Frenchie's Farm Salad

Here’s a taste of the Farmer’s life at home. Today we are letting you in on our secret ingredient to the Frenchie’s Farm salad, our seasonal star, British Tomatoes! Here we celebrate the Cherry – sweet, succulent with a touch of tang!

Give it a try and if you love it, tag us @farmerjfood on Instagram.


for Mustard Dressing:

  • 1/3 cup Olive Oil
  • 1 Tablespoon of Honey
  • 3 table spoons Grain Mustard
  • 1/4 cup White Wine Vinegar
  • Salt and Pepper to taste


for Salad

  • 120g Mixed leaf (Hispi, Radicchio, Frizee)
  • 100g Red Pepper diced
  • 100g Stringless Runner Beans
  • 120g Cherry Tomatoes
  • 120g Cucumber diced
  • 65g Red Onion diced
  • 50g Kalamata Olives
  • Salt to taste


  1. First things first, get your dressing ready! Put white wine vinegar, honey, grain mustard, salt and pepper together and whisk until contents are blended. Add the olive oil slowly in a steady stream and continue whisking until smooth.
  2. Lay out the red pepper and cherry tomatoes on a baking tray, lightly salt, pepper and drizzle olive oil. Then put them to roast in the oven on high for around 5 mins. Meanwhile, steam/boil runner beans for 5-10 mins until tender.
  3. Once the runner beans are tender, immediately put it in cold ice water. While they cool, put the roasted peppers and tomatoes together with the rest of the veggies, leaving the olives aside. Add runner beans once they have cooled down.
  4. Once all Veggies are in a bowl add salt to taste and mix. Then add the mustard grain dressing that was made earlier and mix!
  5. Once everything is thoroughly mixed, add the Kalamata olives on top.
  6. Serve & enjoy!