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Summer Salads

JERSEY POTATO SALAD WITH THAI FLAVOURS

Ingredients
• 750 g Jersey Royal potatoes
• 1 small knob of root ginger, peeled
• 2 spring onions, trimmed finely chopped
• Juice of 1 lime
• 1 tbsp rice wine vinegar (optional)
• 2 tsp light or dark brown soft sugar
• 1 garlic clove, crushed
• 2 tbsp Thai fish sauce
• 2 tbsp groundnut oil
• 2 red bird eye chillies, deseeded and chopped
• 0.25 cucumber, chopped
• 31 g pack coriander, leaves only
• 2 tbsp chopped mint

Method
1. Boil the potatoes in salted water for 20-25 minutes until tender.
2. In a bowl, mix the ginger, spring onions, lime juice, rice wine vinegar (if using) and sugar.
3. Mix the garlic in a large bowl with the Thai fish sauce, oil and chopped chilli.
4. Drain the potatoes; halve them. Toss in the ginger and garlic mixtures; cool.
5. Add the cucumber and herbs, and serve.

CAPRESE ZOODLES SALAD


Ingredients
• 4 large zucchini
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 c. cherry tomatoes, halved
• 1 c. mozzarella balls, quartered if large
• 1/4 c. fresh basil leaves
• 2 tbsp. balsamic vinegar

Method
1. Using a spiralizer, create zoodles out ofzucchini.
2. Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
3. Add tomatoes, mozzarella and basil to zoodles and toss until combined.
4. Drizzle with balsamic and serve.

Summer Cocktail Tequila Sunrise Mimosas

• Orange wedges
• Sugar, for rimming glass
• 2 oz. tequila
• 1 bottle champagne
• 1/2 c. orange juice
• Few splashes grenadine
1. Rim glasses with an orange wedge and dip in sugar.
2. In each flute, pour 1 ounce tequila and top off halfway with champagne.
3. Top off with orange juice and a splash of grenadine.
4. Garnish with an orange wedge and serve.

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