summer Ready, set,

The sunshine is on its way which means it’s time to polish off your seasonal menus – inspiring salads and tempting drinks anyone?

During last summer’s heatwave there were reports of venues turning their ovens off and opting for a cold menu, to keep staff cool and cater for the lighter bites customers craved. This sounds a bit radical but it actually makes a lot of sense with energy prices so high at the moment. So, is it worth considering a lighter lunch menu with half cold options or dishes that require less oven or hob time to cut your bills? We’ve got three exciting salads that can be adapted to suit your business.

Panzanella

An Italian favourite that’s simple but done properly, it’s one of the best. The tomato juices soak into the bread for a moreish mouthful.

Tomatoes – buy the ripest you can. Add a little sugar if they’re lacking in flavour and always season well with salt

Sourdough – you want slightly stale bread. Cut into large chunks and lightly toast to dry out

Basil – fresh and aromatic, basil and tomatoes are best friends. Tear the leaves to avoid damaging them

Dressing – whisk together extra virgin olive oil, red wine vinegar, chopped shallot and seasoning

Mozzarella – not traditional but the creamy cheese complements the flavours and makes it a more filling dish

Smart saver

Panzanella uses stale bread, helping you reduce waste