Salad recipes

[Justajot]

I have made a few bits to make more interesting salads - garlic roasted mushrooms, roasted peppers, spicy roasted cauliflower, sweet potato wedges. I've then made a basic salad and added some of those bits and eaten way more vegetables than I usually do. I'd like to do that more often, but need more inspiration. The only caveats is that I'm not keen on fruit in salads or goats cheese. Any recipes please?

Ottolenghi does some delicious salads - you can get one of his books but there are also lots of recipes online www.theguardian.com/lifeandstyle/australia-food-blog/2013/aug/30/yotam-ottolenghi-10-great-salads

Large couscous
Feta cheese
Flaked chilli
Olive oil

I’ve been making this with my glut of courgettes www.bbcgoodfood.com/recipes/broad-bean-courgette-salad
Carrot salad www.delish.com/uk/cooking/recipes/a32998198/carrot-salad-recipe/
Beetroot chickpea and feta realfood.tesco.com/recipes/beetroot-chickpea-and-feta-salad.html

I like chickpeas roasted with paprika, with butterhead leaves, carrot and cucumber ribbons, pickled gherkins, cherry tomatoes and balsamic vinegar.

There are some delicious sounding recipes. I'll have to put some ingredients on my shopping list. Thanks.

Some salads I’ve enjoyed lately:
Carotte rapée
Mushrooms à la Greque
Ratatouille
Caponata
Puy lentil, red onion, bacon or ham pieces, avocado.

More substantial salad meals I like are Salade Niçoise and chicken Caesar salad.

I sometimes chargrill vegetables to add to regular green salads to make them more interesting. Asparagus, courgette and aubergine are my favourite for these purposes.

Agree re Ottolenghi. Or a dumbed down version which is a pile of green veg like sugar snap peas, beans, long-stemmed broccoli, asparagus, lightly boiled and dressed with a tahini/lemon/yoghurt dressing. Jazz up with sesame or nigella seeds!

Tomato salad is a huge hit for us:

Cut various tomatoes (you can use different types and colours or just buy a big punnet of whatever you like) into bite size pieces. Roughly one normal size punnet. Chop a small red onion (or half of a bigger one) as finely as you can as well as a large bunch of flat leaf parsley. Mix all together then dress with generous amounts of olive oil, sherry vinegar and salt. Stir in and adjust to taste.