Thomasina Miers presents two vibrant summer salads that celebrate the smoky flavors of the barbecue season. The recipes feature chargrilled vegetables and smoked chillies, perfect for outdoor dining.
Tomato Salad with Smoky Chipotle Dressing and Pickled Onions
This light and refreshing salad combines juicy tomatoes with a smoky chipotle dressing and tangy pickled onions. Preparation takes 10 minutes, cooking 15 minutes, and serves four.
For the pickled onions, mix one finely sliced red onion with the zest and juice of one lime and half an orange, one teaspoon of caster sugar, and a teaspoon of salt. Let it soften for 30 minutes.
The dressing requires one heaped teaspoon each of Dijon mustard, chipotle en adobo, and soft brown sugar, plus one tablespoon of sherry vinegar and four to five tablespoons of olive oil. Combine in a jar and whisk.
Cut 500 grams of mixed tomatoes into uneven bite-size pieces. Toss with the pickled onions and 30-40 grams of chopped soft herbs like tarragon, dill, or basil. Arrange two handfuls of rocket on a serving dish, top with the tomato mixture, crumble 80 grams of feta over, and scatter with 45 grams of toasted slivered almonds.
Grilled Courgette Salad with Green Lentils, Watercress, and Green Pistachio Macha
This hearty salad features grilled courgettes and green lentils with a vibrant pistachio dressing. Prep takes 5 minutes, cooking 35 minutes, and serves four.
Cook 150 grams of dried green lentils in salted water with one bashed garlic clove for 15-20 minutes until tender. For the dressing, dry-grill two green chillies until blackened, then blend one with the remaining garlic, 50 milliliters of water, 10 grams of sea salt, 20 grams each of mint and parsley, one teaspoon of honey, juice of two limes, and 75 milliliters of olive oil. Taste and add the second chilli if desired. Spoon out a few tablespoons for the lentils, then add 30 grams of pistachios to the remaining dressing and blitz again.
Cut four large courgettes diagonally into 2-centimeter-thick slices, toss in two tablespoons of olive oil, and season. Grill on a hot griddle or barbecue for a few minutes per side until tender but holding shape. Toss the warm lentils with the shallot and some dressing, top with courgettes and remaining herbs, and serve.
