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Tasty seasonal salads

Summer is on its way and so are many tasty salad ingredients that are perfect for a light meal or a yummy snack. To get into the spirit here are three salad recipes using seasonal ingredients – spring onions, asparagus and beetroot.

Chorizo and white bean salad

Chorizo, spring onion and white bean salad

Serving size 4


  • 2 tablespoons rapeseed or olive oil
  • 3 bunches spring onions, sliced
  • 400 gram tin cannellini beans, drained and rinsed
  • 1 small bunch flat leaf parsley, roughly chopped
  • Squeeze of lemon juice
  • 75 grams chorizo, chopped
  • Salt and black pepper


  1. Heat 1 tablespoon oil in a frying pan over a medium heat.
  2. Add the spring onions and cook gently for a few minutes, to soften.
  3. Add the beans and toss with the onions for a minute or two, to heat through.
  4. Transfer the beans to a serving dish. Scatter with the parsley, then sprinkle lemon juice and oil over them.
  5. Add another tablespoon oil to the frying pan and put over a medium heat. Add the chorizo and fry, stirring often, until it is crisp and golden brown.
  6. Tip the chorizo, and any fat left in the pan, over the beans.
  7. Season, toss and serve.

New potato and asparagus salad

Serving size 2–4


  • 700 grams baby new potatoes
  • 25 grams walnuts, roughly chopped
  • 16–24 asparagus spears
  • 80 grams spinach leaves
  • 100 grams goat’s cheese, thinly sliced
  • 6 large radishes, sliced


  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons runny honey
  • 2 tablespoons wholegrain mustard
  • Salt and black pepper


  1. Preheat oven to 200°C.
  2. Parboil the potatoes for 15 minutes until slightly tender.
  3. Drain and cool for five minutes before placing in a roasting pan.
  4. Mix the dressing ingredients, seasoning with salt and pepper and pour half over the potatoes, mixing well. Roast for approximately 25 minutes until soft on the inside and crisp on the outside.
  5. Sprinkle the walnuts on a separate baking tray and dry roast for 3–4 minutes – watch they do not burn.
  6. Trim the woody ends off the asparagus spears. Steam the asparagus for 5–7 minutes until tender.
  7. Place in a dish and pour over the remaining dressing.
  8. Cover the base of a large, wide salad bowl with spinach leaves, place the potatoes on top followed by the sliced goat’s cheese and then the asparagus.
  9. Sprinkle with the roasted walnuts and garnish with the radish slices.
  10. Season and serve

Feta and beetroot salad

Serving size 4


  • 500 grams baby beetroot, whole
  • 1 garlic clove, peeled and roughly chopped
  • Sea salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 200 grams feta cheese, chopped
  • 20 grams flat-leaf parsley leaves
  • White wine vinegar


  1. Preheat the oven to 200°C. ??
  2. Scrub the beetroot and place them on a large piece of foil. ?
  3. Scatter with the garlic, salt and pepper, and trickle over the olive oil.
  4. Scrunch up the foil to make a loose parcel and place on a baking tray.
  5. Roast until tender (about an hour, although the beetroot make take longer to soften).??
  6. Leave the beetroot to cool, then top and tail them and remove their skins.
  7. Cut into chunks and place in a large bowl. ??
  8. Add the cheese and parsley leaves and toss the everything together with your hands.
  9. Drizzle thevinegar over the salad and toss lightly.
  10. Serve with brown bread.

More salad recipes

Luncheon salad
Citrus spinach salad
Blood orange, rocket and green olive salad

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