Summer Salads
Ingredients
Watermelon & Rocket Salad with Sweet Chilli dressing
200g Watermelon
60g Black Olives
70g Rocket
100g Plant based Feta style cheese
30ml Extra virgin Olive Oil
15ml Sherry Vinegar
2 tsps Date Syrup
1 tsp Pomegranate Molasses
Salt
Pinch of Chilli Flakes
Red Grapefruit & Fennel Salad with Dijon Citrus dressing
400g Fennel
2 Red Grapefruit
Grapefruit juice 45ml
3 tsps Dijon Mustard
45ml Extra virgin Olive oil
1tsp Agave syrup
Pinch of salt
Method
Watermelon & Rocket Salad with Sweet Chilli dressing
Remove the peel and chop the watermelon into small chunks, halve the olives, thinly slice half a red onion and wash and dry the rocket. Combine together in serving bowl or platter.
In a small saucepan, add the olive oil, sherry vinegar, date syrup, pomegranate molasses. Season with a good pinch of salt and a pinch or two of chilli flakes, depending on your taste.
Using a mini whisk, whisk the ingredients whilst gently warming over heat( do not boil). As soon as the ingredients are all blended well together pour into a small bowl.
The oil will separate, keep whisking and as the salad dressing cools it will thicken and emulsify.
Crumble the plant-based feta style cheese over the salad and lightly drizzle over the dressing.Toss salad and serve.
Red Grapefruit & Fennel Salad with Dijon Citrus dressing
Wash and chop the fennel. Zest half of one of the grapefruits. Segment both grapefruit and set aside. Squeeze juice from the remains of the grapefruit through a sieve into a bowl.
Using 45ml of the grapefruit juice, whisk together with (or shake in jar) the olive oil, grapefruit zest, agave syrup, dijon mustard and a good pinch of salt.
Toss together,the fennel and grapefruit segments in a serving bowl,drizzle over the dressing and sprinkle with chopped fennel fronds.