Summer Food

TABBOULEH


I love this light, fresh, yet intense summer salad. Instead of faffing with big tomatoes and peeling them as the recipe instructs, just use the wonderfully flavourful and tiny grape tomatoes. Cut them in half and leave the skins on. Oh, and double the amount of parsley.

1lb 5oz/600g ripe tomatoes

1 English cucumber, peeled

1 clove garlic

Juice of 3 lemons

50g cracked (bulgar) wheat

Half a bunch Italian flat leaf parsley, chopped

Few sprigs of mint, chopped

6 tbsp olive oil

A handful of salad leaves

* Put the tomatoes in a bowl and pour boiling water over them. Count to 10 (longer if they are not very ripe), then lift them out, run under cold water and slip off the skins into a bowl. Cut them in half and squeeze the juices and seeds into the bowl too.

* Chop the tomato flesh into rough cubes and keep in a second bowl.

* Cut the cucumber in half lengthways and, with a teaspoon, scoop the seeds and juice into the bowl with the tomato seeds. Cut the cucumber into rough cubes the same size as the tomato and add to the second bowl.

* Add the garlic and lemon juice, plus a pinch of salt, to the seeds and juices. Purée with a hand blender or in a blender, then sieve and discard the debris.

* Add the bulgar wheat to the strained juice and soak for at least two hours, gently forking it through once or twice. Add a little water if it seems dry.

* Drain any excess juice from the wheat. Carefully fold in the tomato, cucumber and herbs, adding the olive oil and salt to taste.

TURKEY COBB SALAD (courtesy of The English Kitchen)


This is a delicious salad which contains no less than 3 of the super foods, turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you.

2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)

First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.

Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.

Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.