Anne is a food and travel writer whose book 'Early Vegetarian Recipes' came out in 2008. She also runs Hollyfoods, a small food company selling locally at fairs around London.
A couple of truly seasonal treats! Both of these salads are very healthy with plenty of super-foods and loaded with nutrients. Delicious and fresh, they go well together, as the mint and the sweetness spark off each other. For a wonderful picnic serve these with crusty french bread or corn chips. They’re both vegetarian and gluten-free and can be vegan and dairy free.
Minty Summer Salad
You should be able to get all of the vegetables for this at the same time, but you could substitute with french or runner beans or even frozen endamame (soya) beans if not. Best kept in a cool bag for travelling.
8oz (225g) broad beans
8oz (225g) asparagus
8oz (225g) peas
5floz (150ml) plain yoghurt or soya yoghurt
1tbls fresh mint, chopped
Freshly ground black pepper and salt
Boil the vegetables until tender, which should take about 10 minutes for the broad beans and the asparagus and 5 minutes for the peas. Meanwhile mix the yoghurt with the mint, pepper and salt.
Allow the vegetables to cool and stir in the dressing.
Sweet Watercress Salad
This is a salad of contrasts – the red and green of the vegetables, as well as the sweeetness of the raisins and hot peppery watercress.
4oz (100g) watercress
2 small cooked beetroot
1oz (25g) raisins
1oz (25g) pine nuts
3tbls olive oil
1tbls balsamic vinegar
Salt and black pepper
Soak raisins for 20 mins in hot water, then drain and cool. Meanwhile, lightly toast pine nuts under a hot grill. Put the oil, vinegar, salt and pepper into a jar and shake until mixed.
Mix all the ingredients together and toss well in the dressing.
For more picnic recipes see http://www.offmotorway.co.uk
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