Friday, 26 June 2015

Cucumber, Fennel and Parsley Salad

As we near the end of June, it's getting even hotter - well, not THAT hot, but it was 21 degrees Celsius here on Wednesday and we needed the windows open while having lunch in the car in Leeds and it also made me feel really sleepy.  This weekend, I'm heading down to Cambridge for the first of two family meet-ups for this summer and if the weather's good (it's usually better in Cambridge than it is here in the cold North), we'll be having a barbecue in my cousins' garden.  Since we're only going to be arriving in the late-afternoon, I probably won't quite have enough time (or the ingredients) to make anything, but if I were to make a contribution to the barbecue party, I make a couple of batches of this salad recipe that I found in the Tesco Food Family Living magazine for June 2015.  It's full of greens and herbs, so eat plenty!

Ingredients (to serve 6)

1 cucumber, halved lengthways, seeds scooped out, and finely sliced
2 fennel bulbs, finely sliced
1/2 x 60g bag lamb's lettuce
2 tablespoons finely chopped fresh chives
1 lemon, zested
1 teaspoon poppy seeds

For the dressing:
3 tablespoons olive oil
1 x 31g pack fresh flat-leaf parsley
1 garlic clove, crushed
1 lemon, juiced


  1. In a large bowl, combine the cucumber, fennel, lamb's lettuce, chives and lemon zest.  Scatter over the poppy seeds.
  2. To make the dressing, put the olive oil, parsley, garlic and lemon juice in a blender and whizz to combine.
  3. Gradually add 1-2 tablespoons of water until the mixture reaches a pourable consistency. 
  4. Serve the dressing on the side to spoon over the salad.

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