It’s heatwave season! With the sunny weather set to stay, make yourself a great summer salad or impressive BBQ side with our round-up of delicious, healthy and rainbow-hued recipes.

From grilled peaches with pecans to harissa chicken, and an Asian twist on the classic potato salad, these salads are anything but boring. As the warm weather hits, we’re all about the salads (and the ice creams and the rosé – it’s all about balance, right?) and these recipes are sure to inspire your next summer supper in the garden, park picnic or WFH lunch. Plus, they’ll help you get well on your way to your five-a-day.

Cornish Crab Salad with Oregano Marinated Onions & French Beans

by Abel & Cole

Time: 1 hour      Serves: 2


  • 100g white Cornish crab meat
  • 1 whole lettuce
  • 1 cup baby spinach leaves
  • 10-12 fresh French beans-about a handful, as tender as possible
  • 1 red onion

For the marinade:

  • Juice of 1 lemon
  • Juice of ½ a lime
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • A pinch of sea salt and pepper

For the dressing:

  • ½ clove of garlic-pureed
  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • A drop of honey
  • A pinch of dried oregano
  • Salt, freshly ground pepper to taste


  1. Start off by preparing the onions. Peel the onion and cut it in half. Place it in a bowl and add all the marinade ingredients. Mix gently so that everything is incorporated. Seal the bowl with cling film and place in the refrigerator for at least an hour. The ideal time for them to be fully marinated is 2 hours. After that they can be kept and consumed for up to three days.
  2. Cut off the ends of the French beans and snap them in half. Heat a small frying pan with a drop of olive oil. Sautee the beans for 3-4 minutes and set aside.
  3. Prepare the dressing by mixing all ingredients in a bowl.
  4. Wash the lettuce and chop in large pieces. Place in a large salad bowl and mix well with the baby spinach leaves and the French beans.
  5. Add the crab and as much of the marinated onions as you wish. Drizzle with the dressing.
  6. Mix well and enjoy.

Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing

by Daylesford

Time: 1 hour          Serves: 6

Ingredients for the dressing:

  • 100ml natural yoghurt
  • 100ml mayonnaise
  • 1 heaped tsp Dijon mustard
  • 2 tbsp tarragon, finely chopped
  • 1 tbsp chives, finely chopped
  • A squeeze of lemon juice
  • Salt and pepper

For the salad:

  • 4 organic eggs
  • 500g cooked chicken breast, shredded
  • 200g fine green beans
  • 200g baby courgettes
  • 1 tbsp olive oil
  • 4 baby gem lettuce hearts
  • Salt and pepper
  • 1 tbsp chives, chopped


  1. To make the dressing combine all of the ingredients in a small bowl and whisk to thoroughly combine. Chill until required.
  2. To cook the eggs, bring a pan of water to the boil and carefully add the eggs. Simmer gently for 7 minutes and then cool under running water. Once cold enough to handle, carefully peel the eggs. Slice into quarters and keep to one side.
  3. To cook the green beans, simply add to a pan of salted boiling water and simmer for 3-5 minutes until just tender. Drain, cool under running water and drain again.
  4. Heat a chargrill pan until almost smoking. Slice the courgettes in half lengthways and toss in the olive oil, salt and pepper. Grill, cut side down, for 2-3 minutes until the courgettes are charred but still al dente. Remove to a plate.
  5. To assemble the salad, tear the leaves from the little gem hearts and scatter them over a large platter. Arrange the green beans, courgettes and shredded chicken on top of the lettuce, followed by the quartered egg. Drizzle the dressing all over the salad and finish with the chopped chives.

Pecan, Peach & Avocado Chickpea Salad

by Mindful Chef

Time: 15 minutes      Serves: 2


  • 1/2 tsp ground cinnamon
  • 180g Tenderstem broccoli
  • 1 avocado
  • 1 peach
  • 1 red onion
  • 1 tsp Dijon mustard
  • 1 tsp ground cumin
  • 20g pecans
  • 240g chickpeas (drained)
  • 25g pea shoots
  • 2 tbsp Belazu aged balsamic vinegar
  • 40g rocket
  • 4 tsp oil


1. Preheat the oven to 200C / fan 180C / gas mark 6.

2. Slice the peach into 10 pieces, removing the stone. Trim the tenderstem broccoli and slice any thick stalks in half lengthways. Place the peach slices and tenderstem on a large baking tray and drizzle with 1 tsp oil and a sprinkle of sea salt. Place the pecans alongside on the same baking tray. Put in the oven for 12 mins or until the tenderstem and peach slices have softened and the pecans are toasted (be careful not to burn these).

3. Thinly slice the red onion. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the red onion for 5 mins until softened.

4. Meanwhile, drain the chickpeas and place in a bowl with 1 tsp oil, the ground cumin, ground cinnamon, a pinch of sea salt and a pinch of black pepper. Add the chickpeas to the red onion pan and cook for 5-7 mins until heated through and turning golden.

5. Meanwhile, peel and de-stone the avocado and thinly slice. To make a balsamic mustard dressing; in a small bowl, mix or whisk the aged balsamic, Dijon mustard (to taste) and 1 tsp olive oil with a pinch of black pepper.

6. Place the rocket and pea shoots on two plates and top with the roasted peach slices, tenderstem, red onion, spiced chickpeas and slices of avocado. Sprinkle over the toasted pecans and drizzle over the balsamic mustard dressing.

Halloumi with Spiced Pickled Raspberries

Time: 20 minutes        Serves: 2


  • 150g halloumi
  • 2tsp olive oil
  • mixed salad leaves

For the sourdough croutes:

  • 100g sourdough preferably a day old
  • 1 clove garlic, halved
  • 1 tbsp olive oil

For the spiced pickled raspberries:

  • 100ml cider vinegar
  • 1 star anise
  • 4 peppercorns
  • ½ tsp fennel seeds
  • pinch chilli flakes
  • 1tbsp sugar
  • 100g raspberries
  • 3 radishes, thinly sliced
  • 1/2 small red onion, thinly sliced


1.    For the pickles, warm the vinegar in a small pan with the star anise, peppercorns, fennel, chilli and sugar until the sugar has dissolved.  Set aside to cool slightly.  Add the raspberries, radishes and onion and leave to marinate for at least 20 minutes (can be as long as overnight) until you can see the ingredients changing and turning the vinegar pink.

2.    For the croutes, preheat the oven to 200C/fan 180C/gas mark 6.  Slice the sourdough and rub the cut side of the garlic over the bread and then cut it into cubes.  Drizzle with the olive oil, toss to mix and then bake in the oven for 5 minutes until golden and crisp.

3.    Pat dry the halloumi with kitchen paper and then slice the block into 6 pieces.  Heat the oil in a frying pan add the slices and cook for 3-4 minutes turning until golden on both sides. You may need to do this in batches.

4.    Divide the leaves between plates, add the halloumi, spoon over the pickles and top with the croutons.

You can make the pickles and the croutons the day before if you want to a fast throw together lunch.

Top tip: For a meat version, slice 250g skinless chicken breast, season with some salt and pepper and pan fry in the hot oil for 3-4 minutes until golden and cooked through.

Steak with Heritage Tomato Salad & Salsa Verde

By Mindful Chef

Time: 15 minutes      Serves: 2


  • 180g heritage cherry tomatoes
  • 1 red onion
  • 200g baby white potatoes
  • 20g capers
  • 2 garlic cloves
  • 2 tbsp apple cider vinegar
  • 2 tbsp oil
  • 2 x 150g flat iron steak
  • 40g rocket
  • Medium handful of flat-leaf parsley
  • Medium handful of fresh mint



1. Preheat the oven to 220C / fan 200C / gas mark 7.

2. Roughly chop the baby potatoes into small 1cm pieces. Heat a frying pan with 1/2 tbsp oil on a medium heat and add the potatoes. Season with sea salt and black pepper and cook for 3 mins until lightly golden. Meanwhile, finely dice the garlic then add to the pan for the last minute. Spoon the potatoes onto a baking tray and place in the oven for 10 mins, until turning golden.

3. Thinly slice the red onion. Place half of the red onion in a bowl with only half of the vinegar and 1 tbsp cold water. Mix then leave to pickle.

4. Season the steaks with sea salt and black pepper on both sides. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a high heat and cook the steaks: 2-3 mins each side for medium-rare or 4-5 mins each side for well-done. Remove from the pan and leave to rest for a few mins. Add the remaining red onion to the pan and cook for a few mins, until softened.

5. Make the salsa verde; finely chop the parsley, mint leaves and capers. Mix together in a small bowl with 1 tbsp olive oil, 1 tbsp cold water and the remaining vinegar. Season with sea salt and black pepper.

6. Slice the tomatoes in half and thinly slice the steaks.

7. Divide the rocket between two plates then scatter over the tomatoes, garlic potatoes and pickled red onion. Place the steak slices and cooked red onion on top and drizzle with the salsa verde.

New Potato Salad with Green Herb & Miso Dressing

by Daylesford

Time: 1 hour      Serves: 6

Ingredients for the dressing:

  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ml olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper

For the salad:

  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots
  1. To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.
  2. Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.
  3. Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

Harissa Chicken, Cucumber & Orange Salad

by Mindful Chef

Time: 40 minutes          Serves: 2


  • 1/2 tsp turmeric
  • 1 baby cucumber
  • 1 lemon
  • 1 orange
  • 1 tsp ground coriander
  • 20g creamed coconut
  • 250g quinoa ready to eat
  • 2 tsp harissa paste
  • 2 x 170g chicken breast
  • 40g rocket
  • 4 tsp oil
  • 60g radishes


1. Boil a kettle. Place the harissa paste in a bowl with 1 tbsp oil and a pinch of sea salt and black pepper. Add the chicken breasts to this bowl and coat them in the harissa.

2. Transfer the chicken to a baking tray lined with parchment paper and put in the oven for 20-25 mins, until cooked through.

3. Meanwhile, cut the ends off the baby cucumber, deseed and slice in half lengthways. Thinly slice the cucumber into half-moons and thinly slice the radishes. Peel and slice the orange into segments (reserve the remaining orange for later).

4. Heat a saucepan with 1 tsp oil on a medium heat. Break up the quinoa in the pouch and add to the pan with 1 tbsp cold water, then season with sea salt and black pepper. Cook for 3 mins until heated through. Squeeze over the remaining juice from the orange and mix through the quinoa along with 1 tsp oil.

5. Meanwhile, boil a kettle. To make a turmeric sauce; in a small bowl dissolve the creamed coconut in 30ml boiling water and mix in the ground turmeric, a generous pinch of the ground coriander and a squeeze of lemon juice.

6. Thinly slice the chicken. Place the rocket on two plates and top with the quinoa, cucumber pieces, orange segments, sliced radishes and harissa chicken. Drizzle over the turmeric sauce.

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