9 Great Summery Salads To Try This Season

Preheat the oven to 180°C Fan/200°C/Gas Mark 6 and line a baking tray with baking paper. Put the chickpeas in a bowl with the salt, chilli powder and garam masala and turn to combine. Spread out on the lined tray and roast for 30-40 minutes until crunchy and golden. Tip into a bowl and set aside.

Meanwhile, tear up your bread, spread over the same baking tray and drizzle with some olive oil. Bash the garlic clove and give it a good mix around with the bread. Toast in the oven for about 8 minutes until it is crispy but not totally brittle.

In a large bowl, mix the onion, sea salt and sherry vinegar well.

Now, roughly chop your tomatoes. It’s really important to transfer all of the tomato juice from the chopping board to the bowl, along with the tomatoes, as this becomes your dressing.

Add the toasted bread to the bowl with the chaat masala and nigella seeds. Mix really well before adding the crispy chickpeas and chopped coriander. Add a glug more olive oil and sherry vinegar and mix well. Leave for at least 15 minutes (if you can) before enjoying.

Cook the rice in boiling salted water according to the packet instructions. Drain and refresh under cold water. Drain again.

Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshly ground black pepper. Stir to combine.

Measure all the dressing ingredients into a jug and whisk together well. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.

Meanwhile, place the eggs in a pan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.

Remove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways. Slice the spears into 5cm lengths, then cook in boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.

Pre-heat the oven to 180°C Fan/160°C/Gas Mark 4.

Place a large square of non-stick baking paper on a baking tray and brush with a little olive oil.

Place the ricotta, parmesan and finely grated lemon rind in a bowl and mix to combine. Season well. Place the ricotta mixture on the baking paper and flatten slightly with the back of a spoon to approximately 2cm thick and sprinkle over the thyme leaves.

Bake the cheese mixture for 20-25 minutes or until golden brown. Leave to cool completely and crumble by hand.

Make the tomato mixture. Combine the heritage tomatoes, onion, garlic and sugar in a bowl. Coarsely crush the cherry tomatoes with your hands and add to heritage tomato mixture. Season well with salt and set aside for 30 minutes.

Cook the pasta in a large saucepan of boiling salted water according to the pack instructions for al dente. Drain, rinse under cold running water and add to the tomato mixture.

Add the olive oil, vinegar and lemon juice and season with black pepper. Toss to combine and add the herbs. Scatter with the baked cheese and serve at room temperature.

Lightly toast the coriander and fennel seeds in a dry frying pan over a medium heat until they begin to smell fragrant. Remove and crush gently with a pestle and mortar.

Toast the sunflower seeds in the same pan until they smell nutty and turn golden. Transfer to a plate.

Wash and separate the chicory leaves.

In a large bowl, combine the olive oil, vinegar, honey and salt together. Whisk in the coriander and fennel seeds. Add the chicory leaves and sunflower seeds and toss to combine.

Transfer to a serving plate or bowl. Grate over the cheese and serve.

Combine all the dressing ingredients in a high-speed blender or Nutribullet until you have a thick creamy dressing (it should resemble a slightly runny mayonnaise). If the dressing looks a little thick, just add a splash of water.

Toss the salad ingredients in a large bowl, pour over the dressing and toss well. Enjoy.

Preheat the BBQ or griddle pan and preheat the oven to 160°C Fan/180°C.

Season the tomatoes well with salt and pepper and drizzle with 1 tablespoon of the olive oil.

Place the tomatoes on the hot BBQ, cover with a lid and cook over a high heat for 1-2 minutes, turning occasionally until tender and charred. Alternatively, place on a heated griddle pan and cook until charred on the outside and tender on the inside.

Meanwhile, make the pickled cucumber dressing. Whisk the sherry vinegar, lemon juice, olive oil, oregano and honey together in a bowl, add the chopped cucumber and leave to pickle for at least 30 minutes.

In a bowl mix the sourdough squares with the crushed garlic, mixed seeds, 2 tablespoons of the olive oil and season well. Spread out on a baking sheet and bake in the preheated oven for 8-10 minutes until golden and crisp. Mix with the chopped parsley and set aside.

In a serving dish, add the mixed lentils and grains, top with the tomatoes, olives, Parma ham and pickled cucumber, then top with croutons.

Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.

Heat 2 tablespoons of the oil in a large sauté pan over a medium heat. Add the shallot and courgettes and some salt and pepper and cook for a few minutes. Add the garlic and chilli flakes and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.

Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the Manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.

Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.

Preheat the oven to 180°C Fan/Gas Mark 6. For the dressing, combine all the ingredients in a large bowl. Season with salt and set aside in the fridge.

Toast the flaked almonds in a small dry frying pan over a medium heat for 5 minutes, or until golden brown. Leave to cool slightly.

Sit the cauliflower on a cutting board and cut it into 6 wedges, keeping the leaves attached. Toss the cauliflower and leaves with the garam masala, turmeric, Kashmiri chilli powder, oil and a good pinch of salt in a large mixing bowl. Spread out on to a large baking sheet and roast for 25-35 minutes until tender; you should be able to pierce it with a cutlery knife.

Arrange the cauliflower on a serving platter, then spoon over the yoghurt dressing. Scatter over the toasted almonds, pomegranate seeds, spring onions, coriander, mint, sliced green chilli and nigella seeds, and finish with a little extra salt, if you like. Serve.