the salad days

I love this time of year, when we can really say goodbye to winter, and start enjoying the warm sun on our faces. Seeing the summer girls out in their vest tops and summer skirts is not bad either!

At this time of year, it can still be hard knowing what to cook, especially as when the evening draws in, it can get really chilly.

Here’s a couple of recipes for warm salads that make an ideal accompaniment to Roast Chicken, served with some home-made rolls or Ciabatta.

They are really easy, which is perfect for a lazy chef like me!

Courgettes with Basil and Lemon

  • 4 courgettes
  • 1 large lemon, juiced
  • Fresh basil – a good large handful
  • Olive oil
  • Salt and pepper

Slice the courgettes in the round, the thickness of pound coins. Season with salt and pepper. Spritz with a little olive oil and either grill or fry until They start turning pale golden in colour.

Meanwhile, combine the lemon juice with a good glug of olive oil and roughly torn basil leaves in a serving bowl. 

As the courgettes are done, drop them into the bowl, making sure they get doused and tossed in the dressing.

Adjust seasoning and serve.

Serves 4-6

Roasted vegetable and chickpea salad

  • 1 aubergine, cubed
  • 1 butternut squash, de-seeded and cubed
  • 8 med-large tomatoes, quartered
  • 1x400g tin chickpeas, drained
  • Fresh basil – a good large handful
  • Moroccan spice mix (most supermarkets do a ‘rub’ or similar)
  • Olive oil
  • Salt and pepper

Preheat oven to 200°C (gas mark 6).

Put the aubergine, squash and tomatoes in a roasting tin and drizzle with oil. Roast for about 45 minutes.

In a serving bowl, mix together the chickpeas, whole basil leaves, a good glug of oil and 2 teaspoons of Moroccan spices.

When the veggies are golden and the tomatoes well and truly melted, stir into the chickpea mix.

Adjust seasoning, and serve.

Serves 4-6

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