Sides – Page 4 – Add A Little

I know it’s September (whaaaatt?!) and it’s starting to get colder but I thought I’d post my final summer salad recipe because WHY NOT? (plus it’s actually kind of warm today – shock horror in England). This salad combines all the freshest ingredients with a light dressing as the fruits and vegetables really are the stars of the show.

Also, I’m starting school again tomorrow! Oh my god, I can’t believe how quickly summer went! I really want summer again please, thanks! But I’m quite excited to start – is that weird?

Aaaand I’m still in love with this camera. All the pictures are lookin’ fiiine (did I just say that. wow.)

Peach, Corn and Gem Lettuce Salad vegan, dairy free, gluten free
Serves 2 as a side

A perfect summer salad using fresh produce – try to get organic if possible and shop at your local market. The peaches and corn provide sweetness, whilst the lettuce brings a mellowness to the dish. Don’t skip the freshly ground pepper as it gives a nice kick to the salad!

1 peach (or 2 flat peaches)
1 corn on the cob
1 round of gem lettuce (or butter lettuce, or arugula for a peppery flavour)
Extra virgin olive oil
Pinch of sea salt
Freshly ground black pepper

optional: goats cheese

Boil the corn for about 5 minutes until tender and sweet.
Once cooked, run under cold water so cool enough to handle and cut the corn off the cob with a knife.

Cut the peach into bite size pieces.

Pull the leaves off the gem lettuce. Alternatively, you can cut into strips.
Add olive oil and salt to the lettuce and lay on a plate.

Top with peaches and corn and freshly ground black pepper.

Serve immediately so the leaves don’t wilt.

It’s summer time, and you know what that means… SALADS! I basically live off salads during the summer, and I know you probably don’t want to stand around grilling all day, so roasting vegetables is a great alternative and gives amazing flavour to the vegetables!

I used aubergine and courgette, but I would have loved to add red peppers and I once made this adding caramelised onions and all I can say is that it was AMAZING (but then again, I’m obsessed with caramelised onions)!

Check out the video tutorial here!

Roasted Aubergine and Courgette Salad vegan, gluten free and dairy free
Serves 2

1 large aubergine, cut into rounds
1 cougette, cut into rounds
Extra virgin olive oil
Salt

For the salad:
Bag of salad leaves (I used bistro salad which had beetroot in it too)
Coriander
Extra virgin olive oil
Lemon

Preheat your oven to 170ºC.

Cut the vegetables into rounds and salt the aubergine so it starts to sweat.
Rinse them after about 15-20 minutes.
Sweating of the aubergine is optional but recommended.

Line your baking sheets with tin foil (they’ll be easier to clean up later!) and add a layer of olive oil.

Put the vegetables in the oven for about 20 minutes then flip them over.

Cook for another 10-15 until vegetables are soft.

While vegetables are roasting, make the salad but combing salad leaves, olive oil and lemon and put them around a plate.

Once vegetables are cooked, put them on the plate with the salad and drizzle with good quality extra virgin olive oil and lemon and coriander, for presentation.