Summer has arrived (unless you’re in England, in which case you are still waiting patiently), and you don’t want to cook stuff. A salad it is, then!
I have to disappoint you here, because this salad does need a bit of cooking. But bear with me, because it’s the best. It includes all kinds of healthy, meaning you’ll get your 5, 7, or even-more-a-day easily. There is also no mayo or cream in sight, which is a good thing in my book. And there is the oily fish, which we should all eat a lot more of. Let’s see what else we need:
Serves 3-4 as a main meal, or more as a side dish. Children will probably hate it.
- 750g of small salad potatoes, washed, but unpeeled
- 250g of green beans, cut into 1-inch pieces
- 250g of cherry tomatoes, halved
- 1 onion, chopped
- 220g – 250g of matjas (soused herring in oil), cut into small pieces — as always, you can get this in a Polish shop or the Eastern European aisle of the supermarket
- bunch of dill, chopped
- salt, pepper, and olive oil to taste
- Boil the potatoes until soft.
- Boil the beans. I add them to the boiling potatoes towards the end, so everything is done at the same time.
- If you’re not a salt addict, soak and rinse the matjas fillets for a bit. If you don’t mind a
bitlot of salt, you will get the added bonus of using the sunflower oil the fillets come in — just skip the olive oil later on.
- In a big bowl, mix chopped onions, tomatoes, fish, beans and potatoes (quartered once cooled down)
- Season and add dill.
- Serve warm for extra deliciousness, or leave in the fridge until dinnertime. Make sure that’s where you store it overnight if you have leftovers, because both matjas and dill do not keep for long at room temperature.
I know herring is not for everyone, but I adore it, and it goes so well with potatoes. The saltiness of the fish saves an otherwise quite straightforward salad from becoming boring. Give it a try — your guests will be back for more soon.