From time to time you need an emergency side dish and have to make do with whatever you have in the cupboard / fridge / garden / local corner shop… When I was cooking my Lightly Spiced Lamb Kebabs I realised that I’d not properly thought through what they’d go with but couldn’t leave the kitchen to pop to the shop at the end of the road.
I couldn’t just serve flatbreads and a bit of a dip and needed to create something sharpish! A side of rice seemed a bit odd, some steamed vegetables equally so. What was I to do? Surely there was something in the house that would go with the lamb skewers?
Cue this recipe for a Broccoli, Cucumber and Red Onion Salad which was pretty much made with the remaining contents of the crisper drawer in my fridge, brought together with a quick mayonnaise-based dressing. It may not win any awards but I have to say I thought it was pretty damn tasty and it’s definitely something I’d make again – on purpose next time!
Broccoli, Cucumber and Red Onion Salad
A lovely mixture of flavours and textures, this crisp and light salad is brought together with a garlic-lemon dressing. This would be great as a barbecue side dish, but can also be served alongside any grilled meats so don't let the Great British Summer put you off!
for the Dressing
- 1 Lemon juiced
- 1 clove Garlic peeled and crushed
- 6-8 Mint Leaves shredded
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Sugar
- 75 g Good Quality Mayonnaise
for the Salad
- 100 g Broccoli broken into small florets
- ½ medium Red Onion peeled and finely chopped
- ½ medium Cucumber cut into 1cm chunks
- 8-10 Sun-dried Tomatoes roughly chopped
Start by making the dressing. Mix together the garlic, lemon juice, mint leaves and seasonings, before slowing stirring in the mayonnaise to give a smooth consistency.
Put the chopped vegetables into a large bowl - mix well before pouring over the dressing ensuring that everything is well coated.
This can be served straight away but does benefit from having a bit of time for the flavours to develop, I'd suggest leaving it in the refrigerator for an hour or so, bringing it back out about 10 minutes before serving.