Article by Index Digital Team | 19th June 2024

Summer Salads With An Argentine Twist

With summer starting tomorrow we all look forward to lazy days in the sun and long leisurely meals al fresco, and what better food to enjoy at this time of year than a fresh, healthy salad. But we’re not talking simple lettuce leaves, we’re talking something with a bit of kick, inspired by the flavours and colours of Argentina.

Michelin Starred chef, Diego Cardoso and his wife Sofia, both natives of Buenos Aires, now live in Brentford, London but in homage to their homeland developed a range of sauces inspired by the Argentine classic, chimichurri.  Their range of CHIMMY’S sauces make adding a touch of verve to salads (and other meals) very easy, very delicious and with consistent results every time. Why not give these recipes a go to wow friends and family alike...

CHIMMY’S Sweet Potato Salad

Serves 6

Ingredients

• 3 or 4 large sweet potatoes
• 250g Greek yoghurt
• 50g maple syrup
• 1 orange
• ½ bunch coriander
• ½ bunch mint
• Olive oil
• Salt
• 100g CHIMMY’S Classic chimichurri

Method

1. Clean the sweet potatoes and cut each in four lengthwise
2. Put them in a bowl and dress them with the CHIMMY’S chimichuirri, the maple syrup, olive oil and salt. Mix well
3. Pour the mixture onto a baking tray and arrange nicely
4. Bake in the oven for 25 to 35 min at 160c
5. Once cooked, remove from oven and set aside
6. Chop the mint and mix it with the Greek yoghurt, the zest of the orange and two spoonfuls of maple syrup
7. Set the yoghurt mixture aside
8. Peel the orange and cut into segments
9. For plating, add the yoghurt mix to the bottom of your serving dish and spread it before adding the cooked sweet potato wedges onto it, then add the orange segments
10. Drizzle with olive oil
11. Finally sprinkle the coriander leaves over the top

CHIMMY’S Prawn Salad

Serves 4

Ingredients

• 300g cooked king prawns
• 1 avocado
• ½ cucumber
• ½ bunch spring onion
• 6 small red sweet peppers (or 1 large regular bell pepper)
• ¼ bunch parsley
• ¼ bunch coriander
• ¼ bunch basil
• Olive oil
• 1 lemon
• Salt
• 2 baby gem lettuce
• 150g CHIMMY’S Classic chimichurri

Method

1. Chop the spring onion
2. Cut the peppers in half and then slice
3. Take the whole avocado and insert the knife till it touches the stone. Roll the knife around the stone till you have gone full circle
4. Grab the avocado in both our hands, twist and pull apart – you will now have one side with stone and one without
5. Carefully tap the stone with the knife blade and twist the knife… the stone should come out 
6. Holding each half avocado at a time in your hand, slice the flesh criss cross – with a spoon remove the flesh from the skin right into a salad bowl
7. Cut the cucumber in 4 lengthwise and then chop
8. Chop all the herbs
9. Place the avocado, cucumber, red pepper, chopped herbs, spring onion into a bowl, add the prawns, juice from the lemon, pinch of salt and drizzle with olive oil
10. Finally add the CHIMMY’S Classic chimichurri and mix all together in the bowl
11. On a serving tray, arrange the loose leaves of the baby gem lettuce and then add the prawn salad over the leaves and serve

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CHIMMY’S Bavette Salad

Serves 4-6

Ingredients

• 400g-500g bavette
• 2 sweetcorn cobs raw
• 2 heads baby gem
• 300g mixed tomatoes
• 50g parmesan
• Lemon
• Olive oil
• Salt
• 150g CHIMMY’S Classic chimichurri

Method

1. Marinate the bavette in the CHIMMY’S chimichurri and set aside
2. On a hot BBQ, grill the bavette to medium (depending on the thickness of the meat, usually 5 minutes on each side will do)
3. Let the meat rest on the side
4. Season the sweetcorn with salt and olive oil
5. Grill until charred all over
6. Arrange the baby gem leaves on the serving plate
7. Scatter the chopped tomatoes – use your favourite type of tomato
8. Cut the kernels of corn off the cob and sprinkle over the salad
9. Slice the beef and arrange all over the salad
10. Dress with lemon juice, salt and olive oil
11. Finish with shavings of parmesan

Note: This is a very simple salad that you can change with the seasons. Works well with the addition of asparagus, charred tender stem broccoli etc…

CHIMMY’S Salmon and Mango Salsa

Serves 4

Ingredients

• 4 skinless salmon steaks
• Avocado
• Mango
• 100g cherry tomatoes
• ½ bunch basil
• ½ bunch mint
• Olive oil
• ½ lemon
• Salt
• 100g CHIMMY’S Classic chimichurri

Method

1. Place the salmon portions onto an oven tray, drizzle with olive oil and season with salt
2. Roast in oven at 180 for 5 to 10 min depending on the size of the salmon
3. Peel and dice the mango
4. Dice the avocado
5. Chop the mint and basil
6. Cut the cherry tomatoes in half
7. Mix the tomatoes, mango, avocado, basil, mint, lemon juice, olive oil and CHIMMY’S Classic chimichurri sauce together
8. Once the salmon is cooked, place the portions on a serving tray and generously pour the salsa over
9. Finish with some fresh basil leaves

Note

• You can have fun with the salsa, making it spicy by adding some chillies or adding some coriander and chives, for example
• This salsa will also work for many other proteins

There are three in the CHIMMY’S range, and any of them can be used in the recipes – whichever appeals to personal taste. So, whether you choose CHIMMY’S Classic chimichurri sauce, the Smoky BBQ variety or the Spicy chimichurri for extra kick, there’s one for everyone.  

• CHIMMY’S sauces are available in 265g glass bottles and retail for around £5.45. For more information, more recipes and to buy, visit www.chimmys.com, Ocado or in-store in Selfridges and many independent stores nationwide.

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