Light and easy for people on the go!
Ingredients
For the tuscan bread salad:
- 8 fresh, ripe tomatoes
- 1 bunch basil
- ½ tin of piquillo peppers
- 20 black olives
- crispy croutons (2 slices of country loaf torn and roasted with some olive oil)
- olive oil
- salt and pepper
For the potato and smoked mackerel salad:
- 12 cooked new potatoes
- 3 tblsp crème fraiche
- 1 fillet smoked mackerel
- 2 spring onions
- ½ lemon (juice and zest)
- drizzle of honey
- salt and pepper
For the roast garlic, chilli, lemon and parsley pasta salad:
- 200 g pasta
- 100 ml olive oil
- 2 cloves of garlic, chopped
- 0.5 a red chilli
- 1 lemon (juice and zest)
- 1 bunch of chopped parsley
- 1 tsp honey
- salt and pepper
Method
For the Tuscan Bread Salad:
- Chop the tomatoes and place in mixing bowl.
- Add the sliced piquillios.
- Add the stoned olives and crispy croutons.
- Tear in the basil and drizzle with olive oil liberally.
- Season and leave to infuse for approximately 1 hour.
For the Potato and Smoked Mackerel Salad:
- Cut the new potatoes in half and place in a mixing bowl.
- Add the sliced spring onion and flake in the mackerel.
- Add the crème fraiche, lemon juice and lemon zest.
- Fold together gently and taste for seasoning.
For the Roast Garlic, Chilli, Lemon and Parsley Pasta Salad:
- Fry the chopped garlic in the olive oil until it is lightly caramelised.
- Add the chopped chilli, lemon zest and juice.
- Add the chopped parsley.
- Stir in the warm pasta which has been cooked in salted boiling water and drained well.
- Allow to cool and make sure the pasta is well coated.
