Rosemary Ferguson’s summer menu
There’s nothing quite as important as being well; at the moment we are all making a big effort to look after ourselves. What we put in our body is a huge part of this: the positive impact on your mental clarity and energies after eating whole, fresh foods can take effect incredibly quickly. A little while ago we headed to Bibury Farm Barns to catch up with some wellness experts and Rosemary Ferguson, naturopath, nutritionist and author, whipped us up a selection of her favourite salads and juices. She shared the recipes with us so you can enjoy a wholesome, summery menu – these dishes are perfect served together and shared or work equally well as sides.
On sunny days, something fresh and quick to prepare is required. This green juice is the perfect morning pick-me-up or makes a healthy addition to family meal times.
- 1 cucumber
- 1/2 lime
- 1 bunch of mint
Place in a juicer.
If you’ve been barbecuing in the garden with your household, mix it up next time with this summer slaw – it’s full of nutrients and adds a dash of colour the table.
- 1 red cabbage, thinly sliced
- 2 carrots, grated
- 1 white cabbage, thinly sliced
- 1 tbsp apple cider
- 1 lemon
- a good glug of olive oil
- 250g pomegranate
- 2 tsbp pumpkin seeds
- 1 small bunch of parsley, chopped
Start by preparing the cabbage and carrot and combine together.
Make the dressing by combining apple cider, lemon, and olive oil. Mix through.
Add the parsley, pomegranate and seeds and mix.
Simple and delicious, this chickpea salad is packed full of protein. It’s ideal if you’re cooking up a vegetarian mezze selection or makes an excellent tasty weekday lunch.
- 400g can chickpeas, drained and rinsed
- 1 large pack of basil, leaves picked
- 1 red onion, thinly sliced
- 1 punnet of multi-coloured tomatoes, halved
- 2 tbsp olive oil
- 1 lemon
Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps to absorb the dressing.
Summer chicken salad
This dish looks impressive, but is actually quite simple to make. Why not try it for date night or when it’s your turn to cook for those you live with?
Basil & mint oil
- A big handful of basil and mint
- 1 small garlic clove
- 1 tablespoon lemon juice, plus some zest
- 1 tablespoon apple cider vinegar
- 2 (or more) tablespoons extra-virgin olive oil
- Sea salt and fresh black pepper
Spring greens salad
- 1 bunch of asparagus, tender tops only
- ½ cup of peas
- A few handfuls of salad greens
- 1 avocado
- A handful of chopped, toasted pistachios
- A handful of chives and mint
- 2 chicken breast
- 1 lemon
- 2 tbsp of Provencal herbs
Preheat the oven to 180°C.
Make foil parcels, place the chicken and drizzle with olive oil, squeeze 1 lemon and zest, along with the Provencal herbs. Season well.
Wrap the parcels up and bake for 20-25 mins.
Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice and zest, balsamic, olive oil, and salt and pepper. Taste and adjust seasonings. Set aside.
Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling along with the peas. Refresh in iced water.
In a large bowl, toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and avocado. Add the pistachios, chives, and mint. Toss again. Taste and adjust seasonings.
Plate up, slicing the chicken thinly and pouring the dressing all over.