Variation on the goat’s cheese salad

I recently made a really delicious salad using left-overs… a small lettuce, goat’s cheese. a few other bits and pieces and seaweed from my seaweed collection…

In that random way that things happen, today I found I had a small lettuce and some goat’s cheese… I altered the recipe slightly:

Chilli seaweed goat’s cheese salad

  • small lettuce, for example baby gem
  • half a soft goat’s cheese round, cut into small pieces, skin removed (eat it on a cracker while you’re making the salad)
  • shavings of celery – including leaves
  • ransome leaves (wild garlic)
  • cashew nuts
  • laver seaweed
  • olive oil
  • pomegranate syrup
  • sea salt
  • lots of grinds of pepper (I put whole spices such as coriander seeds, fenugreek etc in the grinder with the pepper corns for a nice taste)
  • dash of chilli sauce but not too hot (I use Marie Sharp’s Green Habanero, it’s made with nopal – prickly pear cactus – green habanero, garlic and lime)
  1. cut/tear the lettuce and ransome leaves into bite-sizes and put into a large bowl
  2. add the celery, cheese, nuts, laver, salt and pepper and mix well so the seasoning runs throughout the leaves
  3. add the olive oil, syrup and chilli and gently turn over to coat everything

This salad may go a little limp if it’s not eaten straight away but it still tastes good, in fact the flavours meld in together! I even ate some the next day!

Rather a lovely lunch

I have been experimenting with seaweed… edible seaweed. I bought a small set of dried, flaked Welsh seaweeds, gutweed, dulse, wrack, laver and kelp. Some of them need to be in cooked dishes, but I have been trying others with cold recipes.

Here is a rather lovely salad lunch I made using the very excellent Welsh laver:

Goats’ cheese and laver salad

  • little gem lettuce
  • watercress
  • goats cheese (I used soft cheese, the sort which comes in a log – I took the skin off, but it is edible so up to you!) cut into small cubes
  • olive oil
  • pomegranate syrup
  • sea salt
  • a few roast peanuts (or any other nuts, or seeds, or none)
  • a couple of teaspoons of dried flaked laver (I was using just one baby gem, if you were making more for more people you would obviously need to use more laver!)
  1. cut or tear the lettuce and watercress into bite-sized pieces and put into a generous bowl
  2. add the cheese and fork through gently
  3. add the laver
  4. pour on as much olive oil and syrup as you yourself like (I like it quite oily compared to some people)
  5. gently stir it all together, you don’t want to break up the cheese too much
  6. season to taste
  7. sprinkle as many nuts/seeds as you like
  8. you can eat it straight away, but the flavour of the laver comes out if you leave it for a little while


The word ‘salad is about six hundred years old, and if you’re someone who learnt Latin at school, you might already know or realise that it comes from Latin, ‘sal’ meaning salt, and via various different transformations to meaning something which was salted, and probably vegetables which were dressed or maybe preserved like this.

My husband hates salad, so whenever he has salad garnish he moans about it, but I inherit it, so I don’t moan!

P1030790 (2)

Lettuce, pointy cabbage, tomatoes, cucumber, basil, Greek basil, sorrel, parsley, mixed seeds, roasted cashew nuts, roast peppers and tomatoes, sweet peppers, Greek olive oil



Salad... last year's garden was delicious!

pickled mustard greens, avocado, tomato, read and yellow peppers, red onion, celery, cucumber, mixed nuts, chia seeds, flax seeds, carrot, olive oil

Lincoln salad

I remember salad from my childhood as lettuce leaves, slices or quarters of tomato, whole spring onions, slices of cucumber, sometimes salad cress or watercress, cooked beetroot in malt vinegar, radishes topped and tailed, hard-boiled eggs sliced, potato salad made with salad cream… It would be served with cold meat, and it would be the same with the vegetables fresh from the garden, and at school with the green stuff in big trays, and everything else in individual bowls…

The way I prepare salads now is very different, combining different vegetables, and adding things like nuts, chopped fruit, and with a dressing of olive oil and some sort of vinegar – but not malt! However, if I look back at the National Mark Calendar of Cooking recipe book,, published in the 1930’s, I find a very different sort of salad:

Lincoln salad

  • 1 lettuce
  • watercress
  • 1 cooked beetroot
  • 1 tablespoon of canned peas (I guess you will use fresh or frozen!)
  • 2 tbsp cooked rice
  • 1 tbsp chopped gherkin
  • 4 tbsps cooked, chopped, lean beef
  • 2-3 tbsp home-made mayonnaise or French dressing (2 parts olive oil, 1 part vinegar, salt and pepper)
  1. tear the lettuce and cress into small pieces
  2. cut a few thins slices of beetroot for decoration and dice the rest
  3. put all the ingredients into a basin and mix with the dressing
  4. put the green salad in the bottom of a bowl and pile the mix on top
  5. garnish with beetroot

Mad on salads!


I just really like salads – and like experimenting to find strange combinations of fruit and vegetables which work together. You can’t see, but lurking here are some lovely new broad beans, just cooked for a few minutes in salted water; they are absolutely my favourite bean. There are mixed leaves, sliced onion, a few baby tomatoes, raspberries (my new discovery as a salad ingredient) some finely sliced cabbage, and my new favourite dressing of yoghurt and mustard – and because it is diet day today, no olive oil! I used American mustard – I’m experimenting with different sorts and so far they are all nice in the dressing, and seem to suit different salads. The courgettes on top (zucchini) are just very thinly sliced long ways with a few very finely sliced rings of a huge spring onion pushed in between, and dressed with white balsamic vinegar, a little pomegranate syrup, pepper and sea salt.

That was my diet day lunch… now what’s for dinner?!

Stephanie’s delicious salad dressing

I wrote about a salad I made the other day and I mentioned I had used mayonnaise as a dressing for it. My friend Stephanie made a comment about dressings and suggested a mixture of unsweetened yoghurt, French mustard and good olive oil.

Today I made a salad for lunch, and usual I hadn’t really planned it, just used what I had and what appealed to me. I started off with mixed leaves, then added half a pear which was left over from something else, chopped into small pieces and ditto half a tomato, plus some halved cherry tomatoes,  half a courgette thinly sliced and ditto cucumber, a giant spring onion thinly sliced, a couple of pods of broad beans, and then as I had just picked some strawberries from the garden I threw in a few handfuls of them too.

I then remembered Stephanie’s suggestion; I had some home-made yoghurt and I added a slug of Greek olive oil, and then instead of French I added English mustard for a bit of a kick. A few grinds of pepper and mixed spices, a sprinkle of rock salt a quick whisk ad oh, what a yummy dressing for my salad!!!


Here is a link to Stephanie’s blog:

Simply yum

Since having a bug a few weeks ago, I haven’t felt like eating lots of things, and have kept my diet fairly plain and simple. I must be getting better because I am fancying more things, and gradually reintroducing them while also keeping an eye on the calories! Feeling poorly helped me lose weight, I don’t want to start putting it on again!

So today, after a busy morning teaching my conversational English class, I came home and after a cup of tea began to ponder on what I wanted for a light lunch. I decided on a little salad, and took some mixed leaves, then I had an avocado so I cut half of it into little cubes, then I thought I needed a little texture, so added some cubes of the cornbread I made a day or so ago… last of all, I still didn’t feel like my usual dressing of olive oil and pomegranate syrup so I just had a small dollop of extra-light mayonnaise…

A small bowl of my simple salad and now I feel up and ready for my French conversation class this afternoon where I am a student not a teacher!