Salads for spring and summer
You can’t have a barbecue without salads, and this potato salad with chorizo, and refreshing fennel salad both offset each other perfectly. Make sure you don’t leave the potatoes too big, I like to make sure that every bite is covered in the sweet, tangy, piquant coating, while fennel is such a great vegetable; bulb, fronds, seeds, all capable of giving different flavour. The goats cheese gives a tang while the cucumber provides a coolness.
Fennel salad with cucumber and goats cheese
1 bulb fennel including fronds
½ cucumber – peeled
100g soft goats cheese
Zest of half an orange
- Remove the fennel fronds, and slice the bulb as into 2mm slices, leaving the layering intact. Slice the cucumber in similar sizes.
- Arrange the fennel and cucumber on a plate, and dot the small chunks of the goats cheese evenly on top. Sprinkle with fennel fronds and orange zest.
Potato salad with crowdie and chorizo
(Serves 4-6 as an accompaniment)
750g baby potatoes, halved or quartered depending on their size
2tbsp Greek yoghurt
50g chorizo roughly chopped
6-8 mint leaves roughly chopped
- Boil the potatoes, drain, and set aside to cool. Meanwhile cook the chorizo in a little olive oil until lightly crispy. Drain the oil off
- In a large bowl mix the crowdie, yoghurt, mint, and a little salt. Once the potatoes are cool add them, and the chorizo to the bowl. Mix well and serve.