— THIS WEEK’S DINNERS 👇

49 easy summer salads to cook this week

Salads that hold their own as dinner — not a sad bowl of leaves next to the “real” food. Every one is built the same way: something with bite, something that fills you up, and a dressing sharp enough to make you go back for more. Tap any salad to see the ingredients and method, then send the whole shop to your phone in one go.

Get the shopping list in Chop ItUpdated 22 June 2026 · Shopping list ready

There are 49 here, which is more than any one week needs — that’s the point. Treat it as a pantry of options: pick four or five, lean on what’s cheap and good that week, and let the rest wait. A few are ten-minute assemblies (watermelon, feta and mint); a few want a hot pan and ten minutes of attention (charred tenderstem, grilled peach). Most land somewhere in between.

The annoying part of cooking from a list like this has always been the shopping — 49 recipes is a few hundred ingredients, half of them overlapping. So the lazy version is built in: choose the salads you want in Chop It and it merges everything into one shopping list, deduped and sorted by aisle. No app needed to read the recipes below; the app just saves you copying them out by hand.

49 salads

Ingredients
Caraway and cider vinegar dressing
1½ tsp caraway seeds
3 tbsp cider vinegar
1 tsp wholegrain mustard
1 tsp honey
4 tbsp extra virgin olive oil
Shredded slaw
500g red cabbage, core removed and very finely shredded
2 crisp eating apples (such as Braeburn or Cox), cored and cut into thin matchsticks
3 celery sticks, thinly sliced on the diagonal
4 spring onions, finely sliced
Small bunch flat-leaf parsley, leaves roughly chopped
To Serve
30g toasted pumpkin seeds
½ lemon, for squeezing
Method
1. Toast the caraway seeds in a dry frying pan over a medium heat for 2 minutes until fragrant and just beginning to pop, then tip onto a board and roughly crush with the flat of a knife.
2. Whisk together the cider vinegar, wholegrain mustard and honey in a large mixing bowl, then gradually whisk in the olive oil until emulsified. Stir in the crushed caraway seeds and season well.
3. Add the shredded red cabbage to the bowl and toss thoroughly in the dressing, using your hands to massage it in for 1 minute until the cabbage begins to soften slightly.
4. Add the apple matchsticks, celery and spring onions and toss everything together until evenly coated.
5. Leave the slaw to sit for 10 minutes so the cabbage softens further and the flavours meld, then taste and adjust the seasoning.
6. Fold through the chopped parsley, scatter over the toasted pumpkin seeds and finish with a squeeze of lemon before serving.
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Ingredients
Puy lentils and roasted peppers
250g dried Puy lentils, rinsed
3 red peppers, deseeded and cut into thick strips
3 tbsp olive oil
1 tsp smoked paprika
3 garlic cloves, thinly sliced
1 red onion, finely diced
3 sticks celery, finely sliced
2 bay leaves
700ml hot vegetable stock
Sherry vinegar dressing
2 tbsp sherry vinegar
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
1 tsp honey
To Serve
100g feta, crumbled
Small bunch flat-leaf parsley, leaves roughly torn
3 spring onions, finely sliced
1 lemon, cut into wedges
Method
1. Preheat the oven to 220°C fan. Toss the pepper strips with 2 tbsp olive oil and the smoked paprika, spread in a single layer on a large baking tray, and roast for 25–30 minutes until softened and lightly charred at the edges.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a medium saucepan over a medium heat. Add the red onion and celery and cook for 5 minutes until softened and translucent.
3. Add the sliced garlic and cook for 1 minute until fragrant.
4. Tip in the rinsed lentils and bay leaves, pour over the hot stock, and bring to the boil. Reduce the heat and simmer for 20–22 minutes until the lentils are tender but still holding their shape, then drain off any excess stock and discard the bay leaves.
5. While the lentils cook, whisk together the sherry vinegar, Dijon mustard, honey and extra virgin olive oil in a small bowl. Season to taste.
6. Tip the warm drained lentils into a large bowl, pour over the dressing and toss well so every lentil is coated.
7. Fold in the roasted peppers, then season to taste.
8. Spoon onto a large serving platter or into bowls. Scatter over the crumbled feta, spring onions and torn parsley, then finish with a squeeze of lemon over the top.
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Ingredients
Soba noodles and sesame dressing
300g soba noodles
3 tbsp toasted sesame oil
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
20g fresh ginger, finely grated
2 garlic cloves, finely grated
½ tsp chilli flakes
Crisp cucumber and radish
1 large cucumber, halved lengthways, seeds scraped out, thinly sliced on the diagonal
200g radishes, thinly sliced
4 spring onions, thinly sliced
150g frozen edamame beans, defrosted
To Serve
2 tbsp mixed black and white sesame seeds
small bunch coriander, leaves picked
1 lime, cut into wedges
Method
1. Cook the soba noodles in a large pan of boiling water for 5–6 minutes until just tender with a slight bite, then drain and rinse under cold running water until completely cold.
2. While the noodles cook, whisk together the sesame oil, soy sauce, rice wine vinegar, honey, grated ginger, garlic and chilli flakes in a large bowl until the honey is fully dissolved.
3. Add the drained noodles to the dressing and toss well to coat every strand.
4. Add the cucumber, radishes, spring onions and edamame beans to the bowl and toss again so everything is evenly dressed.
5. Taste and season with a little more soy sauce or rice wine vinegar if needed.
6. Divide between four bowls, scatter over the sesame seeds and coriander leaves, and serve with lime wedges for squeezing over.
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Ingredients
Roasted courgettes and chickpeas
4 medium courgettes, cut into 2cm rounds
1 × 400g tin chickpeas, drained and patted dry
3 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
Lemon tahini dressing
3 tbsp tahini
1 lemon, zest and juice
1 garlic clove, finely grated
1 tbsp olive oil
3 tbsp cold water
To Serve
200g feta, crumbled
60g rocket
50g pomegranate seeds
small bunch fresh mint, leaves picked
½ tsp chilli flakes, to finish
Method
1. Heat the oven to 220°C fan. Toss the courgette rounds and drained chickpeas with the olive oil, cumin, smoked paprika and a generous seasoning of salt and pepper on a large baking tray.
2. Spread everything in a single layer and roast for 22–25 minutes until the courgettes are golden at the edges and the chickpeas are crisp.
3. While the tray roasts, whisk together the tahini, lemon zest and juice, grated garlic and olive oil in a small bowl. Add the cold water one tablespoon at a time, whisking until the dressing is smooth and pourable. Season to taste.
4. Spread the rocket across a large serving platter and scatter over the warm roasted courgettes and chickpeas.
5. Spoon the lemon tahini dressing generously over the top, then crumble over the feta.
6. Finish with the pomegranate seeds, torn mint leaves and a pinch of chilli flakes.
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Ingredients
Smoked mackerel and puy lentils
4 smoked mackerel fillets, skin removed and flesh flaked
250g puy lentils, rinsed
2 bay leaves
Roasted beetroot
500g raw beetroot, peeled and cut into 2cm wedges
2 tbsp olive oil
1 tbsp red wine vinegar
Horseradish and dill dressing
2 tbsp horseradish sauce
100g Greek yoghurt
1 lemon, zest and juice
2 tbsp extra virgin olive oil
small bunch dill, fronds picked, half reserved to finish
Watercress and apple salad
80g watercress
1 crisp green apple, cored and thinly sliced
3 spring onions, finely sliced
To Serve
4 slices rye bread, to serve
1 lemon, cut into wedges
Method
1. Preheat the oven to 200°C fan. Toss the beetroot wedges with the olive oil and red wine vinegar, season well, and spread on a baking tray in a single layer. Roast for 25 minutes until tender and caramelised at the edges.
2. Meanwhile, place the puy lentils and bay leaves in a saucepan, cover with cold water by 5cm, and bring to the boil. Simmer for 18–20 minutes until just tender with a little bite, then drain and discard the bay leaves.
3. While the lentils cook, make the dressing. Whisk together the horseradish sauce, Greek yoghurt, lemon zest and juice, and extra virgin olive oil in a small bowl. Stir in half the dill fronds and season to taste.
4. Tip the warm drained lentils into a large bowl and spoon over half the dressing, tossing to coat while still warm so they absorb the flavour.
5. Add the watercress, sliced apple, and spring onions to the lentils and toss gently to combine.
6. Divide the lentil salad between four plates. Arrange the roasted beetroot wedges alongside, then lay the flaked smoked mackerel over the top.
7. Spoon the remaining dressing over the fish and beetroot, scatter with the reserved dill fronds, and serve with rye bread and lemon wedges alongside.
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Ingredients
Charred Tenderstem broccoli and roasted edamame
400g Tenderstem broccoli, ends trimmed
200g frozen edamame beans, defrosted
2 tbsp sesame oil
2 garlic cloves, finely grated
Miso and ginger dressing
2 tbsp white miso paste
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
20g fresh ginger, finely grated
1 tsp honey
2 tbsp water
Crispy shallots and sesame base
3 banana shallots, thinly sliced into rings
3 tbsp plain flour
150ml neutral oil, for frying
400g cooked brown rice
2 tbsp sesame seeds, toasted
To Serve
3 spring onions, finely sliced on the diagonal
chilli oil, to drizzle
1 lime, cut into wedges
Method
1. Preheat your oven to 220°C fan. Toss the edamame beans with 1 tbsp sesame oil on a baking tray, season well, and roast for 15 minutes until lightly golden and beginning to blister at the edges.
2. Meanwhile, whisk together all the miso dressing ingredients in a small bowl until smooth and glossy. Taste and adjust — it should be salty, sharp and slightly sweet.
3. Toss the shallot rings in the plain flour until evenly coated, shaking off any excess. Heat the neutral oil in a small frying pan over a medium-high heat and fry the shallots in two batches for 3–4 minutes until deep golden and crisp. Drain on kitchen paper and season immediately.
4. Heat a large griddle or heavy frying pan over a high heat until smoking. Toss the Tenderstem broccoli with the remaining 1 tbsp sesame oil and the grated garlic, season well, then char in a single layer for 3–4 minutes per side until deeply charred and just tender at the stem.
5. Divide the cooked brown rice between four bowls, pressing it slightly to form a base.
6. Arrange the charred Tenderstem broccoli over the rice, then scatter over the roasted edamame.
7. Spoon the miso dressing generously over everything, then top with the crispy shallots and toasted sesame seeds.
8. Finish with sliced spring onions, a drizzle of chilli oil, and a squeeze of lime over the top before serving.
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Ingredients
Watermelon and cucumber base
1.2kg watermelon, rind removed, cut into 3cm chunks
1 large cucumber, halved lengthways, seeds scraped out, sliced on the diagonal
½ red onion, very finely sliced
Chilli lime dressing
2 limes, zest and juice
3 tbsp extra-virgin olive oil
1 tsp honey
1 red chilli, finely sliced (deseeded if you prefer less heat)
fish sauce — banned for this dish, use a small pinch of flaky salt instead
To Serve
200g feta, broken into rough chunks
small bunch of mint, leaves picked
30g toasted sunflower seeds
1 lime, cut into wedges, to finish
Method
1. Finely slice the red onion and place in a small bowl of cold water for 10 minutes — this takes the sharp edge off while you prep everything else.
2. Whisk together the lime zest and juice, olive oil, honey and sliced chilli in a small bowl. Season to taste with a small pinch of flaky salt.
3. Arrange the watermelon chunks and sliced cucumber across a large, wide serving platter.
4. Drain the red onion, pat dry with kitchen paper, and scatter over the watermelon and cucumber.
5. Drizzle the chilli lime dressing evenly over the platter.
6. Scatter the feta chunks across the top, followed by the toasted sunflower seeds.
7. Finish with the picked mint leaves and a final squeeze of lime over everything before serving.
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Ingredients
Grilled peaches and walnuts
4 ripe peaches, halved and stoned
1 tbsp olive oil
60g walnut halves
1 tsp honey
Honey and white wine vinegar dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp honey
½ tsp Dijon mustard
To Serve
100g rocket
120g Gorgonzola, broken into chunks
small bunch chives, finely snipped
flaky sea salt, to finish
Method
1. Heat a griddle pan or grill to high. Brush the cut sides of the peaches with olive oil.
2. Place the peaches cut-side down on the griddle and cook for 4–5 minutes until deep char lines appear and the flesh softens slightly. Transfer to a plate.
3. While the peaches cook, toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes until golden and fragrant. Drizzle over the honey, toss to coat, then remove from the heat.
4. Whisk together the extra virgin olive oil, white wine vinegar, honey and Dijon mustard in a small bowl. Season to taste.
5. Spread the rocket across a large serving platter and drizzle over half the dressing, tossing lightly to coat.
6. Arrange the grilled peaches over the rocket, then scatter over the honeyed walnuts and chunks of Gorgonzola.
7. Drizzle the remaining dressing over the top, then finish with snipped chives and a pinch of flaky sea salt.
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Ingredients
Chipotle lime dressing
2 tbsp chipotle paste
2 limes, zest and juice
4 tbsp olive oil
1 tsp honey
1 clove garlic, finely grated
Charred corn and black beans
4 corn cobs, husks removed
2 × 400g tins black beans, drained and rinsed
1 red onion, finely diced
2 red peppers, deseeded and diced
1 tbsp olive oil
Salad base
2 ripe avocados, stoned, peeled and sliced
250g cherry tomatoes, halved
small bunch coriander, leaves and fine stems roughly chopped
To Serve
150g sour cream
tortilla chips, to serve
1 lime, cut into wedges
pinch of chilli flakes
Method
1. Make the dressing by whisking together the chipotle paste, lime zest and juice, olive oil, honey and grated garlic in a small bowl. Season to taste and set aside.
2. Heat a griddle pan or large frying pan over a high heat until smoking. Rub the corn cobs with 1 tbsp olive oil and season well.
3. Cook the corn cobs for 10–12 minutes, turning every 2–3 minutes, until deeply charred all over and the kernels are tender. Set aside to cool slightly.
4. While the corn cools, add the diced red peppers to the same hot pan and cook for 4–5 minutes until softened and lightly charred at the edges. Remove from the heat.
5. Stand each corn cob upright on a board and slice the kernels away from the cob using a sharp knife.
6. Tip the black beans into a large bowl with the charred corn kernels, charred red peppers, red onion and cherry tomatoes.
7. Pour over two-thirds of the dressing and toss well to coat everything evenly.
8. Add the sliced avocado and gently fold through, taking care not to break it up too much.
9. Arrange the salad on a large platter or divide between four bowls. Drizzle over the remaining dressing.
10. Finish with the chopped coriander, a pinch of chilli flakes and a squeeze of lime. Serve with sour cream and tortilla chips on the side.
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Ingredients
Poached chicken
4 skinless chicken breasts
2 bay leaves
1 tsp black peppercorns
1 stick celery, halved (for poaching)
1 lemon, halved
Tarragon mayonnaise
120g good-quality mayonnaise
1 small bunch tarragon, leaves finely chopped
1 tsp Dijon mustard
1 lemon, zest and juice
1 tbsp capers, drained and roughly chopped
Dressed celery and apple salad
4 sticks celery, thinly sliced on the diagonal, leaves reserved
2 crisp green apples, cored and thinly sliced
2 shallots, finely sliced
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
To Serve
80g watercress
Reserved tarragon sprigs, to finish
Flaky sea salt, to finish
Method
1. Place the chicken breasts in a wide saucepan with the bay leaves, peppercorns, halved celery stick and one lemon half. Cover with cold water, bring to a gentle simmer over a medium heat, then reduce to low and poach for 18–20 minutes until the chicken is opaque throughout with no pink at the centre.
2. Remove the chicken from the poaching liquid and set aside to cool for 10 minutes. Reserve 2 tablespoons of the poaching liquid.
3. While the chicken cools, make the tarragon mayonnaise. Combine the mayonnaise, chopped tarragon, Dijon mustard, lemon zest and juice, and capers in a bowl. Stir in the reserved poaching liquid to loosen slightly, then season to taste.
4. In a separate bowl, toss the sliced celery, apple and shallots with the white wine vinegar and extra virgin olive oil. Season well and set aside for 5 minutes until lightly dressed and just beginning to soften.
5. Using two forks or your hands, shred the cooled chicken into generous pieces.
6. Spread the watercress across a large serving platter. Pile the dressed celery and apple salad on top, then arrange the shredded chicken over everything.
7. Spoon the tarragon mayonnaise generously over the chicken. Finish with the reserved celery leaves, a few tarragon sprigs and a pinch of flaky sea salt.
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Ingredients
Sesame-lime dressing
3 tbsp toasted sesame oil
2 limes, zest and juice
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
20g fresh ginger, finely grated
1 garlic clove, finely grated
1 red chilli, finely sliced
Crunchy shredded slaw
300g red cabbage, very finely shredded
200g white cabbage, very finely shredded
2 large carrots, julienned or coarsely grated
4 spring onions, finely sliced on the diagonal
6 radishes, finely sliced
150g frozen edamame beans, defrosted
To Serve
2 tbsp mixed black and white sesame seeds, toasted
small bunch coriander, leaves picked
40g roasted salted peanuts, roughly chopped
1 lime, cut into wedges
Method
1. Make the dressing first: whisk together the sesame oil, lime zest and juice, soy sauce, rice wine vinegar, honey, grated ginger, garlic and sliced chilli in a small bowl until the honey is fully dissolved. Taste and adjust — it should be sharp, savoury and a little sweet.
2. Toast the sesame seeds in a dry frying pan over a medium heat for 2–3 minutes until fragrant and lightly golden, then tip onto a plate to cool.
3. Place the shredded red and white cabbage in a large mixing bowl. Add the julienned carrot, spring onions, radishes and edamame beans.
4. Pour two-thirds of the dressing over the slaw and toss well with your hands or tongs for 1–2 minutes until every strand is coated and the cabbage begins to soften slightly at the edges.
5. Taste and add more dressing as needed — the slaw should be boldly dressed, not dry.
6. Transfer to a large serving platter or bowl. Scatter over the toasted sesame seeds, torn coriander leaves and chopped peanuts, then finish with a final squeeze of lime.
7. Serve immediately for maximum crunch, or rest for 10 minutes to let the flavours deepen — the slaw holds well for up to 2 hours.
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Ingredients
Warm waxy potatoes
800g new potatoes, halved
1 tbsp olive oil
Wholegrain mustard and cider vinegar dressing
2 tbsp wholegrain mustard
2 tbsp cider vinegar
4 tbsp extra virgin olive oil
1 tsp honey
1 garlic clove, finely grated
Puy lentils and crispy shallots
1 × 250g pouch ready-cooked puy lentils
3 shallots, thinly sliced into rings
2 tbsp olive oil
Cornichons and celery
80g cornichons, thinly sliced, plus 1 tbsp of their brine
3 celery stalks, thinly sliced on the diagonal, leaves reserved
To Serve
Small bunch flat-leaf parsley, leaves roughly torn
Small bunch chives, finely snipped
Pinch of flaky sea salt
Method
1. Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Cook for 18–20 minutes until tender when pierced with a knife, then drain well.
2. While the potatoes cook, whisk together the wholegrain mustard, cider vinegar, extra virgin olive oil, honey, grated garlic and cornichon brine in a large bowl. Season well and set aside.
3. Heat 2 tbsp olive oil in a frying pan over a medium-high heat. Add the shallot rings and cook for 8–10 minutes, stirring occasionally, until deep golden and crisp at the edges. Transfer to a plate lined with kitchen paper.
4. Tip the drained potatoes into the bowl of dressing while still hot and toss gently to coat — they'll absorb the dressing as they cool slightly.
5. Add the puy lentils to the same frying pan used for the shallots and warm over a medium heat for 2–3 minutes until heated through. Season well, then fold into the dressed potatoes.
6. Add the sliced cornichons and celery to the bowl and toss everything together so the dressing coats all the elements evenly.
7. Pile onto a large serving platter or into bowls. Scatter over the crispy shallots, torn flat-leaf parsley, snipped chives and reserved celery leaves, then finish with a pinch of flaky sea salt.
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Ingredients
Honey-roasted beetroot
600g raw beetroot, peeled and cut into 2cm wedges
2 tbsp olive oil
1 tbsp honey
1 tbsp red wine vinegar
Herbed quinoa base
200g quinoa, rinsed
400ml vegetable stock
Wilted garlicky spinach
150g baby spinach
2 garlic cloves, thinly sliced
1 tbsp olive oil
Lemon-tahini dressing
3 tbsp tahini
1 lemon, zest and juice
1 garlic clove, finely grated
2 tbsp extra virgin olive oil
3 tbsp cold water
To Serve
60g walnuts, roughly broken
Small bunch flat-leaf parsley, leaves picked
Pinch of flaky sea salt
Drizzle of extra virgin olive oil
Method
1. Preheat the oven to 200°C fan. Toss the beetroot wedges with the olive oil, honey and red wine vinegar on a large baking tray, season well, and roast for 30–35 minutes until caramelised at the edges and tender when pierced with a knife.
2. Meanwhile, put the quinoa and stock in a medium saucepan. Bring to the boil, then reduce to a simmer and cook for 12–15 minutes until the liquid is absorbed and the quinoa tails have unfurled. Remove from the heat, cover and leave to steam for 5 minutes.
3. While the quinoa steams, make the dressing. Whisk the tahini, lemon zest and juice, grated garlic and extra virgin olive oil together, then loosen with the cold water, one tablespoon at a time, until you have a pourable consistency. Season to taste.
4. Toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes until golden and fragrant, then tip onto a board and roughly break them up.
5. In the same pan, heat the olive oil over a medium-high heat. Add the sliced garlic and cook for 1 minute until just golden, then add the spinach and toss for 1–2 minutes until wilted. Season well.
6. Fluff the quinoa with a fork and spread across a large serving platter. Spoon the wilted spinach over the quinoa, then arrange the roasted beetroot wedges on top.
7. Drizzle generously with the lemon-tahini dressing, then scatter over the toasted walnuts and torn flat-leaf parsley. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
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Ingredients
Courgette ribbons
4 large courgettes, ends trimmed
2 tbsp olive oil
1 lemon, zest and juice
Lemon and anchovy dressing
4 anchovy fillets in oil, finely chopped
1 clove garlic, finely grated
4 tbsp extra virgin olive oil
1 lemon, juice only
1 tsp Dijon mustard
To Serve
40g pine nuts, toasted
Small bunch of mint, leaves picked
30g Parmesan, finely shaved
Pinch of chilli flakes
Pinch of flaky sea salt
Method
1. Using a vegetable peeler, peel the courgettes lengthways into long, thin ribbons, rotating each courgette as you go and stopping when you reach the seedy core.
2. Place the ribbons in a colander, toss with a pinch of salt and leave to drain for 10 minutes — this draws out excess moisture and keeps the salad from going watery.
3. Meanwhile, toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes, tossing frequently, until golden and fragrant. Tip onto a plate and set aside.
4. Make the dressing: whisk together the chopped anchovies, grated garlic, extra virgin olive oil, lemon juice and Dijon mustard in a small bowl until emulsified. Season to taste.
5. Pat the courgette ribbons dry with kitchen paper, then transfer to a large bowl. Drizzle over the olive oil and lemon zest and juice, and toss gently to coat.
6. Pour the anchovy dressing over the courgette ribbons and toss again until every ribbon is lightly coated.
7. Arrange on a large serving plate or divide between four bowls. Scatter over the toasted pine nuts, shaved Parmesan and torn mint leaves.
8. Finish with a pinch of chilli flakes and a pinch of flaky sea salt, and serve immediately.
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Ingredients
Cumin-roasted sweet potato
900g sweet potatoes, peeled and cut into 3cm chunks
2 tbsp olive oil
1½ tsp ground cumin
1 tsp smoked paprika
Pomegranate molasses dressing
2 tbsp pomegranate molasses
1 lemon, juice only
3 tbsp extra virgin olive oil
1 garlic clove, finely grated
1 tsp honey
Wilted garlicky spinach
150g baby spinach
1 tbsp olive oil
1 garlic clove, thinly sliced
To Serve
150g feta, crumbled
80g pomegranate seeds
small bunch of mint, leaves picked
30g toasted pine nuts
Method
1. Heat the oven to 210°C fan. Toss the sweet potato chunks with the olive oil, cumin, smoked paprika and a generous seasoning of salt, then spread in a single layer on a large baking tray.
2. Roast for 30–35 minutes until the edges are caramelised and the centres are tender when pierced with a knife.
3. While the sweet potato roasts, whisk together the pomegranate molasses, lemon juice, extra virgin olive oil, grated garlic and honey in a small bowl. Season to taste and set aside.
4. About 5 minutes before the sweet potato is ready, heat the olive oil in a large frying pan over a medium heat. Add the sliced garlic and cook for 1 minute until fragrant and just golden.
5. Add the baby spinach to the pan and toss for 1–2 minutes until wilted and glossy. Remove from the heat and season well.
6. Arrange the wilted spinach across a large serving platter, then pile the roasted sweet potato on top.
7. Spoon the pomegranate molasses dressing generously over everything, then scatter with crumbled feta, pomegranate seeds, toasted pine nuts and torn mint leaves to finish.
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Ingredients
Seared tuna steaks
4 tuna steaks (approx. 150g each)
1 tbsp olive oil
½ tsp smoked paprika
White bean and spring onion base
2 × 400g tins cannellini beans, drained and rinsed
6 spring onions, finely sliced
3 celery sticks, finely sliced
small bunch flat-leaf parsley, leaves roughly chopped
Lemon and caper dressing
2 lemons, zest and juice
4 tbsp extra virgin olive oil
2 tbsp capers, drained and roughly chopped
1 tsp Dijon mustard
1 garlic clove, finely grated
½ tsp chilli flakes
To Serve
80g rocket
1 lemon, cut into wedges
flaky sea salt, to finish
Method
1. Make the dressing first. Whisk together the lemon zest and juice, extra virgin olive oil, capers, Dijon mustard, grated garlic and chilli flakes in a small bowl. Season to taste and set aside.
2. Tip the drained cannellini beans into a large bowl with the sliced spring onions, celery and chopped parsley. Pour over three-quarters of the dressing, toss well and leave to sit for 10 minutes so the beans absorb the flavour.
3. Pat the tuna steaks dry with kitchen paper, rub with the olive oil and smoked paprika, and season well on both sides.
4. Heat a large frying pan or griddle pan over a high heat until smoking. Sear the tuna steaks for 2 minutes per side until golden on the outside but still pink in the centre, then transfer to a board to rest for 2 minutes.
5. Spread the rocket across a large serving platter and spoon the dressed bean mixture on top.
6. Slice the tuna steaks and lay over the beans. Drizzle with the remaining dressing.
7. Finish with a squeeze of lemon, a scatter of extra chopped parsley and a pinch of flaky sea salt. Serve with lemon wedges alongside.
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Ingredients
Lemon and shallot dressing
2 shallots, very finely sliced
2 lemons, zest and juice
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
Pea and broad bean base
300g frozen peas
400g frozen broad beans (podded weight)
1 small bunch mint, leaves picked and roughly torn
1 small bunch flat-leaf parsley, leaves picked
60g Pecorino, shaved with a peeler
To Serve
4 slices sourdough bread, toasted
extra virgin olive oil, to drizzle
a pinch of chilli flakes
Method
1. Combine the sliced shallots with the lemon zest and juice in a large bowl and leave to macerate for 10 minutes — this softens their bite and starts the pickling process.
2. Bring a medium saucepan of water to the boil. Add the broad beans and cook for 3 minutes until just tender, then add the peas for a final 1 minute until bright green and warmed through.
3. Drain immediately and refresh under cold running water for 1 minute until completely cool — this keeps the colour vivid.
4. Slip the broad beans from their grey outer skins by pinching one end — the bright green inner bean pops out easily. Discard the skins.
5. Whisk the olive oil, Dijon mustard and honey into the shallot and lemon mixture and season well.
6. Add the peas, broad beans, mint and parsley to the dressing and toss gently to coat everything evenly.
7. Transfer to a large serving platter or individual bowls and scatter over the Pecorino shavings.
8. Drizzle with extra virgin olive oil, add a pinch of chilli flakes and serve immediately alongside toasted sourdough.
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Ingredients
Basil oil
30g fresh basil, leaves and tender stems
80ml extra virgin olive oil
1 small garlic clove, roughly chopped
½ lemon, juice only
Griddled courgettes
4 medium courgettes, sliced lengthways into 5mm ribbons
2 tbsp olive oil
½ tsp dried chilli flakes
Dressed white beans
1 × 400g tin cannellini beans, drained and rinsed
1 tbsp extra virgin olive oil
½ lemon, juice only
1 garlic clove, finely grated
To Serve
2 × 125g balls burrata
30g toasted pine nuts
small handful of fresh basil leaves, to finish
flaky sea salt, to finish
Method
1. Make the basil oil first: blanch the basil in boiling water for 20 seconds until bright green, then immediately transfer to a bowl of iced water. Squeeze out excess water, then blend with the extra virgin olive oil, garlic and lemon juice until smooth and vivid green. Season to taste and set aside.
2. Toss the cannellini beans with the extra virgin olive oil, lemon juice and grated garlic. Season well and set aside to absorb the dressing while you cook the courgettes.
3. Heat a griddle pan over a high heat until smoking. Toss the courgette ribbons with the olive oil and chilli flakes, then season well.
4. Griddle the courgettes in batches for 2–3 minutes per side until deeply charred and just tender — they should have clear grill marks and be pliable but not soft. Transfer to a large plate as you go.
5. Spread the dressed white beans across a large serving platter, then arrange the griddled courgettes on top.
6. Tear the burrata over the platter, letting the creamy centre spill out across the courgettes and beans.
7. Spoon the basil oil generously over everything, scatter with toasted pine nuts and fresh basil leaves, and finish with a pinch of flaky sea salt.
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Ingredients
Balsamic-roasted red onions
4 red onions, cut into wedges
3 tbsp balsamic vinegar
2 tbsp olive oil
4 sprigs fresh thyme
Puy lentil base
250g dried Puy lentils, rinsed
2 garlic cloves, peeled and left whole
2 bay leaves
Warm balsamic dressing
2 tbsp balsamic vinegar
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
1 tsp honey
Wilted spinach
150g baby spinach
1 tbsp olive oil
To Serve
100g soft goats cheese, crumbled
Small bunch flat-leaf parsley, leaves picked
Extra virgin olive oil, to drizzle
Pinch of flaky sea salt
Method
1. Preheat the oven to 200°C fan. Toss the red onion wedges with the balsamic vinegar, olive oil and thyme sprigs on a large roasting tray, season well and spread into a single layer.
2. Roast for 30–35 minutes until the onions are deeply caramelised, sticky and beginning to char at the edges.
3. Meanwhile, place the lentils in a saucepan with the garlic cloves, bay leaves and enough cold water to cover by 5cm. Bring to the boil, then simmer for 20–25 minutes until the lentils are tender but still holding their shape.
4. Drain the lentils, discard the garlic and bay leaves, and tip into a large bowl while still warm.
5. Whisk together the balsamic vinegar, Dijon mustard, honey and extra virgin olive oil in a small bowl until emulsified, then season to taste.
6. Pour the dressing over the warm lentils and toss to coat evenly.
7. Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the spinach and cook for 1–2 minutes until just wilted and bright green, then season well.
8. Fold the wilted spinach through the dressed lentils, then top with the balsamic-roasted red onions.
9. Scatter over the crumbled goats cheese, torn flat-leaf parsley leaves and a pinch of flaky sea salt, then finish with a drizzle of extra virgin olive oil.
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Ingredients
Smoked paprika roasted chickpeas
2 × 400g tins chickpeas, drained and patted dry
2 tsp smoked paprika
1 tsp ground cumin
3 tbsp olive oil
Wilted garlic spinach
200g baby spinach
3 garlic cloves, thinly sliced
1 tbsp olive oil
Roasted red peppers
3 red peppers, deseeded and cut into thick strips
1 tbsp olive oil
Lemon-tahini dressing
3 tbsp tahini
1 lemon, zest and juice
1 garlic clove, finely grated
2 tbsp extra virgin olive oil
3 tbsp cold water
To Serve
small bunch dill, fronds picked
pinch of chilli flakes
pinch of flaky sea salt
Method
1. Preheat the oven to 210°C fan. Spread the drained, patted-dry chickpeas across a large baking tray, toss with the olive oil, smoked paprika, cumin and a good seasoning of salt, then roast for 25–30 minutes until deeply golden and crisp.
2. At the same time, toss the red pepper strips with olive oil and season well, then spread on a second baking tray and roast alongside the chickpeas for 25 minutes until softened and lightly charred at the edges.
3. While everything roasts, whisk together the tahini, lemon zest and juice, grated garlic, extra virgin olive oil and cold water until smooth and pourable. Season to taste and set aside.
4. About 5 minutes before serving, warm the olive oil in a large frying pan over a medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant and just turning golden.
5. Add the baby spinach to the pan and toss for 1–2 minutes until just wilted. Remove from the heat and season well.
6. Arrange the wilted spinach across a large serving platter, then top with the roasted red peppers and the crispy chickpeas.
7. Drizzle generously with the lemon-tahini dressing, then scatter over the dill fronds, a pinch of chilli flakes and a pinch of flaky sea salt to finish.
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Ingredients
Lime leaf and chilli dressing
4 fresh or dried kaffir lime leaves, central rib removed, very finely shredded
2 limes, zest and juice
2 tbsp fish sauce
1 tbsp palm sugar or soft light brown sugar
1 red chilli, finely sliced
1 garlic clove, finely grated
Seared king prawns
500g raw king prawns, peeled and deveined
1 tbsp groundnut oil
1 garlic clove, finely grated
Papaya and cucumber salad base
1 large ripe papaya (about 600g), peeled, deseeded and sliced into thin wedges
1 cucumber, halved lengthways, deseeded and cut into thin diagonal slices
3 banana shallots, very finely sliced into rings
100g fresh beansprouts
To Serve
small bunch coriander, leaves picked
small bunch mint, leaves picked
40g roasted salted peanuts, roughly chopped
1 lime, cut into wedges
Method
1. Make the dressing first. Whisk together the lime zest and juice, fish sauce, sugar, shredded lime leaves, sliced chilli and grated garlic in a small bowl until the sugar dissolves. Taste — it should be sharp, salty and just a little sweet.
2. Place the shallot rings in a bowl and pour over half the dressing. Leave to sit for 10 minutes until the shallots soften and turn lightly pink.
3. Arrange the papaya wedges and cucumber slices across a large serving platter. Scatter over the beansprouts and the pickled shallots with their dressing.
4. Pat the prawns dry with kitchen paper. Heat the groundnut oil in a large frying pan over a high heat until shimmering.
5. Add the garlic to the pan and stir for 30 seconds until fragrant, then add the prawns in a single layer. Cook for 2 minutes per side until pink, curled and lightly charred at the edges.
6. Lay the hot prawns over the salad and spoon the remaining dressing evenly across everything.
7. Scatter over the coriander and mint leaves, then finish with the chopped peanuts and a squeeze of lime.
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Ingredients
Crispy chorizo and butter beans
300g cooking chorizo, sliced into 1cm rounds
2 × 400g tins butter beans, drained and rinsed
3 garlic cloves, thinly sliced
1 tsp smoked paprika
1 tbsp olive oil
Sherry vinegar dressing
3 tbsp sherry vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
Wilted cavolo nero
200g cavolo nero, tough stems removed, leaves roughly torn
Roasted cherry tomatoes
300g cherry tomatoes, halved
1 tbsp olive oil
To Serve
small bunch flat-leaf parsley, leaves picked
crusty sourdough, to serve
flaky sea salt, to finish
Method
1. Preheat the oven to 200°C fan. Toss the cherry tomatoes with 1 tbsp olive oil on a small baking tray, season well, and roast for 15 minutes until collapsed and lightly caramelised at the edges.
2. Meanwhile, whisk together the sherry vinegar, extra virgin olive oil, Dijon mustard and honey in a small bowl. Season to taste and set aside.
3. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook for 5–6 minutes until deeply golden and the fat has rendered out.
4. Reduce the heat to medium, add the sliced garlic and smoked paprika, and cook for 1 minute until fragrant and the garlic is just softened.
5. Add the drained butter beans to the pan and stir to coat in the chorizo fat. Cook for 4–5 minutes until the beans are heated through and beginning to crisp at the edges.
6. Push the beans and chorizo to one side of the pan, add the cavolo nero and cook for 2–3 minutes, turning with tongs, until wilted and tender.
7. Remove the pan from the heat. Add the roasted cherry tomatoes and pour over three-quarters of the dressing. Toss everything together gently.
8. Taste and add more dressing if needed. Pile onto a large serving platter or into bowls, scatter with torn flat-leaf parsley and a pinch of flaky sea salt, and serve with crusty sourdough alongside.
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Ingredients
Crispy sesame tofu
400g firm tofu, drained and pressed
2 tbsp cornflour
1 tbsp sesame oil
2 tbsp vegetable oil
Miso ginger dressing
2 tbsp white miso paste
20g fresh ginger, peeled and finely grated
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 lime, juice only
Edamame and cucumber salad base
300g frozen edamame beans, defrosted
1 large cucumber, halved lengthways, deseeded and sliced on the diagonal
8 radishes, thinly sliced
150g red cabbage, finely shredded
To Serve
3 spring onions, finely sliced on the diagonal
1 tbsp black sesame seeds
1 lime, cut into wedges
Method
1. Pat the tofu dry with kitchen paper, then cut into 2cm cubes. Toss in the cornflour until evenly coated and season well.
2. Heat the vegetable oil and sesame oil in a large non-stick frying pan over a high heat. Add the tofu in a single layer and fry for 10–12 minutes, turning every few minutes, until golden and crisp on all sides. Transfer to a plate lined with kitchen paper.
3. While the tofu fries, whisk together the miso paste, grated ginger, rice wine vinegar, soy sauce, sesame oil, honey and lime juice in a small bowl until smooth. Taste and adjust the seasoning.
4. Place the shredded red cabbage in a large bowl and pour over half the dressing. Toss well and leave to sit for 5 minutes until slightly softened.
5. Add the edamame beans, cucumber and radishes to the cabbage and toss everything together.
6. Arrange the dressed salad across four plates or a large serving platter. Top with the crispy tofu and drizzle over the remaining dressing.
7. Scatter over the sliced spring onions and black sesame seeds, then finish with a squeeze of lime from the wedges.
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Ingredients
Roasted garlic mushrooms
400g chestnut mushrooms, halved
200g portobello mushrooms, torn into chunks
4 garlic cloves, thinly sliced
6 sprigs fresh thyme
3 tbsp olive oil
Farro base
250g pearled farro
700ml hot vegetable stock
Truffle dressing
2 tbsp truffle oil
3 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tsp Dijon mustard
1 small shallot, very finely diced
Wilted spinach
100g baby spinach
1 tsp olive oil
To Serve
30g Parmesan, finely grated
small handful flat-leaf parsley, leaves picked
30g toasted hazelnuts, roughly chopped
flaky sea salt, to finish
Method
1. Preheat the oven to 210°C fan. Toss the chestnut and portobello mushrooms with the sliced garlic, thyme sprigs and olive oil on a large baking tray, season well and spread into a single layer.
2. Roast for 22–25 minutes until the mushrooms are deeply golden at the edges and any liquid has evaporated. Discard the thyme sprigs.
3. Meanwhile, rinse the farro under cold water, then tip into a medium saucepan with the hot vegetable stock. Bring to the boil, then simmer over a medium heat for 20–25 minutes until tender but still with a little bite, then drain any excess stock.
4. While the farro cooks, whisk together the truffle oil, extra virgin olive oil, lemon zest and juice, Dijon mustard and diced shallot in a small bowl. Season to taste.
5. Place a frying pan over a medium-high heat with 1 tsp olive oil. Add the spinach and toss for 1–2 minutes until just wilted. Remove from the heat.
6. Tip the warm drained farro into a large bowl and pour over three-quarters of the truffle dressing. Toss well so every grain is coated.
7. Fold in the wilted spinach, then pile the roasted mushrooms on top. Drizzle over the remaining dressing.
8. Scatter over the grated Parmesan, torn flat-leaf parsley leaves and toasted hazelnuts, then finish with a pinch of flaky sea salt.
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Ingredients
Smashed and salted cucumber
2 large cucumbers
1 tsp flaky sea salt
½ tsp caster sugar
Black rice vinegar dressing
3 tbsp black rice vinegar (Chinkiang)
1 tbsp light soy sauce
2 tsp toasted sesame oil
1 tsp caster sugar
2 garlic cloves, finely grated
10g fresh ginger, finely grated
1 tsp dried chilli flakes
1 tbsp chilli oil
To Serve
3 spring onions, finely sliced on the diagonal
1 tbsp toasted white sesame seeds
small bunch coriander, leaves picked
Method
1. Place the cucumbers on a chopping board and use the flat side of a large knife or a rolling pin to smash them firmly along their length until they split and crack open.
2. Tear the smashed cucumbers into rough 3–4cm pieces and place in a colander set over the sink.
3. Toss the cucumber pieces with the flaky sea salt and caster sugar, then leave to drain for 10 minutes until the excess water has drawn out.
4. Meanwhile, whisk together the black rice vinegar, soy sauce, sesame oil, caster sugar, grated garlic, ginger, chilli flakes and chilli oil in a small bowl until the sugar dissolves.
5. Pat the drained cucumber dry with kitchen paper, then transfer to a large serving bowl.
6. Pour the dressing over the cucumber and toss well to coat every piece.
7. Scatter over the sliced spring onions, toasted sesame seeds and torn coriander leaves to finish.
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Ingredients
Soft-boiled eggs
4 large eggs
Charred asparagus and white beans
500g asparagus, woody ends snapped off
2 tbsp olive oil
1 × 400g tin cannellini beans, drained and rinsed
Caper and Dijon vinaigrette
30g capers, roughly chopped
1 tsp Dijon mustard
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1 small garlic clove, finely grated
1 lemon, zest and juice
To Serve
60g watercress
Small bunch of tarragon, leaves picked
Extra virgin olive oil, to finish
Flaky sea salt, to finish
Method
1. Bring a small saucepan of water to the boil. Lower the eggs in gently and cook for 6 minutes until the whites are fully set and the yolks are jammy. Transfer immediately to a bowl of cold water and leave for 5 minutes, then peel and halve.
2. While the eggs cook, make the vinaigrette. Whisk together the capers, Dijon mustard, red wine vinegar, extra virgin olive oil, garlic and lemon zest and juice in a small bowl. Season to taste and set aside.
3. Place the cannellini beans in a bowl and spoon over 2 tablespoons of the vinaigrette. Toss to coat and leave to absorb while you char the asparagus.
4. Heat a griddle pan or large frying pan over a high heat until smoking. Toss the asparagus in the olive oil and season well.
5. Lay the asparagus in the hot pan in a single layer and cook for 4–5 minutes, turning once, until deeply charred in places and just tender.
6. Spread the dressed cannellini beans across a large serving platter. Arrange the watercress over the top.
7. Lay the charred asparagus over the watercress and nestle the halved soft-boiled eggs among the spears.
8. Spoon the remaining caper vinaigrette generously over everything. Finish with torn tarragon leaves, a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
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Ingredients
Harissa-roasted carrots and chickpeas
600g carrots, peeled and cut into 5cm batons
2 × 400g tins chickpeas, drained and rinsed
3 tbsp harissa paste
3 tbsp olive oil
1 tsp ground cumin
1 tbsp honey
Lemon and tahini dressing
3 tbsp tahini
1 lemon, zest and juice
1 garlic clove, finely grated
1 tbsp extra virgin olive oil
2 tbsp cold water
Wilted garlicky spinach
150g baby spinach
1 garlic clove, thinly sliced
1 tbsp olive oil
To Serve
4 flatbreads, warmed
150g Greek yoghurt
small bunch mint, leaves picked
30g toasted flaked almonds
flaky sea salt, to finish
Method
1. Preheat the oven to 210°C fan. Toss the carrot batons with 2 tbsp of the harissa, 2 tbsp olive oil, the cumin and honey on a large baking tray, season well and spread in a single layer.
2. Roast for 15 minutes until the edges are beginning to colour, then push the carrots to one side of the tray.
3. Pat the drained chickpeas dry with kitchen paper, then toss with the remaining 1 tbsp harissa and 1 tbsp olive oil and add to the empty side of the tray.
4. Return to the oven for a further 18–20 minutes until the carrots are tender and caramelised and the chickpeas are crisp and golden.
5. Meanwhile, whisk together the tahini, lemon zest and juice, grated garlic and extra virgin olive oil, then loosen with the cold water until the dressing is pourable. Season to taste.
6. Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the sliced garlic and cook for 30 seconds until fragrant, then add the spinach and toss for 1–2 minutes until just wilted. Season well.
7. Spread the Greek yoghurt across a large serving platter or individual plates, then pile on the wilted spinach.
8. Arrange the roasted carrots and crispy chickpeas over the top and drizzle generously with the tahini dressing.
9. Finish with the toasted flaked almonds, torn mint leaves and a pinch of flaky sea salt. Serve with warmed flatbreads alongside.
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Ingredients
Toasted bulgur wheat
250g bulgur wheat
1 tbsp olive oil
400ml hot vegetable stock
Pomegranate and herb dressing
2 tbsp pomegranate molasses
1 lemon, zest and juice
3 tbsp extra virgin olive oil
1 clove garlic, finely grated
½ tsp ground cumin
Charred courgette and roasted red onion
2 courgettes, sliced into 1cm rounds
2 red onions, cut into thin wedges
2 tbsp olive oil
Salad
80g pomegranate seeds
large bunch flat-leaf parsley, leaves roughly chopped
small bunch mint, leaves picked and torn
½ cucumber, deseeded and finely diced
40g shelled pistachios, roughly chopped
To Serve
200g Greek yoghurt
drizzle of extra virgin olive oil
pinch of chilli flakes
Method
1. Heat the grill to high. Toss the courgette rounds and red onion wedges in 2 tbsp olive oil, season well, and spread across a large baking tray in a single layer.
2. Grill for 12–15 minutes, turning once halfway, until the courgettes are charred at the edges and the onions are softened and lightly caramelised. Set aside.
3. Meanwhile, heat 1 tbsp olive oil in a medium saucepan over a medium-high heat. Add the bulgur wheat and toast for 2 minutes, stirring, until it smells nutty and turns a shade darker.
4. Pour in the hot vegetable stock, season well, cover with a lid and remove from the heat. Leave to steam for 15 minutes until all the liquid is absorbed and the grains are tender.
5. While the bulgur steams, whisk together the pomegranate molasses, lemon zest and juice, extra virgin olive oil, grated garlic and ground cumin in a small bowl. Season to taste.
6. Fluff the bulgur wheat with a fork and tip into a large serving bowl. Pour over two-thirds of the dressing while the grains are still warm and toss to coat.
7. Add the charred courgette, roasted red onion, cucumber, pomegranate seeds, parsley and mint to the bowl. Toss gently to combine.
8. Spoon the Greek yoghurt onto a serving plate or spread across the base of the bowl. Pile the bulgur salad on top.
9. Drizzle over the remaining dressing, scatter with chopped pistachios, a drizzle of extra virgin olive oil and a pinch of chilli flakes.
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Ingredients
Grilled halloumi
500g halloumi, sliced into 1cm rounds
1 tbsp olive oil
Sumac-dressed watermelon and cucumber
1kg watermelon, rind removed, cut into rough 3cm chunks
1 large cucumber, halved lengthways, seeds scraped out, sliced on the diagonal
½ red onion, very finely sliced
2 tsp sumac
3 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tsp honey
To Serve
small bunch mint, leaves picked
1 tsp sumac, extra to finish
1 tbsp extra virgin olive oil, to drizzle
flaky sea salt, to finish
Method
1. In a large bowl, combine the watermelon, cucumber and red onion. Whisk together the extra virgin olive oil, lemon zest and juice, sumac and honey, then season well and pour over the salad. Toss gently and set aside to let the flavours meld while you cook the halloumi.
2. Pat the halloumi slices dry with kitchen paper — this helps them colour rather than steam.
3. Heat a griddle or large non-stick frying pan over a high heat until smoking. Brush the halloumi slices on both sides with olive oil.
4. Grill the halloumi in a single layer for 2–3 minutes per side until deep golden with char marks and the edges are starting to crisp.
5. Arrange the dressed watermelon and cucumber across a large serving platter. Lay the hot halloumi slices over the top.
6. Scatter over the mint leaves, dust with the extra sumac, drizzle with extra virgin olive oil and finish with a pinch of flaky sea salt.
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Ingredients
Quick pickled cucumber
1 large cucumber, halved lengthways, seeds scraped, thinly sliced
3 tbsp rice wine vinegar
1 tsp caster sugar
½ tsp chilli flakes
Dressed white crab meat
400g white crab meat, picked over for shell
1 lemon, zest and juice
2 tbsp extra virgin olive oil
½ tsp Dijon mustard
Avocado and radish salad
2 ripe avocados, stoned, peeled and sliced
8 radishes, thinly sliced
2 little gem lettuces, leaves separated
1 tbsp extra virgin olive oil
½ lemon, juice only
To Serve
small bunch chives, finely snipped
1 lemon, cut into wedges
toasted sourdough, to serve
Method
1. Combine the sliced cucumber with the rice wine vinegar, caster sugar and chilli flakes in a bowl. Season well, toss to coat and set aside for at least 15 minutes until lightly softened and bright.
2. In a separate bowl, mix the crab meat with the lemon zest and juice, extra virgin olive oil and Dijon mustard. Season to taste and set aside.
3. Toss the little gem leaves and radish slices with 1 tbsp extra virgin olive oil and the juice of half a lemon. Season well and arrange across a large serving platter.
4. Lay the sliced avocado over the dressed leaves, then spoon the pickled cucumber over the top, discarding any excess liquid.
5. Spoon the dressed crab over the salad in generous mounds.
6. Scatter over the snipped chives and a squeeze of lemon from the wedges, then finish with a pinch of flaky sea salt. Serve immediately with toasted sourdough alongside.
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Ingredients
Shaved courgette and lemon dressing
4 medium courgettes, ideally a mix of green and yellow
2 lemons, zest and juice
4 tbsp extra virgin olive oil
1 clove garlic, finely grated
1 tsp Dijon mustard
Toasted pine nuts and Parmesan finish
40g pine nuts
60g Parmesan, shaved with a peeler
small bunch flat-leaf parsley, leaves picked
½ tsp chilli flakes
To Serve
crusty sourdough bread, to serve
Method
1. Toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes until golden and fragrant, then tip onto a plate to cool.
2. Using a vegetable peeler or mandoline, shave the courgettes lengthways into long, thin ribbons and place in a large bowl.
3. In a small bowl, whisk together the lemon zest and juice, extra virgin olive oil, grated garlic and Dijon mustard until combined. Season well.
4. Pour the dressing over the courgette ribbons and toss gently to coat. Leave to sit for 5 minutes until the courgette softens slightly and absorbs the dressing.
5. Arrange the dressed courgette ribbons on a large serving platter or divide between four plates.
6. Scatter over the toasted pine nuts, shaved Parmesan and torn flat-leaf parsley leaves, then finish with chilli flakes and a pinch of flaky sea salt. Serve with crusty sourdough alongside.
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Ingredients
Pan-seared salmon
4 × 150g salmon fillets, skin on
1 tbsp olive oil
Puy lentils with shallots and celery
250g dried Puy lentils, rinsed
3 shallots, finely sliced
3 sticks celery, finely sliced, leaves reserved
2 cloves garlic, finely sliced
2 tbsp olive oil
2 bay leaves
700ml hot vegetable stock
Lemon and Dijon dressing
1 lemon, zest and juice
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tsp honey
To Serve
1 small bunch dill, fronds picked
40g caperberries, halved
extra virgin olive oil, to drizzle
flaky sea salt, to finish
Method
1. Put the Puy lentils in a medium saucepan with the bay leaves and cover with the vegetable stock. Bring to the boil, then reduce to a steady simmer and cook for 20–25 minutes until tender but still holding their shape. Drain and discard the bay leaves.
2. While the lentils cook, heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the shallots and celery and cook for 6–8 minutes until softened and lightly golden.
3. Add the garlic and cook for 1 minute until fragrant, then remove the pan from the heat and set aside.
4. Whisk together the lemon zest and juice, Dijon mustard, honey and extra virgin olive oil in a small bowl. Season to taste.
5. Tip the drained lentils into the pan with the shallots and celery. Pour over the dressing and stir to combine, then keep warm over a low heat.
6. Pat the salmon fillets dry. Heat 1 tbsp olive oil in a separate non-stick frying pan over a high heat. Place the salmon skin-side down and press gently with a spatula. Cook for 4 minutes until the skin is crisp and golden, then flip and cook for a further 2 minutes until just cooked through with a slight blush at the centre.
7. Spoon the warm lentils onto four plates and place a salmon fillet on top, skin-side up.
8. Scatter over the caperberries, then finish with the picked dill fronds, reserved celery leaves, a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
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Ingredients
Roasted red peppers and puy lentils
3 red peppers, halved and deseeded
2 tbsp olive oil
250g puy lentils, rinsed
2 garlic cloves, peeled and left whole
2 bay leaves
Smoky walnut dressing
60g walnuts, roughly chopped
4 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 tsp smoked paprika
1 garlic clove, finely grated
1 tsp honey
Wilted spinach and red onion
100g baby spinach
1 red onion, thinly sliced
1 tbsp olive oil
To Serve
Small bunch flat-leaf parsley, leaves picked
1 lemon, cut into wedges
20g walnuts, toasted and roughly broken
Method
1. Heat the oven to 220°C fan. Place the red pepper halves cut-side down on a baking tray, drizzle with 2 tbsp olive oil and roast for 25–30 minutes until the skins are blistered and collapsing.
2. Meanwhile, put the puy lentils in a saucepan with the whole garlic cloves and bay leaves. Cover with cold water by 5cm, bring to the boil, then simmer for 20–22 minutes until just tender with a little bite. Drain, discard the garlic and bay, and season well.
3. While the lentils cook, toast the 60g walnuts in a dry frying pan over a medium heat for 3–4 minutes until golden and fragrant. Tip onto a board and leave to cool slightly, then roughly chop.
4. Whisk together the extra virgin olive oil, sherry vinegar, smoked paprika, grated garlic and honey in a small bowl. Stir in the toasted walnuts and season to taste.
5. Once the peppers are roasted, leave to cool for 5 minutes, then peel away and discard the skins. Slice the flesh into thick strips.
6. Return the frying pan to a medium-high heat with 1 tbsp olive oil. Add the red onion and cook for 4–5 minutes until softened and lightly caramelised at the edges.
7. Add the baby spinach to the pan and stir for 1–2 minutes until just wilted. Season well and remove from the heat.
8. Tip the warm lentils into a large serving bowl, spoon over most of the walnut dressing and toss to coat.
9. Arrange the roasted pepper strips and wilted spinach and onion over the lentils, then drizzle over the remaining dressing.
10. Finish with torn flat-leaf parsley leaves, a scatter of extra toasted broken walnuts and a squeeze of lemon over the top.
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Ingredients
Slow-roasted cherry tomatoes
600g cherry tomatoes, halved
3 tbsp olive oil
3 garlic cloves, thinly sliced
1 tbsp red wine vinegar
Torn and toasted sourdough croutons
250g sourdough bread, torn into rough 3–4cm chunks
2 tbsp olive oil
Sherry vinegar and anchovy dressing
4 anchovy fillets in oil, finely chopped
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, finely grated
Dressed cucumber and red onion
1 cucumber, halved lengthways, seeds scraped, cut into chunks
1 red onion, very thinly sliced
1 tbsp red wine vinegar
To Serve
large bunch of basil, leaves torn
2 tbsp capers, drained
extra virgin olive oil, to finish
flaky sea salt, to finish
Method
1. Heat the oven to 200°C fan. Tip the cherry tomatoes onto a large baking tray, scatter over the sliced garlic, drizzle with 3 tbsp olive oil and the red wine vinegar, and season well. Roast for 25–30 minutes until collapsed, jammy and beginning to caramelise at the edges.
2. Meanwhile, toss the torn sourdough with 2 tbsp olive oil on a separate baking tray and season well. Add to the oven for the final 12–15 minutes until golden, crisp and deeply toasted.
3. While the tomatoes and bread are in the oven, toss the sliced red onion with 1 tbsp red wine vinegar and a pinch of salt in a large bowl. Leave for 10 minutes until slightly softened and bright pink.
4. Make the dressing by whisking together the chopped anchovies, sherry vinegar, extra virgin olive oil, Dijon mustard and grated garlic in a small bowl until emulsified. Season to taste.
5. Add the cucumber chunks to the bowl with the pickled red onion and toss together.
6. Once the bread is out of the oven, add it to the bowl while still warm, pour over two-thirds of the dressing and toss well so the croutons begin to absorb the dressing.
7. Spoon the roasted tomatoes and all their jammy juices over the bread, add the capers, and fold everything together gently.
8. Drizzle over the remaining dressing, scatter over the torn basil leaves, finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt, and serve immediately.
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Ingredients
Spiced lamb kofta
600g lamb mince
3 garlic cloves, finely grated
1½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp chilli flakes
15g flat-leaf parsley, finely chopped
1 tbsp olive oil
Yoghurt tahini dressing
200g Greek yoghurt
3 tbsp tahini
1 lemon, zest and juice
1 garlic clove, finely grated
1 tbsp olive oil
Dressed cucumber and bulgur wheat salad
200g bulgur wheat
1 large cucumber, halved lengthways, seeds scraped out, sliced on the diagonal
250g cherry tomatoes, halved
1 red onion, finely sliced
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
To Serve
15g fresh mint, leaves picked
1 tsp sumac
extra virgin olive oil, to drizzle
a pinch of flaky sea salt
Method
1. Place the bulgur wheat in a heatproof bowl, pour over 350ml boiling water, cover tightly with a plate and leave to absorb for 15 minutes until tender and all the water is gone.
2. Meanwhile, combine the lamb mince, grated garlic, cumin, ground coriander, smoked paprika, chilli flakes and chopped parsley in a large bowl. Season well and mix firmly with your hands until everything is evenly combined.
3. Divide the mixture into 12 equal portions and shape each into a short, fat sausage. Press them firmly so they hold together.
4. Heat the olive oil in a large frying pan over a medium-high heat. Add the kofta in a single layer and cook for 10–12 minutes, turning every 3 minutes, until deeply browned on all sides and cooked through with no pink remaining.
5. While the kofta cook, whisk together the Greek yoghurt, tahini, lemon zest and juice, grated garlic and olive oil in a bowl. Season well and loosen with 1–2 tbsp cold water until it falls in thick ribbons.
6. Toss the sliced red onion with the red wine vinegar in a small bowl and leave for 5 minutes until lightly pickled and bright pink.
7. Fluff the bulgur wheat with a fork, drizzle over the extra virgin olive oil and season well. Fold through the cucumber, cherry tomatoes and pickled red onion.
8. Spread the yoghurt tahini generously across a large serving platter or individual plates, then pile the bulgur salad on top.
9. Arrange the kofta over the salad and finish with torn mint leaves, a dusting of sumac, a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
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Ingredients
Slow-roasted cherry tomatoes
400g cherry tomatoes, halved
2 tbsp olive oil
1 tsp cumin seeds
Preserved lemon and chickpea base
2 × 400g tins chickpeas, drained and rinsed
2 preserved lemons, flesh discarded, skin finely sliced
2 garlic cloves, finely grated
3 tbsp olive oil
1 tsp smoked paprika
1 lemon, juice only
Wilted garlicky spinach
150g baby spinach
1 tbsp olive oil
Herbed yoghurt dressing
150g Greek yoghurt
1 tbsp tahini
1 lemon, juice only
small bunch flat-leaf parsley, leaves finely chopped
To Serve
small handful flat-leaf parsley leaves, torn
drizzle of extra virgin olive oil
pinch of chilli flakes
4 flatbreads, warmed, to serve
Method
1. Preheat the oven to 200°C fan. Toss the cherry tomatoes with 2 tbsp olive oil and the cumin seeds on a baking tray, season well, and roast for 25–30 minutes until collapsed, jammy and beginning to caramelise at the edges.
2. While the tomatoes roast, make the dressing. Whisk together the Greek yoghurt, tahini, lemon juice and chopped parsley in a small bowl, season to taste, and set aside.
3. In a large bowl, combine the drained chickpeas, preserved lemon skin, grated garlic, smoked paprika, 3 tbsp olive oil and lemon juice. Season well and toss until every chickpea is coated.
4. Place a large frying pan over a medium-high heat and add 1 tbsp olive oil. Add the spinach and cook for 2–3 minutes, stirring, until just wilted and any liquid has evaporated. Season and set aside.
5. Spread the herbed yoghurt dressing across the base of a large serving platter or four individual bowls.
6. Spoon the dressed chickpeas over the yoghurt, then scatter over the wilted spinach and the roasted tomatoes with all their juices.
7. Finish with torn flat-leaf parsley, a drizzle of extra virgin olive oil and a pinch of chilli flakes. Serve with warmed flatbreads alongside.
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Ingredients
Honey-roasted butternut squash
1 large butternut squash (about 900g), peeled and cut into 3cm cubes
2 tbsp olive oil
1 tbsp runny honey
1 tsp smoked paprika
Pearled spelt
250g pearled spelt
700ml vegetable stock
Wilted garlicky cavolo nero
200g cavolo nero, tough stalks removed, leaves roughly torn
2 garlic cloves, thinly sliced
1 tbsp olive oil
Lemon and tahini dressing
3 tbsp tahini
2 lemons, zest and juice
1 garlic clove, finely grated
2 tbsp extra virgin olive oil
3 tbsp warm water
To Serve
40g pumpkin seeds, toasted in a dry pan
small bunch flat-leaf parsley, leaves roughly torn
pinch of chilli flakes
Method
1. Heat the oven to 200°C fan. Toss the squash cubes with the olive oil, honey and smoked paprika, season well, and spread in a single layer on a large baking tray.
2. Roast for 25–30 minutes until the squash is caramelised at the edges and tender all the way through.
3. Meanwhile, rinse the spelt under cold water, then tip into a saucepan with the vegetable stock. Bring to the boil, then simmer for 20–25 minutes until the grains are tender but still have a little bite. Drain any excess stock.
4. While the spelt cooks, whisk together the tahini, lemon zest and juice, grated garlic and extra virgin olive oil. Add the warm water a tablespoon at a time until the dressing is pourable. Season to taste.
5. Heat the olive oil in a large frying pan over a medium-high heat. Add the sliced garlic and cook for 1 minute until just golden and fragrant.
6. Add the cavolo nero to the pan and cook for 3–4 minutes, tossing regularly, until wilted and the edges are just beginning to crisp. Season well.
7. Tip the drained spelt into a large serving bowl and spoon over half the dressing, tossing to coat while the grains are still warm.
8. Arrange the roasted squash and wilted cavolo nero over the spelt, then drizzle over the remaining dressing.
9. Scatter with toasted pumpkin seeds, torn flat-leaf parsley and a pinch of chilli flakes to finish.
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Ingredients
Shaved fennel and orange base
2 large fennel bulbs, fronds reserved, bulbs very finely shaved on a mandoline or with a sharp knife
3 large oranges, peeled and sliced into rounds
120g green olives, pitted and roughly torn
½ red onion, very finely sliced
Sharp honey and lemon dressing
4 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tsp honey
½ tsp Dijon mustard
1 tsp white wine vinegar
To Serve
60g rocket
30g toasted flaked almonds
Reserved fennel fronds, to finish
Flaky sea salt, to finish
Method
1. Whisk together the olive oil, lemon zest and juice, honey, Dijon mustard and white wine vinegar in a small bowl until emulsified. Season to taste and set aside.
2. Place the shaved fennel and sliced red onion in a large bowl. Pour over half the dressing and toss well, then leave to sit for 5 minutes until the fennel softens slightly and absorbs the dressing.
3. Arrange the rocket on a large serving platter as a base.
4. Layer the dressed fennel and red onion over the rocket, then arrange the orange rounds across the top.
5. Scatter over the torn green olives, then drizzle with the remaining dressing.
6. Finish with the toasted flaked almonds, reserved fennel fronds and a pinch of flaky sea salt.
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Ingredients
Ginger and lime dressing
30g fresh ginger, peeled and finely grated
2 garlic cloves, finely grated
2 limes, zest and juice
2 tbsp fish sauce
1 tbsp sesame oil
1 tsp honey
1 red chilli, finely sliced
Seared tiger prawns
500g raw tiger prawns, peeled and deveined
1 tbsp vegetable oil
Mango, cucumber and spring onion salad
2 ripe mangoes, peeled and cut into thin strips
1 cucumber, halved lengthways, seeds scraped out and thinly sliced
6 spring onions, finely sliced on the diagonal
8 radishes, thinly sliced
2 little gem lettuces, leaves separated
To Serve
Small bunch coriander, leaves picked
40g toasted cashews, roughly chopped
1 lime, cut into wedges
Method
1. Whisk together all the dressing ingredients in a small bowl until the honey is dissolved. Taste and adjust — it should be sharp, salty and a little sweet.
2. Pat the prawns dry with kitchen paper and season well.
3. Heat the vegetable oil in a large frying pan over a high heat until smoking. Add the prawns in a single layer and cook for 2 minutes per side until pink, curled and lightly charred at the edges. Remove from the heat.
4. While the prawns cook, arrange the little gem leaves across a large serving platter.
5. Scatter the mango strips, cucumber, spring onions and radishes over the lettuce.
6. Lay the seared prawns over the salad while still warm.
7. Spoon three-quarters of the dressing over everything and toss gently to coat.
8. Scatter over the toasted cashews and coriander leaves, then drizzle the remaining dressing over the top. Serve with lime wedges alongside.
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Ingredients
Seared halloumi
500g halloumi, sliced into 1cm rounds
1 tbsp olive oil
Warm puy lentils
2 × 400g tins puy lentils, drained and rinsed
2 tbsp olive oil
1 large red onion, finely sliced
2 garlic cloves, finely sliced
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
Roasted cherry tomatoes
300g cherry tomatoes, on the vine
1 tbsp olive oil
Lemon and honey dressing
1 lemon, zest and juice
3 tbsp extra virgin olive oil
1 tsp runny honey
½ tsp Dijon mustard
To Serve
80g pomegranate seeds
small bunch of mint, leaves picked
60g rocket
extra virgin olive oil, to drizzle
Method
1. Preheat the oven to 200°C fan. Toss the cherry tomatoes with 1 tbsp olive oil, season well and roast for 18–20 minutes until blistered and beginning to collapse.
2. While the tomatoes roast, whisk together the lemon zest and juice, extra virgin olive oil, honey and mustard in a small bowl. Season to taste and set aside.
3. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the red onion and cook for 6–8 minutes until softened and lightly golden.
4. Add the garlic, cumin, ground coriander and smoked paprika to the pan and stir for 1 minute until fragrant.
5. Tip in the drained lentils, season well and stir to coat in the spiced onion mixture. Cook for 3–4 minutes until warmed through and beginning to crisp at the edges, then pour over two-thirds of the dressing and toss to combine. Remove from the heat.
6. Heat a separate non-stick frying pan over a high heat with 1 tbsp olive oil. Add the halloumi slices in a single layer and cook for 2 minutes per side until deep golden and crisp.
7. Spread the rocket across a large serving platter. Spoon the warm lentils over the top, then arrange the roasted tomatoes and seared halloumi across the platter.
8. Scatter over the pomegranate seeds and torn mint leaves, drizzle with the remaining dressing and a little extra virgin olive oil to finish.
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Ingredients
Brown rice and edamame base
300g brown rice
200g frozen edamame beans, defrosted
1 cucumber, halved lengthways, seeds scraped, thinly sliced
8 radishes, thinly sliced
4 spring onions, finely sliced
Sesame-miso dressing
2 tbsp white miso paste
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tsp honey
10g fresh ginger, finely grated
1 garlic clove, finely grated
To Serve
40g pickled ginger
2 tbsp toasted sesame seeds
small bunch coriander, leaves picked
1 lime, cut into wedges
Method
1. Cook the brown rice in a large pan of boiling salted water for 25–30 minutes until tender with a slight bite, then drain and spread onto a tray to cool for 10 minutes.
2. While the rice cools, whisk together the miso paste, rice wine vinegar, sesame oil, soy sauce, honey, grated ginger and garlic in a small bowl until smooth.
3. Tip the cooled rice into a large bowl and pour over two-thirds of the dressing, tossing well so every grain is coated.
4. Add the edamame beans, cucumber and radishes to the bowl and fold through gently.
5. Drizzle over the remaining dressing and toss once more to combine, then season to taste.
6. Divide between four bowls and top with the pickled ginger and sliced spring onions.
7. Finish with a scatter of toasted sesame seeds, torn coriander leaves and a squeeze of lime.
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Ingredients
Smoked salmon and dill Greek yoghurt
300g smoked salmon, torn into pieces
200g full-fat Greek yoghurt
small bunch dill, fronds picked, half finely chopped
1 lemon, zest and juice
2 tbsp capers, drained and roughly chopped
Dressed avocado and cucumber
2 ripe avocados, halved, stoned and sliced
1 cucumber, halved lengthways, deseeded and sliced on the diagonal
2 tbsp extra virgin olive oil
1 tsp white wine vinegar
Wholegrain rye crispbreads
8 wholegrain rye crispbreads
To Serve
6 radishes, thinly sliced
reserved dill fronds, to finish
drizzle of extra virgin olive oil, to finish
pinch of flaky sea salt
Method
1. Make the dill yoghurt: stir the chopped dill, lemon zest, half the lemon juice and the capers into the Greek yoghurt. Season well and set aside.
2. Dress the avocado and cucumber: toss the sliced avocado and cucumber together with the olive oil, white wine vinegar and the remaining lemon juice. Season to taste.
3. Arrange the dressed avocado and cucumber across a large serving platter or divide between four plates.
4. Lay the torn smoked salmon over the top, then spoon generous dollops of the dill yoghurt across the plate.
5. Tuck the rye crispbreads alongside and scatter over the sliced radishes.
6. Finish with the reserved dill fronds, a drizzle of extra virgin olive oil and a pinch of flaky sea salt.
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Ingredients
Roasted aubergine and burst tomatoes
2 large aubergines, cut into 3cm chunks
300g cherry tomatoes, on the vine or loose
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Harissa yoghurt base
250g full-fat Greek yoghurt
2 tbsp rose harissa paste
1 clove garlic, finely grated
1 lemon, zest and juice
Spiced chickpeas
1 × 400g tin chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp ground coriander
½ tsp chilli flakes
To Serve
4 flatbreads, warmed
small bunch coriander, leaves picked
drizzle of extra virgin olive oil, to finish
30g toasted flaked almonds
Method
1. Heat the oven to 220°C fan. Toss the aubergine chunks on a large baking tray with the olive oil, cumin, smoked paprika and a generous seasoning of salt. Spread in a single layer.
2. Roast for 20 minutes until the aubergine is golden and beginning to collapse at the edges.
3. Nestle the cherry tomatoes among the aubergine, season well and return to the oven for a further 12–15 minutes until the tomatoes have burst and the aubergine is deeply caramelised.
4. While the vegetables roast, pat the chickpeas dry with kitchen paper. Heat 1 tbsp olive oil in a small frying pan over a medium-high heat and fry the chickpeas with the ground coriander and chilli flakes for 5–6 minutes until crisp and golden. Season well and set aside.
5. Mix the Greek yoghurt with the harissa paste, grated garlic, lemon zest and half the lemon juice. Season to taste and spread generously across a large serving platter.
6. Spoon the roasted aubergine and burst tomatoes over the yoghurt, then scatter over the crispy chickpeas.
7. Finish with a squeeze of the remaining lemon juice, torn coriander leaves, toasted flaked almonds and a drizzle of extra virgin olive oil. Serve with warm flatbreads alongside.
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Ingredients
Cumin-roasted carrots
600g carrots, peeled and cut into batons
2 tbsp olive oil
1 tsp cumin seeds
½ tsp smoked paprika
Freekeh base
200g cracked freekeh
500ml hot vegetable stock
Warm cumin vinaigrette
4 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tbsp red wine vinegar
1 tsp ground cumin
1 tsp honey
1 clove garlic, finely grated
Wilted garlicky spinach
150g baby spinach
1 tbsp olive oil
1 clove garlic, thinly sliced
To Serve
100g feta, crumbled
Small bunch of mint, leaves picked and torn
Pinch of flaky sea salt
Method
1. Preheat the oven to 200°C fan. Toss the carrot batons with the olive oil, cumin seeds and smoked paprika, season well, and spread in a single layer on a baking tray.
2. Roast for 25–30 minutes until the carrots are tender and caramelised at the edges.
3. Meanwhile, rinse the freekeh under cold water, then tip into a saucepan with the hot stock. Bring to the boil, then reduce the heat and simmer for 20–22 minutes until the grain is tender and the stock is absorbed.
4. Fluff the freekeh with a fork, season to taste, and set aside.
5. Whisk together the extra virgin olive oil, lemon zest and juice, red wine vinegar, ground cumin, honey and grated garlic in a small bowl. Season to taste.
6. Place a frying pan over a medium heat, add the olive oil and sliced garlic, and cook for 1 minute until the garlic is just golden and fragrant.
7. Add the spinach and toss for 1–2 minutes until wilted and glossy. Remove from the heat.
8. Spoon the freekeh onto a large serving platter and top with the wilted spinach and roasted carrots.
9. Drizzle the cumin vinaigrette generously over the top, then scatter with crumbled feta, torn mint leaves and a pinch of flaky sea salt.
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Ingredients
Anchovy croutons
200g sourdough bread, torn into rough 3cm chunks
3 tbsp olive oil
4 anchovy fillets in oil, finely chopped
1 garlic clove, finely grated
Caesar dressing
4 anchovy fillets in oil
1 garlic clove, finely grated
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 lemon, juice only
2 egg yolks
80ml extra virgin olive oil
30g Parmesan, finely grated
Little Gem salad
4 Little Gem lettuces, leaves separated
40g Parmesan, shaved with a peeler
2 tbsp capers, drained
To Serve
1 lemon, cut into wedges
pinch of chilli flakes
Method
1. Preheat the oven to 200°C fan. Toss the torn sourdough with the olive oil, chopped anchovies and grated garlic until every piece is coated, then spread in a single layer on a baking tray.
2. Roast for 12–15 minutes until deep golden, crisp and fragrant. Set aside to cool slightly.
3. While the croutons roast, make the dressing. Use the back of a fork to mash the anchovy fillets and grated garlic to a paste in a medium bowl.
4. Add the Dijon mustard, Worcestershire sauce, lemon juice and egg yolks, then whisk together until combined.
5. Slowly drizzle in the extra virgin olive oil, whisking constantly, until the dressing is thick and emulsified. Stir in the grated Parmesan and season to taste.
6. Arrange the Little Gem leaves across a large serving platter or in a wide bowl. Scatter over the capers and shaved Parmesan.
7. Spoon the Caesar dressing generously over the leaves, then pile the anchovy croutons on top.
8. Finish with a squeeze of lemon, a pinch of chilli flakes and serve immediately.
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Ingredients
Smoked trout and capers
300g smoked trout fillets, skin removed, flaked into large pieces
2 tbsp capers, drained and roughly chopped
6 cornichons, finely sliced
Mustardy celeriac remoulade
600g celeriac, peeled and cut into matchsticks or coarsely grated
4 tbsp good-quality mayonnaise
3 tbsp Greek yoghurt
2 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 lemon, zest and juice
Watercress and apple salad
80g watercress
1 crisp green apple, cored and thinly sliced
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
To Serve
4 slices rye bread, to serve
Small bunch of dill, fronds picked
Extra virgin olive oil, to finish
Pinch of flaky sea salt, to finish
Method
1. Peel and grate or cut the celeriac into fine matchsticks. Transfer immediately to a large bowl and toss with the lemon juice to prevent browning.
2. Add the mayonnaise, Greek yoghurt, Dijon mustard, wholegrain mustard and lemon zest to the celeriac. Season well and mix thoroughly until every strand is coated. Set aside for 10 minutes so the celeriac softens slightly and the dressing deepens in flavour.
3. Stir the chopped capers and sliced cornichons through the remoulade.
4. In a separate bowl, toss the watercress and apple slices with the olive oil and white wine vinegar. Season to taste.
5. Divide the remoulade between four plates, spreading it into a generous base.
6. Arrange the flaked smoked trout over the remoulade, then pile the watercress and apple salad alongside.
7. Finish with torn dill fronds, a drizzle of extra virgin olive oil and a pinch of flaky sea salt. Serve with rye bread on the side.
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Ingredients
Crispy garlic butter beans
2 × 400g tins butter beans, drained and rinsed
3 tbsp olive oil
3 garlic cloves, thinly sliced
½ tsp smoked paprika
Sun-dried tomato and roasted pepper base
120g sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp of their oil
200g jarred roasted red peppers, drained and torn into strips
1 red onion, very finely sliced
Lemon and Dijon dressing
1 lemon, zest and juice
1 tsp Dijon mustard
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
½ tsp honey
To Serve
small bunch basil, leaves torn
30g toasted pine nuts
flaky sea salt, to finish
Method
1. Pat the drained butter beans dry with kitchen paper — the drier they are, the better they'll crisp.
2. Heat 3 tbsp olive oil in a large frying pan over a medium-high heat. Add the butter beans in a single layer and cook for 6–8 minutes, turning occasionally, until golden and crisp at the edges.
3. Add the sliced garlic and smoked paprika to the pan and cook for 1–2 minutes until the garlic is golden and fragrant. Remove from the heat and leave to cool slightly.
4. Meanwhile, whisk together the lemon zest and juice, Dijon mustard, red wine vinegar, honey and extra virgin olive oil in a small bowl until emulsified. Season to taste.
5. Place the red onion, sun-dried tomatoes and their oil, and roasted red pepper strips in a large serving bowl. Pour over half the dressing and toss to coat.
6. Add the warm crispy butter beans to the bowl and fold through gently so they stay intact.
7. Drizzle over the remaining dressing, scatter with torn basil leaves and toasted pine nuts, and finish with a pinch of flaky sea salt.
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Ingredients
Cumin-roasted cauliflower
1 large cauliflower, broken into small florets
3 tbsp olive oil
1 tsp cumin seeds
1 tsp smoked paprika
Warm raisin and caper dressing
3 tbsp olive oil
2 garlic cloves, thinly sliced
50g raisins
2 tbsp capers, drained
1 tbsp red wine vinegar
1 tsp honey
½ tsp chilli flakes
Puy lentil and spinach base
1 × 400g tin puy lentils, drained and rinsed
80g baby spinach
1 lemon, juice only
To Serve
small bunch flat-leaf parsley, leaves roughly torn
30g toasted pine nuts
flaky sea salt, to finish
Method
1. Preheat the oven to 220°C fan. Toss the cauliflower florets with the olive oil, cumin seeds and smoked paprika, season well, and spread in a single layer on a large baking tray.
2. Roast for 30–35 minutes until the florets are deeply golden at the edges and tender through.
3. While the cauliflower roasts, warm the olive oil for the dressing in a small frying pan over a medium-low heat. Add the garlic and cook for 2 minutes until just golden and fragrant.
4. Add the raisins, capers and chilli flakes to the pan and stir for 1 minute until the raisins plump slightly.
5. Remove from the heat and stir in the red wine vinegar and honey. Set aside.
6. Tip the drained lentils into a large serving bowl and squeeze over the lemon juice. Season well and toss to combine.
7. Scatter the baby spinach over the lentils and spoon the warm roasted cauliflower on top — the heat will just wilt the spinach.
8. Pour the warm raisin and caper dressing over everything and toss gently to coat.
9. Finish with torn flat-leaf parsley, toasted pine nuts and a pinch of flaky sea salt.
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Ingredients
Soba noodles and sesame dressing
300g soba noodles
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp soy sauce
Peanut satay dressing
4 tbsp smooth peanut butter
2 tbsp soy sauce
2 limes, zest and juice
1 tbsp sesame oil
1 tbsp honey
1 clove garlic, finely grated
15g fresh ginger, finely grated
½ tsp chilli flakes
3 tbsp warm water
Ribboned cucumber and edamame
1 large cucumber
200g frozen edamame beans, defrosted
4 spring onions, finely sliced
150g red cabbage, finely shredded
To Serve
Small bunch coriander, leaves picked
50g roasted salted peanuts, roughly chopped
1 lime, cut into wedges
Method
1. Cook the soba noodles in a large pan of boiling water for 5–6 minutes until just tender with a slight bite, then drain and rinse under cold running water until completely cool.
2. Toss the cooled noodles with the sesame oil, rice wine vinegar and soy sauce, then set aside.
3. Whisk together all the peanut satay dressing ingredients in a bowl until smooth and pourable — add an extra splash of warm water if it feels too thick.
4. Use a vegetable peeler to shave the cucumber into long ribbons, discarding the seedy core, and place in a large mixing bowl.
5. Add the edamame, spring onions and shredded red cabbage to the cucumber ribbons and toss together.
6. Add the dressed soba noodles to the vegetable bowl and pour over two-thirds of the satay dressing, tossing everything together until well coated.
7. Divide between four bowls and drizzle over the remaining satay dressing.
8. Scatter over the chopped peanuts, torn coriander leaves and a squeeze of lime to finish.
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