Spring Salads

It’s that time of year when you crave crisp, crunchy salad stuff: anything, really, other than the stodge that’s kept you going through what has been a ridiculously long winter.

The weather here in the UK has spun dizzily from wet, cold, and wintry to (probably deceptively) hot and sunny. It’s hard to keep up but while we bask, however briefly, in glorious sunshine, here are some springtime recipes that involve a minimum of cooking. Put your sunnies on and dig out the garden furniture from the shed ….

Broad Bean and Goat’s Cheese Salad:

Image of broad bean and goat's cheese salad

Asparagus and Freekeh Salad:

Image of Asparagus and Freekeh Salad

Hot and Spicy Steak Salad:

Image of hot and spicy steak salad

Chicory, Stilton and Hazelnut Salad:

Image of chicory, Stilton and hazelnut salad

Melon Salad:Image of melon salad

Fennel, Cheese and Onion Tart

We once bought such an enormous plant at Columbia Road flower market in London that we had to stick its top out of the car sunroof and people were laughing and taking pictures on their mobiles as we drove by. I was reminded of this when my friend Lindsey from The Eating Tree gave me two fat fennel bulbs recently. I wish I’d taken a picture before I trimmed them, because they had such magnificently verdant fronds, they looked as though they were sprouting their own forest. Continue reading

Broad Bean and Goat’s Cheese Salad

The end is nigh … the end of the broad bean season, anyway. This is such a simple salad I thought twice about posting it (‘am I insulting the skills of my readers?’) but hey, it’s delicious. It’s as good as a barbecue side dish as it is packed into a lunchbox for work, so here it is as a sort of bonus recipe. Continue reading

Summer Veg with a Buttermilk Herb Dressing

Are we in spring or is it summer already? It’s hard to tell sometimes. Anyway, this is one of those mix-and-match dishes, so just use the freshest, tenderest seasonal veg you can lay your hands on, and the soft green herbs of your choice for the dressing. Continue reading

Goat’s Cheese and Asparagus Salad

The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading

Mushroom Goulash

I keep reading articles exhorting me to move meat to the status of a relish and to make vegetables the star of my meals. That’s not a bad solution for people who don’t want to give up meat altogether but are cognisant of the arguments against its production and consumption. While it’s unlikely I’ll ever become a vegetarian (bacon!), let alone a vegan (cheese!), I do try to keep a healthy balance. Continue reading