5 salads that make it easy to eat the rainbow

28th August 2015

There’s an easy way to inject a little colour into your life (and belly). To perk up your plate, try your hand at these five simple dishes that bring together the deliciously colourful offerings of our producers’ late summer crop of fruit and veg.

1) Heritage Tomato & Oregano Salad
These tomatoes come in such a beautiful array of colours and are ripened to perfection by grower Adrian at Wild Country that they really don’t need much doing to them to make them shine. Slice thinly lengthways a handful of Heritage Tomatoes. Arrange on a plate or platter and drizzle over olive oil and a couple of tablespoons of white balsamic vinegar. Sprinkle a few leaves of fresh oregano and season lightly with salt and pepper. Leave the salad to sit for 10 minutes or so for the tomatoes to soak up all that fresh flavour.

2) Three Berry, White Chocolate and Yoghurt Salad
You could use the word ‘salad’ lightly here – more of an ‘assemblage’ of the season’s jewels of seasonal berries set against a pale, sweet and creamy backdrop, use any berries you like and have knocking around the kitchen. Take handfuls of your favourite berries – the sharpness of golden raspberries paired with the familiar sweetness of red raspberries and blueberries work well here (redcurrants wouldn’t look out of place either) – mix with a few squeezes of fresh orange juice, a dash of honey and a tiny pinch of cinnamon. In another bowl, grate white chocolate into natural yoghurt. Dollop the yoghurt mix into serving bowls and top with the fruit. Garnish with toasted almond or coconut flakes if you like a little crunch on top.

3) Courgette Ribbon, Goats Cheese, Black Olive Salad
Liven up courgettes with this simple striking yet super easy summer salad. Use a vegetable peeler to roughly slice courgettes into ribbons. Don’t worry about being too neat or making sure both sides of the strips have that characteristic green edge – the rougher the edges the better they’ll be for soaking up the flavours of your dressing. Plate the ribbons into a bowl and mix in the juice of ½ a lemon and a few glugs of olive oil with a little salt and pepper. Leave to marinate for at least half and hour. When ready to serve, place on a plate or platter, lightly mix in crumbled goat’s cheese and a small handful of pitted black olives that have been sliced in half and lightly smashed with the palm of your hand. Top with a few leaves of fresh oregano and a little more olive oil if it takes your fancy.

4) Watermelon with Lemon & Mint
An extremely easy dish to whip up, freshly sliced watermelon never fails to get the people going and is taken up a notch with a sour hit of lemon and salt. Cut a small watermelon into quarters and then into inch thick slabs. Make a dressing using the juice of half a lemon, 4 tablespoons of olive oil, and a pinch of sea salt. You can add a little lemon zest in here too, or finely slice the rind of ½ a preserved lemon. Gently pour the dressing on top of the watermelon slabs and dress with shredded mint, a few crumbles of feta and some toasted pistachios.

5) Strawberry, Kale and Quinoa Salad
Strawberries and kale might not seems a likely combination, but when paired with a nutty grain, a slick of bacon and a crack of black pepper, it creeps into comfort food territory. Whisk a finely chopped shallot with lemon zest, juice, olive oil, and  a pinch salt to make a dressing. Cook quinoa in pan of boiling water for about 10 minutes and drain. Roughly chop streaky bacon and fry with some finely chopped fresh chilli until crispy, set aside. Slice the kale into thin ribbons and mix with the quinoa and lemon dressing and place in a serving dish. Top with the bacon and a handful of hulled and halved strawberries. Finish a good crack of black pepper.

See all the latest fruits, vegetables and salad leaves in the shop.

We’ve got some very exciting recipe related developments happening for you too…watch this space!

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