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Spring Salad

This recipe for Spring Salad comes from Chef Theo Randall and has been reproduced courtesy of

Discover the Origin is a campaign promoted by the European Union, Italy, France and Portugal and achieved by the office representative of five key European products: Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese. The aim of all of them is to enhance knowledge of the PDO (Protected Designation of Origin) among consumers, distributors and food professionals and to educate on the benefits of the provenance indicator schemes, the relevant checks, controls and traceability systems that are put in place to ensure ongoing quality, and to differentiate the products and raise their profiles.

All five of these products carry a guarantee of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines. If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality.

For more information visit

21st March signals the arrival of spring and the British love affair with alfresco dining will begin all over again.

To celebrate the new season Theo Randall sourced his inspiration from Italy and brought together fresh ingredients to create a light and aromatic spring salad perfect to share with friends!

This Parmigiano-Reggiano on grilled Zucchini recipe blends basil, rocket and ciabatta croutons for a delightful lunch or starter option. Pair it with a rich white wine from the Douro Valley and every mouthful will be full of the joys of spring!

Theo Randall and the Discover the Origin campaign combine all the right ingredients to make your alfresco dining experience sublime. A firm belief in quality, authentic produce and simple cooking, make preparing meals a treat.

Visit and take your pick from Parma Ham and Parmigiano- Reggiano cheese recipes. Use the website to find out how to pin down that elusive Port pairing or to discover just why Burgundy wines are the envy of the world.

Wine suggestion

A Douro Valley white winee

Spring SaladIngredients for Spring Salad

100g Parmigiano-Reggiano
2 medium sized Zucchini
200g wild rocket
1/2 loaf ciabatta
8 leaves of basil
1tsp red wine vinegar
3tbls good olive oil
Sea salt and fresh ground pepper

How to make Spring Salad

  • Heat a griddle pan.
  • Slice zucchini length ways into 1/2 cm flat slices.
  • Place zucchini in the pan and nicely cook each side until griddle marked then set to one side.
  • Break the ciabatta into 2cm nuggets with crusts still on, toss in a bowl with 1tsp olive oil and a pinch of sea salt.
  • Bake ciabatta in oven for 10 minutes at 170°C
  • In a large bowl mix 2 tbls of olive oil and 1tsp of red wine vinegar and season with salt & pepper, toss the grilled zucchini and rocket together, tear the basil leaves and add along with the ciabatta croutons.
  • Finish salad by shaving the Parmigiano-Reggiano on top.

Serves 4

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Chef Theo Randall