There’s so much more to salad than just a few salad leaves, tomato, and cucumber on a plate. They are so easy to elevate and take to the next level by experimenting with different flavours and additional ingredients.

Taking inspiration from around the world from Mediterranean olive rich recipes to Asian-inspired noodle salads, this collection of wholesome recipes will encourage even the most prolific salad avoider. Salads can be light and fresh, such as the classic Tuna Niçoise or hearty and filling such as Grilled Chicken Topped Tabbouleh. Filling out salads with grains and pulses will ensure your nutrition levels are topped up and you avoid the afternoon stomach rumbles. They are also the ultimate lunch-on-the-go being easy to pack into containers for a portable lunch or picnic.

With more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to experiment and discover new salad favourites.

---

Roasted Veg with Pesto & Leafy Salad

I could eat this every day with many variations of roasted vegetables, but my all-time favourite combo is roasted tomatoes with peppers. In my fridge there is always a batch of these tomatoes and they can really make a meal, whether it’s breakfast, lunch, dinner or snack. On toast they are great with avocado, feta and rocket/arugula.

SERVES 6 AS A SIDE

Preheat the oven to 200°C/180˚C fan/400˚F/Gas 6.

Place the tomatoes and peppers on a baking sheet lined with baking parchment. Drizzle with the olive oil, honey, dried chilli flakes and salt and pepper. Bake in the preheated oven for 20 minutes until just cooked through, then allow to cool.

Place the roasted vegetables and all their juices on a serving plate and top with the rocket and pesto.

270 g/1 cup cherry tomatoes on the vine

200 g/1 cups mixed yellow and red romano peppers, roughly chopped

2 tbsp olive oil

1 tsp honey

pinch of dried chilli/hot red pepper flakes

handful of rocket/arugula

1 tbsp pesto

sea salt and freshly ground black pepper

Recipe reprinted with permission from Firefly Books.