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Salads
Try these delicious salads for a refreshing accompaniment to your barbeque.
Lemon and Chive Potato Salad - In a large bowl mix together: 450g/1lb cooked and drained new or salad potatoes, a small bunch of fresh chives, snipped, grated zest of 1 lemon, juice of ½ lemon and 150ml/¼ pt of mayonnaise. Serve with beef or lamb. Serves 4.
Rice Salad - In a large bowl toss together: 375g/12oz of basmati rice, cooked and cooled, grated zest of ½ lemon, 1 small onion, peeled and finely chopped, large bunch of flat leaf parsley, freshly chopped, 1 small red pepper, cored, deseed and finely chopped, 25g/1oz green or black olives, roughly chopped, 2 sticks celery, finely chopped and 60ml/4tbsp extra virgin olive oil together. Serve with beef or lamb. Serves 4.
Couscous Salad - Place 400g/14oz couscous in a heatproof bowl. Add 500ml/18floz good, hot chicken stock and mix gently until the stock has been absorbed. Add 2 medium courgettes, finely diced, 1 large red pepper, cored, deseeded and finely diced, 1 small bunch spring onions, finely chopped, salt and freshly milled black pepper and a large bunch freshly chopped coriander. Chill. Serve with beef or lamb. Serves 4.
Avocado and Rocket Salad - Arrange 100g/4oz bag wild rocket leaves in a large salad bowl. Add 12 cherry tomatoes, halved and 1 large or 2 ripe avocados, halved, peeled, stoned and sliced. To make the viniagrette; in a small bowl whisk together 75ml/5tbsp mild olive oil, 45ml/3tbsp white wine vinegar, 60ml/4tbsp elderflower cordial and salt and freshly milled black pepper. Garnish with 50g/2oz toasted pine nuts or sesame seeds before serving. Serves 4.
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