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Monday
Jul062009

red and green salad

 

this salad was very simple to pull together and makes wonderful use of our seasonal vegetables. make some slow-roasted tomatoes (or you could use sun-blush or sun-dried tomatoes). green beans and asparagus were then blanched in boiling water until just cooked (i do the asparagus first, remove them with a slotted spoon and then cook the beans as i always seem to get a layer of scum when i boil beans). dress the warm beans with olive oil and lemon juice and arrange on a plate with the tomatoes. sprinkle with toasted pine nuts (you can roast these for 5-10 minutes while you are cooking the tomatoes but keep an eye on them so they don’t burn).

Reader Comments (5)

The simplest, freshest ingredients = nirvana, and that's what your red and green salad is to me. Gorgeous photo too!! I can almost taste the slow roasted tomatoes!
July 6, 2009 | Unregistered CommenterLisa
Wonderful flavour an colour of the season Abby:D
July 7, 2009 | Unregistered CommenterBellini Valli
What a simple and colourful dish. I love the picture makes me want to eat it :)
July 7, 2009 | Unregistered CommenterKiran
thanks everyone - i'm planning to make it again at the weekend. yum.
July 8, 2009 | Registered Commenterabby
This is a great salad. Light and refreshing for sure.
July 10, 2009 | Unregistered CommenterThe Food Hunter

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