Nothing says summer like a fresh crunchy salad, bursting with the season’s best ingredients
Watermelon, cucumber and feta salad
HANDS-ON TIME 15 mins TOTAL TIME 15 mins SERVES 6-8 as a side \ V GF
1 medium watermelon, approx 1.5kg 1 cucumber ½ red onion 125g vegetarian feta cheese 1 small handful of mint leaves 1-2 tsp clear honey 2 tbsp extra-virgin olive oil
A great salad for sharing, ideal to take to a barbecue as it pairs well with grilled foods.
1 Cut the watermelon into quarters, then remove the rind and as many seeds as you can. Don’t worry if the odd one stays in.
Chop the watermelon flesh into rough cubes, approximately 2.5cm square, then spread them out on a large platter.
2 Cut the cucumber in half lengthways and then chop it, on the diagonal, into 1cm slices. Scatter the cucumber all over the watermelon. Slice the red onion as thinly as you can and then scatter over the platter too. Either toss everything together or leave it in layers. Finally, crumble the feta over the salad, add the mint leaves, season with flaked sea salt and freshly ground black pepper, then drizzle the honey and oil all over and serve.
■ 175cals; 9g fat (4g sat fat); 5g protein; 1g fibre; 19g carbs; 19g total sugars; 0.6g salt
RECIPE: ELLY CURSHEN.
Plum, avocado and tarragon salad
HANDS-ON TIME 20 mins TOTAL TIME 20 mins SERVES 6 as a starter or side \ V Vn DF
150g slightly stale ciabatta 7 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 2 tbsp lemon juice ½ garlic clove, crushed ¼ tsp fine sea salt 1x 20g pack tarragon, leaves finely chopped (reserve some for garnish) 2x 80g bags spinach, watercress and rocket salad 2 ripe avocados, stoned and sliced 6 plums, stoned and roughly sliced 50g pine nuts, toasted
Stone fruits work beautifully in savoury recipes as well as sweet. This salad teams juicy plums with avocado, crispy croutons and toasted pine nuts.
1 First make the croutons. Preheat the oven to 200°C, fan 180°C, gas 6.
Tear up the bread into small chunks and toss with 1 tablespoon of oil and some seasoning. Spread out on a lined tray and bake for about 10 minutes, until golden.
2 For the dressing, whisk the remaining oil, vinegar, lemon juice, garlic and salt together in a small bowl. Stir in the chopped tarragon.
3 In a large bowl, toss the salad leaves, avocado slices and plums together.
Add the dressing and toss well. Mix in the warm croutons and pine nuts, arrange on a platter and scatter with the reserved tarragon leaves.
■ 334cals; 27g fat (4g sat fat); 5g protein; 4g fibre; 16g carbs; 5g total sugars; 0.5g salt
GET AHEAD
The croutons keep for a couple of weeks in an airtight container.
RECIPE: LEAH HYSLOP.
Roast carrot and houmous salad wi
