1、Tomato & mint salad

A fruity Sicilian olive oil brings out the best in this refreshing salad

Tomato & mint salad recipe

Ingredients

Method

Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
https://www.truecookbook.com/recipe/tomato-mint-salad-3907/

2、Fennel, lemon & mint salad

A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Fennel, lemon & mint salad recipe

Ingredients

Method

  1. Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
  2. Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.

3、Orange & mint salad

Good Food reader Hannah Measures shares her recipe for a fresh and healthy breakfast fruit salad
Orange & mint salad recipe

Ingredients

Method

  1. Peel then segment the oranges, removing the white pith. Place in a bowl along with any juices, then add the dates, chopped mint and rose syrup and toss gently. Divide between 4 dessert bowls, scatter on the mint leaves and serve.

4、Lamb, feta & mint salad

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...
Lamb, feta & mint salad recipe

Ingredients

Method

  1. Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
  2. Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
  3. Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

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