As we start to warm up and peel off the winter layers, our bodies take centre stage once again and we begin to think about healthy eating! It’s so topical right now – yoga, drink at least two litres of water a day, how to keep fit, how to eat for optimum health – the list is endless. Which brings me to this month’s recipe…

Salads are my staple meal over the summer months and usually consist of anything that needs using up. I toss raw, roasted or steamed items together with a few leaves and dressing, using whatever I have in the kitchen. This salad can be made with any grain. But I’m using three colours (red, white and black) of Quinoa which I found at Waitrose.

Roast rhubarb with your favourite nuts, pumpkin and sunflower seeds, and let them cook until the rhubarb is soft. You could also add roasted pepper or squash. Look in your fridge and if you have the odd lonely vegetable just roast it at the same time as the rhubarb! Once cool, add lots of chopped parsley and dill.

Make a blood orange dressing by squeezing the juice of two blood oranges (ordinary ones are fine too), mix with a drop of good white wine vinegar and a spoon of raw honey, salt and pepper.

Mix everything together with your chosen grain, add a few leaves and serve with crusty bread and a piece of your favourite cheese. Sunny summer salad days!


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