Basic Garden Salad.

This simple salad is a great accompaniment to burgers, fishcakes or even pizza and it’s several portions of your five-a-day!

Time:

Preparation- 5 minutes

Cooking- 8 minutes

Total= 13 minutes

Serves- 1-2

Ingredients:

Raw:

1 x large handful of rocket/ mixed baby leaves

1 x handful of cherry tomatoes (about 7/8)

Italian herb mix

Salt and pepper for seasoning

Drizzle of extra virgin olive oil

Cooked:

1 x small potato

4/5 x asparagus tips

3 x broccoli florets (about 2-3cm wide)

 

Instructions:

1. Boil some water in a small saucepan for the veggies. Meanwhile, peel the potato and roughly dice into 2cm cubes.
2. Chop the broccoli florets in half length ways and trim and cut the asparagus into 1-2cm pieces.
3. Add the potato to the boiling water and cook for about 6-8 minutes depending on the size of your cubes- you can test when they are done by inserting a sharp knife; if it goes in with little resistance, the potato is done.
4. With about 4 minutes to go on the potatoes, add in the broccoli and asparagus- doing them all in the same pan just saves washing up!
5. Meanwhile, cut the cherry tomatoes in half and rinse the rocket/ baby leaves if necessary.
6. Place the tomatoes and rocket/ baby leaves into a bowl and once the cooked veggies are done, add them in as well. You can wait for them to cool first, but I personally like them a little warm so that they just wilt the greens ever so slightly.
7. Add a good drizzle of olive oil, a generous sprinkle of Italian herbs and season with salt and pepper.
8. Toss well with salad tongs and serve.

 

Recipe adaption: You can personalise this salad as you like; I have previously added other veggies like mushrooms or edamame for an additional flavour and texture. As it stands this is a side salad, but you could make it a full meal by adding meat or fish.