This colourful summer salad recipe has been conjured up by our team at Lower Treginnis, using ingredients from the farm’s market garden. Whilst we don’t produce cheese at the farm, milking the goats is a much-loved part of our young farmer’s week so we’ve included goat cheese as an optional ingredient here.
Ingredients:
- A handful of cherry tomatoes, halved
- Two medium beetroots, boiled or roasted, peeled and sliced
- A handful of broad beans, lightly blanched and shelled
- Half a cucumber, sliced
- Handful of fresh mint leaves
- Mixed salad leaves
- Crumbled goat cheese (optional)
Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Method
- In a large bowl, combine the beetroots, broad beans, tomatoes and cucumber.
- Whisk the dressing ingredients together in a small bowl.
- Pour the dressing over the salad and toss gently to coat.
- Place the mixed leaves in a serving dish and add the beetroot mix.
- Top with mint leaves and goat cheese (if using).
- Serve immediately or chill for 20 minutes for extra flavour.
If you feel like a more substantial meal, you could mix some cooked green lentils through the beetroot mixture before serving – delicious!
We’d love more garden salad recipes. Why not share them with us, along with photos of your dishes, by tagging us on Instagram or Facebook.
