Mon, 30 May 2022
Erica Drum's Trio of Summer Salads
Crispy New Potato Salad
Takes 20 mins
Makes 4-6 side portions
Ingredients:
Method:
1. Preheat your oven to 220C.
2. Begin by steaming the potatoes 10-12 minutes.
3. While they are steaming pop a tray with the oil in the oven.
4. Crush the potatoes when steamed and toss in the hot oil tray in the oven with salt and pepper.
5. Roast for 10 minutes till crispy.
6. In a large bowl mix the mayo, sour cream, mustard, lemon zest, little squeeze of juice, salt & pepper.
7. Toss through the potatoes and scallions.
8. Taste test for seasoning.
Orzo pasta salad with BBQ summer vegetables and feta
Takes 15 minutes
Makes side for 4-6
Ingredients:
Vinaigrette:
Method:
1. Preheat your BBQ or oven to 200C.
2. Roast the cherry tomatoes, red onion, courgette and asparagus with a little olive oil, salt and pepper for 15 minutes.
3. While the vegetables are roasting, cook your pasta in boiling salted water for 10 minutes.
4. Allow both the vegetables and pasta to cool when cooked.
5. Make your vinaigrette by shaking the garlic mustard, honey, lemon, vinegar, oil and salt and pepper in a jar.
6. Toss the vegetables, pasta, feta, basil and vinaigrette together and serve.
Green Goddess Salad (inspired by @bakedbymelissa)
Takes 10 minutes
Makes 4 portions
Ingredients:
Dressing:
Method:
1. Begin by preparing all your green vegetables in a large mixing bowl.
2. Now make the dressing in an electric blender.
3. Pour the dressing over the chopped vegetables and stir well.
4. Taste test for seasoning and serve with tortilla chips on the side.