A quick version from Nigella Lawson’s ” Nigella Express”. She uses croutons rather than potatoes for speed.
A simple and succulent salad from ” Cook at Home with Peter Gordon” .
This is from Delia Smith’s ” Summer Collection” and goes very well with some spicy sausages or barbecued meat. You could also serve as part of a mezze spread. These peppers are one of the richest dietary sources of Vitamin C, as well as B6 and folate.
A colourful dish for summer which i like to make using cherry tomatoes from ” A Modern Way to Eat” by Anna Jones.You could also serve the roasted feta in a greek salad or crumbled over roasted squash. This will serve two as a main or four as part of a meal. Sometimes i serve this with some home made oven chips, or with warmed pittas or crusty bread to mop up the juice. You could also serve a green salad alongside.
This is from Ruth Watson’s ” The Really Helpful Cookbook”. The dressing needs to be made 24 hours ahead, but the salad should be assembled when ready to serve.
A spicy fresh salad from ” Moro;the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
This is from ” The Return of the Naked Chef” by Jamie Oliver and is a favourite combination for summer.It goes well with chicken or fish or can be served as a salad on its own.
I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
This is from the excellent ” Comfort and Spice” by Niamh Shields who was once named by The Times as one of the worlds top ten food bloggers. Check out her blog Eat Like a Girl if you want more of her recipes sooner rather than later, as i have not tried many yet…
This salad came from Masterchef in 1992 where it was served as a starter for 4. I like to serve it as a main course with some new potatoes- especially Jersey Royals or Mids.
A recipe from Nigel Slater
I used to prepare this Thai salad regularly especially when the weather was very hot. It does take a bit of time to prepare but is well worth it. It’s from Madhur Jaffrey’s ” Far Eastern Cookery”.
An easy recipe for a summers day from Bill Granger’s ” Bill’s Italian Food”.
An easy recipe from Claire Thomson’s ” New Kitchen Basics” . You can use other vegetables or fruit in the mix depending on what you have- for example cucumber, mango or pomegranate. Chaat is an Indian Spice blend which can be purchased in some supermarkets as well as Indian stores.
A South East Asian recipe from Diana Henry.