Cucumber & Olive Salad

Nothing beats a simple salad, especially when the sun is shining and you have a chance to sit and savour a little bit of goodness. In my opinion the dressing is as important as the salad components – it brings the whole plate together and gives everything a satisfying lift. Here the saltiness of the olives paired with the lemon in the dressing keeps everything light and the crunch of the cucumber makes this a joy to eat.

Ingredients:

• 1/3 cucumber, cut into thin rounds
• 10 pitted green olives, halved
• 1 tbsp olive oil
• 1/4 tsp oregano
• 1 dsp lemon
• A handful of parsley, finely chopped
• Ground black pepper

Method:

1. In a small bowl, mix the olive oil, oregano, lemon and season with the black pepper.
2. Using the dish you’re serving your salad in, evenly distribute the cucumber, olives and parsley.
3. Drizzle over the oil mixture and serve.

Enjoy 🙂

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Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2

Ingredients:

• 1 can (400g) red kidney beans (drained and rinsed)
• 1 handful of flat leaf parsley, roughly chopped
• 1 spring onion, finely chopped
• 2 tsp lemon juice
• 1/2 tsp dried mint
• 1 tbsp olive oil
• 1/2 tsp garlic granules
• Salt
• Pepper

Method:

1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
2. In a separate bowl put the beans, parsley and spring onion.
3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂