L'Escalet Picnic Salad


Back when I was in France this summer my family and I took a picnic to l'Escalet which is about a 25 minute drive from our house. This beach has amazing swimming and the landscape is completely unspoilt. I brought this salad along which was more delicious than I had expected as the fried carrots added in the Je Ne Sais Quoi. It's also the kind of food that can sit around in a picnic bag and not get tired or soggy. The fried carrots, sesame, whole cashew combo is goooood! We added in an avocado but it's great as is.

Recipe for a greedy 2



200g chickpeas (cooked)
1 red pepper, diced

100g cherry tomatoes, halved

2 medium carrots, diced
1/2 courgette, sliced with a mandoline

handful flat leaf parsley leaves

4 tbsp olive oil

For the dressing

3 tbsp toasted sesame seed oil

3 tbsp white wine vinegar

2 tbsp tamari soya sauce

3 tbsp lime juice (about 1/2 a juicy)

1 level tbsp grated ginger

small pinch of sugar


Add the ingredients for the dressing together in a small bowl and mix. Taste to double check the seasoning.Add the prepped diced pepper, chickpeas and flat leaf parsley into a large bowl. Set a frying pan to a medium to high heat and add two tablespoons of oil. Then add the diced carrots with a pinch of salt and pepper and fry for about 2-3 minutes until they have softened a little. Add the carrots to the bowl and add another bit of oil to the frying pan and use the mandoline to slice the courgette straight into the hot pan. Cook for about 2 minutes until golden on both sides. Add this to the bowl and mix in along with the dressing. Add some black pepper to finish and throw in some avocado if you fancy.

Nina ParkerComment