Surrey Homes | SH101 | June 2023 | Education Supplement inside

Farm Salad
Serves 2 as a light
meal or 4 as a starter
This salad is more of a
philosophy than a recipe
– creating something that
is full of different flavours,
textures and temperatures
using fresh ingredients
alongside those that have
been preserved from
previous seasons. It’s a
lovely dish to enjoy in
June with new season
radishes, asparagus, fresh
peas straight from the
pod, baby leaves and wild
garlic. The leaves are fresh
and bright; the wild garlic
sauce and the whipped
goats’ cheese adds texture,
interest and mouth feel;
while the asparagus
and raw peas bring
freshness and crunch.
For the leaves:
Anything fresh and
seasonal can be used
– baby spinach, sorrel,
radishes and their tops,
fennel fronds, fresh peas,
but really you can choose
anything you want.
Prep, wash and dry.
For the sauce:
• 125g walnuts
• 65g cheddar, such
as Kentish Ashmore
farmhouse cheddar
• 5g sea salt
• 35g wild garlic vinegar
(or apple cider vinegar)
• 150g vegetable oil
• 75g rapeseed oil
• 300g wild garlic leaves
Blend together nuts,
cheese and salt. Add
wild garlic leaves and
then slowly add the
vegetable oil. Finally
blend in the rapeseed oil
and the vinegar.
For the dressing:
• 2 tbsp elderflower
vinegar
• 2 tbsp wild garlic
vinegar
• 4 tbsp cold pressed
rapeseed oil
• pinch of sea salt
Whisk together the
dressing ingredients.
For the goats’ cheese:
• 1 log of Golden Cross
goats’ cheese (250g)
• 75ml of double cream
• pinch of cracked black
pepper
Paddle the goats’ cheese
in a mixer until light
and fluffy. Fold in
cream to loosen. Season
with black pepper.
For the asparagus:
• 400g asparagus
Wash, prep and dry
the asparagus. Heat a
large griddle pan or flat
plate on a barbecue.
Drizzle a little oil on
the vegetables and cook
on the griddle pan
until lightly charred
but still with a good
amount of bite. Take
off the heat and season
with flaky salt.
To plate: Spoon quenelles of the whipped goats’
cheese onto a serving plate and dot with the wild
garlic sauce. Lightly dress the quartered radishes and
their tops, raw peas, spinach and fennel tops with the
dressing and put on to the plate and add the charred asparagus. Finish
with a few wild garlic flowers or chive flowers. Serve straight away.
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