Simple Bright Summer Salad

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Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.

 

Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard

Handful baby tomatoes – cut in half

Handful of Cucumber – cut into chunks

5 slices of smoked streaky bacon

1 tbsp bruschetta sauce mix

Spring Salad Flowers

1 tbsp Olive oil

1 tbsp balsamic vinegar

 

  1. Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
  2. Fry the bacon until slightly crispy and drain off excess oil.
  3. Mix the bacon with the bruschetta mix and add to the salad.
  4. Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)

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Mid week Spicy Superfood Seafood Stir Fry

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I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.

I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.

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He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.

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150g – 200g each Portion of Prawns, Mussels and squid

Slice of smoked Salmon – chopped

60g Red rice – cooked as per packet

Chilli – chopped finely

Parsley – finely chopped

Soy sauce

Handful of Kalettes

6 Kalette Leaves – cut in half

 

  1. Warm through seafood mix for few minutes.
  2. Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
  3. Once rice is cooked through add into mix and stir through.
  4. Top with smoked salmon and parsley.

Serve. Yummy!

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