Dill & Sumac Summer Salad Recipe
by Nicola Lando
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10 minutes prep time
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0 minutes cook time
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Easy
Dressing Serves: 6
- 50ml olive oil
- Juice of 1 lemon
- 2 tbsp sumac
Salad ingredients
- 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
Method
- Stir together the ingredients for the salad dressing. Just before serving, toss together with the dill, salad vegetables, salt and pepper.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
