A glass of rosé and a summer salad
This post was sponsored by Babylonstoren.
I have always been one of those that jumps when the weather turns warmer. I’ll throw off my socks and pull out my sandals and summer frocks with glee ignoring any persistently unpredictable English weather with a brisk determination for cheese and rosé in the garden.
No matter the weather, for me June is summer. Not least because of the ingredients that come with it. Broad beans and radishes are in abundance. The strawberries and raspberries are coming through and the humble courgette is at its best. One of my favourite summer salads is my courgette, walnut, basil and feta salad. Wonderfully simple to prepare it is one I have pulled out time and time again when entertaining with friends and have enjoyed with equal measure from plates balanced off my knees during evenings in the garden with my better half.
It goes very well with a glass or two of rosé, another splendor of summer. I’m thrilled to say that this year I am working with the infamous Babylonstoren makers of one of my favourite rosé wines.
For those of you who don’t know, Babylonstoren is one of the oldest Cape Dutch farms in the winelands of South Africa. It is famed for its bountiful fruit and vegetable garden and restaurant. The menu works with the rhythm of the seasons, guided by what is in the garden and the wine served is that from the Babylonstoren winery. Their vineyards result in fine bottles of red, white, sparkling and my favourite; their Mourvèdre Rosé 2019. With a pale strawberry pink hue it is a beautifully crisp wine which accompanies the ingredients of summer perfectly.
Babylonstoren is a place I long to visit one day but for now I must admit I am quite content with a plate of my courgette, walnut, basil feta salad and a glass of their rosé in the garden. Their Mourvèdre Rosé 2019 currently exclusive to the UK (£14.99 a bottle) and is available here.
INGREDIENTS
Serves 2 (increase as necessary)
2 large courgettes
3 tbsp olive oil
1 tsp dijon mustard
juice of ½ lemon (zest too if you like)
pinch of salt
100g feta cheese
hand full of basil
50g walnuts
METHOD
Using a vegetable peeler peel your courgette to create thin strips. Place these into a large bowl.
In a small bowl add the olive oil, Dijon mustard, lemon juice (and zest if you wish) and pinch of salt. Whisk to combine using a fork.
Pour over your courgette, crumble over the feta and toss using your hands.
Tear over the basil leaves and crush over your walnuts. You could add a little more feta if you wish.
Serve right away and enjoy with a glass of Babylonstoren Mourvèdre Rosé 2019.
