The lentils, salty halloumi cheese and rich, juicy tomatoes all work together in this salad to create a light but flavoursome dish that takes seconds to make.Cook the Puy lentils in a pan of salted water for 20–25 minutes until just tender, then drain and add to the bowl.
This a most refreshing salad to serve after the chicken (see recipe overleaf) and perhaps with cheese.Having a mix of pink and yellow grapefruit is lovely and gives it a joyful appearance.
IngredientsBig, punchy flavours here - think Caesar salad in overdrive.For the dressing, make sure your egg yolk and oil are at room temperature.
This easy, summer Moroccan salad uses seasonal courgettes and tiny Moroccan preserved lemons.Add the chopped pre- served lemons and the olives, stir well and cook for another minute or so.
simmer and cook for about 15 minutes, or until the barley is al dente.
In the first of a two-part special, our gardening expert on leaves to see you through the season
Published: 24 Aug 2019
How to grow winter salad
Tomato and white peach sorbet, roast tomatoes and lentils and the ultimate Greek salad – the best ways to enjoy this abundant seasonal ingredient
Published: 24 Jul 2019
20 best tomato recipes: part 3
A fragrant tomato curry, a fresh tricolore salad and the perfect margherita – delicious dishes to tart up your tomatoes
Published: 23 Jul 2019
20 best tomato recipes: part 2
Two herby summer salads: a party of sweetcorn and tomatoes, and a lentil salad that will put a riot of colours on your table
Published: 19 Jul 2019
Anna Jones’ summer salad recipes
About 849 results for Salad
Pronounced ha-kwa-dam, this is a fruit salad, Vietnamese style.This needs to be very fresh, so make it as close to when you want to serve it as possible.
This is good for leftover roast chicken.The rice vermicelli are optional, but make it into a more substantial dish for 6; if you leave them out, the salad will serve 4.