Known in Greece as “xoriatiki” (or “horiatiki”), which translates as “rural”, this salad is best kept simple and as intended. Super fresh in-season ingredients, tangy creamy feta cheese, and a simple dressing, it’s got texture and flavour by the bucket-load.
Cherry tomatoes (good handful, or 3-4 large tomatoes Cucumber Red onion (medium sized) Kalamata olives Feta cheese (200g-ish block) Oregano (fresh or dried) Extra virgin olive oil Red wine vinegar (you can add a green pepper too if you like)
Halve the cherry tomatoes or cut regular sized tomaotoes into wedges, in the salad bowl so that the juices collect at the bottom. Cut the cucmber into thick quarters, and slice the red onion into thin rings. Add to the bowl with the olives, then add a good glug or two of olive oil and about a tablespoon of red wine vinegar. Gently stir and toss it all together to coat. The feta can be placed on top whole or in large slabs depending on how many people you’re feeding (quite traditional) or cut into large cubes. Just because feta crumbles doesn’t mean you crumble it into this salad – cut cubes are better! Incidentally, if you have a colleague or team mate, who crumbles under pressure but retains a decent sense of humour, feta makes for a great nickname 😉 Garnish with a sprinkling of dried oregano and one last drizzle of olive oil, and get stuck in.
Fancy mixing things up a bit? Try adding chunks of watermelon to this salad! You won’t regret it.
If you’re having this as a light lunch then a piece of crusty bread to mop up the dressing is borderline essential. It also goes great as a side with lamb koftas (recipe here).
This zero waste remoulade is a take on the classic French winter salad (also really popular as a side in the southern states of the USA) that makes the most of the broccoli stalk from last night’s dinner that you were about to throw in the compost bin… until now. There’s no waste allowed, here!
This version works amazingly with shellfish, cured meats or pate so I’ve paired it here with pan fried scallops. It’s quick, seasonal and tasty: You know the drill:
3 scallops (per person)
2 apples (any variety)
1 broccoli stalk
White wine vinegar
Begin by finely slicing and julienne cutting the apple/broccoli. Place into a bowl, then add the mustard, crème fraîche, chopped dill and lemon zest. Combine well.
Add a touch of vinegar and lemon juice to taste.
Heat a frying pan with a touch of oil, when super hot add the scallops. Cook for 2 minutes, before adding butter and turning over. Cook for a further 1 minute.
Season and taste the remoulade before serving with some crusty bread.
I absolutely love cabbages. These brilliant brassicas are available all year round because there’s always a variety in season, however February is when the classic spring green and savoy varieties are at their best. Here’s a little mix up to add to your repertoire in readiness for spring and summer.
1 Sweetheart/hispi cabbage, halved
15 g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
Red wine vinegar
Extra virgin olive oil
1 small red onion
Fire up the BBQ or heat a large frying pan (and open the windows!) Char and burn the outer leaves of the cabbage.
Grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
Finely slice the onions and add to the dressing…this will start pickling the onions.
Once the cabbage has cooled slightly roughly chop up, along with the romaine lettuce, and mix together with the dressing.
This tasty salad is really easy, can be prepared in advance (like, the day before) and works amazingly as an accompaniment to so many dishes, particularly at barbecues. This recipe makes a large quantity, perfect for a socially-distanced barbecue with family and friends, but you can easily halve the quantities to make less.
10 carrots, peeled and grated
2 oranges Zest and juice
3 tsp cumin seeds
100g Sunflower seeds (optional)
2 tbsp runny honey
2 tbsp white wine vinegar
6–8 tbsp sunflower oil
4 tbsp coriander leaves
4 tbsp mint leaves
Peel and grate the carrots and zest and juice the oranges.
Mix the carrots and orange juice and zest in a bowl.
Toast the cumin seeds in a dry frying pan for a few minutes.
In a pestle and mortar, grind the cumin seeds with a pinch of sea salt, then stir into the carrot mixture.
In a jug or bowl, stir the white wine vinegar into the sunflower oil.
Tear the coriander and mint leaves into the dressing.
Pour it over the carrot salad and mix well, then serve or cover and store in the fridge.