A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Haggis – Great Chieftain o’ the puddin’-race

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Haggis – Great Chieftain o’ the puddin’- race

Haggis, is there any other food that enjoys such grand celebrations and tributes. Or the stark contrasts of being a favourite snack, breakfast or even deep fried at the local chippie. This weekend Scots all over the world will unite to celebrate Burns night and the haggis will be central to the festivities

Burns Supper

Award winning Scottish haggis makers, Macsweens have been using family recipes that have remained unchanged for 60 years. Over time new innovative products have been developed and the range has expanded to include vegetarian, venison, and a wild boar haggis. It’s still very much a family business with son James and daughter Jo Macsween continuing to bring haggis to a new generation of haggis lovers.

When it comes to cooking I’ve always been a bit of a purist,  preferring the traditional dish of haggis, neeps and tatties. But haggis has enjoyed an explosion of popularity, new recipes have evolved and the humble haggis is now cooked in a wide variety of dishes. It’s ideal in a variety of cuisines, Mexican nacho’s, Spanish tapa’s, Indian pakora and Italian lasagne. It even has it’s own bible, the Macsween Haggis Bible, a collection of over 40 recipes by Jo Macsween. Looking through some of the recipes it seems like haggis could be the new mince.

Haggis Bible

We started our Burns celebrations with a selection from Macsweens; an original everyday haggis, venison haggis and for extra flavour, the whisky cream sauce.

MacSween Haggis

I served both the traditional way rather than cook with other flavours. The venison haggis, infused with port, juniper, redcurrant and spices was my favourite and very different from traditional varieties I’ve tasted. Definitely a winner and all the family gave it top marks. Something different, delicious and worth trying.

Haggis neeps and tatties with whisky cream sauce

 

The original everyday haggis was moist and delicious, perfectly spiced with a nice texture. The rich and creamy whisky sauce was an ideal accompaniment and added a nice finish to both haggis.

I would use the original everyday haggis in other recipes and it would work well in recipes such a nacho’s, pakora, or as a topping for baked potato. An inspiring collection of recipes can be found on Macsweens website

 

Disclaimer. Thanks to Macsweens for providing the haggis for this post.

 

 

 

 

Christmas leftovers

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Christmas leftovers.

Christmas Leftovers - Frittata

Great for using in a Boxing Day frittata.

A box of 6 eggs, some leftover pigs in blankets and pork stuffing are great for adding great flavour. A perfect brunch dish that all the family will love.

Ready to bake

Ready to bake

Ready to bake

Christmas Leftovers - Frittata
Christmas leftover frittata
Print Recipe
Frittata is a great way to use up some Christmas leftovers. Easy to make and vary the flavours with whatever's in the fridge.
Servings Prep Time
6 5 minutes
Cook Time
35 -40 minutes
Servings Prep Time
6 5 minutes
Cook Time
35 -40 minutes
Christmas Leftovers - Frittata
Christmas leftover frittata
Print Recipe
Frittata is a great way to use up some Christmas leftovers. Easy to make and vary the flavours with whatever's in the fridge.
Servings Prep Time
6 5 minutes
Cook Time
35 -40 minutes
Servings Prep Time
6 5 minutes
Cook Time
35 -40 minutes
Ingredients
Servings:
Instructions
  1. Pre heat the oven to 190C/170C fan Gas 5 Grease a small rectangle baking tin.
  2. Whisk the eggs and the cream together. Add the chopped herbs and season with salt and pepper.
  3. Add the leftover meat to the baking tin and pour over the eggs.
  4. Bake for 30-35 until cooked through. The frittata will be firm to touch and slightly puffed up.
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Vary the flavours to suit whatever leftovers are in the fridge. Tomatoes, cranberries, or salad leftovers such as spinach and rocket will all work well.

Smoked Salmon Crostinis – Festive Food

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Smoked Salmon Crostinis –  Perfect for festive pre dinner drinks

Smoked salmon crostinis are perfect along with festive pre dinner drinks and make great starters.   There’s a great choice available including hot smoked and a range of flavours including gin and whisky cured, all of which will add a special touch to Christmas canapes. Impress your guests with this selection of smoked salmon topped crostinis.

Salmon Canapes

Smoked Salmon Crostinis – Ideal for pre dinner drinks or starters

 Smoked Salmon  crostinis

Crostini are so easy to make and can be prepared in advance. They’ll also keep well in an airtight container for a few days, and will work well with a wide range of toppings. The crostini are made with small baguettes but I also find it handy to keep a few packs of ready to bake baguettes in the store cupboard over the festive period.

Crostini recipe. Pre Heat oven to 200C/180fan/Gas 6.   3 baguettes -(30cm baguettes make approximately 24 crostini). Rapeseed oil.

Slice the baguettes into thin slices about 4-5 cm. Brush both sides with rapeseed oil. Place on a baking sheet and bake for 10 mins or until golden and crispy. Cool on a wire rack and store in an airtight container until ready to use.

Toppings

A few simple toppings is all you need to make these tasty crostini and they are perfect for salmon canapes.  Make ahead to assemble when needed. Two 250g packs of smoked salmon will be sufficient to make the potted salmon and for placing on top of the crostini. Any leftovers can be used to make other canapes.  Smoked salmon trimmings which are usually more economical can also be used for the potted salmon.

Smoked salmon crostinis with beetroot and dill pate

250g beetroot cooked and peeled. Small bunch of dill. 3-4 tbsp creme fraiche. Small bunch of dill. Salt and freshly ground black pepper.

Place the beetroot, dill (reserve some sprigs for garnishing) and 3 tbsp of the creme fraiche in a food processor and blend until well combined but still with a thick consistency. Check the consistency and if needed add the remaining tbsp of creme fraiche. Add salt and freshly ground black pepper. Add a dollop of the beetroot pate to each crostini, top with a curl of smoked salmon and garnish with dill.

Potted smoked salmon crostinis with lemon and parsley

25g melted butter. 250g smoked salmon. 1 tbsp creme fraiche. Zest and juice of half a lemon – keep the zest for garnishing. Small handful of chopped parsley. Dried seaweed flakes. Salt and freshly ground black pepper.

Place all the ingredients in a food processor and process on pulse mode until blended but still retaining some of the salmon texture.  Spread the crostini with the salmon mixture and top with a curl of smoked salmon. Garnish with the lemon zest and a sprinkle of seaweed flakes if using.

Smoked salmon crostinis with sun-dried tomato pesto

2 tbsp pine nuts. 100g sun-dried tomatoes in oil, drained. 1 large garlic clove. Small bunch of basil – keep some of the smaller leaves for garnishing. 2 tbsp pecorino cheese, grated.  3 – 4 tbsp olive oil. Salt and freshly ground black pepper.

Heat a small  frying pan over a medium heat, add the pine nuts and toast until golden. Place the pine nuts, sun-dried tomatoes, garlic, basil, pecorino and 3 tbsp of olive oil to a food processor and whizz until combined but still with a good texture. If too thick add the remaining olive oil. Season with salt and freshly ground black pepper. Spread a small amount of pesto on each crostini, top with a curl smoked salmon and garnish with the remaining basil leaves.

 

Scottish Salmon Producers Organisation provided the salmon and a range of ingredients for these recipes. Further information on Scottish Salmon can be found on the the website 

 

 

 

 

 

Salmon Pie with Candied Beetroot and Cranberries

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Salmon Pie with Candied Beetroot and Cranberries

The festive period is all about food and drink in our house and with so many meals to be cooked, I’m always looking for something different to serve. The turkey is normally finished on Boxing Day and that leaves me thinking about the remainder of the days in the run up to New Year. Scottish salmon always features on menu and being such a versatile fish there’s never any shortage of ideas. Salmon works with so many different cuisines and in particular Asian flavours marry well with it.

This  spicy Scottish salmon filo pie with candied beetroots and cranberries will be an excellent centrepiece for a festive buffet. Its easy to make and the pie can be cooked in advance, chilled and either reheated or served cold.

large image pie

 

Salmon Pie with Candied Beetroot and Cranberries.

600g candied and golden beetroot

1 tbsp rapeseed or olive oil

25g butter

1 medium onion finely chopped

3 garlic cloves finely chopped

20g root ginger grated

1 green chilli finely chopped

1tsp cumin

1tsp coriander

1 tsp garam masala

½ tsp chilli powder

Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes

75g dried cranberries

200ml  creme fraiche

small bunch of coriander finely chopped

salt and freshly ground black pepper.

250g pack of filo pastry

22cm Loose bottomed cake tin.

Method

Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.

Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.

Peel the beetroot and cut into cubes the same size as the salmon.

Mix the beetroot, carnberries and onion mixture together. Season

Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.

Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.

Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.

pie filling

 

pie crust

Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. The pie can be covered and chilled for up to 4 hours or bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.

DSCN0791

Serve either hot or cold at room temperature with lemon wedges and raita. Also freezes well. 

 

 

Disclaimer. Scottish Salmon Producers Organisation supplied the salmon used in this recipe. 

 

 

Parsnip and Carrot Mash. Get ahead for Christmas dinner

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It might be too early to get put the sprouts on for Christmas dinner but preparing a few other dishes in advance is my way of getting ahead, and it does make for a more relaxed time in the kitchen on the day itself. With 15 people coming for dinner this year, I need to make sure most of the prep is done at least 2 weeks before.

Stuffing is made, sausages will be wrapped in bacon, stock for gravy and cranberry sauce are all made in advance and frozen.  This parsnip and carrot mash is a dish I make every year and again, it’s done in advance as it freezes well. On Christmas day, the breadcrumb topping is added and it’s easily reheated.

The quantities given will serve approximately 10 people and I usually divide between ovenproof dishes, use one for Christmas dinner and the other for another meal over the festive period. It also helps cut down on food waste and one dish is usually enough when there are other vegetable dishes being served.

 

Ready for the oven

Ready for the oven

 

Parsnip and carrot Mash

700g/1lb 8oz each of  Parsnips and carrot cut into bit sized pieces

A few sprigs of fresh thyme , leave removed.

150 ml carton soured cream, the half fat will reduce the calories!

Seasoning.

Topping

25g Butter

15ml rapeseed or olive oil

1 small onion finely chopped

6oz fresh breadcrumbs

Few sprigs of thyme, leaves removed

Method

Cook the parsnips and carrots for about 15-20 minutes until tender.

Drain, add the cream and thyme leaves and mash either with a masher or process in a food processor

Season with salt and pepper and transfer to an oven/freezer proof dish. The dish can be frozen at this stage.

Breadcrumb topping.

Heat the butter and oil in frying pan, add the onion  and cook until soft. Take the pan off the heat and mix in the breadcrumbs and thyme leaves

Top the parsnips and carrots with the breadcrumb mixture, drizzle with olive or rapeseed oil and bake at 190oC/fan170oC Gas 5 for 25 -30 minutes until piping hot.

Cooks notes

The dish also works well with other vegetable combinations such as carrot and sweet potato or celeriac and sweet potato. Or try  parsnip and apple as an accompaniment to roast pork.

 

Scotland’s Year of Food and Drink

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Food has taken on a bit of a celebrity status throughout the country and there’s rarely a week passes without a national day to promote some kind of food. From bread to cupcakes and sausage to bacon we always seem to be paying homage to food. However, this year the Scots are celebrating in a much bigger way and 2015, if you haven’t already heard,  is Scotland’s Year of Food and Drink 

Year of food and drink

This year’s celebration comes hot on the heels of the Year of  Homecoming and the triumphant sporting events, where Scottish produce featured prominently. The perfect example was the Commonwealth Games venue at Glasgow Green where the  Food Village saw Scottish food producers providing top quality food for visitors. It was no ordinary street food; west coast langoustines and smoked salmon  was offered alongside stovies, steaks and shepherds pies, all made with the best of Scottish beef and lamb.

This was just one example of how well the country’s producers helped showcase the delicious food and drink available to visitors to the city. The aim of the Year of Food and Drink is to mark, highlight and promote Scotland’s abundant quality produce to visitors, demonstrating that Scotland is a destination for delicious food and drink, and it’s key role in our economic growth and cultural development.

To help increase exposure and showcase the the fantastic produce Scotland has to offer, Scotland Food and Drink and Think Local have come together to create 12 industry- focused food and drink themes to coincide with the Year of Food and Drink’s visitor events being held by Event Scotland and Visit Scotland

February’s theme was ‘Food of Love’ and I got involved by cooking with Slow Food West of Scotland at the relaunch of Queens Park farmers market in Glasgow.

Spreading the food of love and eat local message at Queens Park farmers market.

Spreading the food of love and eat local message at Queens Park farmers market.

The three dishes, beetroot & carrot soup, beremeal blinis with smoked salmon & Dunlop Dairy crowdie and venison steak with whisky & ginger wine sauce, reflected the seasonal produce available at the market, with a tie in to the monthly theme.

My feature on venison along with the recipe for venison steak with whisky and ginger wine sauce  is available on the Eat Scottish blog  and makes a delicious romantic meal for 2.

Venison steak with ginger wine and whisky sauce

Venison steak with ginger wine and whisky sauce

 

 

 

 

 

 

 

Shepherds pie made with Scotch Lamb

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Mmm

Comfort in a box from Scotch Beef and Lamb

Autumn is well under way and with winter fast approaching, comfort food is the order of the day especially for family dinners. There’s nothing quite like a hearty roast, a warming casserole or a family favourite of ours, shepherds pie on a cold blustery day. These dishes fit the bill so well for Quality Meat Scotland’s (QMS) new winter campaign to promote Scotch Beef PGI and Scotch Lamb PGI as the perfect wholesome comfort food. I needed no encouragement to get cooking as we’re a family who loves our Scotch beef and lamb and to help, QMS sent me this lovely comfort box full of cosy goodies.

Over the next few weeks I’ll be cooking a range of healthy and nutritious comfort food meals that are guaranteed to provide satisfying dinners that all the family will love.

Comfort food at it's best.

Shepherds pie, made with leftover Scotch lamb. Comfort food at it’s best.

The first dish, shepherds Pie was traditionally made with the leftover meat from Sundays roast and would be served up for dinner on Monday. The meat would be minced and my mother talks of also using leftover vegetables by mincing them with the meat to make the base for the pie. If I’m lucky enough to have leftover meat it’s how I like to make shepherds pie but in the absence cooked meat I use minced lamb.

Mincing leftover cooked lamb makes the best shepherds pie.

Mincing leftover cooked lamb makes the best shepherds pie.

This is real tasty comfort food and I’ve been making this recipe for 30 years and to be honest it’s never really changed much. When the boys were small they loved it with baked beans but as they’ve got older I serve it with whatever seasonal vegetables are available.

Potato, parsnip and leek mash makes a delicious topping

Potato, parsnip and leek mash makes a delicious topping

 

Shepherd's Pie
Shepherds pie
Print Recipe
Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner.
Servings Prep Time
4 20 Mins
Cook Time
30mins
Servings Prep Time
4 20 Mins
Cook Time
30mins
Shepherd's Pie
Shepherds pie
Print Recipe
Shepherds pie made from leftover cooked minced lamb is a delicious comfort food dinner.
Servings Prep Time
4 20 Mins
Cook Time
30mins
Servings Prep Time
4 20 Mins
Cook Time
30mins
Ingredients
topping
Servings:
Instructions
  1. Heat the oil in a large saute pan, add the onion and cook for 2-3 minutes. Add the carrots and mushrooms and continue cooking for 5 minutes until the vegetables start to colour.
  2. Meanwhile prepare the potato and parsnip topping. Place the potatoes and parsnips in a large pan of salted water, bring to the boil and simmer for approximately 15 minutes until tender. Drain and mash with the butter and milk. Beat in the leek if using.
  3. If using cooked minced lamb - add the stock, ketchup, Worcester sauce and thyme to the pan and mix together. Gently fold the cooked lamb through the mixture and gently heat through. Season with black pepper and salt if required.
  4. If using uncooked lamb mince - add the lamb to the saute pan with the vegetables and brown, stirring to break up any lumps. Sprinkle on the flour and mix through. Cook for 1-2 mins, stirring to make sure the mixture does not stick to the bottom of the pan. Add the stock, tomato ketchup, Worcester sauce, black pepper and cook over a low heat, simmering for approx 45 minutes. Check seasoning and adjust if required.
  5. Add the meat to a medium sized ovenproof dish and top with the potato mixture, using a fork to spread and make ridges on top.
  6. place in the oven and bake for about 25 - 30 minutes until piping hot and the potato is golden.
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A healthy and nutritious meal

A healthy and nutritious meal

More information about cooking with variety of cuts videos, recipes and recipe booklets can be found at Scotch Beef and Lamb and at Scotch Butchers Club  where you’ll also find a list of Scotch Butchers Club members in your area. Scotch beef and Scotch lamb is among the best in the world and has been awarded PGI  (Protected Geographical Indication)  and only farms, cattle and sheep that meet the stringent standards laid down by Quality Meat Scotland are eligible be called Scotch beef and lamb. To be confident when buying  meat, look for the blue Scotch beef and Lamb label and PGI logo. That way you can be assured that what you’re buying  is quality lamb, born and bred in Scotland to the the QMS  standard.

 

Loving my Scotch Lamb

Loving my Scotch Lamb apron. Look for the blue Scotch lamb and Scotch Beef logo when buying meat

 

I was sent the comfort box along with a £20 Scotch Butchers Club voucher by QMS. I was not expected to provide a positive review and all opinions expressed are my own

 

 

 

 

 

 

 

Let the Christmas cooking begin. Christmas Pudding

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image

If there’s one part of the Christmas preparations I love, it’s all the cooking in the run up to the big day and of course the dinner on Christmas Day. Already the supermarket shelves are groaning with with puddings, cakes and mince pies, regardless of whether you buy the luxury, the finest, or even the value, nothing tastes quite as good as the homemade versions.

The cooking always starts with the Christmas pudding and stir up Sunday, the Sunday before the start of advent, when traditionally everyone in the household  gave the mixture a stir and made a wish. Our family Christmas Eve and day is always a traditional celebration and as I always make several puddings, stirring up the pudding signals the start of getting ready for Christmas.

The recipe I use has changed over the years, sometimes even on stir up Sunday when I’ve realised that I’ve got rum and no brandy or too many raisins and not enough currants. This year, as well as making my own recipe, I’m trying this new recipe from Chef Neil Forbes from Edinburgh’s Cafe St Honore. I tasted the pudding last year when I attended one of Neil’s Slow Food master classes so I know it is a recipe worth using.

Neil has kindly shared the recipe for us all to have go, so get stirring up and make your Christmas pudding now.

Chef Neil Forbe's delicious homemade Christmas pudding.

Chef Neil Forbes delicious homemade Christmas pudding.

 

Recipe.  Serves 4 (1 pudding)

Ingredients

125g sultanas
125g currants
125g raisins
20g glacé cherries, chopped
20g mixed peel
½ bramley apple, grated
20g carrot, grated
2 tsp finely grated orange zest
40g prunes, stoned and chopped
50g plain flour
20g ground almonds
60g bread crumbs
1tbsp milk
50g soft dark brown sugar
75g proper beef suet
1 tbsp golden syrup
1 egg
Pinch each of salt, mixed spice and cinnamon
Glug each of brandy, sherry and rum
4 tbsp stout

Method
· Place the sultanas, currants and raisins in a large bowl. Add the alcohol and leave to soak overnight.
· Line a 2 pint pudding basin with muslin, leaving enough spare to tie at the top.
· Add the rest of the ingredients to the bowl of soaked fruit and mix well.
· Fill the lined pudding basin with the mix and tie up the muslin with a piece of string.
· Gently steam the pudding for 2 hours in a lidded pot (water covering half the pudding basin). Don’t allow to boil dry.
· Before serving, check that the centre of the pudding is piping hot.
· Serve with brandy sauce or pouring cream.

The pudding maker, Chef Neil Forbes.

The pudding maker, Chef Neil Forbes.

And a final word from Neil, “Nothing gives me greater pleasure at this time of year than making our Christmas puddings. They are simply stunning, stuffed with plump brandy soaked Californian raisins and organic ingredients. We make them all by hand at Cafe St Honore“.

If making your own Christmas pudding doesn’t appeal then Neil’s puddings are available from Cafe St Honore, Edinburgh, priced £12.50 including the lovely ceramic bowl they come in. You can pick one up from the restaurant or email eat@cafesthonore.com or call 0131 226 2211.

 

Images: Paul Johnston, Copper Mango

 

 

 

Show the love for pumpkins

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Pumpkins are for eating, not just for Halloween

Pumpkins are for eating, not just for Halloween

Call me a killjoy, if it was Christmas you could call me Ba Humbug, but I really dislike the waste of  food at Halloween. I saw it when my own kids were young, bags of sweets and fruit from trick or treating, and of course the huge numbers of pumpkins that are wasted. Okay, that’s the lecture over so let’s look at loving and eating pumpkins this year.

I was delighted to find a great big pumpkin in my veg bag delivery this week and even more delighted to find that it also included a recipe for spicy pumpkin soup. My bag comes from Bellfield Organics and they’re always happy for me to include the recipe in blog posts. I’m on a mission this month to think outside the pumpkin. It’s not just for Halloween, it’s for eating. Make soup, use it it casseroles, roast it, make it cakes, whatever you do, cook pumpkin and eat it.

This gorgeous pumpkin was in my organic veg bag this week

This gorgeous pumpkin was in my organic veg bag this week

This was quite a big pumpkin and I still have more than half leftover. The pumpkin seeds can also be used so don’t thrown them away. I’ll be roasting them in oil and using in salads and snacks.

Don't throw the seeds away, roast and use in salads or as snacks.

Don’t throw the seeds away, roast and use in salads or as snacks.

This is the first of several recipes I’ll be posting this month and I hope it encourages you to be adventurous with pumpkins while they are in season.

Warming and spicy pumpkin soup

Warming and spicy pumpkin soup

Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Show the love for pumpkin.
Print Recipe
A delicious warming and seasonal soup. Add more spice or fresh chilli if you prefer a spicier soup.
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large pan, add the onion and garlic, cook gently for about 3 minutes or until the onion has softened.
  2. Add the pumpkin and the potato and continue cooking for 5 minutes.
  3. Add the chilli flakes and coriander and cook for a 1 minute.
  4. Add the stock, bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the vegetables are tender. Blend until smooth and stir in cream. Adjust seasoning as required.
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Greek Salad, the perfect summer lunch

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Greek salad is one of my favourite salads and with Scottish Clyde Valley tomatoes now on sale, it’s the perfect time to make  big bowlful to eat with some crusty bread.

These super sweet tomatoes from Clyde Valley tomatoes are perfect for Greek salad

These super sweet tomatoes from Clyde Valley tomatoes are perfect for Greek salad

During the Summer months I try to keep block of Feta cheese in the fridge and along with other simple ingredients you can very quickly pull the salad together. My recipe is simple, no strong dressing as the flavour of the Feta, tomatoes, olives,onion and herbs speak for themselves, although I do use good quality olive oil.

Greek Salad

4 large tomatoes or approximately 20 cherry tomatoes.
Half a cucumber
1 red onion
Black olives ..I use a small pack with about 20 olives.
Block of Feta Cheese
Herbs….fresh…Oregano is good but sometimes I use basil, dill or parsley.

Dressing.
50 ml Olive oil,
15 ml Red wine vinegar
Freshly Ground black pepper and sea salt flakes.

Chop the tomatoes and cucumber into bite size chunks, slice the red onion thinly, add the olives and crumble over the Feta Cheese.
Combine the dressing ingredients and mix through the salad. Scatter the herbs on top, drizzle with some more olive oil and season to taste.

 

Greek salad, quick and easy to make for a Summer lunch

Greek salad, quick and easy to make for a Summer lunch

Accompanied by crusty bread, the salad will serve four as a starter or 2 for a main.

Serve with crusty bread and maybe a nice glass of chilled white wine.

Serve with crusty bread and maybe a nice glass of chilled white wine.