Grilled Cod & Vegetable Summer Salad
22nd July 2010
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Grilled Cod & Vegetable Summer Salad  

Summer time is salad time, why not serve up this toothsome little salad recipe from Cheltenham’s The Storyteller Restaurant? It’s perfect for outdoor dining so be bold and venture into the great outdoors.

How does that old George Gershwin song go from the opera Porgy and Bess? The one the jazz world have adopted all about summer; something along these lines: “Summertime and the living is easy, fish are jumping and the cotton is high”.

Well, there isn’t really any cotton growing in Cheltenham, and the fish are about to get grilled and smothered in vegetables so jumping opportunities are limited. But, summer is assuredly on the way so it’s time to lighten the mood with a delicious little recipe that’s ideal for alfresco dining.

David Spencer of The Storyteller Restaurant, located a few minutes walk from the centre of town, has prepared a delicious summer salad for us. It’s easy and quick to prepare, light and tasty to eat, and best consumed with some good friends and a bottle of something light and white. A dry white wine such as a Chardonnay or certain types of Sauvignon Blanc would be a good pick.

Be sure to use fresh ingredients – just remember that freezers are mainly for ice cubes and vodka. You can substitute the cod for any similar white fish, and this is an ideal dish for a great summer starter. There’s a variety of complementary textures, flavour contrasts such as sun dried tomatoes and sweet garden peas that work well, and the lovely mix of oily nuttyness and balsamic vinegar.


Boil miniature potatoes in plenty of salted water. After 5 minutes, add the carrots to the potatoes. After a further 5 minutes add the asparagus, peas and beans to the pot.
While the potatoes boil away, brush the fish with olive oil, season with salt and pepper, and place on a grill tray. With the grill on full power, place the fish under the grill, turning the fish to brush with lemon juice. Grill for 5 minutes then remove the fish.
Drain the potatoes and vegetables then stir in the lemon zest, sun dried tomatoes, herbs and spinach. Toss the vegetables with balsamic vinegar and olive oil, add salt and pepper if desired.
Serve warm

Makes 4 servings


4 x 100grm Cod Loin
500 Grams Miniature potatoes
200 Grams Carrot cut into batons
200 Grams Shelled broad beans
200 Grams Shelled peas
200 Grams Baby Sun Dried Tomatoes
200 Grams Asparagus
100 Grams Baby leaf spinach
Juice and zest of 1 Lemon
Sprig mint, basil, parsley rough chopped
Salt and pepper
Balsamic vinegar
Extra virgin olive oil



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