There are few things more lovely than edible flowers. They bring so much colour and vibrancy to a dish that it becomes divine to eat! Choose carefully and a flower salad can be really delicious. Use only the freshest and those that you know are definitely edible! …
rocket
beetroot & orange salad
Beautiful beetroot and radiant orange give your table a serious colour injection! Our dressing for this one has orange blossom water which is pretty flowery stuff so if you don’t like it feel free to leave it out or experiment with something else! …
broad bean salad
Summer is really here now and we are starting to enjoy more veg from the garden at the Steading. We have just enough broad beans to make this salad so we thought we would share it with you too! Very simple, just a celebration of fresh healthy green stuff – serve along with our lemony zingy pesto dressing. …
Orange radish kiwi salad
There’s really nothing to this salad other than a delightful combination of unusual ingredients. We put this together for a lunch to compliment another salad and it did jus that! Freshness and a great colour burst to lift your table. …
Spinach, pea shoots, radish and orange salad
Baby spinach is abundant at this time of year – easy to buy and growing fast – so make the most of this vibrant salad leaf with this fresh combination of citrus zing, radish crunch and tasty leaves. Pair with our Almond, purple sprouting and pepper tart or any an abundance of other salads for a great mid-week dinner. …
Garden Pesto
Everyone loves pesto made with basil and pine nuts in its traditional form, but as pesto literally means ‘pound’ or ‘ground’, you can just chuck the basil version out of the window – especially at this time of year when it is not in season – and blitz up something else that’s green. We make our pesto from just about anything at any time of the year – spinach, sorrel, rocket, coriander, parsley… whatever! You also don’t need pine nuts or parmesan – you can vary the nuts and leave out the cheese altogether. Serve with pasta, spread on toast, with new potatoes, or as a salad dressing… the options are really endless. Here’s what we did this week – a bunch is a small handful!
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Flageolet Bean Salad
Delicate pale green beans continue our green theme for Spring in a tangy simple bean salad. Lovely for lunch or dinner….
Chickpea & Herb Salad
A wholesome, fresh and tasty salad that makes a lovely lunch or accompaniment to a main meal. The herbs, leaves and broccoli bring it to life, and you can use any mixture of greens that you like – it’s fun to mix it up. 
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Puy Lentil Salad
Puy lentils make a tasty filling salad, great for a more interesting lunch or as a side dish for a main meal or as part of a selection of salad platters. The nutty lentils are well balanced with the texture of the avocado, the sharpness of the lemon and crunch of walnuts. A bit of health in Winter never did a bad thing – and this is definitely that! …
Sparkly Winter Salad
Obviously we are all wishing it was spring now… Winter is really dragging on in February! So we’ve made a lovely, beautiful, fresh, spring like sparkly winter salad! We think it really brightens up the table and it definitely is tasty, healthy, and super easy to make. Serve it with any main dish and you’re well on your way to a boost of vitamins!…