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Dad’s Summer Salad

Dad's Summer Salad

Dad was a great man for the frying pan, he loved a good old fry up and made the tastiest Irish Potato Bread ever. He wasn’t a man for salads but during the summer months you would find him busy in the kitchen, putting together this simple yet tasty salad… which I call, Dad’s Summer Salad.Boston Lettuce-Tomato-Spring Onion-Egg

Ingredients are few and the salad is best made with the soft buttery leaves of Boston lettuce. One of my essential kitchen tools when making salads is a salad spinner, takes all the work out of drying washed lettuce leaves. Use the freshest eggs possible and if you manage to get eggs from happy hens, even better. There is no need to make a salad dressing, juice released from the chopped tomatoes is enough to lightly coat the salad ingredients when tossed together. Best to choose fully ripened tomatoes. It really is that simple and a perfect salad if you are watching the calories… although we never made it for that reason.

Summer Salad with Brown BreadServe Dad’s summer salad on top of thick slices of home-made wholemeal bread for a quick-lunch or use this salad as a filling for making salad sandwiches, using the freshest sliced white or brown bread. I often serve salad sandwiches along with some sweet treats for afternoon tea and they have always gone down a treat. This salad is fresh and light and made from memories of warm summer days, produce from the garden or farmers markets, eggs from happy hens and of course Dad’s recipe… can only taste the best.

Dad’s Summer Salad

Ingredients:

  • I Boston lettuce head, torn or cut into bite sized pieces (weighing about 160g)
  • 2 large ripe tomatoes, roughly chopped
  • 1 or 2 spring onions (white and green part), finely sliced
  • 3 hard-boiled eggs, shelled and roughly chopped
  • fine sea salt and freshly ground black pepper, to season
  • slices of home-made wholemeal bread, to serve

How to make:

Add the lettuce, tomato and spring onion into a salad bowl, gently toss together. Next, add the eggs and a light seasoning of salt and black pepper. Again gently toss until just mixed. Over mixing will make the salad look very messy as the eggs will break down further. Serve at once with some wholemeal brown bread. Serves 4

Prawns with a Spicy Mango Chutney | Food for Sharing

Prawns in shooter glasses with a Chilli Mango ChutneyHave you ever encountered a taste and fragrant smell of something so deliciously edible… a moment that left you with a powerful sensory memory, forever ingrained! Many years ago my brothers flatmate brought back fresh mangoes from a trip to India and when visiting (my brother), Jemma insisted I try this incredible fruit. The exotic aroma, the rich sweet taste, the texture and colour… I loved everything about mango from that moment. Continue reading

Hummus Topped with Lamb, Pine Nuts and Pomegranate Molasses

Hummus with Minced Lamb-0757Hummus is filling, deliciously tasty and so easy to make at home. Perfect for eating as a snack with some warm home-baked flatbread (another blog post), used as a spread for sandwiches or served with grills, barbecued meats or chicken. We all love hummus in our family and we sometimes love to top hummus with minced lamb cooked with sweet spices and pine nuts, then garnish the dish with a drizzle of pomegranate molasses and olive oil, this is one of our favourite mezze dishes when dining at a Lebanese restaurant.

With the help of a food processor/blender it only takes a couple of minutes to make up a bowlful of hummus… it’s the soaking and cooking of dried chickpeas that takes time. Canned chickpeas are a handy store cupboard ingredient when you don’t have the time to use dried chickpeas or can’t be bothered. Continue reading

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