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The arrival of summer means we are often looking for lighter meals that require minimal cooking and preparation time. There is a chapter full of delicious salad ideas using seasonal salad ingredients in The Food Book (pp.202 – 219).

Salads can be served at any point throughout a meal – but are often served as the main dish of meals during summer. The choice of ingredients that can be used in salads are endless, but a favourite of ours, which is very  simple to prepare and suitable for vegetarians, is made by combining some rocket, toasted walnuts, canned lentils (drained) some goats cheese and slices of roasted pumpkin, splashed with balsamic vinegar. It is a perfect meal on a hot summer evening as it is quick and refreshing and contains a range of textures from the crunchy nuts to the smooth creamy cheese. If you do not want to do any cooking at all, you can always substitute the pumpkin with baby beets.

What ideas do you have for simple salads this summer?

Rocket and walnut salad