Summer Salads Workshop

Course review:

Join Flavia Rowse for a morning of hands-on cooking as you explore the wonderful world of salads. This class makes the most of seasonal ingredients and fresh herbs combined with a variety of dressings. Whether served on the side, or as the main event, these delicious creations will refresh your repertoire.

Salad Menu

Crispy Thai chicken salad with cashew nuts, deep fried shallots, coriander and lime

Raw artichoke, fennel, celery, mushroom, walnuts and Parmesan

Chickpea, cucumber, chilli, mint and dill salad in a lemon, garlic, yoghurt dressing served with grilled lamb cutlets

Baby gem, pitta crisp, tomato, broad bean, radish and feta salad with sumac served with fresh sardines

Rocket, fig, goat’s cheese in pomegranate dressing with crispy serrano ham

Nectarine, mango and raspberry summer crumble with passion fruit yoghurt