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Donal Skehan’s fresh summer salads — fennel with lemon and oregano chicken, halloumi and chorizo, and bacon and egg frisée

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Lemon & Oregano Chicken with Fennel Salad. Picture: Donal Skehan

Lemon & Oregano Chicken with Fennel Salad. Picture: Donal Skehan

Flavour Bomb Salad. PIcture: Donal Skehan

Flavour Bomb Salad. PIcture: Donal Skehan

Bacon & Egg Frisée. Picture: Donal Skehan

Bacon & Egg Frisée. Picture: Donal Skehan

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Lemon & Oregano Chicken with Fennel Salad. Picture: Donal Skehan

I don’t know about you, but I am in full-on summer mode at the moment, and my kitchen and cooking certainly reflects that. Salads, in some shape or form, are ever present on the dinner table, outdoors and indoors. Leaves simply dressed with a good glug of extra-virgin olive oil and a spritz of lemon or apple cider vinegar, seasoned well and mixed with whatever soft herbs I can pick from the garden — it’s the beginning of every good summer meal.

In its most basic form, salad on the table is often an afterthought, treated as a side dish, but this week I want to introduce you to three recipes that bring it to the fore. We are not going full vegetarian here — more let’s call it reducetarian. Less meat, more greens and big flavour.


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