Keep it simple with these super-fresh summer salad recipes using the best seasonal produce.

Image: Cooks & Co 

Summer calls for super fresh recipes that showcase delicious seasonal products. Try your hand at these quick and easy salad dishes that pack a big flavour punch.

Moroccan pulse salad

A yummy dish that’s also super filling – this Moroccan pulse salad is a winner for lunch or dinner.

• Serves 2

Ingredients

• 400g Cooks & Co chickpeas, drained
• 200g Cooks & Co roasted red peppers, chopped
• Small bunch coriander, roughly chopped
• Small bunch parsley, roughly chopped
• 1 red onion, finely sliced
• 150g cherry tomatoes
• 1 tbsp olive oil
• 2 tbsp harissa paste
• 1 lemon, juiced

Method

1. In a bowl, mix together all of the ingredients.
2. Serve for lunch or as a side dish for your Moroccan feast.

Avocado and asparagus pasta salad

Image: Oddbox

Get in your daily dose of nutritious greens with this delicious salad recipe.

• Serves 4

Ingredients

• 250g orzo
• 3 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 150g frozen or fresh peas
• 200g asparagus, tough ends discarded and sliced
• 2 big handfuls of whatever herbs you have, such as dill, parsley, mint and/or basil, chopped
• 2 avocados
• Zest and juice of 1 lemon
• 40g pine nuts, toasted

Method

1. Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.
2. Meanwhile, warm the oil in a large frying pan over a medium heat and fry the garlic until it begins to colour on the sides. Immediately add the peas and asparagus, a small splash of water and a pinch of salt and cook for a few minutes until the asparagus is tender.
3. Scoop the avocado out its skin into a bowl, zest over the lemon and mash with a fork. Stir into the veg pan along with the herbs. Squeeze over the lemon juice and season well. Have a taste and adjust the seasoning if needed.
4. Once the pasta is cooked, drain, reserving a cup of cooking water. Place the vegetable pan back on the heat and stir in the pasta, tossing it in the sauce. Add a few splashes of cooking water until you have a nice, smooth sauce. Transfer to plates, zest over more lemon and sprinkle over the pine nuts before serving.

Vegan tikka salad

Image: Squeaky Bean

Get the taste of your favourite curry without the calories with this gorgeous chicken tikka-style salad.

• Serves 1

Ingredients

• Half red onion
• Juice of 1/2 lemon
• 1-2 tbsp of extra virgin olive oil
• 1 tsp nigella seeds
• 1/2 carrot shredded
• 1/2 tin chickpeas
• Half bag rocket
• Handful of cherry tomatoes
• Half pack Squeaky Bean chicken-style tikka pieces

Method

1. Finely dice the red onion, pour over the lemon juice, olive oil and nigella seeds.
2. Add the shredded carrot to the onion and stir thoroughly.
3. Drain the chickpeas and stir into the mixture.
4. Slice the cherry tomatoes in half and add to the salad with the rocket.
5. Top with the Squeaky Bean Tikka Pieces and enjoy.

Read more: 5 easy summer picnic recipes

Roast curried beetroot leaf salad

Image: ChicP

Try something new with this curried beetroot leaf salad. Trust us when we say it is truly delicious!

• Serves 4

Ingredients

• 2 large handfuls beetroot leaf, washed
• 1 tbs olive oil
• 1 tsp chilli flakes
• 1 tsp curry powder
• 1 tsp sea salt

For the hummus

• 2 large handfuls beetroot leaf, washed
• 1 tbs olive oil
• 1 tsp chilli flakes
• 1 clove garlic
• 1 tbs tahini
• 50g chickpeas
• 1 tsp sea salt
• 1 tbs cold water or chickpea water

Method

• Blend all the ingredients together until smooth.
• Spread the beetroot leaf on a baking tray and top with all the other ingredients. Roast at 180°C for 10 minutes until nice and crispy.
• Top the crispy beetroot leaves with the hummus and enjoy!

Butternut, red onion and pumpkin seed salad

Image: Riverford

Pair the sweetness of butternut and roasted red onions for a hearty salad.

• Serves 4

Ingredients

• 3 red onions, sliced into 1cm-thick discs
• 7 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 medium butternut squash, peeled and cut into chunks
• A few thyme sprigs (optional)
• 30g pumpkin seeds
• Pinch of hot smoked paprika
• 1 tbsp red or white wine vinegar (or use more balsamic)
• 1 tsp Dijon mustard
• ¼ tsp crushed garlic
• 1 bag of mixed salad leaves
• Salt and black pepper

Method

1. Heat the oven to 190°C/Gas 5. Keeping the onion discs whole, place them in a roasting tin and drizzle with a tablespoon or two of olive oil, the balsamic vinegar and a splash of water. Season with salt and pepper.
2. Cover the tin with foil and roast for 30–40 minutes on a low shelf in the oven, until the onions are soft and sweet.
3. Meanwhile, place the squash chunks in another roasting tin, toss with a further tbsp or so of oil to coat and a good sprinkling of salt and roast for around 30 minutes, until tender and lightly caramelised, throwing in the sprigs of thyme halfway through the cooking time (if using).
4. While the vegetables are roasting, put the pumpkin seeds in a small pan with a teaspoon of olive oil, a pinch of salt and a pinch of paprika.
5. Toast over a medium heat, stirring or tossing frequently, until lightly browned, then transfer to a plate to stop them toasting further.
6. Make a simple vinaigrette: whisk together the vinegar, around 3 tbsps of olive oil, the mustard and garlic to taste. Season with salt and pepper.
7. Put the salad leaves in a large salad bowl, pour over the dressing and toss to combine. Scatter over the butternut, onions and seeds.

 

Trying out one of these recipes? Send us a picture by tweeting us @goodhomesmag or posting on our Facebook page.

 

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