Three brilliant new salad recipes to banish limp lettuce forever
Limp lettuce with sliced tomato and cucumber is thankfully a thing of the past
2 May 2021 • 6:00am
Try one of these vibrant, life-giving salads
Credit: Haarala Hamilton and Valerie Berry
American food writer Emily Nunn was spending the pandemic shut up in her house in Virginia. Things were gloomy. She was short of work and on her own a lot. But every day brought a surge of joy as she surveyed the fruit and vegetables she’d picked up in her neighbourhood: the peaches, tomatoes, muscadine grapes, blackberries, golden raspberries and both crisp and soft leaves.
Piccalilli potato salad recipe
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Potato salad is up there as a classic for me, but I really donât like the commercial stuff in tubs with lots of gloopy sauce. I also love my potato salad to be a little warm. Piccalilli is a wonderful condiment, and a good brand will have that lovely mustardy twang and crunchy vegetables. I was looking for something to ramp up the flavour of my potato salad, and thought a little piccalilli would work a treat stirred in⦠and I was right.
Prep time: 5 minutes |
3 tbsp piccalilli, plus extra to serve
METHOD
ïâUsing either an outdoor grill or kitchen stovetop, cook the potatoes in a pan of slightly salted boiling water for about 10-12 minutes or until they are very tender. Drain in a colander and let cool slightly.
BBQ aubergine steaks with miso and honey glaze recipe
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A sweet miso and honey glaze goes perfectly with the smoke of the barbecue
Credit:
Marcus Bawdon
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I do love a nice steak, but I was a vegetarian for 14 years and I clearly remember going to barbecues and getting palmed off with dry and lifeless veggie burgers and other vegetarian fare. Usually the most exciting thing would be some grilled vegetable kebabs. Aubergines are wonderful chargrilled over charcoal; they are sponges for flavour and work so well when grilled. I opt for a Japanese-inspired miso and honey glaze on these aubergine steaks.
Falafel burgers recipe
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Prep time: 20 minutes |
Small handful of finely chopped parsley leaves
Small handful of finely chopped coriander leaves
1½ tsp ground cumin
Chilli sauce (optional)
Preheat the oven to 200C/ 180C fan/gas mark 6.
Put the chickpeas into a mixing bowl and using your hands, squish them into a coarse mixture â about 80 per cent broken down (I find a mixer goes too far and the burgers break up later).
Add the parsley, coriander, cumin, garlic granules, lemon zest and a good pinch of salt to the chickpeas and mix together. It will look rather dry, but you just want all the flavours evenly dispersed. Add the egg yolk, mix well and then bring it together with your hands. Divide into two and shape into patties about 1cm thick.
Middle Eastern leeks with yogurt, dill and sumac recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
26 April 2021 ⢠2:54pm
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I love this dish. There are versions of it all over the Middle East (including one where egg yolks are cooked with yogurt and served warm with the leeks), but this is easier. Sumac is a lemony-tasting spice with a lovely purple colour. Use cayenne if you can t find it. Cayenne doesnât taste the same but both give a touch of colour to the yogurt.
Prep time: 20 minutes |
Really good squeeze of lemon (not quite ½ lemon)
75g Greek yogurt