With Summer in full swing, salads are back on the menu, whether it’s as a side dish at a BBQ or as a delicious, light lunch option. Salads can sometimes get a bad reputation for being boring, because who wants to tuck into a pile of wilting lettuce with a couple of tomatoes scattered on top?
Innovation and creativity are at the heart of our food teams across the business. Our chefs take inspiration from all over the world and cleverly turn that nugget of inspiration into something new and delicious.
Enter Simon Gamble, one of our brilliant chef’s over at TSC Foods. He’s developed this flavourful creation to ban the boring and breathe some life back into salads.
Perfect for a summer BBQ served with grilled lamb and a handful of crumbled feta, as a light lunch with a roast chicken breast, or even on its own with a few toasted pine nuts scattered over it.
Courgette, Pea, Broccoli & Spinach Salad with Preserved Lemon Dressing
Salad
- 150g Fresh Peas
- 150g Tender Stem Broccoli
- 2 x Courgettes, coarsely grated
- 150g Baby Spinach
- 50g Pumpkin Seeds
Dressing
- 2 Teaspoons Coriander Seeds
- 4 x Preserved Lemons
- 4 Tablespoons Olive Oil
- Salt and Pepper
Method
- Bring a small saucepan of water to the boil
- Add the broccoli and blanch for 2 minutes, then add the peas and blanch for a further 2 minutes
- Drain the broccoli and peas, then rinse in cold water
- Dry the broccoli on kitchen paper and place in a bowl with a dash of olive oil and then chargrill. Set aside to cool.
- Toast the coriander seeds for the dressing in a dry frying pan over a medium heat for approx. 1 minute, remove from the heat and crush lightly in a pestle and mortar
- In the same frying pan toast the pumpkin seeds for 3 – 4 minutes or until slightly charred transfer to a bowl and allow to cool
- To make the dressing, chop the preserved lemons really finely, transfer to a bowl and season with salt and pepper. Then stir in the olive oil and add the crushed coriander seeds. Mix well.
- Put the grated courgettes, spinach, broccoli, and peas in a large bowl, then pour over the dressing and toss very lightly with your hands to coat the leaves
- Arrange the salad on a large platter and scatter with the pumpkin seeds
- Serve as a side dish to grilled lamb with some crumbled feta, a grilled chicken breast or a fillet of sea bass. You could also enjoy this salad on its own as a light lunch.
We’d love to see your recreations of Simon’s salad, be sure to tag us over on Instagram in any of your pictures!