Dressing Serves: 6
- 50ml olive oil
- Juice of 1 lemon
- 2 tbsp sumac
- 30g dill, chopped
- 1 red pepper, finely diced
- 1 cucumber, diced
- 2 medium ripe tomatoes, diced (approx 350g)
- 1 small red onion, finely diced
- 75g rocket
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- Stir together the ingredients for the salad dressing. Just before serving, toss together with the dill, salad vegetables, salt and pepper.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).