Simple Summer Salads

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Simple Summer Salads
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• Summer Salads make the leap from Best Supporting
  Role to Star Attraction.
• There will always be a certain demographic that
  includes children and pie guzzling, fizzy brown
  beer drinkers who will outraged by the idea of
  salad as anything other than an easily ignored
  garnish on their plate.

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• The rest of us are awakening to the idea of salad
  beyond a bowl of icy green leaves. A few fresh,
  seasonal ingredients say, feta, sweet baby
  broad beans and a dusting of lemon zest provide
  a strong supporting cast to a well-chosen cut of
  meat. But oomph it up a little and it can take
  the leading role in a delicious lunch or summer
  supper.

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Here are a few of our favourite summer salads
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• Serves 2 
• 2 small courgettes per person
• Pea shoots or watercress
• 2 spring onion per person
• 300g sirloin steak
• Olive oil

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For the dressing 

• 4tbsp olive oil
• 2tbsp Chinese rice wine
• 1tsp caster sugar
• 1tbsp soy sauce
• 1 x 2.5cm piece fresh root ginger, peeled and
  finely grated 
• Mix all the ingredients for the dressing and set
  aside.

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• Pare the courgettes into fine ribbons. A mix of
  yellow and green looks great if you can get them.
  Finely chop the spring onion into elongated
  slices. Place the pea shoots or watercress in a
  large bowl and toss with the dressing and other
  ingredients.

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• Lightly oil the steak and season with sea salt
  and freshly ground black pepper. Sear in a hot
  griddle or frying pan for 2 mins each side. Allow
  to cool slightly, slice into thin strips and lay
  across a bed of the courgette and leaves.
• For a slightly heartier version add a few salad
  potatoes such as Charlotte or Pink Fir Apple to
  the courgette mix.

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Beetroot, Lentils, Feta and Mint

• I had to think twice before including this salad.
  I cook it a lot, especially towards the end of
  summer but have never used a recipe. Thankfully
  quickly typing the key ingredients into Google
  threw up this Riverford Organics recipe and I
  trust them implicitly to organise it into easy
  quantities and instructions, so with only minor
  changes this is their version.

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• Serves 2
• 500g beetroot
• 2 red onions, thinly sliced
• 2 tbsp light soft brown sugar
• 2 tbsp good-quality red wine vinegar
• 120g Puy lentils
• 100g feta cheese, crumbled
• Bunch of chopped mint

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• Preheat an oven to 200C/Gas Mark 6. Place the
  beets in a baking dish, add 5mm of water, then
  cover with foil. Place in the oven and roast for
  about 45 minutes until tender. When they are cool
  enough to handle, peel them and cut into wedges.

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• Mix the sliced red onions with the sugar and
  vinegar and set aside for 1 hour, stirring
  occasionally. Rinse the lentils in clean water.
  Place in a pan, cover with cold water, bring to
  the boil and simmer until tender, about 20 mins.

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• Season with salt and pepper and mix with all the
  other ingredients, including the beetroot. Tastes
  wonderful warm but equally yummy when cold and
  all the ingredients have had time to become real
  friends.  I eat this with Pitta bread, tearing
  off little bits and stuffing in the lentil mix.
  Truly delicious for lunch or supper.

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Potato Salad with Fennel, Egg and Anchovies

• This is quite a hearty salad that brings together
  a few punchy ingredients and different textures.
  The crunch of the fennel and the soft give of the
  egg. An absolute winner.

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• Serves 2
• 600g salad potatoes (Charlotte, Anya or similar
• 2 free range eggs
• 1 bulb fennel, finely sliced
• Olive Oil
• Juice of 1 lemon
• Soft salad leaves
• 8-12 anchovy fillets

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• Cut the potatoes into bite size pieces and boil
  until tender. Drain and allow to cool slightly.
  Boil the eggs. 4.5mins is good. Not quite
  hard-boiled. You want the yolk a bit squidgy.
  Finely slice the fennel. Mix the potatoes, fennel
  and salad leaves in a large bowl with a good glug
  of olive oil and the lemon juice.
• Rip the eggs into pieces and scatter over the
  top. Drape the anchovy fillets over the salad and
  serve with crusty bread.

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