Seasonal salad recipes for summer days
MIX UP hot ingredients and cool leaves for a seasonal twist on summer lunches.
Mix up hot ingredients and cool leaves for a seasonal twist on summer lunches
Crispy duck and sesame salad
Serves: 3-4
Preparation time: 15 minutes
Cooking time: 30 minutes
610g (1lb 5½oz) pack of half an aromatic crispy duck (including 12 pancakes and hoisin sauce sachet)
2 tsps toasted sesame oil
1 tbsp white-wine vinegar
180g (6oz) pack bistro salad
1 tsp toasted sesame seeds
l Preheat the oven to 200°C/ 180°C fan/400°F/gas mark 6 then cook the duck according to the pack’s directions.
l Meanwhile, mix the hoisin sauce with the sesame oil and vinegar.
l Toss the salad in 2 tablespoons of dressing. Shred the duck with 2 forks, place on top of the salad and drizzle with the remaining dressing. Scatter sesame seeds over the top and serve with pancakes on the side.
l You can add strips of cucumber and spring onion if you prefer a more traditional approach to these pancakes.
Roast beetroot and walnut salad with goat’s cheese
Serves: 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
2x250g (8¾oz) packs of cooked beetroot, cut into wedges
3 tbsps olive oil
2 tbsps balsamic vinegar
Juice of 1 lemon
Salt and pepper
A bag of watercress, rocket and spinach salad – about 100-140g (3½-5oz)
50g (1¾oz) walnut pieces, toasted
2x100g (3½oz) packs goat’s cheese, halved
l Preheat the oven to 200°/180°C fan/400°F/gas mark 6.
l Put the beetroot on a baking tray then toss in 1 tablespoon each of oil and vinegar, season and roast for 15-20 minutes until heated through.
l Whisk the lemon juice with the remaining oil and vinegar. Season.
l Toss the salad with the beetroot and walnuts in the dressing.
l Place the cheese, cut side up, under a pre-heated grill for 3-4 minutes until golden and place on top of the salad to serve.
Chicken and blackberry salad
Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
2 slices walnut bread, ripped into small chunks
2 tsps olive oil
Salt and pepper
1 cooked chicken breast, shredded
An 85g (3oz) bag of watercress
50g (1¾oz) feta cheese
100g (3½oz) blackberries
For the dressing:
2 tsps olive oil
Zest of ½ lemon
2 tsps lemon juice
3 thyme sprigs, leaves only
2 tsps honey
l Preheat the oven to 200°C/ 180°C fan/400°F/gas mark 6.
l Put the bread on to an oven tray, drizzle with oil and season well. Toast in the oven for 5 minutes until crisp.
l Combine all the dressing ingredients and season.
l Put the chicken, watercress, feta and blackberries in a salad bowl or plate, add the croutons and drizzle with dressing. Toss well and serve.
Sweet chilli halloumi crunch salad
Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes
For the salad:
1 thick slice of bread, torn into small chunks
2 tsps oil
Salt and pepper
250g (8¾oz) halloumi cheese
1 Little Gem lettuce, leaves separated
2 celery sticks, sliced diagonally – keep any leaves to add to the salad
4 spring onions, sliced diagonally
6 radishes, quartered
For the dressing:
3 tbsps sweet chilli sauce
Juice of 1 lime
1 tbsp olive oil
l Preheat the oven to 200°/180°C fan/400°F/gas mark 6.
l Put the bread on to an oven tray, drizzle with oil and season well. Toast in the oven for 5 minutes.
l Combine all the dressing ingredients in a small bowl. Cut the halloumi into about 8 slices and toss in half of the dressing. Cook on a barbecue or griddle or in a frying pan for 5 minutes, turning halfway through until the cheese is crisp and browned on the outside.
l Meanwhile, spread the lettuce, celery, spring onions and radishes on a serving plate then drizzle with the remaining dressing. Scatter over the croutons, lay the halloumi slices on top and serve immediately.
Strawberry and ginger salad with grilled asparagus spears
Serves: 6
Preparation time: 5 minutes
Cooking time: 10 minutes
1 tsp olive oil
100g (3½oz) smoked pancetta
500g (1lb 1¾oz) young asparagus
400g (14oz) strawberries, halved
100g (3½oz) English goat’s cheese
50g (1¾oz) sliced almonds, toasted
For the dressing:
1 tbsp ginger preserve
Juice of 1 small lemon
3 tbsps extra-virgin olive oil
Salt and pepper
l Brush a griddle pan with oil and fry the pancetta until crispy brown. Remove with a slotted spoon and keep warm.
l Having removed the tough ends, add the asparagus to the hot pan and cook, turning every so often, for 3-4 minutes so it’s nicely charred. Remove and place in a warm dish.
l Put all the dressing ingredients in an empty jam jar, screw on the lid and shake vigorously to emulsify the vinaigrette.
l Scatter the warm pancetta over the asparagus followed by the strawberries and crumbled goat’s cheese. Sprinkle with toasted almonds and drizzle with the ginger dressing. Season well and serve.
For more information and inspiration, visit BerryWorld (berryworld.com) and Love the Crunch (lovethecrunch.com).