The Knobbly Plate

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A Vibrant, Fresh, Colourful Summer Salad

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A vibrant summer salad is a symphony of nature’s colors and flavors, a radiant tapestry woven with the golden glow of roasted carrots, the deep crimson of beetroot jewels, and the emerald embrace of tender greens. Each bite is a burst of sunshine, sweetened by the honeyed kiss of caramelized roots and the tangy notes of balsamic drizzle. Toasted nuts add a whisper of earthiness, while crumbled cheese melts like morning dew upon the leaves. It’s a celebration of summer’s bounty, a dance of textures and tastes that delights the senses and nourishes the soul.

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A Vibrant, Fresh, Colourful Summer Salad
Author: 
Recipe type: Vegetarian
Cuisine: European
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • * Roasted Vegetables:
  • * 4 medium carrots, peeled and cut into thin strips
  • * 2 medium beetroots, peeled and cut into wedges
  • * 2 tbsp olive oil
  • * 1 tbsp honey
  • * 1 tsp cumin seeds
  • * Salt and pepper to taste
  • * Salad:
  • * 4 cups mixed salad leaves (e.g., arugula, baby spinach, and watercress)
  • * ¼ cup crumbled goat cheese or feta
  • * ¼ cup toasted walnuts or pecans
  • * ¼ cup pomegranate seeds or dried cranberries
  • * Dressing:
  • * 3 tbsp extra virgin olive oil
  • * 1 tbsp balsamic vinegar
  • * 1 tsp Dijon mustard
  • * 1 tsp honey
  • * Salt and pepper to taste
Instructions
  1. Roast the Vegetables:
  2. * Preheat the oven to 400°F (200°C).
  3. * Toss the carrots and beetroot with olive oil, honey, cumin seeds, salt, and pepper.
  4. * Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized, stirring halfway through.
  5. Prepare the Dressing:
  6. * In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  7. Assemble the Salad:
  8. * In a large salad bowl, toss the mixed salad leaves with a bit of the dressing.
  9. * Arrange the roasted carrots and beetroot on top.
  10. * Sprinkle the crumbled goat cheese, toasted nuts, and pomegranate seeds or dried cranberries over the salad.
  11. * Drizzle with more dressing as desired.
  12. Serve:
  13. * Serve the salad immediately, either as a light meal on its own or as a side dish.
  14. This salad is a perfect balance of sweet, savory, and tangy flavors, making it an indulgent yet healthy choice for summer.

 

 

Borough Market

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The last of my shots from a very productive afternoon photographing in and around Borough Market in the heart of London. I was blessed with a beautiful late winter’s sunshine day. It almost felt like spring. I was amazed by the variety of produce from all over the world that was for sale. The guy who ran the tomato stall told me his produce was mainly from Spain but there were also varieties from Kenya and Uganda. The cheese shop specialized in cheeses mainly from right here in the UK but there were also varieties from France and Italy. The shop had a very heady aroma of fresh cheese. I wish however that we would all turn to produce grown right here in the UK and that we all ate seasonal vegetables. It would help our farmers no end and reduce the food miles of expecting to be able to eat everything all year round. Predictably the cost of all this pristine veg is eye waveringly high. I bought a kilo of heritage tomatoes and it cost me £6. I know these stall holders probably pay sky high prices for their pitches which influences their prices but I’m not convinced it’s a market where I would shop everyday for my fresh vegetables.