We’ve made it to summer. Finally, my fantasy version of maternity leave, lounging on a sun-dappled blanket in the park with the baby gurgling away, ideally with a very cold glass of rosé in hand, can begin.
Our first picnic of the year didn’t exactly live up to the idyllic scenes in my imagination, with an almighty nappy explosion bringing a swift end to my attempt at sunbathing. But we still managed to eat two salads that I think I’ll be making on repeat this summer. They’ll travel well for a picnic, or would work equally well as part of a bigger spread alongside this week’s third recipe: a very easy, throw-it-all-together asparagus tart. It would be my dream dinner to eat in a garden on a hazy summer evening. Given I live in a first floor flat with no outdoor space, that particular setup will stay confined to my imagination for the time being, too. Wherever you eat them, I hope these dishes will bring a taste of that long-awaited sunshine into your kitchen.
Asparagus, courgette and ricotta tart
Serves 4
2 courgettes, thinly sliced
1 lemon
½ tsp chilli flakes
1 clove garlic, minced
1 sheet puff pastry
1 egg, beaten (optional)
1 tub (250g) ricotta
75g parmesan
1 bunch asparagus, woody ends trimmed
Preheat the oven to 200C fan. Unroll the pastry onto the baking parchment it comes in onto a flat baking tray. Score a border around 2cm from the edge and prick all over with a fork. Brush with beaten egg, if you like, then bake for around 20 minutes, until puffed up, golden and cooked through. When it’s done, carefully push down the puffed up middle. Allow to cool.
Meanwhile, heat a generous amount of olive oil in a pan over a medium-low heat and add the courgettes, zest of half the lemon, garlic and chilli flakes. Cook slowly until they’re sweet and sticky, stirring often.
Combine the ricotta with the remaining lemon zest and the parmesan in a bowl. Season with salt and pepper.
Cook the asparagus in salted water for 3-4 minutes, until just tender. Drain into a separate bowl with the juice of half the lemon and toss.
To assemble the tart, spread with the ricotta then pile on the courgettes followed by the lemony asparagus.
Jersey Royal potato salad
Serves 4 as a side
750g jersey royals, larger ones roughly chopped
½ red onion, thinly sliced
8 radishes, thinly sliced
Juice of ½ lemon
1 head little gem lettuce, roughly chopped
1 tbsp mayonnaise
1 tsp wholegrain mustard
½ tbsp white wine vinegar
Bring a large pan of salted water to the boil and simmer the Jersey Royals for around 10-15 minutes, until tender and cooked through. Drain and allow to cool a little.
Meanwhile, combine the onion, radishes and lemon juice in a bowl with a sprinkle of salt. Scrunch with your hands and set aside.
In your serving bowl, combine the mayo, mustard and vinegar with some salt and pepper. Add the little gem lettuce, potatoes, onions and radishes, tossing to combine.
Five minute couscous salad
Serves 4 as a side
200g couscous
Vegetable stock – enough to cover
2 tsp Calabrian chilli paste or harissa
A splash of balsamic vinegar
1 large roasted pepper, diced
A handful of tomatoes, roughly chopped
2 spring onions, thinly sliced
200g tinned chickpeas (optional)
A handful of fresh mint, chopped
Pop the couscous into your serving bowl (or Tupperware) and pour over enough boiling hot vegetable stock to just cover. Cover and set aside, then fluff up with a fork.
When the couscous is done, stir in all the remaining ingredients. Season to taste.
Switch it up
Swap the courgettes and asparagus for slow-roasted tomatoes or caramelised onions in the tart.
Throw green beans into the pan with the potatoes for the last 5-10 minutes of cooking.
Swap the couscous for your favourite cooked grain, and add any tinned beans or cooked lentils you have.
Use it up
Don’t throw away your used lemons – put in the dishwasher to make glasses squeaky clean.
Throw Parmesan rind into risotto, minestrone or pasta sauces.
PS This week I’m loving…
A new method for the most gorgeously golden roast potatoes: par-boil until just tender then drain and allow to cool completely on kitchen paper while you heat a baking tray with oil in the oven. Toss in the hot oil with salt, pepper and half a teaspoon of turmeric – this gives the spuds a lovely warmth. Roast to crunchy-on-the-outside, fluffy-in-the-middle perfection.
These all sound lovely, I need an upgrade to my cous cous salad so I’ll definitely be trying that first 🥰 also, summer picnics with a baby not quite living up to what you imagined = very relatable 🥲