So finally the sun has decided to grace us with it’s presence, and no better time than Bank holiday weekend! So tomorrow is also going to be great 28 degrees.
So whether you are enjoying your day off at the carnival, abroad or with friends, here are 3 of my easiest summer salads that are great ways to impress your guests at your BBQ.
They are all vegan friendly and I’ve noted what they are great to eat with, in case you need some inspiration.
Cucumber & Garlic Salad
I discovered this salad whilst dinning in Beijing, it was always presented at the begining of the meal and was often the dish I relied on whilst I was trying to politely avoid other dishes that had no place on my plate.
The coolness of the cucumber is flavored with garlic and olive oil, giving it a hint of a peppery taste.
Try with, grilled fish, feta cheese, grilled/BBQ tofu, roasted of BBQ beetroot.
Prep Time: 10 minutes Serves: 4-6
1 clove of garlic
2 tbsp Virgin Olive oil
Salt to taste
Peel and finely chop the garlic, place in a bowl and stir in the olive oil.
Add salt a little at a time tasting so that it balances out the garlic.
Wash and thinly slice the cucumber, using a potato peeler to form thin strips.
Add the sliced cucumber to the garlic oil mixture and mix together.
Serve or keep in the refrigerator until ready to serve.
Balsamic Tomato Salad
Using a combination of orange and red cherry tomatoes, mixed with a balsamic dressing infused with herbs and red onions, this is delicious and eye-pleasing salad.
The 50:50 ratio of the red and orange cherry tomatoes is optional, but of course with so many varieties of cherry tomatoes you can uses what ever ratio that suits you.
Try with beef or lamb burgers wrapped in flatbread, halloumi cheese, grilled courgettes and peppers.
Prep Time:10 minutes Serves: 4-6
3 tbsp Balsmic vinegar
3 tbsp Virgin Olive Oil
Salt to taste
Ground Black pepper to taste
5 leaves Fresh sage
1 sprigs fresh parsley (2 table spoons when chopped)
250g Red Cherry tomatoes
250g Orange Cherry tomatoes
Combine the balsamic vinegar, olive oil and salt to taste (I usually balance it on the salty side rather than sweet).
Slice the half the red onion and chope the other half into cubes and add to the balsamic dressing.
Finely chop the fresh herbs, then stir into the balsamic dressing and set aside.
Wash and cut the tomatoes in half and mix with the dressing.
Serve and enjoy
Tip, keep the balsamic dressing and the tomatoes separate until you are ready to serve, then mix together.
Citrus Quinoa & Bulger Wheat Salad
Looking for Red Quinoa, I accidentl discovered Tesco’s* Quinoa and Bulger wheat that for £2.00. I had always experimented with salad dressings but this is a very simple salad, with not theatris. Fresh parsley, fresh orange juice, honey (substitute with agave nectar for vegan diets) with a pinch of salt gives the quinoa and bulger wheat a mild fruity punch.
Try with chicken, lamb, avocado or grilled aubergine.
Prep Time: 15 minutes Cooking Time: 15 minutes Serves: 6-8 (as a side)
150g Quinoa and Bulger wheat
Juice of 1 orange
3 tbsp Honey
Pinch of Salt to taste
60g of mixed raisins (flamed, sultanas. Cranberries)
1 Red Spring Onion
1 sprig of fresh Parsley
1 sprig of fresh Mint
40g Pomegranate seeds
Segments of 1 Orange
Rinse the quinoa and bulger wheat and cook according to instructions.
Combine the orange juice, pinch of salt and the honey. Add the dried fruit and set aside.
Once the quinoa and bulger wheat is cooked, rinse with cold water and drain the water. Place in a serving bowl.
Finely chop the parsley and red spring onion, then stir into the quinoa and bulger wheat.
Pour over the dressing and stir, until the dressing and quinoa and bulger wheat is well combined.
Sprinkle the pomegranate seeds and orange segments on top of the salad and serve