Summer salad

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Summer salad

Serves 2 15 min
A delightful dog day dish.


  • 200g cherry tomatoes, halved
  • 200g French beans, topped and tailed
  • 100g sugar snap peas,
  • 50g mixed salad leaves
  • 50ml good vinaigrette
  • Slipcote soft sheep's cheese
  • 40g hazelnuts, toasted and chopped
  • handful fresh parsley or chervil, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    You can leave the tomatoes raw but they are lovely slowly cooked at 150°C/Gas 2 for an hour with oil, salt and pepper.
  • Step 2

    Lightly blanch the French beans in boiling water for 3 minutes and cool in cold water. Drain and slice into thin angled strips.
  • Step 3

    Keep the sugar snaps raw, just remove the stringy edges and cut them in half length-ways along the natural line to reveal the neat row of baby peas.
  • Step 4

    Throw the tomatoes, sugar snap peas and beans with the salad leaves and dressing.
  • Step 5

    Crumble over the sheep's cheese, hazelnuts and chopped herbs.

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