A modern version of a piquant red cabbage salad from Yorkshire which was known as ” Yorkshire ploughboy” according to Dorothy Hartley in ” Food in Enlgland”. The recipe is from ” Simply British ” by Sybil Kapoor. It should be served with cold meat and jacket potato. It can also be served as a warm red cabbage salad ( see instructions).
A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
A favourite recipe from ” Simple Food” by Jill Dupleix. Really its a posh salad Niciose by another name, but she suggests variations using chicken, beans and tomato or aspagagus, avocado and ham.
A simple salad for when tomatoes are at their best from Nigel Slater. If you like you could add a few croutons of torn ciabatta, fried crisp in olive oil, or you could plie the salad on bruschetta.
A fragrant and colourful lentil salad which will serve two to three as a main course or four to six as part of a mezze. The recipe is from one of my books of Palestinian recipes, ” Zaitoun” by Yasmin Khan. The cheese can be left out for a Vegan version .
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
