Sunday, 20 July 2008

Summer Salads

I always prefer to eat lightly in the evenings rather than heavy dinners, particularly in summer where the long evenings and fresh ingredients seem to insist on this. Here are a couple of light summer salads we've been enjoying in the past couple of weeks.

Asparagus, Fennel, Pea, Mint and Feta Salad

Baby spinach leaves

1 bunch of asparagus

shaved fennel

feta cheese

handful of peas

handful of mint

handful of sesame seeds (unhulled)

olive oil

white balsamic

Boil the asparagus and peas for a couple of minutes and refresh under cold water. Throw the salad ingredients together and drizzle a little olive oil and white balsamic vinegar over.

Beetroot, Chard and Caper Salad

baby chard leaves
handful of curly parsley
white wine vinegar
olive oil
Wrap the beetroot in tin foil and roast it in the oven for at least an hour (depending on size of beetroot). Once cooked, the skin is easy to peel off. Slice the beetroot, arrange over baby chard leaves. Sprinkle capers and chopped curly parsley on top. Top with a light salad dressing of olive oil and white wine vinegar.

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