Eating seasonally is at the core of Daphne Lambert's Living Nutrition retreats at Trill. 

"I love summer, but then I love all the seasons and feel so grateful to live where I can experience the yearly cycle of spring, summer, autumn & winter. At the moment, however, I am enjoying the longer days & the colourful plants of summer. 

I have spent the last week harvesting the early summer abundance and my kitchen is full of preserves – rose jelly, pickled ox eye daisy buds, elderflower vinegar, raspberry & basil shrub, horsetail powder, lovage vodka and fat hen pesto – each one capturing a little summer sunshine."

Join Daphne for her forthcoming Summer Living Nutrition Retreat and learn to preserve and harness the health benefits of the summer harvest. Examine our relationship with food and why we choose the foods we eat. Discover nutrient rich recipes and enjoy eating delicious plates of summer morsels outside whilst sipping pretty summer drinks.

 

Broad Bean & Pea Salad with Semi-Dried Tomatoes & Mint


Serves 6

  • 
6 handfuls of washed summer leaves
  • 
olive oil

  • 6 handfuls of podded broad beans, blanched and skins removed

  • 1 handful of blanched almonds, slivered & toasted

  • 1 handful of mint, roughly torn

  • 9 finely shredded semi-dried tomatoes




Pea Dressing


  • 250g podded peas

  • 1 handful of mint
  • 
juice & zest of 1 lemon

  • salt & pepper,
  • 1 clove garlic
  • 
8 tablespoons olive oil
  • 
25g hard cheese shavings (optional)
  • 
nasturtium flowers

Method
Blitz together the dressing ingredients adding a little water if necessary to make a smooth cream. Toss the salad leaves in a little olive oil and divide between 6 plates. Scatter over the broad beans. Put three spoonfuls of dressing on to the salad. Scatter over the semi-dried tomatoes, mint & almonds and, if using, the cheese shavings. Top with nasturtium flowers.

Living Nutrition takes place on 29 June - 1 July. Residential and non-residential options available. Discover more here...