Cucumber crunch salad with curried cashews
A fresh, crunchy salad by Yotam Ottolenghi. Cucumber is a hard-working salad component at the best of times but, here, with the combination of curried, crunchy nuts and a sweet-sour tamarind dressing, it will work overtime on your meal-prep menu.
Prep 25 min
Cook 20 min
Serves 6
4 Persian cucumbers, halved, deseeded and cut into ¼in-thick slices
2 cups (14oz) ripe cherry tomatoes, halved
Salt and black pepper
1 red onion, peeled and cut into thin rounds
1 large carrot, trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler)
1 red chili, thinly sliced (remove and discard the pith and seeds if you prefer less heat)
½ cup roughly chopped flat-leaf parsley
½ tsp black cumin seeds, toasted
For the curried cashews
Generous ½ cup cashew nuts
1 tsp olive oil
2½ tsp madras curry powder
For the tamarind dressing
2.5oz tamarind puree
1½ tbsp maple syrup
2½ tbsp fresh lime juice (from about 2 limes)
For the mint dressing
1 cup lightly packed mint leaves
2 garlic cloves, peeled and crushed
2 tbsp fresh lemon juice
5 tbsp olive oil
Heat the oven to 325F.
In a large bowl, mix the cucumbers and tomatoes with a half teaspoon of salt and leave to sit for 30 minutes.
In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small sheet pan and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.
Put all the mint dressing ingredients in a small food processor, add a half teaspoon of salt, and blitz to an almost-smooth green dressing.
Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, layer up the cucumber, tomato, onion rounds, carrot ribbons, chili, parsley and both dressings (or divide between airtight containers). Top with a scattering of the cashews and black cumin seeds, and serve or chill in the fridge until you’re ready to serve.
Broccoli, date, pecan and chili chopped salad
This addictive, substantial salad by Rukmini Iyer is inspired by a broccoli dish served at UK restaurant chain and will have even the most hardened salad skeptic converted. It’s packed with color, flavor and texture and tastes just as good the next day in a lunchbox.
Prep 15 min
Cook 10 min
Serves 4
2 cups snow peas, halved
1 head broccoli, florets separated and thinly sliced (about 4 cups)
½ red onion, peeled and thinly sliced
2 limes, zest finely grated, then juiced to get 3½ tbsp
3 tbsp olive oil
1in-piece fresh ginger, peeled and grated
1 tsp sea salt flakes
1 red chili, thinly sliced
6 medjool dates, stoned and sliced
1 cup pecans, roughly chopped
Tip the snow peas, broccoli and onion into a large bowl of boiling water, leave them to blanch for two minutes, then drain well.
Meanwhile, make the dressing: in a small bowl, whisk the lime zest and juice, olive oil, ginger, sea salt and chili.
Put the drained snow peas, broccoli and onion in a large bowl, pour in the dressing, then add the dates and pecans, and toss to coat. Taste, adjust the salt as needed, then serve straight from the bowl or transfer to a shallow platter or airtight containers and chill until you’re ready to serve.
Green goddess salad
You’ve probably heard of the viral green goddess salad before – it’s perfect for batch cooking – but this recipe by Tom Hunt is entirely plant-based and very customizable.
Prep 15 min
Cook 15 min
Serves 4
For the dressing
1 bunch asparagus (about 1lb)
¼ cup aquafaba (reserved from the can of drained beans)
1 tbsp white miso (optional)
1 small garlic clove, peeled
1 tsp dijon mustard
2 tbsp white-wine vinegar
2 tbsp drained capers, plus 1 tbsp of their brine
1 cup mixed fresh herbs (flat-leaf parsley, chives, tarragon), leaves and stalks
¾ cup extra-virgin olive oil
For the salad
4½ cups leafy greens (spinach, chard, kale), stalks finely chopped, leaves thinly sliced
14oz canned white beans (navy, lima, cannellini), drained and aquafaba (cooking water) reserved
1lb green fruit and vegetables (zucchini, pear, fennel), thinly sliced on a mandoline or peeled into ribbons
2 tbsp pepitas, to finish
Alfalfa sprouts, to finish (optional)
Cut the tough ends off the asparagus spears, then slice the ends into fine, ¼in-thick discs. Bring a pan of water to a boil, add the sliced ends and the whole spears, simmer for four minutes, then drain and separate the ends and spears.
Put about a quarter of the drained asparagus ends in a food processor and add the white miso, if using, aquafaba, garlic clove, mustard, vinegar, capers and their brine, and the mixed herbs, including the finely chopped stalks. Blitz smooth, then, with the motor running, slowly pour in the oil and blend until the mixture is as thick as cream.
Put any remaining asparagus ends in a large bowl and add the leafy greens, drained white beans and the green fruit and vegetables. Drizzle over a generous amount of the dressing and toss to coat.
Top with the cooked asparagus spears, pepitas and a sprinkle of optional alfalfa sprouts, finish with a generous drizzle of extra dressing and serve or load into airtight containers and place in the fridge for the week ahead.
Charred sweetcorn and green bean salad
While canned corn is delicious year-round, in-season fresh corn on the cob is worth getting your hands on, especially for this fridge-friendly salad by Jordan Bourke. Don’t be afraid to char the corn really well; the smoky flavor is heavenly when combined with the kernels’ natural sweetness.
Prep 10 min
Cook 20 min
Serves 2
2 corn on the cob, or 2 cups frozen and defrosted corn, or canned and drained
3 tbsp extra-virgin olive oil
1 cup green beans (fresh or frozen), halved
1 garlic clove, peeled and crushed
1 lime, zested and juiced
1 large pinch chipotle chili flakes
1 tsp brown sugar
Sea salt and black pepper
½ red onion, peeled, halved and very thinly sliced
A handful of fresh cilantro, leaves only
Stand each cob, if using, on its end and use a sharp knife to cut the kernels away from the cobs.
Put half the olive oil into a large pan and set it over a high heat. Once smoking hot, add the corn and green beans, and fry for eight to 10 minutes, until charred and blistered in places.
Meanwhile, put the remaining olive oil in a large bowl and combine with the garlic, lime zest and juice, chili flakes and sugar.
Once the corn and green beans are cooked, put them straight into the dressing bowl and toss to combine. Season generously to taste, then leave to cool to room temperature.
To serve, toss through the onion and most of the cilantro, then taste and adjust the seasoning, if necessary. Transfer to a plate or airtight containers with the remaining cilantro scattered over the top, as well as a few more chili flakes, if you like, and chill in the fridge until you’re ready to serve.
Feta, nectarines, red onion and couscous salad
Fruits are a great way to bring new flavors, textures, and colors to salads. Their varying degrees of sweet and sour invite combination with the likes of chilies, fresh herbs and creamy cheeses, which you see a lot in Indian and Mexican cuisines. Even better, fruit in this particular salad from Nik Sharma won’t fall apart easily when tossed and can be stored well in the fridge.
Prep 10 min
Cook 15 min
Serves 4
⅔ cup (5oz) pearl couscous or 1 cup (6oz) regular couscous
2 ripe but firm nectarines
1 medium red onion
4 scallions, white and green parts, thinly sliced
½ cup (2oz) feta, crumbled
2½ tbsp chopped flat-leaf parsley
¼ cup lemon juice
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
½ tsp ground black pepper
Fine sea salt
Cook the couscous as per the packet instructions, then set aside to cool to room temperature.
Wash and halve the nectarines and remove the stones. Slice thinly and put in a large bowl. Cut the onion in half, then into thin crescents, and add to the bowl with the nectarines. Add the scallions, the cooled couscous, feta and parsley.
Mix the lemon juice and sesame oil in a small bowl and pour it over the salad ingredients. Sprinkle with the sesame seeds and pepper, and season with salt.
Toss to coat well, and serve at room temperature or transfer to airtight containers and chill in the fridge until you’re ready to serve.
Crab and mango rice noodle salad
Noodle salads are a) quick and easy to prepare b) a sponge for delicious dressings c) ideal for making ahead. Need any more reasons to try this lively salad from Ravinder Bhogal?
Prep 15 min
Cook 10 min
Serves 2
1 cup (4oz) picked white crab meat
1 large, unripe mango, peeled and cut into fine matchsticks
½ English cucumber, peeled, deseeded and cut into matchsticks
1 shallot, peeled and very finely sliced
1 avocado, halved, stoned and peeled, flesh finely diced
1 handful cilantro leaves and stalks, roughly chopped
1 handful mint leaves
10oz cooked rice noodles
For the dressing
1 red bird’s eye chili
1 fat garlic clove, peeled
¼ cup lime juice
1 heaped tbsp brown sugar
2 tbsp Thai fish sauce
To make the dressing, pound the chili and garlic to a fine paste using a pestle and mortar, then add the lime juice, sugar and fish sauce, adjusting to suit your taste – it should be sour, hot, sweet and salty.
In a bowl, mix the crab, mango, cucumber, shallot, avocado, herbs and rice noodles, then add the dressing, toss and serve, or transfer to airtight containers and chill in the fridge for the next day.
Wild rice and cauliflower salad
A vibrant, nutty salad with a beautiful, ochre-colored dressing from Thomasina Miers that will have you thanking your past self. Packed with crisp veg and crunchy wild rice, it holds up great in the fridge.
Prep 15 min
Cook 20 min
Serves 6
1 cup (7oz) wild rice
½ cup (2.5oz) raisins
2 cups (8oz) cauliflower, finely chopped
1 medium carrot, coarsely grated
1 red cabbage, cored, finely sliced and chopped
3 red radishes, thinly sliced
1 cup (5oz) cooked green lentils
1 handful mint leaves, roughly chopped
1 handful cilantro leaves, roughly chopped
For the almond dressing
¼ cup sunflower oil
1 cup (3.5oz) blanched almonds
1½ tsp runny honey
1 tsp ground turmeric
Salt and black pepper
1 red onion, peeled and finely chopped
1 lime, juiced and zested
⅓ cup extra-virgin olive oil
Cook the rice in salted boiling water, turn off the heat five minutes before the end of the recommended cooking time, cover with a lid and set aside.
To make the dressing, put the sunflower oil in a small skillet on a low heat, add the almonds, half the honey and half the turmeric, season generously and cook, stirring, for seven to eight minutes, until the almonds turn a pale gold color. Lift them out with a slotted spoon, put on a plate and set aside.
Add the raisins to the pan of hot oil, heat gently until they puff up into balls, then transfer with a slotted spoon to a second saucer. Add the onions to the oil, season generously and cook until golden.
Once the rice is tender, drain it of any remaining liquid (most of it will have steamed away in the pan) and put in a bowl with all the other salad ingredients except the almonds and onions. Roughly chop the almonds.
Tip the onions and their cooking oil into a jug, then whisk in the rest of the honey and turmeric, the olive oil, lime zest and juice. Season generously, then use to dress the salad – the rice and lentils will absorb the dressing. Taste again, adjust the seasoning, decorate the salad with the chopped almonds and serve or decant into airtight containers and chill in the fridge until you’re ready to serve.
Cranberry bean, tuna and tomato salad
This salad from chef Chris Shaw is all about simplicity: use good-quality ingredients and let them shine through. Serve one straight away, store another for tomorrow.
Prep 5 min
Cook 10 min
Serves 2
1-2 cups (10-14oz) tomatoes
Salt and black pepper
1 red onion, peeled
10oz canned tuna
14oz canned cranberry beans
Extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Red-wine vinegar
Cut the tomatoes into chunks and season with salt and pepper. Cut the red onion into wafer-thin slices, ideally with a mandoline. Drain the tuna and beans.
Arrange the tomatoes on to plates or in airtight containers – they will be the base of the salad. Season the beans with salt, pepper and a generous drizzle of olive oil, then scatter on top of the tomatoes.
Break the tuna into generous chunks, without flaking too much, and scatter about the plates or containers, then top with the sliced onions and torn basil leaves. Dress generously with more olive oil and a splash of red-wine vinegar, season to taste and serve or chill in the fridge until you’re ready to serve.
Potato, pickled onion and dill salad
An easy but extremely good potato salad from Thomasina Miers that goes with just about everything and keeps well.
Prep 15 min
Cook 25 min
Serves 4-6
Salt and black pepper
3lb floury potatoes, unpeeled
3 tbsp apple cider vinegar or white-wine vinegar
1 large white onion, peeled
1 tsp superfine sugar
1 tsp wholegrain mustard
⅓ cup extra-virgin olive oil
A generous handful each dill and mint leaves, roughly chopped
Put a large pot of water on to boil and salt it generously. Halve the onions, finely slice, blanch for a minute, then lift out with a slotted spoon – the blanching will draw out the onions’ sometimes acrid heat. Tip the onions into a salad bowl and set aside.
Bring the water back to a boil, add the potatoes, bring to a boil, then simmer for 18-25 minutes, until tender to the point of a sharp knife (the exact timing will depend on the size of the potatoes). Drain, then decide if you want a rustic salad with the skins on (I really love their texture and flavor), or peel and cut them into rough chunks.
While the potatoes are cooking, pour the vinegar over the onions and add the sugar and a splash of the boiling potato water. Season generously, then stir to melt the sugar.
Add the mustard and olive oil, and mix well. Add the potatoes, preferably while they are still warm.
Stir through the chopped herbs, then taste the salad: it should not feel dry, the flavors should be bright and perky, and it should be well seasoned – so add more oil, vinegar or seasoning to taste. Transfer to airtight containers and chill the salad for later, or serve straight away at room temperature.
Dirty cauliflower with tempeh and porcini
This warm salad (an edited extract from Bryant Terry’s plant-based book, Vegetable Kingdom, tastes just as good the next day as leftovers.
Prep 20 min
Soak 20 min
Cook 20 min
Serves 4-6
0.5oz dried, sliced porcini mushrooms
½ cauliflower head, leaves removed, chopped into small pieces
⅓ cup extra-virgin olive oil
5oz cremini or button mushrooms, cut into ⅔ inch-thick slices
Salt and black pepper
6oz tempeh, crumbled
1 small yellow onion, finely diced
1 green bell pepper, finely diced
4 celery stalks, finely diced
¼ tsp cayenne pepper
½ tsp minced garlic
1 tbsp tamari
3 scallions, thinly sliced on an angle, for serving
2 tbsp chopped flat-leaf parsley, for serving
Put the porcini in a heatproof bowl and cover with two cups of boiling water. Use a small plate to weigh down the mushrooms, ensuring they stay submerged. Soak for 20 minutes, then drain, reserving the soaking liquid. Finely chop the porcini and set aside. Strain the soaking liquid to remove any grit.
Pulse the cauliflower into small, grain-like pieces in a food processor. Transfer to a medium bowl.
Line a plate with kitchen paper. In a large skillet, warm two tablespoons of the olive oil over a medium-high heat. Add the mushrooms and cook, undisturbed, until brown and crisp on one side. Sprinkle with salt, then flip and cook for about three minutes more, until browned and tender. Transfer to the prepared plate.
Pour the remaining three tablespoons of olive oil into the skillet. Add the crumbled tempeh and cook over a medium-high heat, stirring occasionally, until it begins to brown. Lower the heat to medium, add the onion, bell pepper, celery, cayenne and half a teaspoon of salt. Sauté for five minutes, until the vegetables start to soften. Add the garlic and cook for another two minutes. Drizzle the tamari over the mixture, stir, then scrape into a medium bowl.
In the same pan, combine the chopped porcini and a cup of the reserved soaking liquid, and bring to a simmer over a high heat. Add the cauliflower, then cook, stirring frequently, until just tender – three to five minutes.
Transfer the cauliflower to the bowl with the vegetables and tempeh. Add the fried mushrooms and toss. Taste, season, transfer to a serving bowl and garnish with the scallion and parsley before serving.
If not eating straight away, set aside to cool completely before transferring to airtight containers and chilling in the fridge.
