Salad Recipes

Strawberry and feta salad with Womersley Lime, Black Pepper & Lavender Vinegar

by Peter Sidwell of Simply Good Food TV

1 cantaloupe melon
1 red onion
1/2 cucumber
1 punnet of cherry tomatoes  
1 punnet of strawberries
2 tbsp of mixed seeds
150g of Feta
1 handful of Greek basil  
For the Dressing
50ml of Rapeseed oil
20ml of Lime, black pepper & lavender vinegar
5g honey
2g salt
1g cracked black pepper
Peel and cut the melon into 2cm cubes and place in a large salad bowl.
Finely slice the red onion and add to the melon.
Cut the cucumber long ways in half and use a teaspoon to remove the seeds, then slice up and add to the bowl.
Cut the tomatoes in half and add to the salad.
Slice the strawberries into about ½ cm slices and add to the bowl.
Sprinkle in the seeds and mix together.

In another bowl or spare jam jar, whisk together the ingredients for the dressing and then pour over the salad.

Take the feta and break with your hands or chop into small cubes or pieces.
Mix the salad together, allowing all the dressing to coat the salad before sprinkling over the feta.
A final scattering of picked Greek basil will finish the salad perfectly.

Kick-Ass Salad

by Hazel Paterson

250g feta cheese
1/4 red onion
Handful smoked bacon lardons/panchetta
Mint leaves
Coriander leaves
2 tablespoons Womersley Golden Raspberry and Apache Chilli Vinegar
Sea salt flakes
Freshly ground black pepper
Few pomegranate seeds

1.    Fry off the lardons until crispy and drain on kitchen towel.
2.    Roughly chop the herbs, microplane the onion and combine with the vinegar and seasoning in a bowl.
3.    Break the feta into chunks, add to the bowl and mix gently.  Leave to infuse for 20 minutes if you can bear it then add the crispy bacon, sprinkle with pomegranate seeds and dive in!

This salad kicks serious ass!

Sumptuous Superfoods Salad

by Peter Sidwell of Simply Good Food TV

Serves 4

250g of quinoa
1 bulb of fennel
70g dried cranberries
2 tbsp of Womersley Cherry Vinegar
6 tbsp of extra virgin olive oil
1 tsp of honey
1 tsp salt
A few twists of black pepper
1 handful of baby spinach leaves  
100g of seeded grapes pickled in 100ml boiling vinegar and 1 tsp of honey for 1 minute, then left to cool
Place the quinoa into a large mixing bowl and pour over enough boiling water to give a 2cm extra covering, then leave to stand for 15 minutes.
Meanwhile finely chop the fennel into small pieces and add to the quinoa.
Add in the dried cranberry.
Mix together the vinegar, honey and olive oil to make a dressing.
When the quinoa has stood for 15 minutes fluff it up with a fork and mix together.
Pour over the dressing and mix together again.
Finally season with salt and pepper, spoon out onto a serving plate and finish with baby spinach leaves and a few pickled grapes for an extra tang.