This steak tagliatelle is meaty, full of flavour and doesn’t feel like you’re having a salad it’s that tasty. Juicy ribeye steak, earthy lentils which soak up all the delicious dressing, sweet red peppers, salty parmesan and fresh rocket leaves, its full of texture and perfect for a dinner party served with crusty bread.

Sweet, juicy nectarines work so well with crispy prosciutto shards which add texture and a hit of saltiness. When nectarines aren’t in season, tinned peaches work really well too. Air frying some halloumi cubes and then drizzling them with some honey, fennel seeds and chilli for the last few minutes of cooking means they are lovely and crispy but still soft in the middle and totally moreish. I could eat just a bowl of these on their own. With a basil, lemon and mustard dressing for the salad leaves and some toasted seeds for nuttiness, this is a delicious salad which delivers on every level.

A great salad recipe which will leave you feeling satisfied and nourished from the inside. It works great for leftovers and actually tastes better after a night in the fridge (soggy salads are no no in my book). The tahini, soy, honey, lime and ginger dressing is so moreish in this recipe and by poaching the chicken breasts first in an aromatic broth of ginger, spring onions and chicken stocks, before finishing off in a frying pan, you get lovely soft and succulent pieces of chicken which don’t dry out.

Now that the weather is getting slightly more spring like, we are slowly moving into salad season. I love a salad, but it’s got to be full of texture and flavour. Crunchy, salty, zingy, slightly sweet and packed full of goodness. I made this freekeh fridge raid salad a few weeks ago and it was delicious. I’ve included a rough guide of how to make it below, but it really is up to you. Makes great leftover lunches too.

This salmon noodle salad may be my new favourite salad recipe, purely because it doesn’t feel like you’re eating a salad but you’re still getting all the veggie goodness. It’s also one of those salads that actually taste better the day after, or after being dressed for a few hours so there are no soggy salad leaves woes here. The curried salmon fillets stay so moist but still have a slight crust by cooking them in the air fryer (you would also get the same result grilling them in the oven). A yummy peanut dressing made from peanut butter, soy, ginger, plenty of lime and some honey is so moreish and coats the vermicelli noodles so they become glossy and yummy. You won’t be able to stop sticking your fork in for more.

Marinading, frying, then baking the chicken breasts keeps them lovely and juicy and moist and works every time. You can add whatever veggies you like to the salad but for me, some roasted sweet potato in a few spices, roughly chopped spinach leaves and extra coriander work a treat.

One of my favourite salad recipes for when I feel the need for some veggie goodness. The butternut squash could be substituted for sweet potato and you could use any other leafy greed instead of the kale. The key is letting it marinade in the dressing for at least 30 minutes so it can start to soften. The creamy tahini dressing is addictive and so versatile. With some toasted crunchy pumpkin or sunflower seeds to top it off, its a healthy and satisfying light dinner or lunch and works perfectly for leftovers.

I’m a big fan of a roasted veg salad and this one is one of my go-to’s. The combination of the spiced, charred vegetables with the nutty freshness of the green tahini dressing is so tasty and some sweet raisins and toasted almonds add more flavour and texture. It’s a great lunchbox salad and very affordable too. It can also be made vegan very easily by using dairy free yoghurt in the dressing.

This is a tasty meatfree meal which has saved me on many occasions. It’s such an adaptable recipe and is a great way to clear out whatever you’ve got lying around in your fridge/cupboards. You could really add whatever you like but this is my go-to version. It includes a spoonful of my homemade sun-dried tomato sunflower seed pesto which I will share with you soon in another recipe, however you could also use a tbsp of the shop bought version if you’re short on time. This is nutritious, healthy, delicious, full of flavour and ideal for leftover lunches. If you double up the recipe it can easily last you throughout the week.

A summery salad full of texture and fresh flavours which is delicious on its own, or would work really well as part of a barbecue feast.

This was a salad made out of desperation but will become one I turn to again and again. Often we open the fridge at lunchtime and are faced with what seems like nothing inspiring, but with some quinoa, a few store cupboard ingredients and whatever else you have lying around you can make a delicious lunch in no time. It is also cheaper than your typical supermarket meal deal. This really doesn’t need a recipe, its more a case of throwing in whatever you fancy, but here is what I did to make this salad. It would also be great with some crumbled feta cheese over the top if you happen to have some in your fridge.

This is a very simple warm salad made with roasted butternut squash, beetroot and red onions. The puy lentils cooked with stock and bay leaves soak up all the lovely flavours of the balsamic, honey, mustard dressing and make it a filling substantial meal. To make sure there is as little waste as possible I also roasted the peelings from the squash and beetroot with some garlic granules and smoked paprika to add some texture to the finished salad. With some crumbled feta cheese to add a salty tang and some freshly chopped mint, this is the perfect midweek vegetarian meal.

I made this sesame chicken salad a few weeks ago and it was so tasty and refreshing. Light, healthy and delicious this is the perfect midweek meal for when you fancy something a bit fresher which doesn’t scrimp on flavour. Also ideal for getting rid of those winter blues. Refreshing, tasty and healthy, save this recipe for when you next crave something light and delicious.

This prawn bulgur wheat salad is healthy, delicious and great for leftovers the next day. It also comes out at under £4 per portion and is a great way to use up any veggies in your fridge. Its the prawns which make up most of the cost so if you would like to make it cheaper then you could use some cooked chicken or fried aubergine slices instead of the prawns which would be delicious. This is such a versatile dish which can be whipped up in no time.

I love a roasted salad and this one has some of my favourite flavour combinations. Salads don’t have to be boring, and this one certainly isn’t. For £1.67 a portion it’s also reasonably priced considering the amount of fresh ingredients. It’s a great Meat Free Monday meal if you’ve had an over indulgent weekend but doesn’t compromise on flavour and texture. It also just happens to be completely vegan.

This is the perfect dish to keep those January healthy eating intentions going. It will also bring some much-needed summery vibes to your dinner table during these dark nights.

This is such a tasty winter salad which is so quick and easy to make. Full of goodness and lots of flavour, it’s a great working from home lunch or light dinner.

I love the type of meal which you can put in the middle of the table and watch everyone help themselves. This steak burrata salad is perfect for those evenings when you want something light and easy to prepare. It’s full of Italian flavours and delivers on every level. It’s delicious, perfect for a dinner party and by following my simple recipe below you can have everything prepared ahead of time.

A refreshing watermelon and feta salad with some mouth-wateringly succulent marinaded chicken thighs. I love the addition of fruit in salads, and the crisp, sweet juiciness of watermelon chunks with salty crumbled feta, kalamata olives and a light lemon, balsamic and honey dressing is hard to beat.

This is a fresh and zingy salad that is a great way to satisfy your beef cravings and still enjoy a light meal. Salty, sour, sharp, and nutty, this would make a lovely dinner party starter in small quantities or it would also be great on the bbq in the summer. It’s also very quick to prepare on a midweek night and works really well as leftovers (that’s if there is any).