What to eat in early summer

If you like to eat local and seasonal you'll probably know that this time of year in Ireland is called "the hungry gap" because there isn’t much local produce around. But that’s not actually true, there is plenty in season but most of it is green and salady. A simple bowl of leaves drizzled with your favourite early harvest olive oil is heaven but to fill that hungry gap in your stomach you’ll need to add some heavier ingredients like grains, nuts, seeds and cheeses. 

A heavier dressing makes greens more of a meal rather than a side. One of my go-tos is with toasted sunflower seeds, garlic and lemon and it tastes great on everything. To make a jar, lightly toasted a decent handful of sunflower seeds. While they cool down, pound 3 fat garlic cloves with a generous pinch of flakey salt in a mortar. Add the seeds & break them down with your pestle til smoothish. Mix with a cup of Finca la Torre's Hojiblanca (one of the best olive oils for salads like this) and the juice of a lemon. Taste and correct as required. Toss with greens, maybe feta, parmesan shavings or pan fried garlic croutons. Make loads. 

Jenny McNally had baby fennel last week and it’s so tender you can eat it straight up or slice it for salads like the one above. Don’t forget those fronds!! Rose from Spring Cottage Organics has turnips which are often overlooked. Roast them or make a gratin with cream and Parm (some bacon or pancetta also fab).

Stir-fry greens like Kotmatsuna and Pak Choy only need 2 minutes on a hot pan with garlic, chilli and ginger followed by a drizzle of soy and mirin - great with a bowl of rice as a simple lunch. Throw in an eggs or some tofu for something that’s more satisfying at dinnertime. 

Broad beans are about to kick off and you need to get on that as they are one of the most glorious summer treats and they are gone in a flash. They are so good in a simple pasta with cream, pancetta and parmesan (what isn't?) or through a minty cous cous salad. Toss in garlicky oil and served on a bed of labneh on sourdough (Olis Sole’s arbequina is perfect for the final drizzle for this one.

Last but not least, there are so many monster cauliflowers at the moment and you won’t be hungry after a bowl of curry made from one of these. Then there’s cauliflower cheese and roasted wedges which you can serve with a harissa aioli and a bowl of baby spuds with a side salad of green leaves. Yum!