Salads

This salad, which offsets the often rich food we eat at this time of year, makes a wonderful addition to a buffet table, or a light lunch on its own. Feel free to swap in any grain or other nuts you have to hand

The baharat spice mix brings Middle Eastern flavours to this comforting seasonal salad, while the sweet roasted pears combine beautifully with the salty halloumi and sharp lemon dressing

Gochujang is a fermented red chilli paste, popular in Korean cooking. Tossing the noodles in the delicious sweet and spicy juices from the roast chicken means there’s flavour in every bite, while the salad garnish adds a welcome crunch

Everything seasoning – the seed-rich mix you find scattered over traditional bagels – is now appearing in salads, soups and other savouries. This summery salad sums up the trend.

This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch

A twist on potato salad – seasonal potatoes are accompanied by pops of fresh sweetcorn and finished with fragrant curry leaves and gingered yogurt.

Topped with a zingy, fragrant asparagus salad, this crispy chicken breast is a lovely light main – to make it veggie, swap out the chicken for sliced aubergines.

This Asian dressing, reminiscent of a spicy peanut satay, is a great way to power up fresh salad vegetables. Butter beans give the salad a bit of body and add a lovely creamy texture as well.

Forget the chippy tea – take inspiration from our healthier version of this British classic, with a tangy tartare sauce-style dressing and pre-prepared crispy fish