A Simple Summer Salad For Supper By The Sea

We’re fortunate in Cornwall to be able to head to the beach whenever the feeling takes us. Laura, from our Content Team, has taken to whipping up a big salad, packing it all into her Jute Shopper and heading down to the nearest beach for dinner with a view.

Summer salads are not only easy to cook, but they’re also refreshing, filling, and most importantly easy to transport from kitchen to beach! Yesterday evening the sun was still out so Laura headed home from the design studio to cook up her favourite quinoa and sweet potato salad before heading over to Swanpool to enjoy the last bit of sunshine.

You will need:

50g Quinoa
1 avocado
1 lime
1 large sweet potato
A couple of handfuls of lettuce
Green beans – we used roughly 200g
½ broccoli
Tomatoes on the vine
Coconut oil
Sea salt
Black pepper
Crusty bread

1 – Peel the sweet potato and chop into bitesize cubes.

2 – Put coconut oil in the roasting tin and pop in the oven. Once melted add in the sweet potato and a generous covering of salt and pepper and cook until golden and baked through.

3 – Rinse the quinoa and cook according to the instructions (usually 15 – 20 minutes simmering in water until the little tails come out) – try adding the juice of half a lime to the water while cooking the quinoa. Once cooked, fluff with a fork to keep its texture light.

4 – Chop the green beans and broccoli into 1cm chunks and boil or steam. You’ll want them to keep their crunch so don’t cook them for too long.

5 – In a bowl crush the feta with the back of a fork so it’s nice and crumbly. You can add as much or as little cheese as you like – if you’re anything like us you’ll use at least 100g!

6 – Chop the avocado into large chunks.

7- Once the quinoa, beans, broccoli and sweet potato are cooked leave to cool a little.

8 – In a large mixing bowl add all the ingredients and squeeze the rest of the lime onto the mix, season and toss together.

9 – Serve and add your tomatoes to the top. A hunk of crusty bread is a perfect accompaniment.

The nice thing about salads is that precision doesn’t matter. Adjust the quantities to suit what you fancy, want a bit of extra cheese? Go for it. Feeling adventurous? Why not roast your tomatoes, add beetroot, swap out the feta for grilled halloumi, or add some fruit – oranges and pomegranate are a refreshing twist to a summer salad. You can be as adventurous as you like. If you’re not going to use lime juice though you may want to add a simple dressing.

Pack up your salad, plates, cutlery and something nice to drink and put it all in a Jute Shopper. Don’t forget to take a large towel or blanket to sit on, you might need to wrap yourself in it once the sun has set – it’s sunny here but it’s still a little chilly out of the sun!

Do you like to dine al fresco? We’d love to see your picnic staples and favourite places to sit and eat, share them with us on Facebook, Twitter and Instagram.