A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb Ingredients 200g puy lentils (or use 2 x 250g packs pre-cooked lentils) 1 tbsp wholegrain mustard (or gluten-free alternative) 1½ tbsp extra...
READ MOREThis vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds Ingredients 600g mixed ripe tomatoes, such as red and yellow cherry, plum and medium vine 2...
READ MOREJazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour Ingredients 100g quinoa 3 peaches or nectarines, or 6 apricots, diced 50g toasted hazelnut...
READ MOREThis vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta Ingredients 4 fresh corn cobs 2 vine tomatoes, chopped ½ red onion, chopped 1 red pepper...
READ MOREShowcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette Ingredients 500g new potato, scrubbed and cut in half 300g runner bean, trimmed and sliced 4 spring...
READ MOREThis zingy side salad is packed full of goodness and it adds a touch of colour to any dish Ingredients 2 oranges, plus zest and juice of 1 3 carrots, halved lengthways and sliced with a peeler 70g bag rocket 2 avocados, stoned, peeled and...
READ MOREA healthy, vibrant salad of shaved courgette, citrus and basil. Serve as a gluten-free starter or side dish Ingredients 2 courgettes 1 tbsp olive oil zest 1 lemon, plus a squeeze of lemon 1 garlic clove, crushed ¼ small pack basil, roughly torn...
READ MOREA British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce Ingredients bunch of asparagus (about 8 spears), woody ends removed and discarded (or save to make soup), cut in half lengthways 200g...
READ MOREA simple, balanced bistro-style salad that’s low in calories but high in flavour, texture and nutrition Ingredients 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 200g peeled cooked beetroot(not in vinegar), cut into bite-sized...
READ MOREA new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon Ingredients 2 large eggs 200g asparagus, woody ends snapped off, spears halved 160g can tuna in spring...
READ MOREMarinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans Ingredients For the squid 800g fresh prepared squid zest 3 limes(reserve the juice for the salad...
READ MOREWith just 20 minutes preparation and no cooking time you’ll be able to whip up this colourful avocado and bread salad in no time Ingredients 800g mix of ripe tomatoes 1 garlic clove, crushed 1½ tbsp capers, drained and rinsed 1...
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