I look forward to summer particularly for all the lovely fresh salads we can throw together... unfortunately with this year's British summer, salads are much lower down on our food desires list than I would like.
Yesterday we enjoyed a simple roast chicken with boiled potatoes fresh from the allotment and a very tasty salad of freshly picked leaves from the garden, tomatoes, cucumber, pak choi, red and green peppers, salad onions, home grown radishes and a vinaigrette.
Today being Monday or as it is known in this house, Leftovers Day (or The Day After A Roast), we finished off the chicken (roasted once more in the oven for half hour on a good high heat, to heat it through and make the skin beautifully crisp).
I served it with a lemon and garlic cous cous and a salad of radishes, raw cauliflower, green beans and salad leaves. This was finished off with an olive oil and lemon juice dressing - beautiful! It tasted very light and fresh and if we shut our eyes we could even pretend it was summer!
Lemon juice and olive oil dressing
3 tbsp olive oil
2 tbsp lemon juice
pinch salt
black pepper
Combine the olive oil and lemon juice and season. Drizzle over salad. This works particularly well with radishes, raw cauliflower and green beans for a light and zesty flavour.
You could also add grated parmesan for another element.
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