Mediterranean

Fattoush salad with koftas

Italian recipes

Crunchy fennel truffle salad

30 minutes

Aliums

Wintry orange garlic salad

Chicken recipes

Caesar salad

15 minutes

Noodle recipes

Crispy noodle salad

2 minutes

Cauliflower recipes

Chargrilled cauliflower with hazelnuts and celery

30 minutes

Salad recipes

Garam halloumi salad

10 minutes

Potato recipes

Smashed roast potato salad

50 minutes

Salad recipes

Chorizo bread salad

13 minutes

Salad recipes

Marinated marrow salad

30 minutes

Anchovy recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

15 minutes

Calamari

Calamari-and-asparagus salad

4 minutes

Calamari-and-asparagus salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 minutes

Ingredients

200 g calamari rings and tentacles
10 g fresh mint
100 g asparagus, blanched
80 g rocket
1⁄2 cucumber , sliced

Method

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Fattoush salad with koftas

Crunchy fennel truffle salad

Wintry orange garlic salad

Caesar salad

Crispy noodle salad

Chargrilled cauliflower with hazelnuts and celery

Garam halloumi salad

Smashed roast potato salad

Chorizo bread salad

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Calamari-and-asparagus salad

Calamari-and-asparagus salad

Ingredients

Method