Everyone loves a salad bar, don’t they? I’d really like one in my house, permanently stacked with fresh vegetables, some eggs, potatoes, a selection of sauces and some garnishes too, so I could knock up some winning combos whenever my heart desired. That’d be perfection. Sadly this will probably never happen. Although I do kind of emulate a salad bar in my fridge, and try to have things like bowls of cooked brown rice or quinoa, leftover cold potatoes and cooked beetroot ready to combine with some sliced avocados, tomatoes, or cucumber perhaps. All you need is something to top it with like crumbled feta or some Sriracha and you have a healthy and filling lunch! Voila!
Harvester, the family friendly restaurant that is known for its tasty grills and awesome salad bar emailed to let me know their top salad chef had created some videos that suggest ways to mix their salads up. These ‘flavour combinations’ videos suggest some nice ideas for when you visit their salad bar. Or you could use them as inspiration for your cooking at home. I have created a salad based around some of the ingredients that I know they have at Harvester. You can make this at home or take inspiration and get creative when you next visit. It is so very easy and would be perfect for a BBQ or alongside some roast chicken, steak or salmon – that’s what we had it with tonight.
I think it’s easy for people to be snooty about family friendly restaurant chains. But when you have kids, you know they make sense. A welcoming attitude to children is seriously appealing as parents when you want go out together en masse to eat. And Harvester have really worked on their menu – it’s bang up to date with things like slow smoked ribs alongside interesting veggie options like battered halloumi, and sides of sweet potato fries…. I know, sounds good doesn’t it?
Videos under the recipe!
Serves: 4 people as a side
Prep time: 2 minutes
Cook time: 20 minutes
Total time: 22 minutes approx
800g waxy potatoes, like Jersey Royals
2 tablespoon mayo
3 tablespoon Greek yoghurt (or natural)
100g blue cheese (I used Yorkshire Blue)
1 onion, diced
1 tablespoon of olive oil
1 tablespoon of raisins
1 head of Romaine lettuce shredded
- Boil your potatoes. Drain and let cool. If you want to hurry the cooling process up then sit them in cold water for a bit.
- Meanwhile, whilst the potatoes are boiling, dice an onion and fry in a little oil until soft and with plenty of colour.
- Then quickly mix yoghurt, mayo, crumble in clue cheese and mix with a fork. It’s OK if it’s lumpy, in fact it should be.
- Add the softened onions once they have some nice caramelised colour. Tip in the raisins. Mix well.
- Shred the lettuce. Mix the potatoes and the lettuce with the dressing gently. You don’t want to break up the potatoes.
- Serve alongside fish or meat.
This is a sponsored post for Harvester. As such the links are no follow.