SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING
Make this potato salad with whatever crunchy vegetables you can get your hands on - fennel, celery and spring onions would also be very welcome additions
Provided by Tom Kerridge
Categories Lunch
Time 35m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
- Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.
Nutrition Facts : Calories 144 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ALLOTMENT SALAD
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- To make the dressing, combine all the ingredients in a bowl and season well.
- Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
- Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOPPED ALLOTMENT SALAD
This crunchy side salad is packed with garden vegetables and makes a brilliant addition to a buffet - serve in teacups for a British twist
Provided by Sarah Cook
Categories Buffet, Lunch, Side dish
Time 15m
Number Of Ingredients 14
Steps:
- Mix all the dressing ingredients together with a little seasoning - the easiest way is to pop everything in a jar and give it a good shake.
- Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
- Pop a lettuce leaf or 2 into 10 teacups (or arrange in a big salad bowl), then chop the remaining leaves and mix these through the rest of the salad. Divide between the cups, and chill until ready to serve.
- To serve, scatter over the edible flowers, if you like, and drizzle a little dressing over the salads - or put out the jar of dressing for everyone to help themselves, just give it another good shake first.
Nutrition Facts : Calories 74 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
DRESSED ALLOTMENT SALAD
This late-summer salad makes use of veg you can easily grow yourself
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 40m
Number Of Ingredients 10
Steps:
- For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
- Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
- Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.
Nutrition Facts : Calories 324 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.29 milligram of sodium
SPRING LAMB SKEWERS WITH LIGHTLY PICKLED ALLOTMENT SALAD
Pair charred, juicy lamb on skewers with the freshness and bite of crunchy garden vegetables in a pickled dressing. It makes a lovely light supper
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Pound the garlic with a large pinch of sea salt using a pestle and mortar, or the back of a knife, then whisk with the oil, vinegar and thyme in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it's well coated. Cover and marinate for at least 2 hrs or overnight in the fridge. If you're using wooden skewers, soak them in cold water first for 30 mins.
- About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill. Set aside. Can be made and chilled the day before.
- Thread the meat onto the soaked wooden or metal skewers and heat a barbecue or griddle pan until hot. Cook the skewers for 3-4 mins on each side until well charred, basting with the reserved marinade. Serve the skewers in a pile with the salad on the side.
Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.1 milligram of sodium
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