Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
This vegan village-style salad brings together ripe tomatoes, cucumber, green pepper, onion and olives with oregano dressing. Optional vegan feta adds a salty accent. The vegetables should remain chunky and juicy, with a small amount of dressing at the base.
Shredded green papaya, beans, tomatoes, peanuts and a lime-chilli dressing create a crisp vegan Thai salad with sweet, sour, salty and spicy balance.
Beetroot, orange and walnut salad balances earthy roasted beetroot with juicy citrus and crisp toasted nuts. Rocket adds a peppery note, while mustard dressing connects the sweet and acidic components. The beetroot should be tender enough to cut cleanly.
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small sweet-sour bursts. The salad should taste fresh rather than like a large bowl of grain.
Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light, even coating. Cabbage and carrot provide crunch against the softer noodles.
Green lentils and roasted peppers make a substantial salad with smoky-sweet vegetables and a lemon-mustard dressing. Rocket and parsley give freshness against the earthy lentils. The peppers should be soft enough to fold through without tough strips of skin.
Mango, avocado and black beans create a salad with sweet fruit, creamy richness and a tender bean base. Lime and chilli keep the flavour lively, while red onion gives a crisp accent. The mango and avocado should stay in recognisable pieces.
Warm potato herb salad uses a mustard-lemon dressing instead of mayonnaise. Warm potatoes absorb some dressing, while parsley, dill and chives create a fresh finish. Capers provide salty bursts that should remain balanced against the mild potato.
Quinoa and edamame give this salad two distinct tender textures, with cucumber and carrot adding crunch. Ginger, lime and sesame form the dressing. The quinoa should be loose and cool enough that the vegetables stay crisp.
Carrot-chickpea tahini salad combines crisp grated carrot with soft cooked chickpeas and a creamy lemon-sesame dressing. Mint and parsley brighten the mixture, while toasted pumpkin seeds provide a dry crunch.
A colourful quinoa salad with roasted peppers, courgette, aubergine, tomatoes and a bright lemon-herb dressing—hearty enough for lunch or a side.
Creamy avocado and chickpeas meet cucumber, tomatoes, peppers and herbs in a fresh Mediterranean-style salad finished with lemon-cumin dressing.
This Nepali-style egg and potato salad uses roasted cumin, mustard oil, chilli and a fenugreek tempering for a bold savoury finish. Firm cooked eggs contrast with tender waxy potatoes. Lemon lifts the spices without turning the dish into a liquid dressing.
Thai-style beef herb salad combines sliced steak with lime-fish-sauce dressing and abundant fresh herbs. Mint, coriander and basil give different aromas, while chilli and finely sliced lemongrass provide a sharp finish.
Smoked salmon potato salad combines tender baby potatoes with a cool dill-mustard dressing and delicate pieces of smoked fish. Capers and lemon sharpen the creamy base. The salmon should remain in soft folds rather than being mashed through the potatoes.
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and coriander keep the salad bright. Hot chicken and cool vegetables should meet near serving.
Tuna and white bean salad is a substantial cold dish with creamy cannellini beans, flaky tuna and crisp Mediterranean-style vegetables. Lemon, vinegar and oregano keep the oil dressing lively. The tuna should remain in pieces throughout the bowl.