Superstar Salads to Add a Little “Spring” to Your Step This Season

Pre-heat your oven to 220°C electric / 200°C fan and line a baking tray with foil.

Whisk together all the ingredients for the dressing and set to one side.

Toss your cubed sweet potatoes in the olive oil, add a little salt and pepper to season then arrange on the foiled tray in a single layer.

Roast for 20 minutes, turning once until lightly browned and crispy on the outside. Then remove and allow to cool.

Divide the spinach amongst 4 bowls. Top with the cooled sweet potato and shredded chicken. Drizzle with your peanut dressing and top with 1tbsp. peanuts per bowl.

Dress the salad only when it’s time to serve to avoid it from becoming soggy. For a vegan option, switch out the chicken breast for roasted tofu instead.

Preheat the oven to 200°C. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper - toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes.

Cook the quinoa in boiling salted water according to the packet instructions. Meanwhile, slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain, and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.

Toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.

Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season.

Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli, and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.

Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.

Add a punch of protein to this dish by adding cooked and shredded chicken breast or roasted tofu for a delicious vegan option.

Credit: Jamie Oliver, www.youtube.com/@JamieOliver

Pop the cashews into a bowl and steep in hot water for 30 minutes. Drain and put into a blender along with all the other ingredients for the dressing. Blend until a smooth paste forms and set to one side.

Whisk together the lemon juice and Worcestershire sauce for the croutons along with the garlic and onion powders. Add the tofu chunks and toss well to coat. Stand for 15 minutes before discarding the liquid.

Meanwhile, heat a large fry pan or skillet over a medium heat with 1 ½ tsp. of the olive oil. Once hot, cook the tofu in batches until each chunk is golden and crisp all over. Rest on a paper towel to drain any excess fluid.

Prep the salad by tossing all the salad ingredients together in a large bowl. Drizzle over the dressing and top with the crunchy tofu.

Cook your lentils according to packet instructions. Drain and set to one side.

Meanwhile, cook the beans in boiling water until tender, then plunge in iced water to keep their vibrancy.

Combine the lentils, herbs, oil, lemon juice and vinegar in a large bowl and toss well. Julienne the carrots and celery then add to the lentils and dressing. Fold together until well mixed.

Arrange the spinach on a large serving platter, scatter over the green beans and top with the lentil mix. Crumble over the feta and serve.

Mix together the chopped butternut squash and sriracha then pop in the oven at 200°C for 15 minutes until soft.

Heat the oil in a non-stick pan and sauté the onion until soft – be careful not to allow it to colour. Add the garlic, cumin and coriander, and cook for a further 2 minutes. Remove from the heat and add the chickpeas and couscous, then pour over the veggie stock, cover and allow to rest for 10 minutes. Fluff up with a fork.

Meanwhile, add all the dressing ingredients to a blender and blitz until smooth.

Mix together the cucumber, tomatoes and spinach and place on a large platter. Top with the couscous, scatter over the squash and sprinkle over the juicy pomegranate seeds and pine nuts. Serve with a good drizzle of the dressing.

Pour the chicken stock into a large saucepan and bring it to the boil. Slide in the chicken breasts and cook on a very low simmer for 10 minutes. Remove the pan from the heat and leave the chicken in the warm stock for a further 10 minutes with the lid still on.

Meanwhile, make the dressing. Pour 4½ tablespoons of the oil into a saucepan and add the spring onions, rosemary, garlic, red chilli and tomatoes along with a good grinding of salt and pepper. Place the saucepan over a medium to low heat and cook on low for 10 minutes.

Heat the remaining ½ tablespoon of oil in a large frying pan over a medium-to-high heat. When it is hot, tip in the breadcrumbs and fry for about 3 minutes, or until they are crisp and golden. Transfer the breadcrumbs to a clean piece of kitchen roll to drain off the excess oil.

Carefully remove the cooked chicken from the stock and tear it up. Place the chicken on a large serving plate along with the avocado and mozzarella chunks. Spoon over the warm tomato dressing, then top with the rocket and the fried breadcrumbs. Serve with a little balsamic on the side for an added flavour kick.