Now that Summer is right around the corner, it’s the perfect time to start enjoying huge colourful bowls of fresh veggies. A lot of my friends laugh because I actually eat SO many bowls of veggies and salad, which I think a lot of people think is a little bit boring haha. Salads don’t have to be bowls of limp lettuce leaves with a few croutons tossed in there; this salad is crammed full of different flavours, colours and textures to make the perfect addition to your BBQ buffet table!
I’ve been creating a lot of olive recipes for quite some time now and have been super getting into using them in dishes! They provide such a huge kick of flavour and really spice up any dish they’re added to. They’re an amazing addition to salads, pasta, sauces, dips and just on their own as part of a serving platter. When I’m hosting summer dinners or BBQ’s I love serving big vibrant salad bowls for everyone to tuck into!
Ingredients
- 1/2 cucumber
- Handful of Radish
- 1 ripe avocado
- 1 head of corn
- Handful baby plum tomatoes
- 2 large sweet potatoes
- 2 jars Fragata Chorizo Stuffed Olives
- Olive oil for cooking
- Chilli flakes
Dressing:
- 2 tbsp olive oil
- Juice from 1 lemon
- Heaped Tbsp honey
- Salt and pepper to taste
Method
Preheat the oven to 200c and chop the sweet potatoes into small chunks. Drizzle with olive oil and season with a little salt and pepper.
Pop these into the oven to roast for 45 minutes, until nice and crisp, yet soft in the centre.
Meanwhile, prep the rest of the salad ingredients by slicing the cucumber, radish, tomatoes and avocado.
For the corn, heat a little olive oil in a frying pan or griddle pan and cook the corn over medium/high heat until vibrant in colour and slightly charred. Then chop into slices.
Layer the salad bowl with all of the veggies, olives and then the cooked potatoes once they’re ready.
For the dressing, combine all of the ingredients and mix everything together. Drizzle over the salad and garnish with some chilli flakes before serving and getting stuck in.
