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Cool and Refreshing Salads
June 17
As the summer ramps up, there’s nothing more satisfying than indulging in a cool and refreshing salad. Whether you’re looking for something light to complement a hearty meal or a vibrant dish that stands on its own, these salads are a taste of summer and the type of recipe to have up your sleeve for any impromptu al fresco gatherings. From the cool and refreshing Sesame Cucumber Salad which relies on Asian staple pantry ingredients, to the zesty and creamy Elote Charred Corn Salad which takes its inspiration from the classic Mexican street food, and the warm, fragrant Spice-crusted Lamb with White Bean & Tomato Salad, each of these recipes will see you through the warmer months.
Sesame Cucumber Salad
The Sesame Cucumber Salad is typically a side dish I serve with Korean pork shoulder but works wonderfully as part of any summer feast you might be preparing. If you come to my house around this time of year, a platter of cucumbers will always be on the menu- sprinkled with za’atar, dressed with extra virgin olive oil and lemon juice, maybe some herbs from the garden- I love them whatever way takes my fancy on any given day. They also provide the perfect respite from any salty or rich meals and in particular BBQ meats.
Get the recipe here.
Elote Charred Corn Salad
Elote Charred Corn Salad is a fresh, vibrant dish inspired by the traditional Mexican street food. Elote, meaning “corn on the cob” in Spanish, is a popular snack in Mexico, typically enjoyed grilled and coated with mayonnaise, lime juice, chilli powder, and cotija cheese. This salad captures the essence of elote by charring corn kernels and combining them with creamy avocado, tangy feta, and a zesty lime dressing. Great with any BBQ and always a winner with our gang.
Get the recipe here.
Spice-crusted Lamb with White Bean & Tomato Salad
As light al-fresco meals go, this Spice-crusted Lamb with White Bean & Tomato Salad, is as easy as it gets. Providing maximum results for minimal effort. My advice is to get the best quality of ingredients you can as this recipe only really relies on three hero items, Irish summer lamb, tomatoes and beans- fine from a tin but all the more spectacular if you go to the effort of soaking and simmering yourself. You could also make this dish with Puy lentils or chickpeas instead of beans but I love the combination of colours and how they sit on the platter you choose to serve them on. You can do this with lamb gigot chops or ask your butcher for lamb neck fillets. Both are easy to cook and are at their best cooked over hot coals.
Get the recipe here.
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