Salad days: some recipe inspiration

We’ve been embracing salad days.

Days where we decide only that afternoon what we’re going to throw on the barbecue and what we’re going to throw in a salad bowl to go with what we throw on the barbecue.

With me?

Here are two I made recently. So simple. The key is sourcing (from your garden if you’re really clever) the freshest ingredients and using quality olive oil in the dressings or drizzles.

Green bean, goat’s cheese and flaked almond salad

green bean and almond salad


  • 500g green beans
  • 50g flaked almonds
  • 1 large cube goat’s cheese (fetta can be used instead)
  • 1 tbs red wine vinegar
  • 2 tbs olive oil
  • 1 tbs wholegrain mustard

Toast almonds under a grill or in a non-stick frypan. Set aside to cool. Top and tail beans. Bring medium saucepan of water to boil. Add beans for one minute. Drain and refresh beans under cold water. Place across a platter. Crumble goat’s cheese or fetta on top, then add almonds. For dressing, mix red wine vinegar, olive oil and mustard in a small jar. Drizzle over beans.


Cherry tomato, bocconcini and basil salad

cherry tomato, bocconcini and basil salad


  • 3 punnets cherry tomatoes
  • Handful of basil leaves
  • 200g bocconcini
  • olive oil, to drizzle
  • 1 lemon, juiced
  • salt and pepper to taste

Halve cherry tomatoes. Tear basil leaves. Halve bocconcini balls. Throw it all in a salad bowl. Drizzle with olive oil and lemon juice. Season to taste.

Are you a salad person? Or do you get stuck if asked to bring a salad to a family barbecue?