Leafy, creamy & crunchy
These recipes make delicious sides for a barbecue dinner, or simple but satisfying lunch dishes.
By now I suspect that some of you, like me, are longing for some consistently warmer, fine days. I’m more than happy to wait a little longer for Christmas but I am more than ready for summer. These two salads are great as sides at a barbecue, or as simple lunch dishes.
The salmon and asparagus salad has a great mix of flavours and textures with peppery watercress, fragrant fennel, creamy avocados, and rich smoked salmon all finished off with just cooked asparagus and a zingy, lemony dressing. If you feel like something a little different for a weekend brunch, this would also be perfect served topped with poached or soft-boiled eggs and a few slices of grilled ciabatta on the side.
The raw vegetable salad is wonderfully satisfying, with earthy beetroot and carrot and fresh zucchini paired with an orange vinaigrette dressing, salty feta and crunchy toasted walnuts. Other options for this salad would be the inclusion of currants,
If you feel like something a little different for a weekend brunch, the salmon salad would also be perfect served topped with poached or softboiled eggs.
coriander or mint and finely chopped baby kale.
I also love this served with lamb – roasted or quickly pan-fried cutlets, and it even goes well in burgers.
Salmon, asparagus and fennel salad
Serves 6
Preparation time:
15 minutes
Cooking time:
1 minute
❚ 2 bunches fresh asparagus (about
24 fine spears), ends trimmed
❚ 1 large or 2 small fennel bulbs
❚ 200g hot smoked salmon
❚ 2 avocados
❚ 4 cups watercress
❚ 1⁄4 cup basil or boxwood basil leaves
Dressing:
❚ 1⁄2 cup good quality mayonnaise
❚ 2 tablespoons freshly squeezed lemon juice
❚ Finely grated zest of 1 lemon
❚ 1 teaspoon Dijon mustard
❚ Sea salt to taste
Whisk the dressing ingredients together and store in a covered container in the fridge for up to three days.
Fill a large pot or saucepan with three-quarters water and bring to the boil. Drop asparagus spears in for 1 minute (2 minutes if thick spears) then drain and refresh immediately under cold running water, then drain again.
Trim the base end from the fennel, halve lengthways and slice finely. Break the salmon into rough chunks, and halve and slice the avocados.
Layer the watercress on to a serving platter and top with asparagus, fennel, salmon and avocados.
Drizzle with salad dressing, garnish with basil leaves and serve immediately.
Raw beetroot and carrot salad with feta and walnuts
Serves: 6
Preparation time:
15 minutes
Cooking time:
2 minutes
❚ 2 medium beetroots, peeled
❚ 2 medium carrots, peeled
❚ 2 medium zucchini, ends trimmed
❚ 100g salty feta, crumbled
❚ 1⁄2 cup lightly toasted walnuts, roughly chopped
Dressing:
❚ 2 tablespoons cider vinegar
❚ 2 tablespoons freshly squeezed orange juice
❚ Finely grated zest of 1 orange
❚ 2 tablespoons extra virgin olive oil
❚ 2 teaspoons runny honey
❚ Sea salt and freshly ground black pepper
Put all of the dressing ingredients in a small, lidded container and shake to combine. Store in the fridge for up to three days.
Grate the beetroot, carrot and zucchini. Toss the vegetables together in a large bowl.
Crumble in 3⁄4 of the feta and stir through the walnuts, reserving a little for garnish.
Toss these through the dressing, and season well with salt and pepper, then spoon the salad into a serving bowl.
Garnish with the reserved feta and walnuts and serve immediately.