A LITTLE GUIDE: 3 Interesting Summer Salads

Salad often gets an awful reputation for being bland, wilted and an all round sad meal but we're here to say - it is not! Even a salad connoisseur can sometimes get stuck trying to decide what their next salad will feature, however there are so many fantastic combinations of flavours to be had and here is 3 favourite recipes from our team.



1. Heat a griddle pan to a medium to high heat with some olive oil.

2. Slice the halloumi into cm slither and using a peeler ribbon the courgette.

3. Griddle the halloumi for a minute each side and courgette for 30 seconds each side.

4. Blend pesto and serve all together.

- 1 peach, cut into slithers
- 1 pack of halloumi
- Olive oil
- 50g rocket
- 1 courgette
- 20g mint leaves
- 20g basil leaves
- 20g of pumpkin seeds
- 75 ml olive oil
- Salt
- 1 garlic clove
- 1/2 lemon, juiced

Recipe courtesy of Madeleine Shaw



1. Start by preparing the grapefruit – just grab the whole one first. Use a sharp knife to cut off the top and bottom then carve the pith away from the flesh. Divide into natural segments and catch any juice in a bowl whilst you do so. Set the grapefruit segments aside.

2. Now squeeze all of the juice out of the remaining 1/2 a grapefruit and add to the bowl with the juice already collected. Add 1 tspn sugar, the chilli flakes and transfer to a small saucepan.

3. Gently heat the grapefruit juice and simmer til thickened, about 10 minutes or so. Stir in the olive oil, lemon juice and sumac, then taste. Add the remaining sugar if need be plus a good pinch of salt to taste.

4. Toss the remaining ingredients together, gently tumble through the grapefruit segments and toss with the cooled dressing. Serve immediately.

- 1 1/2 red grapefruits
- 1/3 red onion, finely sliced
- 2 small red chicory, divided into leaves, large ones halved
- 100g lambs lettuce
- 1 tspn sumac
- Good handful basil, torn
- 2 tbspns extra virgin olive oil
- Juice of 1/2 lemon
- 1/2 tspn chilli flakes
- 1-2 tspn sugar
- Salt

Recipe courtesy of Lime & Barley



1. Mix the sugar into the fish sauce.

2. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice, fish sauce mix and pound again.

3. Tip into a bowl with the watermelon and toss everything together.

4. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

- palm sugar or soft brown sugar 3 tbsp
- fish sauce 5 tbsp
- garlic 2 cloves, roughly chopped
- bird’s eye chilli 3
- lime 1 1/2, juiced
- watermelon 500g, seeds removed and cut into chunks
- roasted peanuts 1 tbsp, roughly chopped
- mint a handful of leaves, shredded
- Thai basil a handful of leaves, shredded

Recipe courtesy of Olive Magazine

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