SPRINGTIME SALADS

 High time for some fresh salads, as a starter or for lunch! Even though the weather is still a bit cold the days are longer and brighter and there is hope in the air! Above - Chicken salad - I had some left over cooked chicken that I mixed with mixed salad leaves, tomatoes, celery and some sliced strawberries. Lovely and fresh. Olive oil and balsamic vinegar or the dressing of you own choice. Sea salt and freshly milled black pepper and some basil on top! Crunch in.

 One of our family favourites are oven baked peppers. All colours of pepper if fine except green. Put the oven on 200 degrees Celsius. Cut the peppers in half and clean out the pips, leave the stalk. Fill them with cherry tomatoes, garlic cloves with skin on and drizzle with olive oil. Season with salt and pepper. Cook for 40-45 minutes and serve on a bed of salad and drizzle some extra olive oil and balsamic vinegar on top. Add some capers and if you fancy, some anchovies. Delicious!

 Another house speciality is Salade Nicoise. Mix salad leaves with boiled potatoes, green beans, cooked eggs, tinned tuna in brine and tomatoes. Drizzle with dressing of you choice and serve as lunchtime salad or in a smaller version as a starter! Fresh! Add anchovies if you want the full french version!

 A variety of the Nicoise was made in our house the other day for lunch since we took what was in the fridge. Little Gem salad, tomatoes, tinned tuna in brine, grilled artichokes in olive oil, tomatoes, chopped cucumber  and boiled eggs topped with capers. Dressing of your choice, perhaps with a bit of garlic in it! Super nice turnout!