Bill Granger’s Chopped Salad

I would argue this is London’s best salad - bright, crunchy and bursting with flavour, it’s deliciously moreish and the perfect way to celebrate the season’s bounty. Crunchy chickpeas, juicy tomatoes and fresh herbs come together with a creamy citrus sesame dressing for a dish that’s perfect for BBQs or light summer meals.

• Summer Salad

• Seasonal

• Bursting with flavour

Don’t be put off by the long ingredient list - it’s worth it. TRUST ME! To taste this salad with minimal effort, simply head to Granger & Co, where they also have the most delicious fluffy ricotta pancakes with honeycomb butter (photo below).

My version of the chopped salad - omit and substitute ingredients for your favourite veggies

Ingredients:

Salad:

• 2 corn cobs/ 1 tin of sweetcorn

• 1 tbsp olive oil

• 2 small courgettes, chopped

• 1/4 small white cabbage, finely sliced

• 2 small cucumbers, chopped

• 2 small beetroots, cut into wedges

• 1 small iceberg lettuce, roughly chopped

• 4 tbsp apple cider vinegar

• 1 small handful dill

• 1 small handful parsley

• 2 spring onion, finely chopped

• 4 tbsp furikake or mixed sesame seeds

Dressing:

• 1 garlic clove, finely chopped

• 1 1/2 tbsp tahini

• 1 tbsp tamari/ soya sauce

• 3 tbsp rice wine vinegar

• 1 tbsp ponzu (citrus soy, can be subbed for a bit more soy sauce and a squeeze of citus)

• 1 tbsp light-flavoured oil (e.g. veg/ avocado)

• 1 tbsp sesame oil

• 1 tbsp wasabi paste (optional)

• 1 shallot, finely diced

Crispy Chickpeas:

• 400g chickpeas, rinsed and drained

• 1 tbsp olive oil

• 1 tbsp furikake/ mixed sesame seeds

Chopped Salad at Granger & Co

Fluffy ricotta pancakes with honeycomb butter

Directions:

1. Cut the corn corbs in half and simmer in a large pan of water for 8 minutes, drain, cool and cut off the kernels.

2. Heat a little olive oil in a hot pan, add the corn kernels and courgette and cook until it’s starting to soften and colour.

3. Make the citrus sesame dressing. Whisk the garlic, tahini, tamari, vinegar, vinegar and ponzu in a bowl. Slowly add the oils, whisking continuously until emulsified. Whisk in the wasabi and then stir in the shallot.

4. Bill Granger suggests deep frying the chickpeas, but I think this come out brilliantly in the airfryer. Heat the airfryer to 200 degrees, toss the chickpeas in some olive oil with a pinch of salt. Cook for roughly 12 mins, turning a couple of times. Toss in the furikake or sesame seeds while still hot. These go stale quite quickly, so I would recommending making on the day and storing once completely cooled in an airtight container. They make a delicious snack!

5. Arrange cabbage, cucumber, beetroot and lettuce in a bowl, add apple cider vinegar and toss well. Top with corn, zucchini and edamame. Drizzle over sesame dressing and finish with chickpeas, dill, parsley, spring onions and furikake.