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Salads, whether warm or cold, are perfect for any time of year.  The colours, textures, ingredients and flavours are endless.  Salads are the perfect food for bringing more vegetables and pulses into your diet.  Give a new recipe a try!

three bean salad

This three bean salad is healthy and nutritious.  C. makes this at least once a month and keeps it in the fridge for a light snack of last-minute lunch.  The three beans bring wholesome protein to the mix.  The red pepper, corn and raddiccio add some crunch and veggie goodness.  Finally, the red onion, garlic, basil and condiments add the final touch.  The result is a satisfying, 

 

This red and green salad is a feast for the eyes and will give a boost to your day. Its fresh and wholesome ingredients are packed with vitamins and nutrients: beetroot has a very high carotenoid content (a potent antioxidant), and is an excellent source of folic acid. I love to make it on an autumn or spring day with a tangy mustard vinaigrette.


With the winter months looming ahead, I am in the mood for soul-warming and hunger-satiating dishes. Lentils fit the bill as they are a good source of protein and are satisfyingly nutritious. Lentils also lend themselves perfectly to a salad or a stew. This substantial dish is best eaten at room temperature, on its own or with steamed seasonal greens.

 

Kohlrabi looks somewhat like a UFO in vegetable form, with a squat bulb and antennae-like shoots. It is actually part of the cabbage family. Its mild, sweet flavour is somewhere between a turnip and a waterchestnut, with a crisp, crunchy texture. Regardless, I am always at a loss of how to prepare it. This salad recipe is adapted from one of my heroes in the kitchen, Yotam Ottolenghi, who does miracles with all things vegetable. His cabbage and kohlrabi salad is wonderfully fresh-tasting with a good lemon kick. I promise you, you will never feel the same about cabbage or kohlrabi.

 

I often turn to this recipe for a heart-warming dish, perfect as a main or a side dish. The roasted aubergines and tomatoes blend together harmoniously and the chickpeas add texture and provide a good doze of protein. The salad can be served hot or warm, depending on your mood or the time of year. Dig in!

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