Enjoy the best of British-grown produce with Mrs Crunch’s tasty salad recipes

EATING fruit and vegetables in season means fresher, tastier and more nutritious food.

There is an abundance of British-grown produce in our supermarkets and greengrocers, so give these brilliant salads a try using the freshest ingredients.

Nicoise salad

Serves two

5

Preparation time: 20 minutes.

Cooking time: 15 minutes.

Cost: £1.88 per person.

YOU NEED:

For the salad:

• 300g new potatoes
• 2 medium hard boiled eggs, peeled and quartered
• 50g French beans
• 4 ripe tomatoes
• 2 spring onions, finely chopped
• 50g black olives, pitted
• 1 tbsp capers
• 160g of Morrisons tuna chunks in sunflower oil
• 2 little gem lettuce

For the dressing:

• 1 small clove of garlic, crushed
• Pinch of coarse salt
• 10 basil leaves, torn
• 4 tbsp extra virgin olive oil
• ½ tbsp red wine vinegar

METHOD: Make dressing – whisk the ingredients together in a jug, season with salt and pepper.

Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato.

Plate up the tuna, tomato, olives, lettuce, capers and spring onion. Add the egg and potato mixture then the red wine dressing. Toss gently to combine. Season with salt and pepper. Serve.

TIP: FOR an authentic touch, dress with anchovies – the type in oil, not in salt.

5

Grape, onion, beetroot and blue cheese salad

Serves six

5

Preparation time: 30 minutes.

Cost: £1.23 per person.

YOU NEED:

Salad:

• 500g red grapes
• 500g white grapes
• 1 red onion, peeled and sliced into rings
• 100g Gorgonzola, cut into cubes
• 3 medium beetroots, cooked, peeled, sliced
• 2 handfuls fresh rocket

Dressing:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, to drizzle
• 1 garlic clove, peeled and crushed
• 2 tbsp honey
• 2cm fresh ginger, peeled and finely grated

METHOD: For the dressing, place all of the ingredients in a pan over medium heat and reduce until thick, about 15 to 20 minutes. Then allow to cool.

For the salad, cut 250g each of the red and white grapes in half and seed them, arrange with the whole grapes and remaining salad ingredients on plates.

Serve the salad drizzled with the dressing.

TIP: SERVE with sesame seeds sprinkled over the top.

Tomato, watermelon and feta salad

Serves four

5

Preparation time: 10 minutes.

Cost: £1.49 per person.

YOU NEED:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp chopped basil
• 2 large tomatoes, chopped
• ½ red onion thinly sliced
• 6 cherry or plum tomatoes halved
• 500g watermelon, cut into chunks
• 200g pack feta cheese, crumbled
• 10 leaves of iceberg lettuce, shredded

METHOD: Make the dressing by mixing the oil and vinegar with salt and pepper to taste.

Put the tomatoes, watermelon and onion in a bowl. Pour over the dressing and leave to stand for 10 minutes to allow the fruit to get really juicy. Gently stir through the feta and the basil, then serve on top of the lettuce leaves.

TIP: SERVE with some crusty French bread.

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Caesar salad

Serves four

5

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Cost: 99p per person.

YOU NEED:

Salad:

• 1 Morrisons garlic and herb ciabatta
• 1 tbsp olive oil
• 1 clove of garlic
• Sprinkle of sea salt
• 2 Romaine lettuce, washed
• 50g Parmesan shavings
• 1 x 50g anchovy fillets (save the drained juice for the dressing)

Dressing:

• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 60ml low fat yoghurt
• Dash tabasco sauce
• Freshly ground black pepper and salt

METHOD: To make the croutons: Preheat oven to 180C/ 350F/ gas 4. Cut or tear the bread into 2.5cm pieces.

Put into a baking tray, sprinkle with the sea salt, olive oil and garlic. Cook for 10 minutes and cool.

To make the dressing, whisk all the ingredients together in a bowl.

Arrange the lettuce in a shallow bowl, tearing any of the larger leaves in half.

Toss the leaves with the dressing and sprinkle over the Parmesan, anchovies and croutons. Serve in the bowl or individually.

TIP: ADD sliced chicken breasts to make a more substantial meal.