Eat on the Green’s Craig Wilson, The Kilted Chef  offers some tips for summer salads.

Salads are great for eating indoors or al fresco, but there’s a lot more you can do than chopping up an iceberg lettuce. We grow mizuna, mustard frill and oak leaf lettuce mixed with edible flowers in the restaurant’s polytunnel, but you can do it in a well-drained pot.

Salads aren’t just about leaves. Try mixing leftover pasta, rice or noodles with some raw vegetables and a favourite dressing or add barbeque sauce to cooked baby potatoes for an unusual potato salad. Delicious.

(Photo: Ross Johnston/Newsline Media)

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