Tuesday, 24 June 2014

Ruskin Garden salad

I made this salad using the produce from the Ruskin Park Community Garden. It goes brilliantly with smoked ham. The recipe was inspired by one by Nigel Slater in his book Tender.

Ruskin Garden salad

Ruskin Garden salad ingredients

  • A handful freshly podded broad beans
  • A handful freshly podded peas
  • 2 handfuls lettuce
  • A few radishes
  • A sprig of mint, finely chopped
  • 4 small pieces ciabatta
  • A few shavings Swaledale or other chalky cheese


  • 4 tablespoons light olive oil
  • Juice 1 lemon
  • 1 teaspoon Balsamic vinegar
  • Salt & pepper

 How to make Ruskin Garden salad

  1. Start by making the dressing. Combine all the ingredients in a screw-top jar and give it a good shake. 
  2. Toast the ciabatta lightly on both sides.
  3. Boil the broad beans for a few minutes in a pan of boiling water for about 5 minutes.
  4. Add the peas to the pan for the last 30 seconds.
  5. Drain the peas and beans, then tip into a bowl with the salad leaves and chopped mint.
  6. Pour over some of the dressing and toss to coat.
  7. Slice the radishes and sprinkle over the salad.
  8. Add some shavings of the cheese and serve while still warm.

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