Goi Salad, Pickled Cucumber Salad & Endive, Pomegranate & Feta Salad

When it’s too hot the last thing you want to eat is a heavy, piping hot dinner, salad is definitely a good option for a light dinner. John our Executive Head Chef has put together three salad recipes that are interesting and satisfying. So put down your traditional lettuce and tomato and try one of these salads to brighten up your salad options!

Goi Salad

Serves 1


125g  Strips of Carrot & Mooli
 100g Beans Sprouts
 10g Chopped Fresh Red Chilli
 100g Roasted Cashew Nuts  
10g Rough Chopped Fresh Coriander
10g Rough Chopped Fresh Mint
 20g Thin Sliced Spring Onions
Sea Salt and Milled White Pepper to Taste  

Garlic and lime dressing
2-3 limes juiced
3 tsp rice wine vinegar
1 tsp fish sauce
2 sticks of lemon grass smashed
1 chilli split in half
1tsp garlic puree 100ml water
60g sugar

1. Firstly to make the dressing, place all ingredients into a pan at a medium heat and reduce the liquid by two thirds.
2. Pass the liquid through a sieve removing the chilli and lemon grass and leave to one side to cool.
3. Now you can make the salad, put all the vegetables, nuts and herbs into a bowl and mix.
4. Pour the now cooled dressing over the salad and gently mix through, leave for a few minutes for the vegetables to take the flavour on and serve.      



Mixed Endive, Pink Grapefruit, Pomegranate & Feta Cheese

Serves 4


1 red endive
1 yellow endive
1 pink grapefruit, peeled and cut into segments
Seeds of 1 pomegranate
100g  crumbled feta cheese
Sea salt and milled white pepper to taste
1. Remove the large outer endive leaves a keep to garnish salad.
2. Slice the rest. 
3. Place ingredients into a bowl and mix.
4. To serve arrange the whole leaves around the edge of the bowl and pour into the centre the mixed salad. 



Pickled Cucumber, Mooli, Baby Mixed Leaf and Avocado Salad


½ mooli spiralised or sliced into tagliatelle.
1 avocado diced
1 bag Mixed leaf salad
Sea Salt and Milled White Pepper to Taste

Cucumber pickle
150g cucumber peeled, deseeded and diced
150ml white wine vinegar
60g sugar
10g Coriander seeds
1 star anise
10g fennel seeds
1 bay leaf
1 sprig thyme 



1. Start by making the pickle for the cucumber. Put all the pickle ingredients into a pan and bring to boil, simmer for 5 minutes.
2. Add the peeled, deseeded and diced cucumber.
3.  Immediately take off the stove and leave to cool.
4. To make the salad toss all ingredients in a bowl together and arrange in a serving dish with seasoning to taste.