We are currently going through a bit of a heatwave here in England, and for once in my life I am finding it hard to get enthusiastic about cooking hot food! If you are also struggling and crave something lighter, here is a nice simple salad recipe which also made good use of the many herbs that seem to spring up in our garden at this time of year.
Serves 4 as a main or 6 as a side
200g baby salad potatoes, sliced
1 yellow bell pepper, deseeded and finely sliced
100g green beans, cut into small pieces
50g fresh spinach, washed and roughly chopped
3 tbs extra virgin olive oil
1 tsp mustard seeds
Small handful each of fresh mint, parsley and chives
2 tbs runny honey (or agave nectar if vegan)
3 plain flour tortilla wraps
Salt and pepper to taste
1. Place the potato slices and green beans in a large saucepan of boiling water, bring to the boil then simmer for 10 minutes. Drain and set aside.
2. In a small frying pan add the mustard seeds and place on a high heat to toast for 30 seconds. Set aside.
3. Place the spinach, potato slices, beans, pepper slices and mustard seeds in a large salad bowl.
4. In a small jug mix together the oil, herbs, honey and seasoning and pour over the salad. Mix well to combine.
5. Heat a large frying pan and gently toast the tortilla wraps (10 seconds each side), then cut into wedges and mix with the salad.
6. Place in a fridge to chill for 15 minutes then serve.