The sun is finally shining over the UK , even treating the grey sky of Birmingham to a glimpse of
summer.
Any self respecting camper will already be planning a trip
this weekend, as its not very often this weather lasts in the UK.
We’ll certainly be kidding ourselves that the weather is a
lot nice then it actually is, enduring the cool breeze on our bare legs simply
because the sun is out, so we’re sure you’ll be too.
If you’ve already started packing your best shorts and
Hawaiian shirts for a long weekend in Kings Lynn, then you may want to start
thinking about summery foods to add an extra element to your experience.
Salads get a bit of bad press amongst campers, many families
opting for bacon sandwiches over a freshly tossed plate of crunchy salad.
There really is no need to abolish salad from your holiday
diet. It’s cheap, easy, only requires a fridge or cool box to store it and it’s
also the perfect compliment to the total meat festival you often encounter on
campsites, especially if somebody’s brought along a BBQ.
As a keen camper, you’ve probably got a hob and sink combi
or some form of stove equivalent, so we’ve got a robust salad that will sit as
a stand alone meal and certainly fill you and your family up as well as being tasty and healthy.
The beauty of owning a hob in your camper is that it allows
you add the most filling components of a good salad, such as pasta, rice and
cooked meat; so here goes…
Beef Salad
2 sirloin steaks
300g fusili pasta
5 tbsp of red wine
1 shallot
Olive oil
Sugar
1 tbsp of chopped parsley
Large bag of mixed salad leaves (we recommend bistro salad)
1 pack of cherry tomatoes
Marinated olives
Balsamic vinegar
Bag of fresh spinach leaves
Parmesan cheese shavings
First up, you need to marinade the beef. This can take
between 1 and 2 hours, so try and remember to do this early on in the day.
Simply add the 2 sirloin steaks to a dish and add half a
chopped shallot, the red wine, parsley, 6 tablespoons of olive oil and finish with
a sprinkle of black pepper.
Next, boil the fusili
pasta until al dente. It’s times like these you will really start to appreciate
your hob and sink combi, allowing to use the hob to cook the pasta and sink to
drain. Once ready, simply leave to cool.
Grab a large bowl and add the mixed salad, spinach, olives,
pasta and cherry tomatoes (we recommend you chop both the olives and tomatoes
in two).
Last boring part. Finally chop the remaining half shallot
and mix with 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar and
a pinch of sugar.
Now for the fun bit. Heat a pan until smoking hot, remove
the steaks from the marinade and place in the pan. Cook the meat to your liking
unless you like it well done, in that case please stop reading this blog and
become a vegetarian!
Finally, it’s time to add the all the elements together.
Arrange the medley of mixed leaves, spinach, pasta, tomatoes and olives on
plates, finely chop the steaks, pour over the dressing and sprinkle over
parmesan.
As the salty olives, dressing, piping hot steaks and cheese infuse
together and the smell engulfs your camper, we’re sure you’ll soon become a fan
of salad: we certainly are!
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