Mixed Leaf Salad
Roughly shred the salad leaves, using your hands. To make the dressing, whisk together the grapeseed oil, wine vinegar and honey. Season with salt and pepper to taste…. Read More »
Summer Leafy Herb Salad
Roughly shred the leaves using your hands and place them in a bowl with the chervil and parsley sprigs. Sprinkle the sprouted lentils over the top. To make the… Read More »
Summer Salad Bowl
Bring a large saucepan of water to the boil. Halve any larger vegetables, such as patty-pan squash. Divide the cauliflower into small florets. Cook each vegetable separately until… Read More »
Grilled Vegetable Salad
Halve the peppers and remove the seeds and cores. Cut each half into 4 pieces. Halve the courgettes lengthwise. Remove the loose, papery outer skins from the garlic… Read More »
Peasant Salad
Cook the potatoes in boiling salted water for about 15 minutes or until tender. Meanwhile steam the asparagus: tie in a bundle, tips upwards, and stand in a… Read More »
Greek Salad
Slice the tomatoes and arrange in a serving bowl. Halve the cucumber lengthwise, then slice. Halve, core and deseed the pepper, then cut into strips. Cut the feta… Read More »
Duckling Salad
Prick the duckling breasts all over with a sharp knife; sprinkle with salt. Place skin side down on a wire rack over a roasting tin. Cook at 200°C… Read More »
