Mediterranean nights with a mixed salad
July was a month to forget weather-wise and perhaps many a barbecue sat neglected in a far corner of the garden.
But it would seem that, August is looking marginally better, and as we did have a barbecue last night, I’m already thinking that this week could be one where salads will be nice and refreshing to eat.
And for those who’ve taken their holidays already, this dish might bring back happy memories. And for all of you worrying about your digestive health, the salad is bursting with vegetables and particularly those who are trying to get gut healthy this could be a good salad to try.
Mediterranean mixed salad
Here’s a recipe that will bring back memories of hot summer days and balmy evenings on the beach anywhere in the Mediterranean. Wonderful ripe tomatoes, succulent and flavoursome sweet peppers and the coolness of cucumber add up to a feast of vitamins and anti-ageing free radical fighters.
Serves 4
Per serving
318 calories 19g fat
3g saturated fat 6g fibre
Ingredients
350g (12oz) frozen sweet corn
1 red pepper (diced)
1 yellow pepper (diced)
1 medium cucumber (peeled and diced)
150g (5oz) radishes (sliced)
1 sweet Spanish onion (finely chopped)
5 plum tomatoes (finely chopped)
110g (4oz) raisins
100ml (3.5fl oz) French dressing with herbs
Method
1. Cook the sweet corn and leave to cool.
2. Put all the ingredients into a bowl with the raisins. Pour over the dressing and toss.
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