Niamh Doherty

Posts Tagged ‘Salad’

A Simple Summer Salad, Side, or Snack

In Lunch, Snack, Supper on June 19, 2013 at 19:58


I don’t even know what to say anymore. I am officially the Worst Blogger Ever. In fact, let’s just forget I even blog, and that way we can all be pleasantly surprised when I actually do. Okay? Okay.

I threw this dish together earlier as I wanted something healthy but tasty to tide me over ’til dinner. It’s scarcely even a recipe, but it was delicious, and honestly I have Blogger Guilt and decided that my poor followers needed SOMETHING, no matter how haphazard.

It feels a bit silly listing the “ingredients” for this – it’s a dish of components more than anything else. It is ludicrously quick and easy to put together. You could, of course, roast, peel and chop your own beetroot. And if you wanted to make it even fancier, lay it all on a bed of mixed leaves, before adding some roasted peppers, chargrilled chicken, and balsamic dressing. This is not a so much a clear-cut recipe as it is a jumping-off point. I ate this as a quick snack on its own but it would make a lovely summer salad or side dish. I have one proviso, though, and that is: you do need to toast the pinenuts. A dish as simple as this,and with so few ingredients, needs to be perfectly balanced. The sweet, earthy beetroot contrasts with the soft, sharp feta, which in turn needs the crunch of pinenuts to tie it all together. If you lazily skip a step, it won’t taste as good. So, toast your pinenuts. And if the Laziest Cook In The World instructs you to absolutely do something, you know that it’s both necessary, and worth it.

Beetroot, Feta & Pinenut Salad

Serves 1; all measurements are approximate


1 large cooked beetroot

30g of feta cheese, crumbled

15g of pinenuts


1. Put an unoiled pan on a low to medium heat. Add the pinenuts and toss occasionally. Keep a close eye on them as they burn easily. When golden, remove from the pan and set aside.

2. Chop the beetroot into bite-size pieces.

3. Lay the beetroot onto a plate or serving dish, scatter over the feta, and top with the toasted pinenuts.

Serves one.



My Super Sweet Summer Salad

In Lunch, Supper on June 30, 2010 at 19:52

LOOK! Look at this – it’s a blog post, ON SCHEDULE. I know, I know, I’m shocked too.

When you’ve all picked yourselves up off the floor, allow me to introduce you to my Super Duper Salad. It’s not just a summer salad (I admit it, I like alliteration), but is delicious at any time of the year. I invented it in a flash of hunger-driven inspiration one evening – I’m not struck by culinary inspiration very often, but when it happens, it’s good. All of the flavours and textures in this salad complement each other perfectly – the crisp, salty bacon against the sweet sauteed potatoes and crumbly feta, the bitter leaves against the cool, creamy avocado, and the sweet honey against the lemon juice in the dressing. This is a robust, filling salad – and the guilt-assuaging leaves make you feel good about eating bacon and cheese.

You can either saute precooked potatoes, if you’ve got any hanging around, or oven-roast them from scratch, which is how I make this.  However you cook them, I urge you to add a sprinkling of my new favourite secret ingredient – garlic granules. They add a sweet, garlicky hit to any dish, without the palaver of peeling and mincing fresh cloves.

As with all warm salads, this needs to be assembled at the last minute – but no matter. It’s hardly taxing – just divide the salad leaves between however many plates you need, top with cool scoops of avocado, add the still-warm potatoes, scatter over the crispy bacon and crumble over some feta before drizzling with the fresh-tasting dressing and falling upon your plate with besotted greed.

Super Salad (serves 2)


For the salad:

600g waxy potatoes

Bag of mixed salad leaves or rocket

1 large, ripe avocade

100g bacon lardons (or 2 bacon slices, chopped)

feta cheese

For the dressing:

olive oil


lemon juice


1. Either saute your cooked potatoes in a little oil and butter, sprinkling over some salt, pepper and garlic granules. Cook until golden and crisp. If cooking potatoes from scratch, cut them into evenly-sized pieces, drizzle with oil, sprinkle over some salt, pepper and garlic granules and pop into an oven at 150 Celcius for about 30 minutes, or until cooked through and golden.

2. In the meantime make your dressing. Pour a glug of oil into a bowl or screw-top jar, add the juice of half a lemon and enough honey to taste. Whisk or shake up the dressing, taste, and adjust the seasoning if necessary.

3. When the potatoes are ready, quickly fry the bacon in a hot pan until crisp.

4. Divide the salad leaves between two plates (I like to use those wide, large, soup-style bowls) and add half of a scooped-out avocado to each plate, scatter over half each of the cooked potatoes and bacon, before crumbling over some feta and drizzling on the dressing.

5. Serve and enjoy!