Rad oak leaf salad

05 Jul 2018

Summer has officially arrived in the UK and when the sun’s out so are the salads - Its all about alfresco dining! Red Oak Leaf Lettuce, is a thing of beauty and flavour, the rich reddish purple leaves provide a sweet and almost nutty flavour, I’ve teamed it up with little crunchy radishes and grilled courgettes for this salad

Serves 4 as a side


1 head of Red Oak Leaf Salad
1 courgette
100g cherry tomatoes
1 garlic clove skin on
100g radishes
1 large spring onion
200g sugar snap peas (or any type of green bean!)
Olive oil

For the dressing
Juice 1 lemon 
2 tbsp extra virgin olive oil
A generous pinch of salt and pepper
1 tsp ground Sumac



1. Start with halving your tomatoes and roasting them in the oven with the garlic clove, a good lug of olive oil and salt and pepper for about 30-40 minutes at 180º C
2. While the tomatoes are cooking, slice the courgettes into thin even discs and sprinkle with a little salt.  Heat up a couple of tablespoons of olive oil in a frying pan and cook the courgette in batches until both sides have started to brown, then lay them out on a bit of kitchen roll to soak up any excess oil. In the same pan, add the peas and turn up the heat. These only need a minute or two to heat through.
3. Cut away the root of the red oak leaf salad so that each leaf falls away easily and give them a rinse before gently tearing them in half and placing in your serving bowl.
4. Quarter or half the radishes depending on the size, slice up the spring onion and add them to the bowl too, along with the courgettes and the roasted tomatoes.
5.Take the skin off the roasted garlic clove and in a small bowl break it down with the back of a fork then whisk in the remains dressing ingredients. You may only want to pour part of the dressing on or if like me and most things are served with bread, pour the lot on and enjoy using it as a food mop for all those delicious flavours!

Recipe type: