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Summer salads for August’s kitchen

Posted: 28th August 2018

It’s quite busy at the moment in our veg plot!! I’m trying to preserve as much fruit and veg as possible – we managed to store enough runner and French beans last year to keep us going through the winter and we’ve only just finished the last jar of redcurrant jelly from last year’s crop! I never do enough raspberry jam though – even with some extra fruits from our friends James and Maggie’s raspberry bushes!

Courgettes of course are coming thick and fast and the French beans are still doing really well so here are a couple of salad dishes that use these 2 veg that are more traditionally eaten hot

 Creamy courgette salad

Creamy courgette salad

Serves 4 Takes minutes to prepare (half an hour standing time) with no cooking

4 or 5 small courgettes

1 small lemon

1 red onion

Good tablespoon chopped mint

3-4 tablespoons mayonnaise

  • Slice the onion really thinly then pop in a bowl and squeeze over the lemon juice. Leave to settle for half an hour or so to let the onion soften a little
  • Use a potato peeler or a spiraliser to slice the courgettes into thin ribbons.
  • Pile into a large bowl and add in the onions and the chopped mint. Toss together to combineAdd in the mayonnaise and toss again to coat – be gentle, try not to break the courgette ribbons
  • Try and serve this straight away as the courgettes can get a little watery if left to stand. Avoid using large courgettes as they contain more liquid than the small.

 

Bean and beetroot salad

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Not your usual combination but this works really well and makes a change from beetroot on its own!

Serves 2, takes about 10 minutes to prepare

About 100g young French or runner beans

About 100g cooked beetroot, cut into small cubes

75g crumbly goat’s cheese (or feta)

Salad dressing:

3 tblspn olive oil

½ tblspn red wine vinegar

½ tblspn balsamic vinegar

(or use a ready made balsamic dressing)

  • Halve the runner beans or slice the runner beans thinly then simmer till only just tender – they need to keep a crunch.
  • Drain then rinse in cold water to stop any further cooking and drain again
  • Pop in a large bowl and add in the beetroot
  • Pour over the dressing and toss together
  • Crumble over the goat’s cheese and serve

Make this ahead by dressing the beans and beetroot. Add the cheese when ready to serve.