This is a quintessential summer salad, effortless to prepare on a hot day, and refreshing. I like to use cherry tomatoes, in a mixture of colours, and suggest this balsamic vinegar dressing; however, you can use the dressing of your choice.
1 medium sweet potato, peeled and spiralised into noodles
1 tsp ground cinnamon
1 medium egg, lightly beaten
½ tsp vanilla extract
60g fresh blueberries
1 tbsp maple syrup or to taste
You are just minutes away from enjoying a refreshing sorbet that tastes just as delicious as one you would find at an ice-cream shop.
Frozen strawberries, whose red flesh contains a compound that may help promote fat loss and boost short-term memory, are the key to this delectable treat, as they provide a slushy, sorbet-like texture when puréed. No need for an ice-cream maker!
I love the colour and texture of this sorbet; I prefer sorbets not to be too jagged and icy. The flecks of blueberry skin simply add to its appeal. I have used nutmeg to add a fragrant, bitter note as well as black pepper for background heat and to cut through the sorbet's sweetness. The clove backs up the dessert's fruity notes while the vanilla provides a complementary perfume.
6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
A few sprigs of rose-scented geranium leaves (Attar of Roses), or a splash of rose syrup
1 vanilla pod, split in half lengthways
200g small ripe strawberries
100g ripe blackberries
I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.
This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.
INGREDIENTS For the artichokes:
6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar