Another simple three ingredient Summer salad. Nectarine, mozzarella and lambs leaf. Nectarines are beautiful at this time of year. Try to buy the soft ripe ones as this will really make the salad.
I served with chicken schnitzel and some garlic bread for an impromptu dinner with friends. Beautiful food, beautiful rosé wine and beautiful company.
Serves 4
Ingredients
Bag of lambs leaf salad
2 ripe nectarines
2 balls of mozzarella
Dressing
I made up a dressing of three parts extra virgin olive oil to one part cider vinegar, 1 clove minced garlic, salt, cracked black pepper and a squeeze of fresh lemon juice.
Method
Simply arrange your lambs leaf lettuce in a bowl. Tear up your balls of mozzarella and dot about in the salad leaves.
Slice up your nectarines into wedges roughly the size of a peach slice from a tin and arrange on top of the salad.
Mix up your dressing and spoon over. Gently massage into the ingredients and serve immediately.
Beautiful vine ripened tomatoes and mozzarella go hand in hand. I like to serve a little one of these Caprese salads when we are having a light meal or before a bowl of pasta.
Buy the best tomatoes, mozzarella and balsamic vinegar you can find as the dish will be so much better.
Ingredients
2 large vine ripened tomatoes – the redder the better
1 large ball of mozzarella
Hand full of fresh basil leaves
Extra virgin olive oil
Salt and cracked black pepper to season
Balsamic vinegar
Method
I don’t need to tell you how to make a salad I’m sure so this is just an obvious guide.
Start by chopping your tomatoes into slices followed by your mozzarella. Arrange prettily on a plate and top with your fresh basil leaves. Drizzle over your extra virgin olive oil, season with salt and pepper and finally pour over a little balsamic vinegar.
Chilli cheese and chilli olive salad. A nice light little salad idea for lunch. I love it when the weather warms up and we can eat outside. I don’t want to be faffing around for ages creating something for lunch and missing out on the sunshine. Salads come into their own at this time of year and I’m always on the look out for different types. This is a spicy, meat free one that I think you will love if you are a fan of chilli.
Serves 1 – measurements are a guide, feel free to double up to serve more people.
1/4 bag of salad leaves
3 cherry tomatoes
1/4 small onion – sliced
1/2 cup chickpeas
Matchbox sized piece of chilli cheese – cubed
5 chilli olives
1/4 red pepper – diced
Dressing
Make up a dressing of three parts extra virgin olive oil, 1 part red wine vinegar, squeeze of lemon juice, 1 clove garlic, salt and cracked black pepper to season. As a guide I try to keep this to teaspoons of oil and vinegar if making for 1.
Method
Simply chop all of your salad and add to a large bowl along with your cheese, chickpeas and olives. Mix up your dressing and add to the salad bowl covering all the salad. Toss around a little. Serve and enjoy in the sunshine.
I love this time of year when the weather warms up and we start adding more varieties of salads to the weekly menu. This hot chilli salmon and bean salad is healthy, delicious and filling. There’s nothing more depressing than a salad made up of just lettuce, tomato and cucumber so that’s why I like mixing it up and adding rakes of other ingredients to jazz them up a bit. Not one to chop out food groups the addition of Jersey Royals add a bit of carbs to keep everyone happy.
Serves 2
Ingredients
2 hot chilli salmon fillets – ready cooked
8 small Jersey Royal potatoes
Small tub of mixed beans – I like edamame and borlotti
Bag of mixed leaves
Sprinkle of sweetcorn
A few cherry tomatoes on the vine
1/4 cucumber – cut into rounds and halved
Knob of butter to coat the Jersey Royals
Dressing
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil,
Squeeze of lemon
Salt and cracked black pepper to season
Teaspoon dijon mustard
Clove of garlic minced
Method
Start by boiling your Jersey Royals until tender in a pan of boiling salty water. ( Usually 10-15 mins until tender).
Meanwhile, chop your cucumber and tomatoes add to a large salad bowl along with the rest of your salad items.
Mix up your dressing in a small bowl. You can make up a dressing and use a smaller amount if you are trying to keep things a little lighter.
Shred up your salmon fillets into bite sized pieces leaving the skin aside and add to the bowl.
When your Jersey Royals are ready drain, tip back in the saucepan and add a little butter to coat them. Allow to cool slightly, then chop in half and add to the salad bowl.
Add your dressing and serve immediately.
Tip: Feel free to add your herb of choice. Chives work perfectly.
My take on a retro classic. Juicy king prawns, avocado and crunchy little gem lettuce. Smothered in a marie rose sauce which you can make with your eyes closed. To add coriander or not that is the question?
Ingredients
Marie Rose Sauce
1 tablespoon salad cream
1 tablespoon Greek yoghurt
1 tablespoon tomato ketchup
Squeeze of lemon
Salt and cracked black pepper to season
———
Lemon wedge to serve
Coriander – optional
Paprika – 1/4 teaspoon.
150g King Prawns.
Avocado
1 little gem lettuce – 5 leaves.
Method
Simply mix up your dressing, dress your prawns and place on top of your lettuce. Season with salt and pepper.
A simple salad to balance out all the excesses of Easter. Does anyone find mini cucumbers more of a novelty? I must get out more ha ha!
Love adding different beans to salads to change them up and pack in a bit of protein.
Serves 4
Ingredients
8 mini cucumbers
Bag of lambs lettuce and beetroot shards
2 cups of borlotti beans
Handful of vine cherry tomatoes
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove minced
Salt and cracked black pepper to season
Squeeze of lemon juice
Method
Simply chop and arrange your salad on your chosen plate. Mix up your dressing and dress the salad. Serve immediately with your accompaniment of choice.
Tip: Grilled halloumi works well with this dish with a tzatziki dip.
Cajun salmon nicoise salad is a favourite in our house. Fresh, crunchy and healthy but still filling. Who says you can’t have salads in the Winter? I grew up eating salads all year round.
If I’m keeping it low calorie I’ll do it this way otherwise I might add in a few baby potatoes to change it up a bit. I drizzle it in a dressing made from extra virgin olive oil, red wine vinegar, lemon juice, wholegrain mustard and salt and cracked black pepper. It’s absolutely divine.
Serves 2
Ingredients
2 salmon fillets
1 teaspoon cajun seasoning
1 teaspoon paprika
Salt and cracked black pepper to season
1 gem lettuce
4 tomatoes
2 eggs – boiled
Handful of green beans
Few slices of cucumber
10 olives of choice
Juice of half a lemon
Dressing: 2 tablespoons olive oil, 1 tablespoon red wine vinegar, half teaspoon wholegrain mustard, squeeze of lemon, pinch of salt and cracked black pepper.
Method
Pre heat oven to 190c/ 170c fan
Chop your salad and dress it with the dressing. Meanwhile, put 2 separate pans on to boil your green beens and eggs. I boil the eggs for approximately 4 minutes in boiling water and leave to rest for a couple of minutes. The green beans only need 5 minutes or so in boiling water as its nice to have them crunchy.
Drain the eggs in cold water and peel and slice in half.
Drain the green beans and leave to cool a little as you don’t want them to wilt the salad.
Place your salmon in a parcel of tin foil and sprinkle over your paprika and cajun seasoning. Season with salt and pepper and squeeze over your lemon juice. Drizzle over a teaspoon of olive oil over each salmon fillet and gently cover over with the foil.
Bake in the centre of the oven for approximately 12 minutes. Once it’s fully cooked remove from oven and set aside for a moment while you place your salad, green beans and eggs on a plate.
Top with your salmon.
Tip: This dinner is perfect with an ice cold glass of sauvignon blanc.
Whenever I make this dinner I always wonder why I don’t make it more often. You literally have a delicious dinner in under 10 minutes which is what we want in the week, I know I do. Surprisingly filling for a salad. It’s up to you if you add a few new potatoes or not. Glass of ice cold Sauvignon compulsory though.
Serves 2
Ingredients
2 fresh tuna steaks
Half a bag or salad leaves
Handful of vine tomatoes
2 boiled eggs
Handful of green beans
A few new potatoes optional
Dressing
2 tablespoons olive oil
Juice of half a lemon
Salt – large grind of
Cracked black pepper – large grind of
Method
Firstly bring 2 small pans of water to the boil 2 and add your eggs to one and green beans to another. ( They need to be in there for about 8 minutes so your tuna will be ready at the same time roughly).
While they are bubbling away make your dressing by mixing all your ingredients for it in a small bowl or cup and set aside.
Rub half of your dressing all over your tuna steaks making sure you cover both sides.
Heat a frying pan and add your oily tuna steaks. Turn after about 3-4 minutes depending on how cooked you like your tuna.
While the tuna is cooking prepare your salad. When your tuna is almost done add your eggs and green beans to the salad. Now pour over the rest of the dressing that you have in the cup and give it a good mix.
Remove tuna from pan with a slotted pan slice, slice into strips and arrange on top of your salad. You’ve got a delicious dinner in under 10 minutes.
Love To Cook With Suzi 