Summer Salad

As the temperatures begin to soar and the days grow longer and warmer, we have decided to freshen up our summer menus. Taking lots of inspiration from one of our favourite cookbooks, “Plenty” by Yotam Ottelengi, we have added new, lighter dishes to make things a bit more summery and fresh, as well as incorporate all our readily available seasonal produce. The lunch buffets have a fabulous new look with all sorts of delectable additions, such as the potato and spinach salad which has become very popular.

So, we decided to share it to enjoy at home:

Potato, Basil and Baby Spinach Salad

Ingredients:

  • 500g Baby Potatoes
  • 1 packet Baby Spinach
  • 1 packet Basil Leaves
  • 1 cup Green Peas
  • 2 Tbsp Basil Pesto (See Recipe)
  • Juice and Zest of 2 Lemons
  • Salt and Pepper to Taste
  • Method:

    1. Rinse the baby potatoes and then boil in salted water for about 20 minutes or until the middle of the potatoes are soft.

    2. Drain the potatoes and leave to one side to cool completely.

    3. Rinse the baby spinach and basil leaves under cold water, drain well and place in a bowl.

    4. Add the green peas, basil pesto and lemon juice.

    5. Add the potatoes and lightly toss.

    6. Season to taste.

    Basil Pesto

    Ingredients:

  • 4x 100g packet Fresh Basil
  • 500ml Extra Virgin Olive Oil
  • 6 Cloves Fresh Garlic
  • Salt to Taste
  • Method:

    1.Pick the basil leaves off the stalks. Discard the stalks and rinse the leaves.

    2.Ensure that the leaves are well strained before making the pesto.

    3.In a food processor, blend the garlic with a little olive oil.

    4.Add the basil leaves, a little at a time, and keep blending until the leaves are all finely chopped.

    5.Whilst the food processor is on, add the remaining olive oil.

    6.Season to taste.

    7.Store in a clean bottle in the fridge.

    And most importantly, ENJOY!

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