The mustard dressing recipe is from Cara, my wife. It’s a simple dressing, great to have in the fridge on standby for all salads.
Recipe Tag: salad
Bashing the chicken out with a saucepan or rolling pin makes for a speedy cooking time and a simple, fast lunch or dinner. This can be done ahead and marinated in the fridge. Pork is also good done this way.
Click here for preserved lemon and anchovy salad
Click here for the recipe for Tahini Gochujang Paste
This fresh herb-centric salad is perfect eaten as is or served alongside your favourite protein. Add a little crumbling of feta if you like a little extra salt and creaminess.
If you don’t have the inclination to make your own tortillas, use your favourite shop-bought 15cm corn tortillas.
One of my go-to summer recipes at the beach is a simple Italian salad of canned beans and tuna. Here I have added a few more ingredients and served it with olive and feta barbecue flatbreads. There are no anchovies in this recipe, but you could add them if you are a fan.
This salad is a meal in itself and while it’s ideally eaten immediately after frying the paneer – while it’s still crispy on the outside and soft in the middle – it’s still nice eaten at room temperature or even re-heated the following day if you find yourself with leftovers (see my note below). Lemon juice can be used in place of lime juice, if preferred.
Crunchy, sour strands of raw rhubarb give this salad vibrancy with rich smoked fish.