As green beans are in season at the moment it would have been rude not to add a handful.
Simple BBQ Sides
We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.
Mustard Pickled Cucumber
You will need (for two as a side):
Harissa Lamb with Tabbouleh
When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus.
Beetroot, Lentil and Bergamot Lemon Salad
I’ll be honest, salads don’t tend to excite me very much. Don’t get me wrong, I appreciate the freshness a few leaves bring on the side of something else but as a standalone dish, it’s not really for me. However, things have changed and I’ve started to make, what I would call, more ‘bulky’ salads. This particular combination of beetroot, lentil and bergamot lemon is so colourful and combined with a bit of goat’s cheese is equally good warm or cold.
You will need (for two large salads):
Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad
Ingredients
You will need (for two):
- Large handful broad beans, podded
- 100g feta, cubed
- Extra virgin olive oil
- 1 small garlic clove, crushed
- Salt and pepper
- Small handful mint leaves, finely chopped
- 1 ciabatta
- 1 small cucumber, sliced
- 1 lettuce, shredded
- Small handful dill, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1/2 tsp sugar
- Salt and pepper
Method
Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.
Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.
Bake the ciabatta according to packet instructions then cut into slices.
Put the cucumber and lettuce into a serving bowl.
Greek Salad, Hummus and Pitta Bread
Ingredients
You will need (for four):
- Pitta breads £0.50
For the hummus:
- 1 can chickpeas £0.65
- 1 garlic clove £0.03
- 2 tbsp extra virgin olive oil £0.10
- 1 tsp peanut butter £0.10
- Salt and pepper £0.10
For the Greek salad:
- 1/2 cucumber, sliced £0.30
- 3-4 tomatoes, sliced £0.50
- 1 small onion, sliced £0.10
- 1 small lettuce, chopped £0.40
- 1 pack mixed olives and feta £2.20
- 1-2 tbsp extra virgin olive oil £0.10
- 1 tsp dried oregano £0.05
Total £5.13
Method
Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.
Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.
Heat up the pitta breads according to packet instructions.
Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper.
Chicory, Walnut and Pomegranate Salad with Walnut and Clementine Dressing
Ingredients
You will need (for 2 as a light main, for 4 as a side):
2 chicory heads
Small handful walnuts
1/2 pomegranate
2 tbsp walnut oil
1 tbsp extra virgin olive oil
1 clementine
Salt and pepper
Method
Chop up the chicory so you have individual leaves. Arrange these on a large plate so everyone can dig in.
Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.
Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.
Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad.
Heritage Tomato and Mozzarella Salad with Basil Dressing
When you are faced with such a selection of colours and shapes of tomatoes some can be quite astonishing. I was convinced that some fool had put a few large chillies into the crate and I decided to ignore them, until, on closer inspection they turned out indeed to be tomatoes. It was surprisingly nice to rummage through the crate of tomatoes not knowing what you might come across next and there’s only one way to make the most of them.
You will need (for two):
A selection of tomatoes (don’t refrigerate them)
1 ball mozzarella
Small handful basil
4-5tbsp olive oil
Salt and pepper
Smoked Trout and Potato Salad
Ingredients
You will need (for one large bowl of salad):- 2 smoked trout
- 500g potatoes, peeled and diced
- 250g crème fraîche
- Wholegrain mustard
- Fresh tarragon, dill and parsley
- 1 lemon
- Salt and pepper
Method
I got home and I unwrapped the trout. I looked at it somewhat diffidently and with remarkable concentration. I lopped the heads off and was relieved that it was at least half complete. How do I take the skin off? By now there was a faint glisten of moisture about my brow. Due to its being gutted my life was made awfully easy. I took the bottom fin and gave it a pull. It was like peeling an orange.I can’t tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I’ve ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters.
During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made.
