The weather is starting to hot up and thoughts start turning to lighter meals to enjoy al fresco (well, hopefully if this lasts!). If a Greek salad and Italian panzanella had a lovechild then this salad would be the result. It packs a punch and combines savoury, crunchy and satisfying ingredients to create a healthy but filling salad. To be honest this is a great meal to use up whatever salad vegetables may be lurking in the fridge as you can’t really go wrong. This salad is ideal to take on a picnic as you can make the main elements and then assemble it at the last minute to avoid soggy bread disasters or make a big bowl of it to serve at a BBQ to eat with grilled meats or fish.
Ingredients- serves 3-4 150g sourdough bread- cut into bite sized cubed
1 red onion- finely sliced
350g assorted vine tomatoes
Half a cucumber- deseeded and sliced
1 tbsp oregano
100g pitted mixed olives
2 tbsp.red wine vinegar
4 tbsp olive oil
Salt and pepper
Freshly chopped parsley
1. Preheat the oven to 150c/ 130 fan. Place the chunks of bread on a baking tray so they are arranged in a single layer. Drizzle with a little olive oil and bake until slightly golden and crisp around the edges. Remove and set aside.
2. Meanwhile, prepare the tomatoes. Cut them into a combination of halves and quarters and place in a bowl. Add the sliced onion along with 2 tbsp of red wine vinegar and 3 tbsp olive oil. Season well and set aside to infuse.
3. In another bowl, combine the cucumber, feta, olives and oregano along with a good crack of black pepper and another tablespoon of oil.
4. Choose a suitable bowl in which to serve the salad and add half of the bread into it before adding the tomato mixture, cucumber mixture and tossing well. Add the remaining bread. Serve with an additional sprinkling of parsley and allow to stand for a few minutes before serving so the brad can soak up the juices from the tomatoes.
Ultimate summertime salad- I promise you you’ll be making this time and time again!
Sea bass is a wonderful, readily available fish that deserves a place on all good dinner tables across the land. Cooking fish can be a daunting prospect if it is not something that you are used to and a tray bake is a brilliant introduction to it so read on and give it a try. I have taken inspiration from the Med and used sweet cherry tomatoes, olives, capers and peppers to ramp up the flavours. The ingredients are so fabulous that very little needs doing to them. I used Jersey Royal potatoes which are currently in season in the UK but new potatoes work well if you cannot find these.
Ingredients- serves 2
2 boneless sea bass fillets
1 tbsp vegetable oil
200g Jersey Royal potatoes or new potatoes
1 red onion- cut into small wedges
150g cherry tomatoes- halved
50g pitted black olives- halved
1 tbsp capers
2 jarred roasted red peppers- sliced
Squeeze of lemon juice
Torn basil leaves to finish
1. Start by making sure that the sea bass fillets are boneless as nobody likes to find one of those. Preheat the oven to 180c/ 160 fan and think about what you are going to bake this in; a normal baking tray or roasting tray is perfect but I used a cast iron roasting pan. As the oven is heating, pop your tray of choice in there to heat too with a glug of vegetable oil.
2. Meanwhile slice the potatoes so they are 5mm thick. Remove the heated tray from the oven and place the potato slices in. Leave to bake for 20 minutes or until starting to turn golden and soften.
3. Remove the tray and add in the onion wedges, halved tomatoes, olives, capers and peppers and cook for a further 10 minutes. When the potatoes look like they are nearly ready and the onion is nicely softened pop on the sea bass fillets to finish off for 5-7 minutes depending on the size of the fillet. Use your judgement with your oven, if you think the fish skin won’t quite crisp up to how you like it then you can always cheat a bit and pan fry the fillet skin side down for a couple of minutes before finishing in the oven for another 2-3 minutes. When the sea bass is ready the fish will be translucent- do not overcook. Finish off with a squeeze of lemon juice to bring all the flavours together and a few torn basil leaves. Serve immediately.
Mediterranean inspired sea bass tray bake- a colourful addition to your culinary repertoire and a summertime winner!