Make the most of seasonal produce with these vibrant salad recipes, packed with colourful vegetables, satisfying protein and plenty of nutritional benefits
When the weather is glorious, heavy meals are out, and colourful, fresh salads are in. They’re quick to make, packed with goodness and taste like summer on a plate. Better still, make a little extra, and you’ll have tomorrow’s lunch sorted too.
Here are three easy salad recipes from the people at Mary Berry’s that you’ll want to enjoy all summer long.
Honey baked cheese with roast new potatoes
Serves 4
This colourful summer salad is packed with fibre-rich new potatoes, peppery salad leaves and creamy baked Camembert, providing high-quality protein, calcium and vitamin B12 to help support healthy bones and muscles. A drizzle of honey adds natural sweetness, along with small amounts of antioxidant plant compounds, including flavonoids and polyphenols.
You will need:
500g baby new potatoes
3½ tbsp Mary Berry’s Honey & Balsamic Dressing
250g baking camembert
1 tbsp clear honey
50g rocket
½ red pepper, diced
50g cucumber, sliced
To make:
Preheat the oven to 190oC, gas mark 5.
Cook the potatoes in boiling water for 15 minutes until just tender, drain and transfer to a roasting tin, toss in 2 tbsp honey and balsamic dressing and roast for 20-25 minutes until golden.
At the same time, place the cheese in a dish or back into the wooden tray and place on a small baking tray; bake for 20 minutes alongside the potatoes. Make a large cross in the cheese skin and peel back, drizzle with ½ tbsp dressing and the honey and return to the oven for 5 minutes. Thread potatoes onto 4 wooden skewers.
Toss the rocket in the 1 tbsp dressing and garnish with pepper and cucumber. Serve with the cheese and potato skewers.
Roasted squash and onion salad
Serves 4
The sweetness from the squash not only adds a ton of flavour to this colourful salad, but it also provides vitamin C, vitamin B6 and beta-carotene, which your body converts into vitamin A to help support healthy skin, vision and immune function. A drizzle of extra virgin olive oil adds heart-healthy monounsaturated fats and antioxidants, making this a nourishing, satisfying salad that’s perfect for summer.
You will need:
1 red onion
800g squash, peeled and diced
2 tbsp pumpkin seeds
2 tbsp olive oil
2 tbsp clear honey
4 tbsp Mary Berry’s Classic Dressing
1 courgette, thinly sliced lengthways
100g rocket
To make:
Preheat the oven to 200oC, gas mark 6.
Peel and quarter the onion, separate the layers to give petals, and place in a large baking tray with the squash and pumpkin seeds. Toss in 1 tbsp oil, honey and 2 tbsp Classic Dressing, season and roast for 30 minutes until softened. Allow to cool slightly.
Meanwhile, toss the courgette slices in the remaining oil and griddle or fry for 1-2 minutes each side until golden and softened; set aside.
Toss the courgette slices and half the rocket into the roasted vegetables and mix in the last 2 tbsp Classic Dressing. Place the remaining rocket on a large platter and top with the salad to serve.
Greek flatbread salad
Naturally lower in lactose than many other cheeses, feta is also relatively low in calories and fat while providing protein, bone-supporting calcium and phosphorus, plus energy-producing vitamins B2 and B12. The olives add fibre and heart-healthy fats, while cucumber provides vitamin K, potassium and plenty of water to help support hydration during the warmer weather.
Serves 4
You will need:
3 tomatoes, cut into small chunks
150g cucumber, cut into small chunks
50g pitted black olives
½ small red onion, thinly sliced
100g feta, cut into cubes
3 tbsp Mary Berry’s Classic Dressing
4 Greek-style flatbreads
Greek basil or oregano leaves to garnish
To make:
Mix the tomatoes, cucumber, olives, onion and feta in a large bowl. Toss in the Classic Dressing to evenly coat.
Warm the flatbreads according to the pack instructions. Spoon the Greek salad on top of the flatbreads and sprinkle with basil or oregano leaves to serve.
