Salad days

Seasons change, and so does the food you put on your plate. Spring forwards with salad recipes that make light work of your five-a-day ambitions and meal prep

Salmon smørrebrød salad

RECIPE, P43

Buckwheat salad

RECIPE, P43

Roasted vegetable salad

Total: 35 mins

Serves: 4

450g brussels sprouts, trimmed and halved

3 tbsp olive oil ¹/₄ tsp paprika

2 medium sweet potatoes, cut lengthways into

2.5cm wedges, then halved horizontally (if the potatoes are long, cut into thirds)

1 tbsp maple syrup

1 tsp sriracha

70g tahini, stirred

3 tbsp fresh lemon juice

150g baby spinach and rocket

120g lentils, cooked

60g goat’s cheese, crumbled

2 tbsp sunflower seeds, toasted

2 tbsp pumpkin seeds, toasted

01. Heat the oven to 220°C. On a large baking tray, toss the brussels sprouts with 1 tbsp oil, paprika and ¹/₄ tsp each of salt and pepper; arrange cut sides down. On another baking tray, toss the sweet potatoes with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer. Put both trays in the oven and roast the sprouts until they’re golden brown and tender, about 15 mins, before removing. Toss the sweet potatoes and continue roasting until tender, about 8 to 12 mins longer.

02. Meanwhile, in a small bowl, stir together the maple syrup and sriracha. In a medium bowl, whisk together the tahini, 2 tbsp lemon juice, 2 tbsp water and ¹/₄ tsp salt until smooth. If needed, whisk in more water ½ tsp at a time to reach drizzling consistency.

03. While the sprouts are hot, drizzle with the maple-sriracha mixture and toss to coat. In a large bowl, toss the greens with the remaining oil and lemon juice.

04. To serve, top the greens with the sprouts, sweet potatoes, lentils, goat’s cheese and toasted sunflower and pumpkin seeds. Drizzle with the tahini dressing.

Perserving: About 486 cals, 25.5g fat, 51g carbs, 19g protein

+ NO MEAT FOR YOU? INVITE THESE PROTEIN-RICH INGREDIENTS ON TO YOUR PLATE

LEGUMES

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Lentils, chickpeas, cannellini beans

DIPS

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Hummus, cottage cheese, tzatziki

MEAT SUBSTITUTES

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Tofu, seitan, tempeh and plant burgers

Chickpea salad with pomegranate molasses vinaigrette

Total: 25 mins

Serves: 4 ¹/₂ small red onion, finely chopped

1 tsp cumin

1 tsp sumac

2 tbsp plus

2 tsp red wine vinegar

2 400g tins chickpeas, rinsed and drained

2 tbsp pomegranate molasses

1 tsp dijon mustard

60ml rapeseed oil

2 romaine lettuce hearts, chopped

2 Persian cucumbers, quartered lengthwise and chopped

20g flat-leaved parsley

Handful of mint leaves

350g cherry tomatoes, halved