A hearty summer salad to balance out the meaty barbecues via IrishTimesFood
In between all of the meaty barbecues, it’s great to have some hearty salads to fall back on to strike a good balance. I love beans and chickpeas; they’re the ultimate protein-packed convenience food, ready cooked in cans or cartons. However, they can be a bit unappetising straight from the can, cold and dull. So I like to heat them up with some spice and delicious fats.
Harissa paste, n’duja and chorizo all make great add-ins to cook chickpeas with. I love rayu too, and it goes particularly well with courgettes. Rayu is a Japanese sesame chilli oil with a smoky umami heat from chillies, fried garlic and sometimes tamari. It’s very versatile and handy for having in the fridge for drizzling over fried eggs, ramen, stir fries, curries and so much more. Really your imagination can run wild with rayu. I’m yet to find something it doesn’t taste good with.
Hot, fried halloumi is great in a sandwich or even cooked on the barbecue. Halloumi has to be eaten when freshly cooked; it’s best hot off the pan. The texture becomes more rubbery as it cools, earning it the name squeaky cheese. It’s absolutely delicious, though, and that saltiness is a classic combination with honey and crunchy, toasted sesame seeds. Combined, this makes an easy salad that has so many textures and exciting flavours.Halloumi is very salty, so season with caution when using it.
Sesame, sunflower and pumpkin seeds all benefit from being toasted. They taste nutty and improve in texture when gently heated on a tray in the oven for a few minutes. Leave to cool and store in jars, perfect for sprinkling over salads, breakfasts and roast vegetables. Buy a good quality raw apple cider vinegar in a large one litre bottle. Soften the sharp acidity with a little honey if needed. It’ll last you all summer long for dressings and marinades.
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