The best way to make a delicious salad is to have a wide variety of tastes and textures and layers of flavour. This ticks all the boxes, fresh mint, chargrilled courgettes, creamy potatoes, and simply gorgeous combinations of salty, savoury, tangy and sweet. This makes a lovely sharing salad, perfect for any summer side dish or a beautiful, light and tasty meal in its own right.
Feel free to add any other vegetables and/or some tofu or another source of protein that you enjoy.
GREEN SALAD WITH A MINTY TAHINI DRESSING
2 tablespoons tahini
3 - 5 tablespoons boiled water
Juice of 1 lime
Bunch of fresh mint leaves - very finely chopped
1/2 teaspoon parsley
Salt and pepper
Add the tahini, lime juice and hot water to a small bowl and whisk until combined and smooth. Add the mint, parsley and a generous pinch of salt and pepper. Taste and adjust seasoning and loosen with more water if necessary to reach your desired consistency. Store in the fridge for up 3-4 days.
2 handfuls of jersey royals or any new potatoes (approx 400g)
A handful of fine green beans (approx 100g)
A handful of purple sprouting broccoli/ any seasonal broccoli (approx 100g)
A large handful of lambs leaf lettuce
A large handful of baby spinach
2 tablespoons pumpkin seeds
2 tablespoons pomegranate
You can compose this salad however you like and prepare the ingredients to suit your needs. I love to create a range of textures so some veg will be baked, boiled or griddled.
Preheat the oven to 180°C
Boil the new potatoes for 20 minutes or until cooked through. Boil or steam the broccoli for 5-10 minutes then plunge into cold water until needed.
Place the green beans on a baking tray with a drizzle of garlic infused olive oil, add a pinch of salt and bake for 10-15 minutes or until turning golden brown in places.
Use a vegetable peeler to cut the courgette into thin ribbons, rub them with a little oil then add in a single layer to a griddle pan over a medium heat and cook out for a couple of minutes on each side until you get the beautiful charred marks. Slice the radishes very finely using a mandolin or a knife.
Plate everything up on a large serving platter. Drizzle some of the dressing over the top then serve the rest in an small dish so everyone can dig in and help themselves.