This summer salad recipe is truly unique; calling for some weird and wonderful ingredients and preparation techniques. It includes a method for smoking your own cheese, but if this proves too difficult you could always buy some good quality smoked cheese

Method
1.
Start by preparing the yoghurt. Place 2 layers of muslin cloth on top of one another. Encase the yoghurt in the cloth, tie and leave to strain overnight in the fridge
2.
Remove from the fridge and leave in the cloth. Place in the smoker with hay instead of wood chips and smoke for 4-5 minutes. Once smoked, store in the fridge until required
Alternative to smoker
If you do not have access to a commercial smoker, inexpensive domestic options can be found online or alternatively you can combine a smoke box and steel multi-level steamer to give the same effect. Be sure to conduct the smoking outside
3.
To prepare and clean the vegetables, cut the broccoli and spring onions on an angle, leaving the root on ,and the baby gem into quarters. Do not peel the baby carrots or radishes, but wash thoroughly
4.
Bring the stock to the boil then add the carrots and spring onions. Leave to cook for 2 minutes before adding the baby gems and purple sprouting broccoli. Cook for another 3 minutes, then add the butter, salt and pepper and remove from the heat
5.
Next, add the radishes, wild leeks, wild garlic and black mustard. Sprinkle with the chopped parsley. Serve the warm vegetables in a bowl with the smoked cheese on the side and garnish with the garlic mustard
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Ingredients

Summer vegetables

Smoked cheese

  • 200ml of yoghurt
  • 200g of hay

Herbs

Equipment

  1. Smoker
  2. Muslin cloth

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Christoffer Hruskova shares an impressive summer salad recipe with Great British Chefs. Elements include hay-smoked cheese, spring onions and leeks


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