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Salads reinvented

Say goodbye to limp lettuce and dull flavours, the inspirational ideas in Salad Feasts are all about full-on taste and satisfaction – it’s time to recreate the summer staple

RECIPES JESSICA ELLIOTT DENNISON PHOTOGRAPHS MATT RUSSELL EDITED BY DANIELLE WOODWARD

feasting the retreat

The subtitle of Salad Feasts is ‘how to assemble the perfect meal’, and it’s encouraging to know it is possible to make a hearty salad, with fresh, tasty ingredients that will truly satisfy your appetite, and with minimal effort.

As author Jessica Elliott Dennison says, ‘Assemble was the word that kept coming to mind; taking a few good ingredients and tumbling them onto a sharing platter, without complicated techniques or hard-to-find ingredients.’ She sees it as a simple formula to follow when creating a salad: pick your leading vegetables, plus a filling base (noodles, rice, couscous), add interesting contrast (a tangy pickle, bitter leaf), plus crunch and texture (seeds, croutons), and a memorable dressing equals a delicious meal. With a guide to everything from cheese and yogurt, grains and veg to easy-to-make dressings, there’s everything you need to make the most of al fresco feasting while the sun shines.

‘Salad Feasts’ (Hardie Grant, £16.99) is out now

1 First, peel the onion, slice into half-moons as finely as you can – a mandolin is handy for this – then place in a small bowl. Squeeze in the juice of 1 lime, then set aside to lightly pickle.

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