This salad is a speciality of Gaziantep, a Turkish city on the border with Syria. The recipe is from Claudia Roden’s ” Med”
This recipe from ” The Weekend Cook” by Angela Hartnett can be served as a vegetarian main or as a starter.
A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.
This is from ” Plenty More” by Yotam Ottolenghi.
A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
This recipe from Samin Nosrat accompanies her Pork Tacos but could be served alongside many things.
This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.
A simple Turkish salad which goes well with kebabs but can be served to accompany many things or as part of a salad spread. It’s from ” Moro Easy” by Sam and Sam Clark.
This tangy and crisp salad goes well with fattier cuts of meat, charcuterie or smoked fish. It’s from ” The Kitchen Orchard” by Natalia Conroy.
A refreshing Thai inspired salad from ” Dominique’s Kitchen” by Dominique Woolf.
A delicious, easy and refreshing salad from the Ukraine which I found in ” Summer Kitchens” by Olia Hercules.
A side salad which goes well with Plov or any grilled meat or vegetables. It can be prepared in advance and dressed just before serving, or left to sit in the dressing for a while to pickle. The recipe is from ” Home Food” by Olia Hercules.
A slaw for any season from ” The Saffron Tales ” by Yasmin Khan. It goes very well with roast chicken or turkey, but also as part of a salad table. I served it with lamb burgers and new potatoes today.
A very good chaat from ” Andaza” by Sumiyya Usmani.
A delicious Vegan salad from ” Nistisima” by Georgina Hayden.