Article 25 June 2021

Recipe of the week: Garden Salad

Serves 2

You can adapt this salad to include whatever you have available! It’s perfect for the gardeners out there and can be used as a bed for grilled chicken or fish or as a side dish.

New Potatoes 300g
Spring Onion 100g
Cucumber  150g
Cherry Tomatoes 250g
Green Beans 150g
Peas 150g
Radish 100g
Mint 20g
Chives 10g
Olive Oil 45ml
Pinch of salt
Pinch of pepper
1. Place the potatoes into a pan of water and bring to the boil. Simmer for 12-15 minutes or until tender. Drain and refresh under cold water.

2. While the potatoes are cooking, trim the green beans and cook in boiling water along with the peas for 3-4 minutes so that they’re still crisp and green. Refresh in cold water.

3. Quarter the tomatoes and radish and thinly slice the spring onions at an angle.

4. Shred the mint leaves and chop the chives.

5. Combine all of the ingredients together, add the oil and season with the salt and pepper to taste.