Salads

Salads

By
Gillian Reith, Linsey Reith, Nichola Reith
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781742706764
Photographer
Helen Cathcart

Like every student, I went off to university (in Aberdeen) and had a ridiculously unhealthy diet for the first couple of years. Our halls of residence served up a stream of deep-fried nondescript food and invariably most of our nights out would end with a portion of chips and cheese (the ultimate 2am snack). My flatmate and I would embark on half-hearted ‘health kicks’ which involved eating rice with chilli sauce for two nights running before returning to the deep-fried halls fare. It is fair to say I found healthy eating something of a chore!

This all changed the year after I graduated, when I landed a summer job as a stewardess aboard a luxury yacht based in the French port town of Antibes. The head chef on the yacht, Flossy, noticed my growing interest in cooking as I peered over her shoulder every evening, and took me under her wing for the duration of the summer.

As we travelled from port to port across the Mediterranean, she invited me to accompany her on trips to food markets as she shopped for ingredients. We visited the most amazing markets in Capri, all along the Sardinian coast and in small French towns away from the glitz and glamour of St Tropez. The food was like nothing I had ever seen before: piles of colourful shiny vegetables, huge red beef tomatoes, bright yellow and pink furry-skinned peaches, pretty courgette (zucchini) flowers, melons of all shapes and sizes, drums of fresh mozzarella and speckled farm eggs complete with feathers stuck to them. The fish markets brimmed with langoustine, lobster, clams, and fish I’d never even heard of before.

Lunch on board the yacht was a daily celebration. The guests were treated to mountains of freshly baked breads, cold meats, cheeses, seafood and a salad piled high with fresh vegetables. It was the perfect meal to combat the heat of the Mediterranean summer.

From then on, I was hooked. On food, on cooking and on creating delicious, colourful salads. Finally, I understood that eating healthy, nutritious food could be enjoyable! I believe the key to a great salad is simple: experimentation, amazing local produce and fresh vegetables. Have a go! - Linsey

Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again