Food
GLORIOUS
Food
Salad Selection
W
hen it comes to summer dining, why not get the kids involved? We asked The Cooking School in Warminster to suggest some family-friendly salads for our readers to get making this summer. These eye-catching, nutritious and delicious salads are easy to make and look amazing on any table – what’s not to love??
Roasted Butternut Squash Panzanella (Italian squash, bread and
separate baking tray. Drizzle about 3 tbsp of oil over the squash and 3 tbsp more over the bread. Bake the squash for about 25 minutes, until soft – and the bread for about 7-8 minutes until crisp and golden. Set them tomato salad) both aside to cool. This is a lovely summery salad that is as simple as it is Trim the celery and peel to remove any stringy bits. special. Slice it thinly and put it into a nice salad bowl. Peel the onion and slice it thinly. Add this to the bowl. Top and Ingredients 1 red onion tail the pepper, remove the seeds and cut it into strips. 1 small butternut 1 red pepper squash 250g cherry tomatoes Add to the bowl. Cut the tomatoes in half and add them to the bowl. 2-3 slices stale country 1 small cucumber Cut the cucumber in half along its length, scoop out the loaf, sourdough or 2 garlic cloves, crushed seeds and slice it. Add the slices to the bowl. Stir in the French stick 3 tbsp red wine vinegar cooked squash and the crispy bread. 120ml extra virgin Pinch caster sugar Mix the crushed garlic with the red wine vinegar, rapeseed or olive oil Handful freshly torn caster sugar and remaining oil and add to the bowl. Stir 2 celery sticks basil leaves to give everything a good coating. Leave for 20 minutes or so, until the lovely flavours of the dressing have been reheat the oven to 190C. Peel the butternut squash absorbed and the bread has softened slightly. Garnish and cut it into chunky dice. Arrange over a baking with lots of fresh basil and serve. tray. Tear the bread into pieces and arrange over a You could add pieces of ripped mozzarella too!!!
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Butterfly Past Broccoli and
This is a lovely salad t as a pasta dish. You c cooked ham or crumb it too.
Ingredients 2 tbsp sultanas 1 large head broccoli 400g dried farfalle 3 tbsp extra virgin rapeseed or olive 2 medium
P
ut the sultanas int them with hot wa Break the broccol large saucepan of wa florets and cook for – exact timing will de florets. Drain and le
