The summer season is bursting with fresh produce right now, and what better way to champion the height of summer than with vibrant, fresh, colourful salads from some of our favourite cooks and chefs. We've got Melissa Hemsley's flexitarian take on a Nicoise, a Palestinian smoky, spicy number from the new Falastin cookbook and Meera Sodha's Indian chargrilled salad to name a few.
Niçoise Salad with Fried Chickpeas from Eat Green by Melissa Hemsley
“Don’t mess with a classic? Sorry Niçoise, I have”, says Melissa on this storecupboard salad that embraces whatever fresh produce you have in the fridge. Full of fresh crunch with radish, cucumber and lettuce, as well as creamy chickpeas and feta, salty anchovies or sun-dried tomatoes and olives, this is a flexitarian approach to a French classic. Melissa says:
“The chickpeas and lentils make this super satisfying, but feel free to swap in any beans in place of the chickpeas. If I don’t have radishes or cucumber, I sometimes add celery or apple for the crunch, which makes it a bit of a Waldorf/Niçoise hybrid. If you have any tomatoes or peppers, chop them in too or do a mix of asparagus or broccoli with the green beans” – perfect for summer!
From the book
Eat Green
Feel-good food that helps the planet and saves you money
Full of clever tips on seasonal ingredients and sustainable cooking
With flexitarian recipes to suit vegans, veggies, and omnivores
Baby Gem Lettuce with Burnt Aubergine Yoghurt from Falastin: A Cookbook by Sami Tamimi & Tara Wigley
This bright, beautiful salad is something special – crunchy lettuce wedges, drizzled with charred, smoky aubergine yoghurt, garlicky 'smacked' cucumber and spicy, bright chilli shatta sauce. Serve this just as it is or as part of a barbecue spread – delicious!
Order a copy of Falastin here.
Chargrilled Summer Salad from EAST by Meera Sodha
This smoky, sweet, crisp and lip-tingling salad pairs charred, griddled vegetables with the classic Indian spice duo: cumin and coriander. The results are altogether new. Plus, you can make this either on the barbecue or on a griddle pan.
Rainbow Tabbouleh from The Green Roasting Tin by Rukmini Iyer
This hybrid tabbouleh salad is made with bulgar wheat, cooked in the oven with stock and sweet tomatoes until plump and full of flavour. Serve with plenty of fresh herbs, avocado, radishes and pomegranate – bright, summery and easy to make.
Order a copy of The Green Roasting Tin here.
Italian Tuna Salad from Nourish & Glow: The 10-Day Plan by Amelia Freer
A great salad if you want something to throw together in minutes – crunchy sugar snaps, tuna and sun-dried tomatoes for pops of flavour, tossed together with a fresh pesto dressing. A great workday lunch.
