Salads

Great salad recipes and vegetable serving suggestions

  • 41 MJ’s warm salad of spinach, chicken and blue cheese
    Ingredients (Serves 4) 4 generous handfuls of baby spinach 4 handfuls of rocket leaves Handful of green beans, blanched 250g blue cheese – Dolcelatte or Roquefort work well 2...

  • 42 Ingredient of the week: pears
    November is the time for that Autumnal favourite fruit, the pear. They have been cultivated by many peoples, including the Chinese some 3,000 years ago. Also fans were the Romans, who chose not to eat...

  • 43 Time for tomatoes
    These round red orbs are technically a fruit – always confusing for the kids – and are at their summery prime in August. They originate from Peru where ancient Aztec writings have shown...

  • 44 A new tomato that’s always ripe for the picking
    While most of us wouldn't even entertain the idea of adding a green tomato to our salads, all that could be about to change with the arrival of the Kumato to UK shores. The unique tomato has been ten...

  • 45 Griddled Aubergine and bean salad with pesto dressing
    Ingredients (Serves 4) 100g/4oz dried flageolet or pinto beans, soaked in cold water overnight then drained 2 fairly small aubergines 6 tbsp olive oil 1 clove garlic, crushed Salt...

  • 46 Peppered mackerel and watercress salad with orange
    Ingredients (Serves 4) 2 large oranges 1 x 225g pack smoked mackerel fillets with peppercorns 2 heads chicory, trimmed 1 x 85g bag ready-prepared watercress 1 tbsp olive oil ...

  • 47 Ingredient of the week: Fennel
    Fennel is one of those vegetables that divides us. Some love its crisp, crunchy texture and fresh aniseed taste, others find it overpowering. One can learn to love it, but it takes some doing. It's wonderful...

  • 48 Borlotti bean, celery and tomato salad
    Ingredients (Serves 2) 1 celery heart, washed and trimmed 1 x 410g can borlotti beans, rinsed and drained 225g/8oz cherry tomatoes, halved 1 orange or red pepper, deseeded and cut into...



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