Trio of Summer Salads

Mon, 30 May 2022

Erica Drum's Trio of Summer Salads

Crispy New Potato Salad

Takes 20 mins

Makes 4-6 side portions

Ingredients:

•  800g-1kg new potatoes, halved
•  2 tablespoons olive oil
•  2 tbls mayonnaise
•  2 tbls sour cream
•  2 tsp wholegrain mustard
•  1 lemon, zest
•  1 bunch scallions, finely sliced
•  Salt & pepper to taste

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:

• 250g orzo pasta
• 200g cherry tomatoes, keep whole
• 1 red onion, skinned & quartered
• 1 courgette, chunky half moons
• Small bunch asparagus, cut in 3
• 200g feta cheese, cubed
• Small bunch basil, torn or lightly chopped

Vinaigrette:

•  ½ garlic clove, pureed
•  ½ tbls wholegrain mustard
•  ½ tbls honey
•  ½ lemon, zest & juice
•  1 tbls vinegar
•  50ml extra virgin olive oil
•  Salt & Pepper

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:

•  Head of iceberg lettuce or green cabbage, finely diced
•  1 cucumber, deseeded & diced
•  1 bunch scallions, finely chopped
•  1 pack of sugar snaps, finely chopped
•  1 pack chives, finely chopped

Dressing:

•  2-3 handfuls spinach
•  Small bunch basil, with stalks
•  1 lemon, juice & zest
•  1 lrg clove of garlic
•  4-5 tablespoons of nutritional yeast (optional, parmesan works here too)
•  100g nuts of choice, I like to use cashew
•  100ml extra virgin olive oil
•  2-3 tablespoons rice wine vinegar
•  Tortilla chips to serve

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.