A twist on a classic using leftover turkey from Xanthe Clay.
A recipe from Diana Henry based on the Classic Italian Tuna and Bean Salad. For the best results use the best quality tuna and anchovies, but for a cheap and cheerful lunch supermarket tinned tuna will suffice.
A very good lentil salad from ” The Really Helpful Cookbook” by Ruth Watson. The salad will benefit from being made ahead and sitting in the dressing for a day or two.The tapenade in this recipe does not include any anchovies so it is suitable for vegetarians. You could use ready made tapenade if you like or put anchoiade on the toast instead. Any leftover tapenade can be kept in the fridge for up to a week to serve with drinks .
A simple salad with a punchy dressing from Diana Henry.
The Severnshed was a longstanding restaurant in a boathouse on Bristol harbourside. It survived at least 20 years but sadly i never got round to eating there before it closed. They specialised in middle eastern food including this traditional Syrian dish which was later adopted by the Jewish community in Damascus. This updated version is from one of their head chefs, Raviv Hadad, and I found it in Sophie Grigson’s ” Sunshine Food”, one of my go to books in 2000 when it was first published. It can be served as a starter or a vegetarian main course.
Smoked fish and new potatoes go really well together in this salad from ” Jamie’s Dinners” by Jamie Oliver. It can be served as a starter, salad or main course.
A very good salad from ” Jamie’s Dinners” by Jamie Oliver. You can use different spices or add in some sun dried tomatoes ans chorizo sausages if you like.
A quick and easy dish from ” New Feast” by Greg and Lucy Malouf
A sour and crunchy salad from Diana Henry.
I made this delicious Turkish salad recently to accompany a Persian Sabzi Kuku but it would traditionally be served with Cacik and Turkish bread. This version is from ” Persiana” by Sabrina Ghayour.
A recipe from ” Chetna’s Healthy Indian” by Chetna Makan.
A recipe for late spring/ early summer from Waitrose. I could happily eat Jersey Royal potatoes daily when they are in season, but my waistline will not allow it. If you like, you could add cooked prawns, chicken or crispy bacon to this salad too.
A wonderful combination of flavours make this salad from ” Taste” by Sybil Kapoor a winner.
This recipe is from ” Mildreds:the Cookbook”. It can be served warm or cold, and you can add goats cheese if you like. You can use other vegetables too but use vegetables that will keep their shape when mixed with the lentils.
A quick, easy and relatively healthy recipe from Georgina Hayden.