Salads
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Even though we are approaching winter, I still enjoy a salad and this is a lovely hearty winter-warming one. This cavolo nero, sweet potato and fennel salad with red cabbage and a tahini dressing is an unusual combination but it all just works. Hope you give it a go.
This is a great vegetarian salad that is substantial enough for dinner. Roasting the vegetables and serving it still warm really makes it feel more hearty too. The combination of cauliflower, sweet potatoes fennel and feta is wonderful and the hazelnuts are the perfect finisher. Great for a mid-week dinner and one you can easily change to your tastes and based on what you have in the fridge!
Another great vegetarian meal that is suitable any time of the year and is filling enough to be a main meal without any addition. Particularly with the tangy lemony yoghurt dressing, this salad hits so many notes. I love the toasted nuts, and using lots of fresh herbs. It’s not the most cost effective of salads for that reason but there again there is no meat or fish, so swings and roundabouts I guess.
This salad is both light a fresh from the fennel, apple, greens and the zing of the lemon but at same time the smoked mackerel packs a punch of flavour making the salad feel meaty and substantial. I love this in the summer for dinner.
This is one of those salads that people who don’t really like salads tend to like. In that sense it’s a crowd pleaser as it’s a great salad for salad lovers too! It’s full of goodies, salty feta, spicy chorizo, sweet potatoes, toasty pine nuts, the only real green is the baby spinach.
This salad is surprisingly delicious, in fact it is so good that it reinvigorated my use of cauliflower in my cooking altogether. This salad made me realise how versatile cauliflower can be and how flavoursome it is when roasted.
I really enjoy fruit in a savoury dish, mainly as it usually brings a lovely juiciness, this salad is no exception. The sweet juicy, tangy peaches surprisingly go really well against salty halloumi. Griddling the components of this salad add a nice charred flavour and looks nice too!
This salsa is a nice side to so many dishes, in particular I like to have it alongside, chilli con carne, tacos or fish. If you chop it chunky then it’s more of a side salad than a salsa.
Charring vegetables on a griddle pan adds loads of flavour and this combination of courgette, aubergine, tomatoes and feta is a classic! Mix it up with different herbs of your choice.
This is another one of those salads with endless possible variations, so from the outset I would say, by all means substitute in other types of beans, greens or cheese, whatever you like! I do always like to add some beans or a pulse to this as I feel it makes the salad much more substantial and so keeps me satisfied.
A very versatile salad that takes no more than 10 minutes to throw together.
This is possibly one of the simplest side dishes for Asian food I know. It’s particularly good if you have spicy or oily food and you want a side that is going to lighten and freshen everything up. It’s also great with sushi.