Full Recipe

Three Summer Salads


This week I’ve made three really easy summer salads that I put together quickly using fresh ingredients bought from stallholders in the weekend. You’ll notice that I love using pomegranates while they’re available. The lentil tabouleh is good as part of a meal while the other two salads are either delicious as light lunches or as part of a meal. There’s no need to be too specific about quantities.


Lentil Tabouleh (for 4 as part of a meal)

1 cup of Puy lentils

1 large bunch of parsley, finely chopped

1 bunch of mint, finely chopped

3 spring onions, finely chopped

Juice of 2 lemons

Extra virgin olive oil

Seeds of 1 pomegranate or 1 tomato, finely chopped

Salt and pepper

Cook the lentils in boiling salted water until al dente – about 20 minutes. Drain and cool under cold water. Drain .

Put the lentils in a bowl and mix in the parsley, mint and spring onions. Add the lemon juice, as much olive oil as you like and salt and pepper.

When ready to serve, top the tabouleh with the pomegranate seeds or chopped tomato.




Mozzarella, Anchovies and Olives with Baby Spinach and Rocket (for 2)

1 large ball of fresh mozzarella, sliced

10-12 filets of anchovies in oil

Handful of black olives

1 spring onion

Handful of baby spinach leaves and/or wild rocket

A few pomegranate seeds (optional)

A little chopped chervil, parsley or basil

Dressing – 4 tbsps extra virgin olive oil, ½ tbsp each sherry vinegar and balsamic vinegar, salt and pepper

Place the salad leaves on a serving platter. Sprinkle over the spring onions. Add the sliced mozzarella then the anchovies and olives. Drizzle over the dressing and garnish with whichever fresh herb you’re using and the pomegranate seeds.

Serve with plenty of fresh bread.



Asparagus, Snow Pea and Broad Bean Salad with Feta Cheese

A few asparagus, ends trimmed

Snow peas

Broad beans, shelled

Feta cheese, crumbled

Handful of fresh mint leaves, roughly chopped

Extra virgin olive oil

Lemon juice

Salt and pepper

Cook the asparagus, snow peas and broad beans separately in boiling salted water. Refresh in iced water and dry on paper towels. You may decide to peel the broad beans.

Serve on individual plates or one large platter. Place the asparagus on the bottom and next add the snow peas and broad beans. Mix together olive oil, lemon juice and salt and pepper. Sprinkle over the feta and drizzle over a little dressing. Lastly add the mint.

Serve with fresh bread.