marinated tomato salad with pickled shallots

I was inspired to make this simple salad after I had a similar tomato salad at the excellent Turnips restaurant in Borough Market. It’s really delicious on its own or with burrata, as a side to a main meal or with or on toasted sourdough bread. You can add chopped herbs like basil and parsley to it too if you fancy. 


Ingredients

Serves 2-3

Dressing 

  • 1 clove of garlic minced
  • 1/4 cup of olive oil
  • 1 to 2 tbs balsamic (I always use Belazu aged balsamic)
  • 1/2 tsp Maldon salt
  • 1-2 tsp of maple syrup 
  • A big grinding of black pepper

How:

Whisk all the dressing ingredients in a big bowl.

Place the tomatoes and half a cup of the pickled shallots into the dressing, gently stir through and refrigerate for at least two hours or up to eight.

Before serving, bring the salad up to room temperature for half an hour and add more pepper. 

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

Vietnamese(ish) noodle salad

A colourful refreshing salad that is really tasty and healthy and full of fresh veg, herbs and noodles. You can add hot fried prawns to it if you fancy and If I want to make a lower carb version I use zero noodles (there are lots of makes…) which have no carbs and are available in most supermarkets, Asian shops and online.


Ingredients

Serves 3-4

Dressing 

  • 3 tbsp fish sauce(you can also get vegetarian fish sauce in Asian supermarkets or online)
  • 3 tbsp rice vinegar
  • 2-3 tbsps maple syrup 
  • Juice 1-2 limes
  • 1 large garlic clove, crushed
  • 1 small red chilli, finely chopped

The Salad

  • ½ red onion, finely sliced
  • 1 large carrot, julienned (cut into matchsticks) or grated
  • 200g rice noodles 
  • 1 tsp toasted sesame oil 
  • 1 small or half a cucumber sliced into ribbons with a vegetable peeler 
  • A handful of radishes very finely sliced
  • A bunch of fresh Thai basil or basil leaves picked off of stems
  • Small bunch of fresh coriander, leaves picked off stems
  • Small bunch of fresh mint, leaves picked off stems
  • Large handful salted roasted peanuts, finely chopped
  • Ready-made crispy fried onions, from a tub, to sprinkle (check for gluten, otherwise fry a shallot or onion till crispy)

How:

Firstly mix the fish sauce, vinegar and maple syrup from the dressing ingredients in a small bowl and pour half the dressing into a big bowl. Add the onion and carrots and stir to coat in the liquid making sure everything is covered in the liquid. Set aside, moving it around now and then, so the veg absorbs the flavours. Stir the juice of 1 lime, a minced garlic and the chopped chilli into the remaining dressing in the other bowl.

Cook the noodles according to the  instructions on the packet, removing them a slightly before you’re supposed to. Rinse thoroughly in a colander with warm water to wash off the starch, then drain again, shake dry and generously drizzle over the sesame oil to coat the noodles evenly. 

Put the cucumber, radishes and herbs in a large bowl with half the peanuts. Once the onion and carrot have taken on the dressing flavours, drain and add to the bowl (discard the liquid they were in) 

Scatter with the remaining peanuts, herbs, plenty of the crispy onions and wedges of lime and serve.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

karedok

This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad. 

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caramelised pumpkin salad with beetroot and goats cheese

I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here. If you press on the word vinaigrette in the ingredients bit it takes you to the recipe.

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italian octopus and white bean salad

This salad is very simple and takes moments to prepare…it’s got all the classic Italian flavours of fresh lemon, parsley, olive oil and balsamic vinegar with tender octopus, which I buy ready cooked from my Spanish deli in Portobello Road or my local fish monger in Primrose Hill but you can also use the jars of it in olive oil that some supermarkets and delis stock. It’s a perfect starter to a pescatarian dinner, or just as a light supper with crusty bread to mop up the dressing.

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chilli prawns with a smashed cucumber salad

I have recently discovered Asian smashed cucumber salads and I’m hooked. It’s the combination of the cucumber with a creamy sesame dressing with coriander and ginger which is fantastic. I paired the salad with prawns fried in chilli and coconut oil and garnished it all with sesame seeds, fresh coriander and crispy onions… perfect for a summer dinner or date night, or in the winter when you miss the summer like me.

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quick pickled shallots

These pickled shallots go a pale rose colour from the pink outer bits of the shallot. They are ready in about half a day, so you can start using them fairly quickly. They are sweet savoury with a bit of acidity so they work really well with cheese, in sandwiches, salads, tacos, with burgers and delicious with barbecued food. The list is endless. They are super easy to make too and last in the fridge for several weeks.

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burrata salad with heirloom tomatoes and Thai basil

This is the easiest most delicious salad which is so fresh and summery and perfect with a bbq or any alfresco eating. The Thai basil give it a slightly aniseedy flavour which works really well. I eat it for lunch with roasted sourdough or for dinners with any of my pasta recipes and the tomatoes taste even nicer if you mix them up with the vinaigrette and onions in advance and leave them in the fridge for a few hours before assembling the salad. If you press on the word vinaigrette in the list of ingredients below it will take you straight to the recipe.

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