Guests at last weekend’s ‘tasters’ Pimms party’ found themselves confronted by, among other delicacies, large platters of crudits accompanied by brimming pots of home-made hummus. The only problem with this being that I find platters piled high with many-coloured vegetables so irresistible that I end up by doing at least four times more than anyone could ever eat resulting in a great many left-over veg… Not a problem! Inspiration for some tantalising summer salads.
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FreeFrom Courgette, okra, celery and spring onion salad
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
This is a really fresh and healthful salad with lots if interesting contrasting textures. You will not need any oil as the juices of the okra/ladies’ fingers will combine with the lemon juice to make a dressing.
4 medium courgettes/zucchini, wiped and grated coarsely
3 sticks celery, chopped small
1 large red chili, pipped and cut up small
100g / 4ozs okra/ladies’ fingers, topped and tailed and cut in thin rounds
4 large spring onions/scallions, trimmed and cut small
100g mixed sprouted beans
sea salt and freshly ground black pepper
juice 1–2 lemons
Mix all the ingredients apart from the seasonings together then season well. Finally add the lemon juice to taste.
Serves 4 as a main course, 6 as a salad.
FreeFrom Cauliflower with anchovies and lemon
Corn, dairy, egg, gluten, lactose, nut, soya and wheat free
A deliciously piquant and unusual salad – based on an ancient Roman recipe!
4 medium new potatoes, scrubbed and halved or quartered
1 medium head of cauliflower, broken into florets
3 tbsp olive oil
6 anchovies plus 2 tbsp oil from the tin
2 cloves garlic, crushed
juice 2 lemons
sea salt and freshly ground black pepper
Steam the potatoes for 15 – 20 minutes until just cooked.
At the same time, steam the cauliflower in a separate pan for 10 – 15 minutes, until just cooked but still slightly crunchy.
Heat the oil in a heavy, wide pan and add the anchovies, their oil and the garlic.
Cook for several minutes or till the anchovies have partially dissolved.
Add the lemon juice and a little salt and pepper, then add the potatoes and the cauliflower florets.
Toss well in the sauce and leave to marinate for at least 30 minutes before serving warm or at room temperature.
Serves 4
FreeFrom Carrot salad with parsley and cider vinegar
Corn, dairy, egg, gluten, lactose, nut, soya and wheat free
This has to be about the simplest salad in the world, but none the less, delicious!
1 kilo/ 2 lbs young carrots, topped tailed and scrubbed or peeled as necessary
3 very large handfuls of fresh parsley, either flat leaved or curly
3–4 tbsp cider vinegar
lots of freshly ground black pepper
Cut the carrots into medium thick rounds and steam for around 20 minutes or until they are cooked but not squishy.
Chop the parsley as finely as you feel appropriate.
When the carrots are cooked, turn into a serving bowl, add the parsley and vinegar and black pepper while the carrots are warm so that they absorb the flavours and mix well.
Serve at room temperature.
Serves 4 as a main dish, 6 as a vegetable