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Food photographer and director of Relish,ROBERT GOVES, gets a health kick just


in time for the summer with a power salad


ason Harley, our head chef at Relish, has been working tirelessly over the years to develop the quality and consistency of our famous power salads that we serve everyday in Somewhere Else and Relish at the Gateway. So popular have they proved that they are now represented at every outside event we cater for. The method for creating these delicious salads is very simple: we find out what British ingredients are at their very peak at the moment, and thenmarry them


together to create stunning, deeply seasonal, composed dishes. One of the wonderful things about developing salads


around what’s growing well is that the seasonality of the produce often determines how they complement each other, from fennel and sorrel in the summer through to winter herbs and British roots come winter. Most of the hard work is actually done for you. You can take this salad and pair it with a cold cut or good quality cheese for a snack or light lunch, or serve as an accompaniment to a barbecue to really liven things up and impress your guests. Here’s what Jason has to say about it: “It’s like nature has been holding its breath of late, but,


once spring finally arrived, the wonderful warmth of colour it brings gave me fresh inspiration to create some new salads. “Inspiration can come unexpectedly sometimes when


grappling for new salad ideas; a mixture of what’s in season, what’s on offer, a cartoon flick through food pictures, and in this case, a whim to re-create, led me down a particular unforeseen path. After walking along mile after mile of golden rape fields, through carpets of wild garlic and seeing the availability of some fresh seasonal herbs from the garden, I was determined to create a new salad idea. Virgin rapeseed oil from the Cotswolds is such a wonderful burst of bright yellow on the plate and, with it, the crunchy texture of fennel and the zest of sorrel add to an uplifting combination.”


✱ Follow Robert and the Relish team at: www.relishevent.co.uk and on Twitter at @relisheventsuk


52


COURGETTE, FENNEL, CHERRY TOMATO and SORREL


GRILLED


‘POWER SALAD’ (SERVES 4 AS A SIDE DISH)


INGREDIENTS


2 medium-sized courgettes rapeseed oil 3 bulbs fennel


1 glass white wine 1 lemon


1 punnet cherry tomatoes 1 bunch of sorrel 1 bunch of rocket


goat’s cheese (optional) METHOD


– Most people have a chargrill pan or skillet; if not, these can be purchased from most kitchen shops for £15-20. Place this over a high heat.


– Ribbon the courgettes with a vegetable peeler and lightly brush with the oil. Bar-mark on the hot griddle on both sides and rest on a plate to one side.


– Chop the fennel into wedges and repeat. After marking, roast in a hot oven with a drizzle more of oil and splash of white wine (you can drink the rest of the glass!) until just tender. Remove from the oven and top with the zest of the lemon and a squeeze of the juice. Season well with salt and pepper. Allow the juices to collect in the tray and, when cooled, remove the fennel but retain the roasting juices. Add another glug of rapeseed oil with the roasting juices to create the salad dressing.


– Half or quarter the cherry tomatoes (depending on their size), chop the sorrel and wash the rocket.


– To serve, take the salad components and toss through a bowl with the roasting juice dressing. Present in a dish as an accompaniment to a barbecue, or grill a slice of Welsh goat’s cheese on toast and have it on the side as a light lunch or supper.


crumbsmag.com


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