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Summer Raw Vegetable Slaw dusted with Red Amaranth

amaranth-salad

SERVES: 12 | PREPARE: 10 mins | FREEZE: 4-5 hours

Prepare

A healthy raw slaw, made from the abundant fresh produce that’s gracing our shops this summer.

Slice the courgettes, asparagus, mange tout and fennel into long, thin strips, then finely slice the spring onion and chop the dill. In a large serving bowl gently mix the sliced vegetables, dill, spring onions, and mint leaves. Drizzle with the juice of one Amalfi lemon and extra virgin olive oil. Toss lightly to coat the salad with the dressing, and finish with a dusting of red amaranth.

This is a great accompaniment our new season salt marsh lamb, with the fresh, sweet vegetables perfectly complementing the herbal flavours of the lamb. Perfect for lightening up roasted meat for summer time, it’s also a vibrant accompaniment to a BBQ, if the weather holds up!

Ingredients

100g Courgettes

100g Asparagus

50g Spring onions

100g Yellow courgette

50g Green courgette

100g Shelled broad beans, raw

100g Fennel

100g Mange tout

20g Dill

20g Mint leaf

50 mill of extra virgin olive oil

Juice of 1 Amalfi lemon

Red amaranth

Enjoy With

Hecht & Bannier

A classic Rhone style blend of Grenache, Syrah and Mouvedre.

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