This can be a meal in itself – great for lunch or supper – but I had it last night with lamb chops pan fried with garlic, lemon and parsley.
Salad leaves of your choice
6 baby plum tomatoes halved
1 block of feta rinsed and cut into cubes
12 black olives halved
Half a pointed red pepper thinly sliced
1 stick of celery thinly sliced
3 radishes thinly sliced
Handful of fresh coriander chopped- you could use mint instead
FOR THE DRESSING
6 tbsp olive oil
2 tbsp fresh lemon juice
1 garlic clove crushed
Pinch of sugar
Dash of salt
Grind or two of black pepper
- Make the dressing by whacking the ingredients together in a small bowl.
- Toss all the there ingredients together in a large salad bowl.
- Just before serving , which the dressing once more and pour over the salad.
Get a fork and tuck in!
Courgette ribbons with cannellini beans and a lemon dressing
One here for a friend of mine, Annie Mihell. Saw this recipe, made it for lunch and thought she would love it – so let’s see!
400 gm tin of cannellini beans
Some chopped chives
A handful of chopped flat leaf parsley
Salt and black pepper
2 tbsps of extra virgin olive oil
Slice the courgettes thinly lengthways using a swivel blade peeler. Avoid the centre of the courgettes as they are quite bitter for a dish like this. Bring a pan of water to the boil and add the strips for 1 minute, then drain well. Pop into a large salad bowl.
Grate over the zest of half the lemon and squeeze in the juice of the whole lemon. Add the beans, chives and parsley. Season with salt and pepper.
Pour over the oil and mix well. Leave to marinate for at least 5 minutes.
Serve at room temperature with crusty bread. Summer squeezed and sliced for a salad!