Thrive with May Simpkin; Garden Party Salads

Week beginning Friday 14th August 2020

This Week: Garden Party Salads!

No need for ready-made supermarket salads, here’s 4 combos you can whip up in no time for a delicious lunch garden party alfresco, even if it’s just family or a handful o friends! Colourful, flavoursome and super simple, these can easily become regular favourites to accompany any meal. 

  • Smokey Roasted Pepper Salad
    • Ingredients
      3 peppers, different colours
    • Vinaigrette
      4-6 tbsp olive oil
      2 tbsp balsamic vinegar
      1 tbsp fresh oregano leaves (or dried)
      ½ tsp smoked paprika
      Salt & pepper
      Olive oil for drizzling      Half & de-seed 3 peppers (different colours) and cut into thick slices. In a bowl, toss in olive oil, fresh (or dried) oregano and smoked paprika, S&P. Lay out on a large baking tray in a single layer and roast at 180 degrees for around 25mins, until they are slightly charred. Allow to cool a little, then, whilst still warm, toss in balsamic vinegar and a good drizzle of olive oil.Options: You can top with crumbled feta and halved green olives or capers.
  • Aubergine and Avocado Salad
    • Ingredients
      1 aubergine, cubed, tossed in olive oil, salt & pepper and roasted until golden
      1 small avocado, diced
      2 tomatoes, diced
      1 small red onion, finely sliced
      1 handful of black olives
      a handful of fresh basil leaves
      Toasted pine nuts (not shown here)
      Salt & Pepper
    • Vinaigrette
      4-6 tbsp avocado oil; it makes all the difference! (or olive oil)
      2 tbsp lemon juice
      1/2 tsp Dijon mustard
      Squeeze of honey/maple syrup
  • Mixed Tomato Salad
    • A huge handful of mixed tomatoes; any shape, colour or size!
      Sea salt
      Olive oil; cold-pressed, good quality
      Red wine vinegar
      1/2 small clove garlic, crushed      Mix the dressing ingredients and pour over the tomatoes in a large bowl and allow to infuse for 30mins or so. Then arrange on a serving dish and pour over the remaining juices.
  • Green Lentil, Red Onion & Feta Salad
    • Ingredients:
      1 cup green lentils, cooked and drained
      1 small stick celery, finely sliced
      ½ cucumber, finely diced
      1 small red onion, finely sliced
      a handful of fresh flat-leaf parsley leaves, sliced
      Feta cheese; crumbled into small pieces
      Salt & PepperVinaigrette
      4-6 tbsp olive oil
      2 tbsp lemon juice
      1/2 tsp pomegranate molasses
      Salt & pepper