July Salads

Thought I better balance out my meat fest post with some evidence  that I am still getting my five a day with plenty of lovely seasonal foods from the garden and vegebox

Broad Bean , Butter Beans , Tarragon and Feta Salad

200g of broad beans removed from the pod
200g of butter beans
100g of feta
Handful of tarragon leaves
Zest and juice of a lemon
Dijon mustard
Slosh of olive oil
Salt and pepper to season

1. Blanch the broad beans in boiling water, if the skins are tough they may need to be peeled.
2. Mix with the butter beans crumble over the feta and tarragon leaves
3. Whisk together the  lemon , mustard , olive oil  ,salt and pepper
4. Dress the salad

Roasted Aubergine, Courgettes, Tomatoes,Olives, Goats Cheese & Olive Salad
Serves two

1 large aubergines cut into 1/2cm thick slices
1 large courgette cut into 1/2cm thick slices
Handful of cherry tomatoes cut into quarters
Sliced hard goats cheese e.g. St Helen’s Farm
Handful Fresh Basil Leaves

Dressing
3 tbsp of balsamic vinegar
1 tbsp of oil
Salt and Pepper

Layer the aubergines and courgettes on a baking sheet.
Drizzle with 2bsp of olive oil season with salad and pepper
Place in a hot oven 200degC for 15 minutes
Lay on a plate and squeeze over the tomatoes
Sprinkle over the basil leaves and cheese

Tomato, Red Onion Parmesan and Basil Salad
Slice the red onions and tomatoes
Dress with basil leaves grated parmesan cheese
Balsamic Vinegar , Olive Oil , Salt and Pepper

Marinated Anchovy , Green Bean and Red Onion Salad

Blanch the green beans and mix with marinated anchovies , sliced red onion and finely chopped parsley
Dress with lemon juice and olive oil