Salad inspirations

Tomato & Cucumber salad

Salads don’t need fancy ingredients to be interesting, take these classic local ingredients to make your salads stand out from the crowd.

Beetroot and feta salad

Beetroot and feta work really well together in this simple but stunning salad. Buy cooked beets or roast skin on beets wrapped in foil in a hot oven until a fork slides easily to the centre (45 mins at 180º c for a snooker ball sized beet)

  • 4 medium beets (tops removed, roasted and peeled)
  • 1 little gem lettuce
  • 2 spring onions
  • 200g feta cheese

For the dressing

  • 3 tbsp vegetable oil
  • 1 heaped tsp Dijon mustard
  • 2 tbsp cider vinegar
  • 2 tsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • handful mint leaves, shredded

Mix the dressing together, quarter the beets and lay over a platter of little gem leaves. Crumble the feta on top and drizzle over the dressing

Simple carrot salad

New season carrots are delicious and really zing with the dressing

  • 500g carrots, peeled, coarsely grated
  • 3 salad onions, chopped
  • 1 small bunch fresh parsley, finely chopped
  • Dressing
  • 3 tablespoons cider vinegar
  • 1/2 lemon (zest only)
  • 1 teaspoons Dijon mustard
  • 60ml olive oil

Whisk dressing and muddle veg together, season dressing and dress as you serve

Tomato and radish salad

A great salad for a buffet as it improves in flavour at room temperature.

  • 250g tomato chopped
  • 1 red onion, finely chopped
  • 1/2 cucumber, deseeded and diced
  • 100g red radish, quartered
  • Dressing
    3 tbsp vegetable oil
  • 1 heaped tsp Dijon mustard
  • juice 2 limes
  • 2 tsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • handful mintleaves, shredded
  • olive oil

Whisk dressing ingredients, and muddle veg together, allowing to come to room temperature to serve. Season to taste

Quick pickled cucumber salad

This cooling salad is well suited to any spicy meal

  • 2 large cucumbers, peeled and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup cider vinegar
  • Coarse salt and ground pepper

In a large bowl combine all ingredients and season to taste. Can be refrigerated to 4 hours before serving.


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