Salads recipes

Slow-roast lamb shoulder with pomegranate labna and harissa, served as a sharing meal with couscous and salad.

Assemble Chinese roast duck, mango and salad leaves with a ginger, soy and pomegranate molasses dressing.

Dress finely cut celeriac with a tangy mayonnaise dressing for a French-style remoulade to serve beside a main.

Make a shortcut pissaladiere with flatbread or puff pastry, caramelised onions, anchovies and olives.

Combine chickpeas, herbs, olives and roasted vegetables with grilled haloumi and rocket for a substantial salad.

Fill burritos with spiced fish, avocado and tomato, served with a cucumber and lime mayonnaise or yoghurt sauce.

Cook Puy lentils with vegetables and stock, then dress with herbs and vinaigrette; choose vegetable stock for a meat-free salad.

Grill zucchini and toss with feta, chilli and herbs for a summer side dish or barbecue salad.

Bake chickpea felafel with coriander, cumin, lemon and garlic for wraps, salads or a Middle Eastern-style spread.

Marinate raw fish in citrus and combine with coconut milk and vegetables for Cook Islands ika mata.

Steam broad beans, asparagus and snow peas, then dress with lime, nut oil and poppy seeds, with Parmesan to serve.

Dress salad leaves and walnuts with a warm bacon, balsamic and cream dressing for a starter or side.

Salads