Summer Salads

Join Flavia Rowse for a morning of hands-on cooking as you explore the wonderful world of salads. This class makes the most of seasonal ingredients and fresh herbs combined with a variety of dressings. Whether served on the side, or as the main event, these delicious creations will refresh your repertoire.

Salad Menu

Crispy Thai chicken salad with cashew nuts, deep fried shallots, coriander and lime

Raw artichoke, fennel, celery, mushroom, walnuts and Parmesan

Chickpea, cucumber, chilli, mint and dill salad in a lemon, garlic, yoghurt dressing served with grilled lamb cutlets

Baby gem, pitta crisp, tomato, broad bean, radish and feta salad with sumac served with fresh sardines

Rocket, fig, goat’s cheese in pomegranate dressing with crispy serrano ham

Nectarine, mango and raspberry summer crumble with passion fruit yoghurt

What the day involves:

• Coffee & pastries on arrival
• All ingredients are provided and weighed out for you in advance
• Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
• Wine is supplied at lunch to accompany the meal you have cooked
• Any food not eaten can be taken home
• Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
• A recipe booklet
• All guests are assisted by Leiths teachers
• We do the washing up

What you need to bring:

• An apron
• A notebook