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[Soups &amp; Salads](/life/food/recipes/soups-salads)

 /  29 April 2025  

#  3 Interesting Salads To Make This Week  


Come lunchtime, Londoners like to fuel up at The Salad Project and now, culinary director Clem Haxby is on a mission to bring the same bold flavours to your kitchen. The brand’s debut cookbook, ‘The Salad Project: Build Unlimited Salads’, is full of crowd-pleasing combos, clever dressings and tips to build a next-level salad at home. Here, we asked Clem to tell us a bit more about the book and share her three favourite recipes.  


ByEleanor Magill

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[ Save To My Favourites ](/user/login?destination=/markdownify/node/45942)

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

**I wanted to make salads sexy.** For so long, they were seen as a sad side dish – a bit of limp lettuce, some soggy cucumber and a vinaigrette you made once then forgot about in the fridge. At The Salad Project, we wanted to flip that on its head. Our mission from day one was to show people that salads can be hearty, filling, joyful and genuinely delicious. They should be meals you look forward to.

**The idea really took off during lockdown.** People had more time to cook and started putting more thought into how food could serve them both mentally and physically. So when normal life resumed, expectations had changed. Suddenly, the lunch options most people relied on just didn’t cut it anymore. That’s when we knew there was an opportunity to give people something better – food that fuels a busy life but still tastes incredible.

**There’s a formula to making a great salad.** That’s the backbone of the book – a simple chart that mirrors how we build our bowls in the shop. You start with a base (leafy, grainy, or noodle-y), add a few toppings (roasted veg, fresh bits, pantry staples), then a hot premium (the star of the show – think halloumi, chicken or miso mushrooms), a cold premium (maybe cheese or avo) and finally the all-important dressing. Each element adds texture, colour and depth – but it’s the dressing that really brings it all together.

 

 The WORST THING you can do with leftovers is JUST REHEAT THEM.  
 

 



 

 

**Dressing is where the magic happens.** Most cookbooks tuck them away at the bottom of the page, but in ours, dressings come first. They’re your flavour bombs – and can totally transform the same set of ingredients. Take chicken, cucumber and lettuce: add a satay dressing and you’ve got something Asian-inspired; switch to a classic vinaigrette and suddenly it’s French bistro vibes. A good dressing is what makes a salad sing.

**My ride-or-die is the Green Tahini.** It started as a collab with food writer Christina Soteriou, but it’s now a permanent fixture at the shop – and in my fridge. It’s herby, punchy and full of good fats. I love it drizzled over crispy mushrooms or tossed through noodles with some kimchi and a boiled egg when I’ve got five minutes to make dinner. It doubles as a sauce and dressing – which is exactly the kind of multi-tasker I need on a busy weeknight.  
  
**When it comes to leftovers, again the dressing is your secret weapon.** I sound like a broken record, but it’s the best way of turning a fridge full of leftovers into something exciting. Whether it’s leftover roasted chicken, egg fried rice or crispy potatoes, you can literally chuck anything together with some fresh veg and a zingy dressing. The worst thing you can do with leftovers is just reheat them and hope that a new sauce will make them taste better. They’ll be fine but adding a little fresh crunch – like cucumber, lettuce, or green beans – makes it feel fresh and vibrant. You don’t need to buy new ingredients – many of the dressings in this book use basic pantry staples and dried herbs. You’ve probably got half of them already. Just drizzle them over your leftovers with some fresh veg, and you’ll have a brand-new meal.

 

 If you have a DRESSING READY IN THE FRIDGE and a few bits in your cupboard, YOU’RE ALREADY HALFWAY THERE.  
 

 



 

 

**Some combos sound weird – but they just work.** One of my favourites from the book is a cherry and blue cheese quinoa salad with a mustardy miso dressing. It’s sweet, salty, sharp and super satisfying. The cherries bring a juicy brightness, the blue cheese adds funk and the miso-mustard pulls it all together. It’s a great one for cherry season – but honestly, it works year-round.

**When I’m short on time, it’s all about the 15-minute fattoush.** It’s a vibrant mix of chopped tomatoes, cucumber and loads of fresh herbs – coriander, mint, dill – with crispy spiced pitta shards on top. I usually finish it with hot honey halloumi, which takes five minutes in a pan. It’s crunchy, herby, salty and sweet – and looks super impressive when friends come over, even though it’s basically just chopping and toasting.

**Balance is key – I want to eat food that feels indulgent but is still good for you.** Every recipe in the book is about real satisfaction. I want people to feel nourished and full – but also like they’ve had something genuinely exciting. And because the ingredients are often raw or roasted simply, the result is always colourful and beautiful.

**Ultimately, I want people to feel empowered to make their salads their own.** This isn’t a prescriptive book – it’s more like a choose-your-own-adventure. If you have a dressing ready in the fridge and a few bits in your cupboard, you’re already halfway there. The goal is to get people excited about salads again – to show them that with a little know-how and a lot of flavour, they can become the most versatile and delicious meals in your week.

 

 

 

 

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[Food](/life/food)

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  02 December 2025  

 [##  What’s Inside A Foodie’s Online Christmas Shop  


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[Recipes](/life/food/recipes)

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  25 November 2025  

 [##  Alexandra Dudley Shares 3 Fresh Ways With Apples  


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[What's New](/life/food/whats-new)

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  14 November 2025  

 [##  What’s New In Food This Month  


 ](/life/food/whats-new/whats-new-in-food-this-month-2) 

 

 

 

 



 

 



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---

 

 

 

## *Inspired? Try these recipes…*



 

 

 

 

 ![](https://media.sheerluxe.com/4gXWko5FGsgNhmytTt5yXLItno4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F04%2Fsl-290425-the-salad-project-the-market-bowl.jpg?itok=scmmplTH)

 

 

 

 

 

 

### The Market Bowl With Pomegranate &amp; Lime Vinaigrette

*This wholesome, hearty grain bowl was once a cult favourite at The Salad Project. Now it's back, and full of rainbow veg, crisp apple, and salty-sweet Maple Walnuts, all tied together with a tangy vinaigrette.*



Serves

 2-3 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    200g of Camargue red rice  

   500ml of water  

   ¼ tsp of fine cooking salt  

   1 tbsp of runny honey  

   1 tbsp of wholegrain mustard  

   ½ tsp of balsamic vinegar  

   ½ tsp of garlic granules  

   3-4 boneless chicken thighs, skin on  

   1 sweet potato  

   1 red onion  

   2.5 tbsp of extra virgin olive oil, plus extra for drizzling  

   ½ tsp of dried rosemary  

   Handful of kale, destemmed, rinsed &amp; dried  

   1 small raw beetroot  

   1 lemon (juice)  

   Pinch of caster sugar  

   1 apple (Braeburn or similar)  

   150g of goat’s cheese  

   Sea salt &amp; black pepper  

 



  

 For The Pomegranate &amp; Lime Vinaigrette:  


   ½ tsp of cumin seeds  

   ½ tsp of coriander seeds  

   2 tbsp of pomegranate molasses  

   40ml of red wine vinegar  

   1 lime (zest and juice)  

   1 tsp of soft light brown sugar  

   1 tsp of Dijon mustard  

   100ml of extra virgin olive oil  

   2 tsp of sea salt  

 



  

 To serve  


   6 tbsp of pomegranate &amp; lime vinaigrette  

   4-5 tbsp of maple walnuts  

 



  

 



Method

 Step 1 

First, to make the dressing, place your cumin and coriander seeds into a small dry frying pan over a medium heat. Swirl gently and allow to toast for 2-3 minutes until fragrant. Be careful they don’t burn. Allow to cool.



 Step 2 

Meanwhile, add all the remaining ingredients to a blender. Once cooled, add your toasted seeds. Use the pulse setting to blitz – you want the liquid to emulsify but avoid over-grinding the spices. Aim to crack them to release their best flavours and add a nice crunch.



 Step 3 

Store in an airtight jar or container in the fridge for up to a week.



 Step 4 

Preheat the oven to 220˚C/200˚C Fan.



 Step 5 

Cook the rice in salted water for 25 minutes until soft and chewy.



 Step 6 

In a bowl, mix the honey, mustard, balsamic vinegar, garlic granules, salt and pepper. Coat the chicken thighs in the marinade and set aside.



 Step 7 

Chop the sweet potato into chunks and slice the onion. Toss with olive oil, salt and rosemary on a roasting tray.



 Step 8 

Place the chicken thighs skin-side up in the centre of the tray. Roast for 15 minutes, then pour over any leftover marinade and return to the oven for 5 minutes.



 Step 9 

Massage the kale with 1 tablespoon of olive oil and a pinch of salt, then place on your serving dish.



 Step 10 

Peel and shave the beetroot into ribbons. Dress with lemon juice, caster sugar and salt.



 Step 11 

Chop the apple and dress with the remaining lemon juice.



 Step 12 

Toss cooked rice with 2 tablespoons of vinaigrette, then mix with kale. Layer on the roasted veg and apple.



 Step 13 

Slice the chicken and arrange over the veg. Drain beetroot and dot around the bowl.



 Step 14 

Top with sliced goat’s cheese, more vinaigrette, maple walnuts and a drizzle of olive oil.  
   
 TIP: For a veggie twist, swap chicken for maple and thyme mushrooms.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/gQL8gd5iaiUwlze8TFTEGB-eJos=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F04%2Fsl-290425-the-salad-project-hot-honey-halloumi.jpg?itok=uYbNiQOD)

 

 

 

 

 

 

### Hot Honey Halloumi &amp; Dill Fattoush, With Pomegranate &amp; Lime Vinaigrette

*This zingy Lebanese-inspired salad is loaded with fresh herbs, crunchy veg and crispy pitta chips, topped with sticky, sweet halloumi and a punchy vinaigrette.*



Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    2 pitta breads  

   1 tbsp of toasted sesame oil  

   ½ tsp of fennel seeds  

   ½ tsp of cumin seeds  

   ½ tsp of coriander seeds  

   120g of radishes  

   1 cucumber  

   150g of cherry tomatoes  

   15g of flat leaf parsley  

   5g of dill  

   5g of mint  

   1 x 225g block of halloumi  

   2 tbsp of extra virgin olive oil  

   Sea salt  

 



  

 For The Pomegranate &amp; Lime Vinaigrette:  


   ½ tsp of cumin seeds  

   ½ tsp of coriander seeds  

   2 tbsp of pomegranate molasses  

   40ml of red wine vinegar  

   1 lime (zest and juice)  

   1 tsp of soft light brown sugar  

   1 tsp of Dijon mustard  

   100ml of extra virgin olive oil  

   2 tsp of sea salt  

 



  

 To serve  


   6-7 tbsp pomegranate &amp; lime vinaigrette  

   1 tbsp of hot honey  

   2 tbsp of quick pickled onions  

 



  

 



Method

 Step 1 

First, to make the dressing, place your cumin and coriander seeds into a small dry frying pan over a medium heat. Swirl gently and allow to toast for 2-3 minutes until fragrant. Be careful they don’t burn. Allow to cool.



 Step 2 

Meanwhile, add all the remaining ingredients to a blender. Once cooled, add your toasted seeds. Use the pulse setting to blitz – you want the liquid to emulsify but avoid over-grinding the spices. Aim to crack them to release their best flavours and add a nice crunch.



 Step 3 

Store in an airtight jar or container in the fridge for up to a week.



 Step 4 

Preheat oven to 220˚C/200˚C Fan. Slice pittas into rectangles, toss with sesame oil, spices and salt. Roast for 8 minutes.



 Step 5 

Quarter radishes and place in iced water.



 Step 6 

Dice cucumber and quarter tomatoes. Add to a bowl.



 Step 7 

Roughly chop the parsley, dill (save a few sprigs) and mint. Mix with the veg.



 Step 8 

Dress the veg and herbs with 3 tablespoons of vinaigrette, then mix in pitta chips.



 Step 9 

Slice halloumi and fry in olive oil. Drizzle with Hot Honey, flip and fry until golden.



 Step 10 

Top salad with halloumi, radishes and pickled onions. Add more vinaigrette, dill and a pinch of salt. Serve immediately.  
   
 TIP: Try warm pittas filled with dressed veg and halloumi for a portable option.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/JP-VG8LlfbrAHbY_L4HrXf1tQXU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F04%2Fsl-290425-the-salad-project-chilled-sesame-noodles.jpg?itok=puvIXols)

 

 

 

 

 

 

### Chilled Sesame Noodles With Balsamic Mushrooms, Lime Slaw &amp; Toasted Furikake Seeds

*This cold, umami-packed noodle bowl is quick, nutritious and endlessly adaptable. Ideal for lazy days or when you just need a flavourful boost.*



Serves

 2 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    2 x 200g sachets pre-cooked udon noodles  

   4 tbsp of balsamic vinegar  

   2 tbsp of tamari or light soy sauce  

   2 tbsp of toasted sesame oil  

   1 tbsp of sesame seeds  

   240g of shiitake or chestnut mushrooms  

   150g of red cabbage  

   1 lime (juice)  

   1 pinch of sea salt  

   3 tbsp of kimchi (optional)  

   Small handful of fresh coriander leaves  

 



  

 For The Sesa-Miso Dressing  


   20g of sesame seeds (black add lovely colour, but white are great, too)  

   10g of fresh ginger  

   80g of tahini  

   30g of white miso paste  

   40ml of rice wine vinegar  

   40ml of tamari or light soy sauce  

   80ml of water, plus extra if needed  

 



  

 To serve  


   8 tbsp of sesa-miso dressing  

   2 tbsp of toasted furikake seeds  

 



  

 



Method

 Step 1 

First, to make the dressing, place your sesame seeds in a dry pan and place them over medium heat, swirling the pan constantly until they are nicely toasted – about 3-4 minutes. Set aside.



 Step 2 

Peel your ginger using the edge of a teaspoon and grate into a blender. Add the remaining ingredients, excluding your toasted sesame seeds, and blitz until smooth. Alternatively, pop everything into a jar and give it a good shake if you don't mind a bit of texture from the ginger.



 Step 3 

Finish by stirring through your toasted sesame seeds and adjust the texture with a little extra water, if needed – though it’s best to keep this dressing on the thicker side in case you want to use it as a noodle sauce. You can store in an airtight jar or container in the fridge for up to a week and will dress 4-8 salads.



 Step 4 

Preheat oven to 220˚C/200˚C Fan. Boil kettle. Soak the noodles in hot water for 2 minutes, then drain and rinse under cold water.



 Step 5 

Mix the vinegar, soy sauce, sesame oil and seeds. Add the mushrooms, toss to coat and roast for 18 minutes.



 Step 6 

Shred the cabbage and dress with the lime juice and salt.



 Step 7 

Mix the noodles with 6 tablespoons of sesa-miso dressing and place on your serving dish.



 Step 8 

Add the cabbage slaw, kimchi and roasted mushrooms (with juices). Finish with extra dressing, lime juice, furikake seeds and coriander.  
   
 TIP: Boost the protein with a jammy egg – boil it for 6.5 minutes, cool, peel and halve before serving.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/UXTcJMIOD1zRW5F5rEJ4j3l2Tuk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F04%2Fsl-290425-the-salad-project-how-to-build-unlimited-salads-cookbook.jpg?itok=55IC6x4d)

 

 ](https://amzn.to/3ELBDDD) 

 

 

 

 

 

*The Salad Project: Build Unlimited Salads* is available to purchase [here](https://amzn.to/42LiERw).

 

 

 

 

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[Food](/life/food)

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  02 December 2025  

 [##  What’s Inside A Foodie’s Online Christmas Shop  


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[Recipes](/life/food/recipes)

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  25 November 2025  

 [##  Alexandra Dudley Shares 3 Fresh Ways With Apples  


 ](/life/food/recipes/alexandra-dudley-shares-3-fresh-ways-with-apples) 

 

 

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[What's New](/life/food/whats-new)

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  14 November 2025  

 [##  What’s New In Food This Month  


 ](/life/food/whats-new/whats-new-in-food-this-month-2) 

 

 

 

 



 

 



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 [##  “You’re Fired” – Now What? Career Advice, Layoff Stories &amp; How To Build Confidence  


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