Recipe: Megan Priscott | Images: Brydie Thompson

I don’t really know what to name this salad; garden salad is too broad and boring, it’s not Greek or Mexican, so let’s go with Gabriella.

You really can go with what is seasonal and available, think Mediterranean when you substitute any ingredients so it stays balanced and not confused. I keep it mainly raw for the crunch and contrast. It’s great served with the other salads on this page as part of a meat free lunch. The addition of feta is really nice. Tuna and watercress are also a good combo.

capsicum, range of colours
green beans
sweetcorn, cooked and cut of the cob
cherry tomatoes
spring onions
basil, little leaves
1 tsp little fresh thyme leaves
oregano, little leaves
salt and pepper
olive oil (I use Al Brown’s Oregano and Lemon)

Quarter the cucumbers lengthways, take the seeds out (these can make the salad a bit watery) and cut into small cubes and add to a bowl with the corn.

Cut the beans, capsicum and radishes into small cubes, and add to the cucumbers.

Cut the cherry tomatoes in half and add along with finely sliced spring onion, a glug of olive oil, the herbs, salt and cracked pepper.

Give it a good stir and pop it into a beautiful bowl to serve.

Megan Priscott
Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer’s day.

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