Page title and description
Summer salad
Salads
Summer salad
A delightful dog day dish.
Ingredients
- 200g cherry tomatoes, halved
- 200g French beans, topped and tailed
- 100g sugar snap peas,
- 50g mixed salad leaves
- 50ml good vinaigrette
- Slipcote soft sheep's cheese
- 40g hazelnuts, toasted and chopped
- handful fresh parsley or chervil, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
-
Step 1
You can leave the tomatoes raw but they are lovely slowly cooked at 150°C/Gas 2 for an hour with oil, salt and pepper.
-
Step 2
Lightly blanch the French beans in boiling water for 3 minutes and cool in cold water. Drain and slice into thin angled strips.
-
Step 3
Keep the sugar snaps raw, just remove the stringy edges and cut them in half length-ways along the natural line to reveal the neat row of baby peas.
-
Step 4
Throw the tomatoes, sugar snap peas and beans with the salad leaves and dressing.
-
Step 5
Crumble over the sheep's cheese, hazelnuts and chopped herbs.