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James McIntosh

A Bowl of Delicious Salad

Posted by James McIntosh Monday, 20th July 2015

My late father was a farmer, he used to complain heavily when my mum would serve a ‘lovely salad’ for dinner after a hard days work in the fields.  Dad had a point... Well, back then anyway.  Generally, in the 1980’s, salads were bowls of iceberg lettuce with tomatoes and hard boiled eggs, however, today they can be fantastic tasting bowls of summer joy full of colour and flavour.


I live in London’s new food emporium, Peckham.  A place that used to be famous for the antics of Del Boy and Rodney, but now a place of modern rejuvenation and a melting pot of cultures and all just a stones throw from the City of London, with food offerings of global flavours.  Not far from me, you have Beledin Road, which used to be horrendous; the pubs covered in sticky carpet and formerly a place for gangs to hang out in.  Now there are gastro pubs of high standing, with restaurants and posh grocery stores, not to mention a bespoke chocolate shop too.  As night comes, Frank’s Cafe is actually a pseudo-gastro pub on top of a disused multi-story carpark, with what must be the best vista in London on a summers evening, with a view from Fulham, St Paul’s, the O2, the newish Shard and beyond.

 
As I was shopping for a dinner party for Saturday night past, I thought I would avoid the supermarkets to get a real summer fresh fell of local produce.  It’s amazing what you find when you walk into food shops that you would not normally. Beautiful salad leaves, crisp and peppery in flavour, feta actually from Greece with a stunning flavour and ‘crumb-in-the-hand’ texture and tomatoes from heaven.

Fetasalad2

I made a salad and served this with a lovely roast chicken and some new potatoes.  It’s the simple things in life that can have the best flavour.



Saffron, Tomato and Feta Salad

Serves 4

  • 2 large tomatoes
  • A little saffron
  • Dried mixed herbs
  • Large bag of leaves
  • One block, feta cheese
  • Freshly squeezed juice of a lemon

 

Method

Slice the tomatoes and place on a baking tray, sprinkle with a little saffron and dried herbs and roast in the Rangemaster oven at 180/ Gas Mark 4 for 30-40 minutes until slightly dried and still juicy.

Place all ingredients into a large bowl, squeeze over the lemon juice, toss and serve as an accompaniment.

 

Fetasalad

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