I've always been a fan of salads but have to be in the mood for them. I also think they are lovely and refreshing to eat in the winter as well as the summer.
We were given the opportunity to review some Good Natured Salad, including cucumbers, tomatoes, peppers and aubergines, all my favourite salad items!
Good Natured only use natural predators to control pests and disease, so you can rest assured that the range is grown in tune with mother nature, completely pesticide residue free. The produce is both good by name, and good by nature.
You can fgind out more about Good Natured, their farmers and products as well as fantastic recipes on their website..
We were given a £5 Asda voucher to go and purchase the items. We had a problem with this in that our local store doesn't stock any of the salad items by Good Natured Salad, so we had to visit a different store in another town.
Once we located the items I set to work on the recipe provided with our voucher.
The weather has been beautiful this week and, although it is pouring down at the moment with heavy rain and hale stones the air is still extremely warm so my plan of pie for dinner has been rescheduled.
Instead I'm going to serve Gazpacho and some pasta.
1kg ripe Good Natured Tantalising Tomatoes, roughly chopped
3 cloves of garlic, peeled and chopped
4 spring onions, trimmed and chopped
1 red Good Natured Perfect Pepper, deseeded and chopped
3/4 Good Natured Cool Cucumber, chopped
75ml extra virgin olive oil
2tbsp red wine vinegar
1 avocado, peeled, de-stoned and chopped
4 boiled eggs
1: Place the tomatoes, garlic, spring onions, red pepper and cucumber into a food processor or blender and blend until finely chopped
2: While the machine is still running, slowly pour in the olive oil and red wine vinegar
3: Season and taste, then add a little more vinegar or oil if you think it needs it.
4: Chill until needed.
5. Serve in shallow bowls, garnished with chopped avocado and halved sliced boiled eggs.
I didn't read the recipe properly and blended the avocado with the rest of the ingredients but it still tasted really yummy.
I also purchased an aubergine and gently fried it and garnished the Gazpacho with it. This was beautiful, the flavours worked really well together.
With the remaining aubergine slices (also gently fried) I served alongside Mozzerella, seasoned with salt and pepper. Why not even add a drizzle of Gazpacho to the side as a dressing.
You could even use chunks of mozzerella to garnish the Gazpacho. The possibilities are endless and all super yummy.
We were sent a £5 Asda voucher to purchase some salad items. All words above are my own and are honest.