Georgia Marshall
Delicious Summer salad, written by Omar Allibhoy
In a small bowl, whisk together the cherry juices, olive oil, sherry vinegar, honey, garlic and a pinch of salt. Taste and adjust: a touch more vinegar for brightness or honey if the cherries are very tart.
Heat a BBQ or griddle pan until properly hot. Toss the mange tout and courgette slices with a little olive oil and a pinch of salt. Grill the mange tout for 1–2 minutes, turning, until lightly charred but still crisp.
Grill the courgette slices for about 30–60 seconds per side until you get nice marks. Put aside.
Rub the steaks with olive oil, salt and pepper. Grill to your liking (as a guide: 2–3 minutes per side for medium-rare, depending on thickness). Rest on a warm plate for 4 minutes.
In a large bowl (or on a platter), combine the rocket, grilled mange tout and courgette. Add the pitted cherries.
Slice the steak thinly across the grain. Lay it over the salad. Spoon the dressing over the top (don’t drown it—start with half and add more as needed). Finish with toasted almonds if using.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
