salad recipe

Grilled Watermelon Salad with Cherry Tomatoes & Charred Beets

Summer days call for special salads. Why not try something a little different?

Watermelon Salad

Wrap whole beetroot individually in foil. Set on a baking sheet and roast in oven for 1 hour. Unwrap beetroot and cool to room temperature. Peel and quarter.

Bring a small saucepan of water to a boil. Drop tomatoes into boiling water for 30 seconds, then quickly drain and rinse with cold water. Slip the skins off the tomatoes, leaving tomatoes whole.

Brush watermelon pieces with Clippys Apple, Redcurrant & Chilli Jelly. Set pieces jelly-side down on hot griddle pan or grill for 2 minutes, or until lightly charred. At the same time, set beet quarters on griddle or grill for 2 minutes.

To serve the salad, place two slices of watermelon on each plate. Top with grilled beets and tomatoes. Scatter goat cheese and pea shoots over the salad, then drizzle with sherry vinaigrette. Sprinkle with a bit of sea salt and a few grinds of black pepper and serve immediately.

Recipe courtesy of :

Courgette, Feta & Hazel Nut Salad

Courgettes are at their best right now, but many people are unsure how best to use them. This warm hearty salad is healthy, filling and simply delicious.

Use a potato peeler to slice strips of courgette then griddle or quick fry them with a little olive oil. Toss with spinach, salad leaves, hazel nuts and feta.

Drizzle with a little dressing and viola! A perfect healthy lunch or light dinner.

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