Now You’re Cooking!


48 Summer Salad with Citrus Dressing Learning Intentions


✰ Demonstrate the correct culinary techniques required to prepare and cook this dish.


✰ Demonstrate creative skills by serving a colourful and attractive dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Apply sustainable practices to the management of food in your home.


Equipment Ingredients


1 large tomato/8 baby tomatoes


¼ cucumber


½ red onion/4 spring onions


1 avocado 1 mango


50 g feta cheese/goats’ cheese/Cheddar cheese etc.


25 g pumpkin/sunfl ower seeds


½ bag baby spinach leaves


OPTIONAL SALAD EXTRAS:


sweetcorn, radish, chickpeas, beetroot, nuts, sesame/poppy seeds


FOR THE DRESSING: 100 ml olive oil


1 tbsp honey


4 tbsp white wine vinegar 2 limes


OPTIONAL DRESSING EXTRAS:


chopped fresh chilli, fresh mint, fresh basil, fresh coriander, wholegrain mustard


174 UNIT 8


Chopping board(s) (colour-coded), sharp knife, juicer, measuring jug, salad bowl, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Wash all salad ingredients that won’t be peeled.


3. Remove and discard the wood of the large tomato and slice into narrow wedges/halve the baby tomatoes.


4. Halve the cucumber lengthways and cut into batons. (Cucumber can be peeled but this is not essential.)


5. Peel and thinly slice the red onion/top and tail the spring onion and cut into thin circles.


6. Halve the avocado and remove the stone. Scoop out the fl esh with a spoon and slice.


7. Peel and slice the mango into chunks. Alternatively, cut on each side of the stone and make into a ‘hedgehog’. Remove these chunks from the skin for the salad.


8. Roughly chop the cheese into 1 cm chunks.


9. Preheat a frying pan on a high heat. Add the chosen seeds to this dry hot pan and cook for 2–3 mins until the seeds are ‘popping’ and slightly browned. Leave to cool.


10. Wash, dry and place the spinach in the serving bowl. Arrange the rest of the salad ingredients and cheese attractively on top and sprinkle over the cooled seeds.


11. To make the dressing: Add the oil, honey and vinegar to a bowl. Halve and juice the limes. Add the juice to the dressing ingredients and stir well. Serve the dressing on the side.


Serves: 4 45 mins


This dish is ideal for a one-hour class. Add complexity by grilling some fi sh or chicken to make this salad a meal.


TOP TIP


Salad dressing will keep in a fridge for a couple of weeks so can be made in


bulk. This is a great idea for barbeque season!


TOP TIP


Bags of lettuce spoil faster than bags of spinach. Spinach can be


used instead of lettuce in a salad or as a vegetable in many main course dishes. Consider using spinach as an alternative to lettuce as in this recipe, which can help to reduce food waste.


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