Slightly Pickled Beetroot Salad with Mustard

Picking and cooking beetroot straight from the garden is so good – the beets have an intensity of that earthy flavour that is unbeatable. It is my favourite vegetable at the moment.

The beetroot is slightly pickled and mixed with mustard. You can make your own mustard if you like, it is rather nice, but do so a couple of days before making this salad. It needs to mature for a few days.

This dish can be served as a salad, or on a bed of spinach cooked with garlic and lemon juice, or as a vegetable side dish. The colour of the beets is quite delectable.

You might also like to explore Chilled Beetroot Soup, Beetroot Salad with Honey Ginger Dressing, or Warm Beetroot and Carrot Salad.

Take time to browse all of our Beetroot Recipes here, and our treasure trove of Salad Recipes. Or simply indulge in our easy Mid Summer dishes.

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Waldorf Salad, Sort of

We delve into the Ottolenghi library again for today’s salad, and it is this twist on the Waldorf Salad that takes our fancy. With some red cabbage sitting neglected in the fridge, it is an ideal way to put it to use.

Ottolenghi twists up the classic Waldorf Salad, created by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria, and we make some changes too. Our changes are to accommodate readily available ingredients and our preference for eggless mayonnaise. Healthy and tasty, what could be better?

Similar Salads include Celery Yoghurt Salad, Fennel, Potato and Tomato Salad with Mustardy Yoghurt, and Quick Tomato Salad with Mustardy Mayo.

Browse all of our Salads, and all of our Cabbage dishes. Our Ottolenghi recipes are here. Or explore our Early Summer dishes.

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Cucumber, Feta, Mint and Dill Salad

Quick salads, they make my heart beat faster. Quick, tasty salads faster still. Salads with the creamy, beautiful feta from the local Afghan shop, that is almost a heart attack! Here is your 3 minute salad, plus one more minute to slice up the crusty bread or tear the tafftoon or Nan-i Afgani flatbreads into bits and set up your place under the tree outside for a perfect light lunch.

Similar recipes include Parsley and Barley Salad with Marinated Feta, Broad Beans with Feta and Preserved Lemon, and Artichoke Hearts and Feta Salad with Tomatoes.

Browse all of our Feta dishes and all of our Salads. Our Middle Eastern recipes are here. Or browse our Early Summer dishes.

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Red Radish and Broad Bean Salad

Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.

A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.

Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.

Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.

You might like other Broad Bean recipes – try this Tawa Broad Beans, and Five Bean Salad.

Are you looking for Radish recipes? Try Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.

Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.

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Summer Cherry and Hazelnut Salad with Belgian Endive

Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.

In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.

While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.

Or simply browse all of our Salads here and our easy Early Summer recipes here.

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Beetroot Salsa with Yoghurt

The first beetroot from the new garden had me looking for a simple yet dynamic way to treat them. This tangy salad has the wonderful flavours of cumin and coriander, and has yoghurt rippled into the salad. Treat it like a salsa, as a side to your main dish or curry. Summery and special, I love this fusion of east and west flavours.

You might also enjoy Slightly Pickled Beetroot Salad with MustardBeetroot Risotto, Beetroot, Orange and Black Olive Salad, Cherry and Hazelnut Salad, and a Warm Carrot and Beetroot Salad with Spices.

Our Beetroot recipes are all here and our Salsas here for you to explore. Or try our easy Early Summer recipes.

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Quinoa, Parsley and Lemon Salad with Cannellini Beans

Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.

The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.

It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!

Similar dishes include White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.

You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.

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Locquat Salad

Locquats ripen in early November, perhaps late October if the weather is good. That is Spring time here in the Southern Hemisphere. They are so beautiful, picked straight from the tree, still warm from the sun, eaten as they are. They don’t keep well or long inside, they bruise easily, but can be poached and served with icecream and a liqueur poured over.

Cutting them up is a chore. Starting with a basketful, you might end up with a small bowl of flesh. The stones in the middle are huge, and by the time you remove the stem and tail ends, and peel them, there are only small amounts of flesh left per locquat.

One other way that we use them, laboriously cutting and peeling, is in a simple salad with ingredients from our garden. It is lovely and refreshing on a sunny Spring day.

Similar recipes include Green Guava Salad, Pomegranate Salsa, and Peach Salsa.

Our Locquat recipes are here. Browse all of our Salads too, or explore our Late Spring recipes.

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Freekeh Pilaf with Herbs and Yoghurt Dressing

Such a wonderful earthy flavour, Freekeh, that strange sounding name (to Western ears) belonging to the nutty grain. Sold whole or cracked, it is easy to find at Middle Eastern stores, some providores and some bulk lentil and grain places. Freekeh actually means rubbed – the process of removing the grains from its husks.

Like quinoa, freekeh is full of protein, with a beautiful smokiness, and is dead easy to cook. It is Middle Eastern duram wheat that is picked while unripe then traditionally roasted over wood fires to burn off the husks – hence its wonderful smoky flavour. Surprisingly it is also a little sweet, so a squeeze of lemon or lime always does wonders to a freekeh dish.

Freekeh is so unusual as generally the grains we use have been allowed to mature and dry on the head.

This dish is a take on an Ottolenghi dish from his book, Plenty, but has some minor variations. It is beautifully cooked by simmering for 15 mins and then leaving covered, to steam until cooked. Then it is tossed with herbs and topped with garlicky lemon yoghurt before serving.

Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Barley Pilaf with Mushrooms, and Rice and Cauliflower Pilaf.

Browse all of our Freekeh recipes and all of our Pilafs. Our Middle Eastern dishes are here. Or browse our Late Spring collection of recipes.

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Saffron Mograbieh Pilaf with Broad Beans | Israeli Couscous Pilaf with Broad Beans

Mograbieh is a large couscous/pasta in the shape of pearls. Similar products are known by various names – Ptitim, Israeli Couscous, Jerusalem Couscous, Pearl Couscous, Ben-Gurion rice, Maftoul, Lebanese Couscous, Giant Couscous, and more. It is also similar to the Kabyle Abazine and the Sardinian Fregula.

Although they can be used interchangeably, technically speaking, there are some differences between the products of different countries. Some are an extruded pasta, similar to Italian orzo, made with semolina and flour which is toasted to dry. This one has a nuttier flavour than normal couscous. One type is Ptitim, or Israeli Couscous, is a type of toasted pasta and shaped either like rice-grains or little balls and was developed in Israel in the 1950s when rice was scarce.

Others, like Mograbieh (Lebanese) and Maftoul (Palestinian), are rolled and dried large couscous pearls about the size of tapioca pearls, and when cooked they have a chewy buttery flavour and are larger than Israeli Couscous. These starchy pasta balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavours of the dish they are cooked in.

Sadly, the globalisation of food has meant that differences get smoothed over, and names get mixed, or all the variations merge into one product. Locally, for a long time I was only able to find the extruded pasta type, but more recently a local Afghan shop stocks the best Mograbieh. The pics show the extruded type – I will update when I make this dish again.

For this recipe, a celebration of Spring, use any of these types, cook it with saffron and add broad beans and chilli. You can even use Italian orzo pasta or risoni if you wish.

Are you perhaps after Broad Bean recipes? Try French Braised Lettuce, Peas and Broad Beans, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Tawa Broad Beans.

Also try our Freekeh Pilaf with Herbs and Yoghurt Dressing.

You might like to browse our Middle Eastern recipes, our Israeli recipes and our Orzo recipes. Enjoy all of our Late Spring recipes here.

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Simple Tomato Bread Salad

When life is busy, simple is necessary. Eating healthy but quickly means the freshest of ingredients, whatever is in the fridge, without too much thinking or cooking. We are in that space at the moment, life is busy, simple is the way we are eating. Simple but good. VERY good. It is important to remember that salads need not be complex or take time to make.

For this salad, toast some bread really well, and mix it with some tomatoes for an awesome salad. The success of the salad lies in great tomatoes and a very good, tasty, extra virgin olive oil.

Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Tomato and Pomegranate Salad, and Kachumber – Indian Tomato and Cucumber Salad.

Similar Salads include Locquat Salad.

You can browse all of our Bread Salads, Tomato Salads, or indeed all of our many many Salads. Or take some time to explore our Mid Autumn dishes.

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Green Tomato and Mozzarella Salad

I look forward to having green tomatoes from the garden – I love the tartness in salads, salsa, and topping other dishes (adding a real zing to them). Just occasionally my green grocer stocks them too.

This is a salad which is good with fresh mozzarella, either balls (big or small), plaits or long strings. We like to rip them open, roughly, spreading them over the plate, and topping with our other ingredients. Oh yum!

This recipes layers fresh mozzarella with green tomatoes and basil or other herbs. I know that you will enjoy it.

Are you looking for other Mozzarella dishes? Try Roast Red Pepper Salad with Mozzarella and White Beans, Mozzarella Salad with Crispy Tomato Crumbs, and Cheese and Eggplant Torte with Mozzarella.

What about other Green Tomato recipes? Try Marinated Zucchini with Tomatoes, and Green Tomato Salsa.

You can browse all Mozzarella dishes, and all Green Tomato dishes. All of our Tomato Salad recipes are here and our Salads in total are here. Or simply explore our Mid Summer dishes.

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Broad Beans with Feta and Preserved Lemon

Oh the joy when Broad Beans come back into season. The first time that the silky smooth texture of the beans is tasted again is pure joy. It makes the effort of preparing them (double peeling) all the more worth it. This simple salad is perfect with the bite of the feta and the tang of the preserved lemon pairing well with the silky beans. I hope you enjoy it.

If you are lucky enough to have very young beans straight off of the bush, you can use the beans whole – pod and all. But you need the youngest of beans. You won’t be able to get these from a shop, but they are easy to grow at home.

Similar recipes include Red Radish and Broad Bean Salad, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Parmesan, Basil and Garlic ChipsBroad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

Browse all of our Broad Bean dishes and all of our Salads. Or check out our collection of Early Spring recipes.

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Slightly Pickled Mushrooms with Tamari and Sesame Oil

Another inspired mushroom dish with the ’70s flavours of sesame oil and tamari. Delicious.

Spring is one of the best times for mushrooms, and we have been using them a lot lately. Today, it is a delightful pickle, a quick pickle. Use the mushrooms as a side, as a salad, incorporated into other salads, or mixed with charred broccoli! I know that you will enjoy them.

Similar recipes include Grilled Mushrooms and Red Onion Salad, Mushroom, Spinach and Blue Cheese Salad, and Mushroom and Carrot Salad with Mung Sprouts.

Other Quick Pickles include Quick Pickled Radishes, Quick Carrot Pickle, and Celery Quick Pickle with Chilli.

You can browse all of our Mushroom Recipes and all of our Quick Pickles. And our Pickle collection of recipes is here. Perhaps explore our Salads too. Our collection of Mid Spring recipes is here.

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Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill

Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.

I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.

The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.

Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.

Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.

Other Broad Bean dishes to try are Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

Browse all of our Broad Bean dishes. Our Salads are here. Or check our our collection of Early Spring recipes.

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