More familiar in desserts, strawberries and rhubarb work remarkably well together as a savoury side dish. The combination of sweet and sour, soft and crunchy (for the rhubarb is eaten raw), makes an irresistible summer salad.
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Less a recipe, more a fridge and cupboard raid, but a godsend when you want a summery supper with minimum effort. If it’s still raining where you are, put a woolly on and pretend you’re at the British seaside. A flask of stewed tea helps the illusion but a glass of wine would probably be preferable. Continue reading
I dithered a bit about sharing this, to be honest, because even by my easy-going standards it is a very simple recipe. But the lemony dressing lifts it and prevents that clagginess you sometimes get from a potato salad made just with mayo, so I’ve included it as a sort of bonus post. Continue reading
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
Freekeh, if you haven’t come across it before, is roasted green wheat, with a nutty, often smoky flavour. It’s widely used in the Middle East and can be bought cracked, wholegrain and even ready-cooked. Continue reading
The veg patch is bursting at the seams with salad crops and we have so many courgettes and cucumbers the neighbours are beginning to sprint the other way if they see us coming. I’ll sound insufferably smug if I list everything as not everyone has room for a veg patch. Mind you, if you saw the weeding we have to do, the welly boot would be on the other foot.
Suffice to say we have a lot of salad crops. Continue reading
I was a fairly unsuccessful tomboy as a child. I got stuck up trees and fell into ponds. I did end up extremely grubby most days though, leading my mother to say if my ears got any dirtier we could grow potatoes in them.
My hygiene standards are higher nowadays but I do have courgettes and aubergines coming out of my ears, figuratively speaking. Casting around for different things to do with my Mediterranean veg, I found a fine-looking dressing from Hugh Fearnley-Whittingstall in the Observer the other day and thought it would work well. Continue reading
