10 Warm Summer Salads To Make At Home

Nothing says summer quite like a fresh salad topped with roasted veg or fish straight off the BBQ. Whether you’re after a simple Mediterranean classic for lunch or something a little different to impress guests at garden party, here ten chefs share their favourite warm salad recipes…
Warm Mediterranean Salad: Mindful Chef

Serves

2

Total Time

20 Minutes

Ingredients

120g of green beans
1 avocado
1 tbsp of oil
240g of butter beans, drained
2 tbsp of red pesto
2 tsp of balsamic vinegar
2 tsp of pumpkin seeds
40g of rocket
40g of sun-dried tomatoes
80g of artichoke hearts

Method

Step 1

Boil a kettle. Trim the green beans. Cut the sun-dried tomatoes in half and artichokes into quarters.

Step 2

Drain the butter beans. Heat a small pan on a medium heat with one teaspoon of oil and add the butter beans with the red pesto for two mins. Then add the sun-dried tomatoes and artichokes for three minutes. Season with a pinch of sea salt and black pepper.

Step 3

Meanwhile, place the green beans into a steamer for four to six mins until tender.

Step 4

Peel and de-stone the avocado and cut into small slices.

Step 5

To make the dressing; in a small bowl, mix or whisk two teaspoons of olive oil with the balsamic vinegar.

Step 6

Place the rocket on two plates and top with the green beans, avocado and warm red pesto butter beans. Sprinkle over the pumpkin seeds and drizzle over the dressing.
BBQ Tenderstem Broccoli & Portobello Mushroom Salad With Thai-Style Dressing: Genevieve Taylor, Charred

Serves

6-8

Total Time

25 Minutes

Ingredients

400g of Tenderstem broccoli
500g of portabello mushrooms (or oyster or chestnut mushrooms)
4 tbsp of sesame oil
1-2 tsp of chilli flakes, to taste (optional)
Freshly ground black pepper
For the dressing:
Juice of 3 limes
3 tbsp of reduced-salt soy sauce
1-2 tsp of runny honey, to taste
2 cloves of garlic, crushed
1-2 chillies, finely sliced (use birds eye chillies for heat or milder long red chillies for a less spicy dish)
25g of coriander, chopped
25g of mint, chopped
To garnish:
½ bunch of spring onions, sliced
75g of roasted peanuts, roughly chopped

Method

Step 1

Spread out the Tenderstem on a large baking sheet, along with the mushrooms, gill side up. Drizzle the sesame oil all over and sprinkle on the chilli flakes, if using, and add a generous grind of black pepper.

Step 2

Make the dressing by whisking the lime juice, soy sauce, honey, garlic and chilli together in a bowl. Add most of the herbs, reserving a little to garnish. Set aside.

Step 3

Fire up your barbecue ready for grilling so you can cook directly over the charcoal.

Step 4

Rest the mushrooms, gill side up on the grill bars over the fire and grill for a few minutes until lightly charred. Flip over and grill on the other side, then turn back gill side up and slide away from the heat so they can finish softening through gently whilst you grill the broccoli. Spread the broccoli out over the grill bars above the fire and cook until it’s lightly charred all over, around 8 minutes, depending on how hot your fire is.

Step 5

Transfer the broccoli to a serving dish. Cut the mushrooms into thick slices and add to the plate. Pour over the dressing and sprinkle over the spring onions, peanuts and reserved herbs.
Asian-Style Warm Beef & Watercress Salad With Nuoc Cham Dressing: Watercress.co.uk

Serves

2

Total Time

20 Minutes

Ingredients

85g of watercress
½ small red onion, thinly sliced
1 plum tomato, thinly sliced
2 tbsp of vegetable oil
2 cloves of garlic, finely diced
300g of sirloin steak, cut into strips
Salt and pepper
For the nuoc cham dressing (makes about 250ml):
Juice of 2 limes
3 tbsp of fish sauce
1 garlic clove, crushed and very finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp of palm sugar or dark brown soft sugar
100ml of warm water
1 tbsp of chopped coriander

Method

Step 1

First make the dressing. Stir together warm water and sugar until completely dissolved. Combine with all other dressing ingredients in a bowl, season to taste and set aside.

Step 2

Add oil to a frying pan and heat on high until oil is smoking. Add the beef and stir fry for one minute, adding salt and pepper to taste. Beef should be browned on the outside but remain pink in the centre.

Step 3

Remove beef and allow pan to cool slightly, then add chopped garlic. Stir-fry until fragrant.

Step 4

In a bowl, combine watercress, red onion, tomato, beef and garlic. Toss with the dressing and mix well, saving the rest of the dressing for later. Serve immediately.
Rice Salad With Balsamic-Glazed Apricots, Roasted Feta & Almonds: Danilo Cortellini, Head Chef at The Italian Embassy & Masterchef The Professionals Finalist

Serves

4

Total Time

55 Minutes

Ingredients

250g of Riso Gallo Venere rice
8 apricots
150g of feta cheese
60g of toasted almonds
1 small bunch of rocket salad
1 small bunch of thyme
2 tbsp of extra virgin olive oil
Salt and pepper to taste
For the pickled red onion:
500ml of water
500ml of vinegar
20g of salt
20g of sugar
15g of salt
1 bay leaf
1 red onion
For the balsamic dressing:
1 tbsp honey
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
Salt and pepper to taste

Method

Step 1

First prepare the pickled red onion (I won’t judge you if you rather go for a store-bought option). Bring the water and vinegar to the boil and add salt, sugar and bay leaf. Slice the onion into thin rings and place it into a bowl. Pour the hot liquid onto the onion and cover with cling film. Let it cool. The reaming heat will cook the onion. If you are making extra, keep the onion in cold liquid in the fridge for up to 10 days.

Step 2

Prepare now the dressing. Whisk a good pinch of salt and pepper into the balsamic, add the honey and mix. Now add the olive oil while whisking until all combined. This dressing will naturally separate itself, simply whisk again before using.

Step 3

Cut the apricots in half and remove the stones. Sprinkle with thyme leaves and drizzle with olive oil and mix well. Char the apricot halves on a very hot griddle pan on both sides. It should take no longer than 1 minutes each side. It is important that the pan is very hot, the apricots well-oiled and that you do not attempt to turn them if they don’t look already charred or they could stick to the pan.

Step 4

Boil the rice following the packet instruction in salted boiling water and let it cool slightly.

Step 5

In a non-stick pan heat a drizzle of oil and pan fry the feta on both sides. Add a few thyme leaves for aroma. Cook for 2 minutes on each side on high heat and remember to be very gentle when turning the cheese as it is very delicate and crumbly when hot. Do not panic if it breaks or doesn’t come out well golden, the feta work well in this salad even as it is, so it won’t be a problem if not perfectly roasted or if it crumbles.

Step 6

If not pre-roasted, toast the almond either on a pan or in the oven until golden. When cold, chop them into rough segments.

Step 7

Now assemble the salad. Drizzle a little oil on the rice and plate in shallow bowls. Add the roasted apricots segments, crumble over the golden feta and top with pickled red onion rings. Drizzle over a spoonful of balsamic dressing and garnish the rice salad with the chopped almonds and fresh rocket salad.
Red Pepper & Puy Lentil Salad: Jens Knoops, Knoops

Serves

4

Total Time

50 Minutes

Ingredients

4 red peppers
8-10 thyme sprigs
1 clove of garlic, finely sliced
Olive oil to drizzle
Sea salt
Ground pepper
300g of puy or small brown lentils
1 vegetable or chicken stock cube
10g of 100% plain dark chocolate flakes
50g of rocket leaves
For the dressing:
50ml of olive oil
½ tsp of cayenne
2 tsp of ground cumin
1 tbsp of tomato puree
Juice of one lime
To garnish:
50g of flaked almonds
5g of 100% dark chocolate flakes

Method

Step 1

Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

Step 2

Core and deseed the peppers. Arrange in a single layer in a roasting pan. Tuck in the thyme sprigs and scatter over the garlic. Drizzle peppers with oil and season with salt and pepper. Roast for 30-40 minutes until peppers are evenly cooked and caramelised at the edges. Remove from the oven, allow them to cool, then slip off their skins. Slice them into thin rings.

Step 3

While the peppers are roasting, rinse the lentils in cold water and place them in a medium saucepan with just enough fresh water to cover. Simmer with the stock cube for 20 minutes until the lentils are tender, but still holding their shape. Remove lentils from the heat and drain, then drizzle with olive oil, and season with salt and pepper.

Step 4

Whisk the dressing ingredients together until smooth.

Step 5

Spoon the lentils evenly into a shallow serving bowl or platter, sprinkle over the chocolate flakes, cover with the rocket leaves and arrange the pepper slices on top. Drizzle with dressing, and finish by sprinkling the flaked almonds and last 5g of chocolate flakes over the top.

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Black Rice & Salmon Salad: Brontë Aurell, Scandi Kitchen Summer

Serves

4

Total Time

1 Hour

Ingredients

200g of uncooked black rice
1 cucumber
1 green apple
1 shallot, finely chopped
Squeeze of lemon juice
1 bunch of fresh dill, chopped
2 tbsp of freshly chopped parsley
1 tbsp of freshly chopped mint (optional)
150g of hot smoked salmon
For the dressing:
2 tbsp of white wine vinegar
4 tbsp of olive or rapeseed oil
1 tbsp of honey
1 tbsp of freshly squeezed lemon or lime juice (plus extra as needed)
Salt and freshly ground black pepper

Method

Step 1

Rinse the black rice a few times, then bring to the boil in a large pan of water. Cook until al dente following the packet instructions. Once cooked, rinse well to remove the excess colour. Set aside for a moment and leave to cool.

Step 2

Slice the cucumber lengthways, then scrape out the seeds and chop into 1/2 cm pieces. Chop the apple into similarly sized small pieces. Add the cucumber, apple and shallot to a serving bowl with a squeeze of lemon juice to keep the apple fresh. Add the cooked and cooled black rice, dill, parsley and mint (if using). Flake in the salmon pieces and mix gently to combine everything together.

Step 3

Whisk together the dressing ingredients in a small bowl and season to taste. Pour the dressing over the salad and stir. Do adjust the seasoning once you have done this – it may need more lemon juice or even a squeeze of lime (this depends on the saltiness of the fish and the sweetness of the apple you've used).
Warm Chicken & Dill Salad With Mustard Parmesan Dressing: Mary Berry, Simple Comforts

Serves

4-6

Total Time

25 Minutes

Ingredients

2 skinless and boneless chicken breasts, cut into thin strips
1 tbsp of paprika
1 tsp of runny honey
2 tbsp of olive oil
Salt and freshly ground black pepper
For the salad:
½ large iceberg lettuce, very finely shredded
1 large bunch of dill, leaves removed and chopped
6 spring onions, thinly sliced
6 dill pickles or gherkins (from a jar), finely chopped
For the dressing:
200g of full-fat crème fraîche
Juice of 1 large lemon
2 tsp of dijon mustard
1 tsp of sugar
25g of parmesan cheese, finely grated
To serve:
1 heaped tbsp of parmesan shavings
25g of pea shoots or micro herbs, to decorate

Method

Step 1

Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil. Season well and toss to coat all the chicken pieces.

Step 2

Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through – take care not to overcook them. Remove to a plate, cover with foil and leave to rest for 5 minutes.

Step 3

Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.

Step 4

Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with Parmesan shavings and micro herbs.

Step 5

Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.
Warm Mushroom Salad: Just Add Mushroom

Serves

2

Total Time

35 Minutes

Ingredients

2 portobello mushrooms, sliced
100g of butternut squash, cut into thin slices
50g of green lentils, cooked
20g of kale
1 small red onion, cut into wedges
6 sage leaves
2 tbsp of olive oil
10g of mixed seeds
½ of a pomegranate
20g of baby spinach
For the dressing:
2 tbsp of olive oil
1 tsp of dijon mustard
1 small garlic clove, crushed
2 tbsp of pomegranate mollases
1 tbsp of white wine vinegar
5g of parsley

Method

Step 1

Pre-heat your oven to 200°C. Toss the butternut squash, red onion and sage leaves with 1tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.

Step 2

Cook the kale in boiling water for 20 seconds and drain.

Step 3

In a frying pan or ideally a griddle pan cook the sliced portobello mushrooms for two to three minutes on either side.

Step 4

For the dressing, place all the ingredients into a jam jar and shake.

Step 5

In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.
Asian Crunchy Salad: Wild By Tart

Serves

4-6

Total Time

1 Hour 30 Minutes

Ingredients

1 broccoli, cut into florets
1 avocado, cut into cubes
1 handful of sugar snaps, cut lengthways
½ cucumber, peeled, sliced lengthways, deseeded and cut into crescents
Shitaki mushrooms, rough sliced
Radishes, cut into quarters
1 small bunch coriander and mint leaves
2 lime leaves, finely stripped
5 spring onions, finely chopped
Peanuts, toasted and roughly chopped
Sesame seeds, toasted
Brown rice, cooked to instruction and drizzled in sesame oil
For the tofu marinade:
340g of tofu
4 tbsp of sesame oil
4 tbsp of soy sauce
2 tbsp of rice wine vinegar
2in of ginger, grated
1 garlic, pressed
1 chilli, finely chopped
2 lime juice and zest
1 lemon grass, finely diced
1 tbsp of maple syrup
For the sauce:
2 carrots
1 lemon grass
2in of ginger
1 garlic
1 tbsp of peanut butter
2 tbsp of rice wine vinegar
1 shallot
1 tbsp of honey
1 tbsp of soy sauce
2 tbsp of miso paste
2 tbsp of water

Method

Step 1

Start by getting most of the water out of the tofu by pressing it in kitchen towel. Then cut it into 2cm cubes and marinate it for at least an hour.

Step 2

Blitz all the sauce ingredients in a blender.

Step 3

Blanch the broccoli, so it's still crunchy and then mix together with the other salad ingredients.

Step 4

Divide the rice between your bowls and top with the mixed salad. Sprinkle the seeds over the top and add the coriander.

Step 5

Drizzle any leftover marinade dressing over the top and serve with the carrot sauce.
Asian Cucumber & Tenderstem Broccoli Salad: Tenderstem

Serves

2

Total Time

15 Minutes

Ingredients

1 large cucumber
200g of Tenderstem broccoli, cut in half lengthways
1 red onion, thinly sliced
2 spring onions, thinly sliced
1 small handful of coriander, chopped
Sea salt
For the dressing:
3 tbsp of mirin
3 tbsp of rice wine
1 tbsp of sesame oil
1 tsp of sugar or to taste
1 tsp of chilli flakes or to taste
3 tbsp of toasted sesame seeds
Sea salt and pepper

Method

Step 1

Either with a mandolin or using a vegetable knife, thinly slice the cucumber lengthways. Place in a sieve and sprinkle with sea salt to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.

Step 2

Steam the broccoli for 3-4 minutes.

Step 3

Mix all the dressing ingredients together and season with salt and pepper.

Step 4

Combine with the cucumber and broccoli with the red onion, spring onions and coriander. Toss with the dressing and serve.

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