The perfect sunshine lunch is sometimes the simplest of dishes.
Pick up whatever fruit and veg you have in the fridge – along with anything you can pick from the garden – toss it together in a bowl with a bit of salt and olive oil, and you’ve got a deliciously fresh salad.
Give it a go…
A LITTLE SOMETHING FOR A QUICK SUNSHINE LUNCH
INGREDIENTS:
1 large ripe tomato, cut into chunks
¼ cucumber, peeled and sliced
1 ripe but firm peach, cut into wedges
8 torn basil leaves,
10 torn mint leaves
1 tbsp whole, blanched almonds
½ tbsp best quality balsamic vinegar
1 tbsp best quality extra virgin olive oil
Maldon sea salt
METHOD:
- Toss the tomatoes and cucumbers in a bowl with a pinch of salt and the olive oil.
- Add the peaches and herbs.
- Divide between two salad plates, drizzle with balsamic vinegar and scatter the almonds.
- I often add some torn buffalo mozzarella or sometimes a plate of parma ham for a more substantial lunch
Follow this recipe and share with us on social media using the hashtag, #21AtHome.
