Zingy summer salads

If you thought soy sauce was just for stir fries, now is the time to stir up your ideas and think “outside the bottle”! With a dash of Kikkoman Soy Sauce, you can pep up everything from soups and sauces to shepherds pies (Delia does!), but did you know it’s also the perfect ingredient for a salad dressing with a difference? Made with just four natural ingredients – soybeans, wheat, salt and water – Kikkoman Naturally Brewed Soy Sauce has a delicate, smooth flavour which doesn’t overpower, making it perfect for blending with other dressing ingredients.

Whisk into your usual vinaigrette for an exotic touch, or get creative and make a zingy dressing by adding a dash of Kikkoman to orange juice, crushed garlic and sesame oil. Toss with your favourite lettuce leaves, vegetables and herbs for an exciting salad to wow your family.

For a quick and easy Mediterranean style salad, shake together 60ml extra virgin olive oil, 1tbsp honey, 1 tbsp Dijon mustard, 2 tbsp rice wine vinegar and 1 tbsp Kikkoman Soy Sauce. Drizzle over diced red onion, sunblush tomatoes, spinach, feta cheese and basil – scrumptious!

Kikkoman lends a new, aromatic dimension to endless dressing combinations, so why not use it on your next salad - and take your tastebuds to the next level? Check out more tempting recipe ideas on Kikkoman.co.uk.

Impress your friends with this summer salad, perfect for a light lunch - you could even use up leftover roast lamb…

Kikkoman Marinated Lamb with Rosemary

Serves 2
Preparation time: 15 plus 30mins marinating time

Ingredients:
300 g lamb fillet

For the marinade:
50ml Kikkoman Soy Sauce
Lemon peel and juice of 1/2 lemon
Small handful fresh chopped rosemary
1 finely chopped onion
25ml olive oil

For the salad:
1 romaine lettuce
50 g shaved parmesan
1 ciabatta loaf, sliced and toasted
handful rocket

Combine the marinade ingredients and pour over the lamb. Leave to marinate for at least 30 minutes. Drain and grill the meat for 3-6 minutes on each side, depending on the thickness and how pink you like it. Allow the lamb to rest before slicing.

Roughly tear the salad leaves and toss with the parmesan and toasted bread. Top with the sliced lamb and scatter over the rocket.