Finally some scorching weather has aligned with a bank holiday to (hopefully) kick start a summer of BBQ worthy weekends.
My approach when I’ve prepped a few different things to grill, whether it be for the two of us or a larger group, is to prep a table full of versatile sides and salads. These are perfect for grazing as things come on and off the coals and will match up nicely with pretty much everything passing over the grill.
I wanted to start this post with my go to salad of the moment that uses fresh, raw peas. I always think that fresh peas tend to rapidly become chalky the longer they are left once picked. So, rather than using them as a cooked vegetable I’ve begun to prefer serving them raw in salads, as garnish to soups or atop crostini. Simply dressed with herbs and fresh lemon they are fantastic.
- Below follows the salad I’m using them in most regularly at the moment where they combine with barrel-aged feta, cress, mint and sliced radish. I will likely update and add to this post over the coming weeks as the conveyor belt of fresh new salad and veg begins to whir through from the grocers and the back yard. As and when I do, I will re post and share.
BANK HOLIDAY BBQ SALAD(S)
- 150g raw peas, just podded
- 100g fresh radishes, sliced
- 1 punnet cress
- 60g good feta, crumbled
- 1 small bunch fresh mint
- zest 1 lemon
- good olive oil
- juice of 1 lemon
- sea salt
- fresh black pepper
Combine all the ingredients together in a large bowl holding back the olive oil and lemon juice. Dress with the oil and lemon 10 minutes before serving and toss to coat.
Scale up or down with ingredients and balance the quantities to suit your own taste.