Thomasina Miers presents two vibrant summer salads that celebrate sweetness and smoke, perfect for barbecues or long evenings outdoors. The recipes feature chargrilled courgettes and a smoky chipotle dressing, bringing a touch of attitude to fresh produce.
Tomato Salad with Smoky Chipotle Dressing and Pickled Onions
This light, juicy salad combines ripe tomatoes with a smoky chipotle dressing and pickled onions for a refreshing yet bold flavor. Preparation takes 10 minutes, cooking 15 minutes, serving 4.
Ingredients: 1 red onion, peeled, halved, and finely sliced; zest and juice of 1 lime; zest and juice of 1 orange; 1 tsp caster sugar; salt and black pepper; 500g mixed tomatoes (best available); 30-40g mixed soft herbs (tarragon, dill, basil), finely chopped; 2 large handfuls rocket; 80g feta, crumbled; 45g slivered almonds, toasted.
For the dressing: 1 heaped tsp Dijon mustard; 1 heaped tsp chipotle en adobo; 1 heaped tsp soft brown sugar; 1 tbsp sherry vinegar; 4-5 tbsp olive oil.
Method: Mix onion with lime and half the orange zest and juice. Season with sugar and 1 tsp salt, let soften for 30 minutes. In a jar, mix mustard, chipotle, brown sugar, vinegar, remaining orange juice; season, then whisk in olive oil to emulsify. Cut tomatoes into bite-size pieces. Toss onion with tomatoes and herbs. Arrange rocket on a serving dish, top with tomatoes, crumble feta, scatter almonds, serve immediately.
Grilled Courgette Salad with Green Lentils, Watercress, and Green Pistachio Macha
A mix of yellow and green courgettes makes this salad particularly lovely. Preparation 5 minutes, cooking 35 minutes, serves 4.
Ingredients: 150g dried green lentils; salt and black pepper; 2 garlic cloves, peeled; extra-virgin olive oil; 4 large courgettes (mix of green and yellow ideally); 1 shallot, peeled and finely sliced.
For the dressing: 2 green chillies (preferably jalapeño); 40g mint leaves; 40g flat-leaf parsley leaves; 1 tsp honey; juice of 2 fat limes; 10g sea salt; 30g pistachios.
Method: Cook lentils in salted water with one bashed garlic clove, simmer 15-20 minutes until tender. Meanwhile, dry-grill chillies on a hot griddle until blackened. Remove stalks, blend one chilli with remaining garlic, 50ml water, salt, 20g each mint and parsley, honey, lime juice, 75ml olive oil. Taste; add second chilli if desired. Spoon a few tablespoons of dressing over warm lentils. Add pistachios to remaining dressing and blitz. Transfer lentils to a serving plate. Griddle courgette slices (2cm thick) tossed in 2 tbsp oil and seasoned, a few minutes per side until tender. Toss lentils with shallots and most of remaining dressing. Top with courgettes, remaining herbs, spoon rest of dressing on top, serve.
