Summer RoundUp #2: Mowielicious and a summer salad

Does he need an introduction? Needless to say I went to London to attend to the Food Blogger Connect also to enjoy his talk about photography and to finally meet him… his blog is one of the most stylish, elegant and gorgeous foodblogs on the world wide web. His desserts are Heaven on Earth. His pictures are bright, sexy and with a perfect mastery of the light. I’m really thrilled to introduce Mowie, from Mowielicious! If you haven’t visited his blog yet, be ready to fall in love!

Mowielicious and a summer salad

Summertime is my favourite season. The long, bright days, gorgeously lit until late in the evening, the ability to wear t-shirts and flip-flops, laying down in the grass, jumping into a cold pool when it gets too hot, barbecues with friends, and the great happy feeling in the air exuded by almost everyone. Even though they may be simple, these are the things that I appreciate most about summer and I often wish it would last all year long. It is a time for letting go, shedding whatever winter coverings are left behind, relaxing and having fun. More importantly, summer has always been about fresh food. When it gets too hot, I prefer to eat cold food, something that’s fresh and easy to put together. So what could be better than a wholesome salad?

When I was asked by Giulia to guest post for this Summer theme, I wanted to make something different, something I’ve been meaning to blog about for a while now, and a change in direction for me instead of creating another dessert, my usual blog theme. When it comes to picnics, nothing beats this fuss-free & fresh chicken salad. It is light and healthy, the chicken and mozzarella compliment each other perfectly and go very well with the  potatoes and pea shoots, while the fig relish dressing is a regular household favourite of mine that I think goes perfectly with this salad.

::: Chicken & Mozzarella Salad With Fig Relish Dressing :::

Ingredients (Serves 2):

• 500g cooked potatoes, sliced or diced
• 2 cooked chicken leg quarters, meat taken off the bone
• 2 mozarella balls (roughly 250g), torn roughly
• 50g fresh pea shoots
• 250g cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons smooth fig relish
• 6 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1/2 fresh red chilli
• salt & black pepper to taste

1. Layer the potatoes, chicken, mozzarella, pea shoots & tomatoes in your serving plates.
2. For the fig relish dressing, mix the fig relish, vinegar, oil, onions, garlic, chilli, salt & pepper.
3. Pour the dressing over the salad and serve.

Thank you Mowie for taking the time to do that and for being a constant inspiration. Stay tuned for next week’s post, we will take our backpack and travel again!

Related posts:

Dining al fresco: eggplant, tomato and potato gratin Summer fest: Quinoa tart with baby zucchini & sun dried tomatoes dressing When he moved in. Artichoke and potato frittata Savoury butternut squash pie, for an ordinary evening