Recipes: Three fresh & healthy summer salads

With summer in full swing (despite the typically fickle British weather!), whipping up a deliciously fresh salad, either as a standalone dish or as an accompaniment to BBQ food is a must. If you fancy something a little different to the usual green salad, then why not try one (or all three!) of these tasty dishes?

QUINOA SALAD WITH CHERRY TOMATOES AND CUCUMBERS

INGREDIENTS:

• 270g cup quinoa (cooked)
• 200g cherry tomatoes – chopped
• 200g cucumber – diced
• 130g peas (fresh or frozen)
• 30g feta cheese – diced
• 1 to 2 tbsp red onion – finely chopped

DRESSING INGREDIENTS: 

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove – crushed
• Black pepper
• Pinch of sea salt

METHOD: 

1. Cook quinoa as per the package instructions.  Let cool slightly when done.
2. Add cherry tomatoes, diced cucumber, diced feta and red onion to a bowl.
3. Steam the peas and add to the bowl.
4. Mix all together with the cooked quinoa.
5. For the dressing, whisk olive oil, red wine vinegar, garlic, black pepper and salt together.
6. Toss salad with dressing and serve.

GRILLED HALLOUMI SALAD WITH A BOILED EGG

INGREDIENTS

• 150g rocket leaves
• 2 egg
• 2 handfuls of cherry tomatoes – cut in halves
• 1 pack of halloumi cheese –  sliced
• 1 avocado – sliced
• 1 shallot -sliced
• Olive oil, lemon juice, salt and pepper for the dressing

METHOD:

1. 1. Hard boil your eggs.
   2. In the meantime, grill or fry the halloumi slices and mix the dressing ingredients
   3. Add the rocket leaves to a bowl, covering the base.
   4. Arrange the tomatoes, avocado and shallots on top , before adding the halloumi and halved boiled egg.
   5. Sprinkle with dill or spring onions if you like

PEA AND BEAN SALAD WITH RADISHES AND DILL

INGREDIENTS

• 150 g podded broad beans (from approx. 550g/19 oz broad bean pods)
• 150 g fresh or frozen peas
• 2 spring onions
• 4 radishes
• 2 tablespoon chopped fresh dill
• ½ lemon – juice only
• 1 tbsp olive oil
• salt and pepper to taste

METHOD:

1.  Cook the broad beans and peas in boiling water for 2 minutes. Drain and plunge into cold water to prevent overcooking.
2. Meanwhile, trim and finely slice the spring onions. Wash and trim the radishes, then slice finely.
3. Put the prepared spring onions and radishes into a bowl with the dill, lemon juice and olive oil.
4. Drain the peas and beans and then add to the other ingredients.
5. Give everything a good mix, then taste and add seasoning as required.
6. Serve straightaway or refrigerate for a few hours until required.