Here, two main ingredients make a perfect simple pintxo or side dish for grilled fish or meat. Tomatoes and olive oil – two of life’s best pairings for a hot summery day.
Bursting with crunch and fresh flavour, Michelin chef Alfredo Russo shares his recipe for a filling quinoa, radicchio and pear salad.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
This colourful salad has a delectably tart flavour, courtesy of the added pomegranate molasses.
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.