Summer (if it ever stops raining) is a wonderful time of year for picnics and salads. If you’re tired of the standard lettuce, tomato and cucumber combo or boring supermarket bagged offerings, how about trying some of our easy recipes…
Orzo salads are a brilliant way to use up any odds and ends of vegetables lying around your fridge. Simply boil the orzo as per the instructions on the bag, rinse through with cold water to stop it from over-cooking, drain and stir in your chopped veg and a dressing. Don’t get hung up on measuring out quantities, just throw in whatever you want.
This size salad (pictured) is enough to feed a family and have leftovers for lunchboxes the next day.
1 red pepper,
half a cucumber,
4 baby plum tomatoes,
2 sticks of celery,
about 30 olives,
1 large spring onion
For the dressing, mix 1 large teaspoon of wholegrain mustard with 1 tablespoon of cider vinegar and 2 tablespoons of olive oil. Add salt & pepper to taste.
Again, don’t worry about quantities, just make enough for your needs.
Easy peasy lemon squeezy potato salad
Chop and boil some baby potatoes in lightly salted water for 5 minutes.
Throw in a good handful of frozen or fresh peas and cook for a couple of minutes more. Drain.
Drizzle over olive oil and a good pinch of dill.
Leave to cool then garnish with chopped spring onion and a squeeze of lemon. Salt to taste.
Grate 3 large carrots and chop 6 baby tomatoes. Add a large spoonful of chopped black olives.
For the dressing blend 1 teaspoon of English mustard and a crushed clove of garlic with 1 tablespoon of cider vinegar and 3 tablespoons olive oil. Add a pinch of sugar and salt to taste. This dressing will stay fresh in the fridge for a few days if you don’t use it all in one go.