Wholefood Recipes by Holly Davis

Mediterranean Summer Garden Salad

‘Things that grow together go together’ and right now my salad bowl, full of produce from my community garden, reflects that saying, deliciously. This salad can be eaten at room temperature but is equally delicious when cold. Serve with a crusty bread for a substantial lunch or as a delightful side dish to accompany couscous and chickpeas, grilled fish or meat.

I use a fruity or peppery, antioxidant-rich Italian olive variety extra virgin oil raw for dressings to ensure I get the benefits of those antioxidants, which are destroyed when heated. I prefer a lighter-flavoured virgin oil for cooking. Do not overheat olive oils. Their smoking point is approximately 185˚C and overheating denatures the oil, making it deleterious to our health.

Mediterranean Summer Garden Salad
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Rating: 5
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Inspired by my local community garden I have created a delicious salad for summer. It can be eaten at room temperature but is equally delicious when cold. Serve with a crusty bread for a substantial lunch or as a delightful side dish to accompany couscous and chickpeas, grilled fish or meat.
Mediterranean Summer Garden Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Inspired by my local community garden I have created a delicious salad for summer. It can be eaten at room temperature but is equally delicious when cold. Serve with a crusty bread for a substantial lunch or as a delightful side dish to accompany couscous and chickpeas, grilled fish or meat.
Servings Prep Time Cook Time
6people 15minutes 10minutes
Servings Prep Time
6people 15minutes
Cook Time
10minutes
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
  1. Cut the fennel bulbs into quarters and slice finely. Keep some of the smallest, most tender, feathery bright green tops of the fennel that you aren’t using
  2. Add the sea salt and toss until the fennel becomes damp, and the salt draws the liquid from the fennel giving it a softer texture. Reserve the fennel and liquid to add later.
  3. Heat a frying pan and add the oil. Over a medium to high heat sauté the onions until softened and starting to brown.
  4. Add the garlic, chilli, if using, coriander and cumin seeds.
  5. Add the reserved fennel and its liquid.
  6. Add the lemon juice and zest and cook for a minute or two.
  7. Remove from the heat and toss into a salad bowl to cool.
  8. Chop large tomatoes in bite-sized chunks and squish small tomatoes to release their seeds and juices. Add all these to the bowl.
  9. Tear the basil leaves into the bowl and add the ricotta or eggplant.
  10. Add the olives.
  11. Toss the reserved fennel tops and the pine nuts in and add a grind or two of black pepper, to taste.
  12. Drizzle the oil and vinegar over the salad and serve.
To toast the pine nuts and cumin and coriander seeds
  1. Place a small frypan over medium heat.
  2. Toast each ingredient individually, as each requires a different toasting time and it’s important not to burn them as their flavours and nutritional values will be ruined.
  3. Stir gently until the seeds smell deliciously nutty and are golden in colour.
  4. Remove from the pan immediately and allow them to cool before use.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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