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As the weather gets warmer, diners’ tastes switch to lighter dishes. 

Substantial Summer Salads

The key to keeping salads on your menu throughout the summer months and beyond is to make them as satisfying as any other main course.

Adding healthy grains or protein-packed nuts, seeds or pulses is the secret to a filling, nutritious and tasty dish that will continue to appeal to customers rain or shine. Cous cous, bulgar wheat, quinoa, lentils and beans all add bulk and satiety value. The right herbs, spices and oils will also make sure your dish is full of flavour.

What’s more, with a plant-based salad you can also suit the majority of diets if you use dairy-free oil-based dressings.

Vegan varieties

Try a grilled aubergine tabbouleh for a vegan dish that ticks all the boxes. Garlic-infused oil and mint give the aubergine, diced cucumber, tomatoes and cous cous flavour and a dressing using a coconut soya-based yoghurt, tahini, maple syrup and lemon juice lends a creamy, sweet sharpness to the dish.

A roasted butternut squash salad combines softened cubed squash, puy lentils, sesame seeds and rocket with a tangy dressing made from chopped deseeded red chilli, soy sauce, premium balsamic vinegar, extra virgin olive oil and agave syrup.  The blend of sweet squash with the nuttiness of the sesame seeds and the hot sweet sharpness of the dressing is a real winner.

Veggie delights

Sweetness with a sharper tang is also the key to a bang-on-trend beetroot and halloumi salad which uses pumpkin seeds, sweet citrus and peppery rocket to complement golden slices of fried halloumi. Combine red onion, apple cider vinegar and a splash of Prep Premium apple condiment to make the dressing and garnish with dill and mint.

Cubed sweet potato roasted in olive oil and flavoured with rosemary is the perfect foil for the richness of crumbled feta in another ‘heat and sweet’ salad recipe. Mix white wine vinegar, Dijon mustard and chopped red chilli for a piquant dressing. Toss half with the sweet potato in a bowl and top with toasted pine nuts and watercress before drizzling the rest over the salad just before serving.

Seafood sensations

Peruvian ceviche is growing in popularity as it’s simple to prepare, low in fat and vitamin-rich. Thinly sliced white fish is ‘cooked’ in lime juice and mixed with chopped coriander, premium olive oil, green chilli, tomatoes, red onion and green olives for a zesty mixture that can be pre-made and stored in the fridge. Serve with tortilla chips.

Niçoise combines fish or seafood with potatoes and green beans to make a light but filling dish.  Take this French classic to a luxurious new level with lemon-infused oil and langoustine tails.

Read here for the full recipe...

AAK Foodservice (A Trading Division of AAK International)

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