8 Salad Bowls to Win Over Meat Eaters

summer salads

The season of the salad is here. We love salads all year round but the height of summer is where they truly belong. To celebrate we’ve gathered together 8 of the best salads around for your gourmet pleasure.


Broad bean salad with rye bread croutons

Broad Bean Salad

You’ll need:

  • 200g baby broad beans, podded and skinned if necessary
  • 100g petit pois
  • 2 tbsp chopped dill
  • 2 tbsp chopped mint
  • Small handful sorrel leaves if available
  • ½ cucumber, peeled, deseeded and sliced
  • 1 large slice rye bread, cubed
  • 4 tbsp cold pressed rapeseed oil
  • 2 tbsp soured cream
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Sea salt and freshly ground black pepper

Pre-heat the oven to 180C/Gas 4. Toss the rye bread cubes with a tablespoonful of the rapeseed oil and salt and pepper. Transfer to a baking tray and bake for 15 minutes or so until the croutons are golden and crunchy.

In the meantime, mix the remaining rapeseed oil with the mustard, white wine vinegar and a generous pinch of salt and pepper. Boil the broad beans and peas for 3-5 minutes until tender, then drain and immediately mix into the dressing. Add the cucumber, dill, mint and sorrel and mix again. Top with the croutons and drizzle with the soured cream.


Strawberry and buffalo mozzarella salad with balsamic dressing

Strawberry and mozarella

You’ll need:

  • 150g strawberries
  • 200g buffalo mozzarella
  • Small handful mint leaves
  • 2 handfuls rocket leaves
  • Few curls of Parmesan cheese
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground black pepper
  • Ciabatta, to serve

Hull (fancy word for ‘cut off the top’) and slice the strawberries. Tear the mozzarella into bite sized pieces. Scatter the strawberries, mozzarella and mint over the rocket leaves. Mix the oil, vinegar and seasoning then drizzle over the salad. Shave some curls of Parmesan with a peeler and scatter over the salad. Serve with plenty of crusty ciabatta to dunk in the excess dressing.


Roasted tomato, pearl barley and spinach salad with garlic and Roquefort dressing

Tomato, barley and spinach salad

You’ll need:

  • 150g pearl barley
  • 1 litre vegetable stock
  • 2 strings of tomatoes on the vine
  • 100g baby spinach leaves
  • 4 chesnut mushrooms, cut into quaters
  • ½ clove garlic
  • 100g Roquefort cheese
  • 20g pumpkin seeds, toasted
  • 1 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • Sea salt and freshly ground black pepper

Boil the pearl barley in the stock for around 45 minutes until tender then drain.

At the same time, pre-heat the oven to 180C/Gas 4. Roast the tomatoes and mushrooms until coloured and soft.

In a pestle and mortar pound the garlic with a pinch of salt. Mix in the vinegar then the honey and oil. Crumble in half the cheese and some pepper.

When the barley and tomatoes are cooked, mix the warm barley with the dressing, then stir in the spinach. Crumble over the rest of the cheese and sprinkle on the toasted pumpkin seeds. Serve with the tomatoes for squashing juicily into the salad.


Asparagus, poached eggs and crusty new potato salad

Asparagus Salad

You’ll need:

  • 150g asparagus
  • 6 new potatoes
  • 30g butter
  • 2 handfuls salad leaves including mustard leaves and pea shoots if available
  • 2 eggs
  • 30g hazelnuts, roughly chopped
  • 1 tbsp hazelnut oil
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Sea salt and freshly ground black pepper

Melt the butter in a frying butter. Cut the potatoes into 2-3mm slices and fry until tender and crusty. Season.

In a separate pan, poach the eggs.

Mix the hazelnut oil, olive oil and vinegar with some seasoning to make the dressing. Mix the potatoes, leaves, chopped hazelnuts and asparagus with the dressing and serve with a poached egg on each portion.


Apple and fennel slaw with grilled walnuts and a creamy tarragon dressing

Apple & Fennel Slaw

You’ll need:

  • 2 dessert apples, Cox work well
  • 1 large or 2 small fennel bulbs, tough outer layers removed
  • 100g white cabbage
  • 4 fat spring onions
  • 40g walnuts
  • 2 tbsp whole tarragon leaves
  • 1 tbsp walnut oil
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar
  • 2 tbsp single cream
  • ½ tsp sugar
  • Sea salt and freshly ground black pepper
  • Baked potatoes, to serve

Pre-heat the oven to 170C/Gas 3. Rub sea salt and olive oil over the outside of the potatoes and bake for 1 ½ hours until tender.

Cut the apple, fennel and cabbage into fine matchsticks – a food processor or mandolin is ideal for this. Slice the spring onions and mix all four together.

Toast the walnuts in a dry frying pan or under a grill but make sure they don’t burn. Add to the apple mixture along with half the tarragon.

Finely chop the remaining tarragon and mix with the cream, walnut oil, olive oil, vinegar, sugar and seasoning. Mix thoroughly into the sliced vegetables.

Split the potatoes, mash in a generous helping of butter, salt and pepper and top with the slaw.


Beansprout and rice noodle salad

Beansprout Noodle Salad

You’ll need:

  • 100g bean sprouts
  • 100g lentil shoots
  • 1 carrot peeled and cut into fine matchsticks
  • 200g rice noodles, soaked and drained (or cooked and quickly cooled rice)
  • 2 tbsp chopped coriander leaves
  • 2 tbsp torn mint leaves
  • 2 tbsp lime juice
  • 3 tbsp coconut oil
  • 2 tbsp fish sauce
  • 1 chilli, deseeded and finely chopped
  • 3 shallots, peeled and finely chopped
  • 30g cashews, toasted

Mix the coconut oil, lime juice, fish sauce, chilli and shallots together. Mix all the remaining ingredients and combine thoroughly with the dressing.


Artichoke, parsley and pine nut pasta salad with a citrus dressing

Artichoke, Parsley and Pine Nut Salad

You’ll need:

  • 100g grilled artichoke hearts in oil, halved
  • 2 lemons
  • 150g feta cheese
  • 1 sprig lemon thyme
  • 25g pine nuts, toasted
  • Small handful parsley leaves
  • 100g couscous
  • Vegetable stock
  • Sea salt and freshly ground black pepper

Preheat the grill to maximum. Line a small baking tray with foil. Put the feta on the tray, smear with a little oil from the artichoke jar and sprinkle with lemon thyme and pepper. Grill until golden and crusty on the edges.

In the meantime, soak the couscous in enough vegetable stock to cover it by ½ centimetre or so. After 5 minutes, once the stock has been absorbed, fluff the couscous with a fork and mix in the artichokes, pine nuts and parsley.

Segment one of the lemons and mix the segments into the couscous. Juice the other lemon and mix 1 tbsp of the juice with 2 tbsp of oil from the artichoke jar. Add seasoning to taste and any leftover lemon thyme leaves. Mix thoroughly into the couscous mixture. Serve topped with the grilled feta.