Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.
A starter with serious ‘wow’ factor – salads have never looked so pretty.
The Beaumont’s Executive chef shares the secret to his delectable superfood salad.
Once roasted, fennel’s aniseed flavour mellows to leave a beautifully delicate finish.
Sinking your teeth into watermelon’s sweet, juicy flesh is a refreshing way to cool down.
This recipe is dedicated to all those bags of bulk-bought carrots that are eagerly awaiting their use.
Raymond Blanc shares the secrets to a simple yet superb salade d’aubergine.
The unusual combination of chilled watermelon, hoisin and cashew nuts makes this a delectable canapé. The cashews provide a crunchy texture to the succulent watermelon.
If you’re not eating halloumi you’re not living right.
This vibrant salad is one of the most popular Croatian dishes served in restaurants along the Adriatic coast.
With spring (finally) in sight, Executive Head Chef at Sopwell House, Gopi Chandran reveals his recipe for a delicious salad to start the season on the right fork.
A member of the cabbage family, kohlrabi is a funny-looking vegetable. Don’t let this put you off – it’s very easy to prepare and will be a great addition to your diet.
We’re sold on this soba noodle salad. To make this dish entirely gluten-free, purchase soba noodles without any added wheat flour.
Fresh and bursting with power-packed ingredients – meet your favourite new salad.
Grecian goodness – dig in to this fennel, artichoke and broad bean salad.