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Salads

Salad doesn't have to be boring, especially with our inspiring salad recipes
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Showing: 144 recipes
Fried pear, chicory and ricotta salad
Fried pear, chicory and ricotta salad

Slightly firm pears work best in this simple, elegant salad. The honey caramelised pears are delicious warm but can be prepared a couple of hours ahead along with the toasted hazelnuts and dressing

Recipe by Abigail Spooner

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Serves: 4
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Thai swede salad
Thai swede salad

Based on the classic Thai green papaya salad, som tam, but using swede instead of papaya – the texture and crunchiness is even better and just as tasty!

Recipe by Chariya Khattiyot

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Serves: 2
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Red chicory salad with anchovy dressing
Red chicory salad with anchovy dressing
The dressing in this Italian-inspired salad shines a light on the underrated white balsamic vinegar, a much lighter alternative to darker balsamic, and is slightly sweet and not too acidic

Recipe by Theo Randall

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Serves: 6
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Smoked salmon niçoise
Smoked salmon niçoise
Smoked salmon is the star of this classic French salad, which usually heroes tuna or anchovies

Recipe by Spencer Lengsfield

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Serves: 2
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Warm broccoli and date salad with pistachio topping
Warm broccoli and date salad with pistachio topping
Caramelised broccoli and sweet dates are the perfect canvas for this spiced pistachio topping. Enjoy alongside roast chicken and potatoes

Recipe by Spencer Lengsfield

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Serves: 4, as a starter or side
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Tortelloni salad with spicy butter
Tortelloni salad with spicy butter
This pasta salad is made with fresh greens and herbs, and finished with a spicy hazelnut butter for a crunchy kick.

Recipe by Spencer Lengsfield

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Serves: 4
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Watermelon and nectarine salad with sumac dressing
Watermelon and nectarine salad with sumac dressing
Extra virgin olive oil is a great flavour enhancer in salad dressings. Here, its robust pepperiness contrasts citrussy sumac spice

Recipe by Abigail Spooner

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Serves: 3-4 as a light lunch
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Tomato and tahini salad
Tomato and tahini salad
Tomatoes and tahini are very important in Middle Eastern cuisine. They go so well together, especially in this salad, which is a nice dish to serve at the start of spring

Recipe by Shadi Issawy

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Makes: 4
Serves: 4
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Burnt orange and beetroot salad
Burnt orange and beetroot salad
This light, fuss-free starter pairs bitter citrus with earthy beetroot on a bed of creamy yogurt. Toasted seeds add crunch while a drizzle of honey provides welcome sweetness

Recipe by Abigail Spooner

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Serves: 4
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