Whether you’re hosting al fresco this summer or are simply looking for some simple meals to help combat the heat, these recipes will have your salads taking the leading role this season.
When it’s too hot to consider proper cooking and heavy meals, salads are the obvious lunch or dinner choice. Light, nutritious and easy to prepare, a salad is the reliable summer staple. But a serious summer salad deserves better than a hasty fridge-raid assembly job.
It’s tempting to stick with what you know. While there’s always a place for a classic chicken Caesar or juicy niçoise, experimenting with new flavours and ingredient combinations can make for a far more exciting meal — maybe even one that guests will remember.
Incorporating healthy proteins and carbohydrates alongside a range of vibrant veg will aid satiety and provide interest. Take a tip from Dominique Woolf, winner of Channel 4’s The Great Cookbook Challenge with Jamie Oliver and whip up a globetrotting Vietnamese rice noodle salad with halloumi.
“Inspired by classic Vietnamese bún chả, which features noodles and pork, this recipe instead uses halloumi,” says Dominique. “Its irresistible saltiness works beautifully alongside fragrant herbs, sweet, spicy dressing, crunchy peanuts and crisp lettuce. When I’m craving something light yet zingy, my taste buds often lead me here.”
Vietnamese Rice Noodle Salad with Halloumi recipe
Serves 2
For the carrot pickle
1 carrot, julienned
3 tbsp rice vinegar
½ tsp sugar
A pinch of salt
For the dressing
2 tbsp fish sauce
1 small clove of garlic, crushed
1 red chilli, finely chopped
2 tbsp lime juice
1 tbsp rice vinegar
2 tsp sugar
1 tsp water
For the salad
100g vermicelli rice noodles
125g halloumi, sliced
1 tbsp sweet chilli sauce
Handful fresh mint leaves, chopped
Handful fresh coriander leaves, chopped
Little gem lettuce
2 tbsp salted peanuts, chopped
1 lime, in wedges
Method
Combine ingredients for the carrot pickle in a bowl. Set aside.
Cook the noodles according to packet instructions, drain, rinse and set aside.
Combine ingredients for the dressing in a bowl. Taste and add any extra fish sauce, lime or sugar as needed. Set aside.
Heat a non-stick frying pan over a high heat and add a drizzle of oil. When hot, add the halloumi and cook for 1 minute on each side. Turn off the heat, drizzle over the sweet chilli sauce and coat.
To serve, divide the noodles, herbs, lettuce, carrot pickle and halloumi between two plates. Pour over the dressing. Scatter over the peanuts and serve with lime.
Recipe from The Asian Pantry: Quick & Easy Everyday Dishes Using Big Asian Flavours by Dominique Woolf (£22).
If you’re after a hearty but vegan salad, we’ve got that covered too. Why not try the BOSH! Pink Salad? Packed with creamy chickpeas and earthy beetroot for deliciously colourful al fresco eating.
BOSH! chefs Henry and Ian say: “Pink salad is a must for summer – visually stunning, bringing the wow factor, but it’s also packed with nutrients and a refreshing zingy flavour.”
Pink Salad recipe
Serves 2
For the salad base
2 large sweet potatoes, chopped
400g can chickpeas, drained
1 tbsp smoked paprika
3 spring onions, sliced
50g pine nuts, toasted
1 bag chopped kale
1 bag rocket
Olive oil
Salt
For the pink dressing
1 pack beetroot, chopped
Olive oil, for drizzling
A pinch of salt
2 tsp Dijon mustard
80ml almond milk
1 lemon, juiced
1 small garlic clove, crushed
Method
Preheat the oven to 180C.
Drizzle beetroot with olive oil and roast in a baking tray with pinch of salt until soft. Remove and cool.
Place the sweet potato, chickpeas and paprika on a tray with a drizzle of olive oil and pinch of salt and roast until soft.
Blend the beetroot with the rest of the salad dressing ingredients until smooth.
Rub olive oil into the kale and rocket then add the sweet potato, chickpeas, spring onions and pine nuts. Drizzle over the pink dressing and serve.
