Recipe: Salad trio is ideal dish for summer

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These three delicious salads from The Grind at Kelham Island feature in the Sheffield Cookbook: Second Helpings.

They are a beetroot, orange, pine nut and watercress salad, which is dressed in a honey, mustard and orange dressing.

The second salad is sweet potato, rocket and mint yoghurt and the third is a lovely combination of kale, parmesan and pink lady apples – all of them are ideal for a summer lunch, either together as a main or as a side dish.

Preparation time for the three is 40 minutes, with four to six hours’ marinading needed for the beetroot option.

Cooking time is 30 minutes and these ingredients will serve six people.

The Sheffield Cookbook is available from Amazon, Waterstone’s, and all the venues featured.

METHOD

For the beetroot salad, peel and then thinly slice the beetroot.

Mix together the oil, orange zest and juice, white wine vinegar, mustard and honey and mix with the beetroot.

Marinate for 4-6 hours or overnight. Mix with the watercress and pine nuts to serve.

For the sweet potato salad preheat the oven to 180°c. Wash and dry the sweet potatoes.

Cut into wedges, rub with the oil and season with salt and pepper. Roast in the oven for 20-30 minutes, then allow to cool.

Mix the chopped mint and yoghurt.

When potatoes are cool mix with rocket and drizzle over the yoghurt.

For the kale salad, shred the kale, then wash and drain it well.

Slice the apples. Make the dressing by combining thehoney, vinegar and mustard, and gradually adding the oil.

Mix the kale, apple and dressing together in a serving bowl and sprinkle over the parmesan cheese and serve.

For the beetroot salad

2 purple, 2 candy and 2 golden beetroot

100g pine nuts, toasted

1 bunch watercress

200ml rapeseed oil

2 oranges, zest and juice

50ml white wine vinegar

1 tbsp English mustard

1 tbsp honey

For the sweet potato salad

4 sweet potatoes

2 tbsp vegetable oil

1 small bunch mint, chopped

500g Greek yoghurt

200g rocket

Salt and pepper

For the kale salad

1 bunch kale

4 Pink Lady apples

2 tbsp honey

4 tbsp white wine vinegar

2 tbsp whole grain mustard

250ml rapeseed oil

200g Parmesan