The brilliant thing about making a salad is that it’s a relaxed, stress-free way of fixing a meal, with endless possibilities. By adding in a handful of toasted nuts, a quick pickle, some chewy grains, torn herbs and crumbling of cheese, a simple dish becomes a generous lunch or dinner in its own right. In Salad Feasts, Jessica Elliott Dennison guides you through the art of assembling the perfect meal with over 60 foolproof recipes. From a quick, 10-minute Radicchio, Stilton and Pear salad, to sweetly-charred Anchovy Peppers with Smoky Tomato Beans, each recipe includes substitute ingredient options designed to simplify your salad-making, and all of them will be ready to eat in under 45 minutes. Featuring exciting menus to elevate your salads into occasion-worthy spreads, as well as interesting ways to cook roast chicken, simple fish, perfect eggs and veggie fritters, these are easy-to-assemble, delicious meals that transform everyday salads into extraordinary feasts.Photography by Matt RussellUK £16.99 US £24.99UK £16.99 US $24.99assemble hearty, delicious saladswithease Jessica Elliott DennisonSALADFEASTS SALAD FEASTShow toassembletheperfectmealhow to assemble the perfect mealJessica Elliott DennisonA Quick Assembly (10–20 Minutes)SUBSTITUTESPistachios hazelnuts, walnuts, pecans, almonds Red butterhead lettuce frisée, oak leaf lettuce, cos (romaine) lettuceRadicchio chicory (endive)When you can get your hands on perfectly ripe, in-season figs, it’s only right to enjoy them very simply, with a few additional ingredients on the plate working to highlight their magnificence. Grating over naturally salty halloumi contrasts with the figs’ sweet juices, while the toasted pistachios and leaves bring some fresh crunch. A spoonful of the ridiculously easy basil oil brings the whole plate alive. This really is no-fuss, simple, seasonal eating.60 g (2 oz) shelled pistachios 100 g (3½ oz) red butterhead lettuce 100 g (3½ oz) radicchio 1 serving basil oil (page 27) 8 ripe figs 170 g (6 oz) halloumi4 slices (300 g/10½ oz) sourdough or rye bread + First, toast the pistachios in a dry frying pan (skillet) over a high heat for 1–2 minutes to release their natural oils. Transfer to the corner of your chopping board then, once cool, roughly chop. + Next, wash the lettuce and radicchio in a basin of cold water (this will freshen and crispen the leaves), pat dry then tear into a large mixing bowl. Pour half the basil oil over the leaves then, using your hands, gently toss to evenly coat. Transfer to a platter. To assembleRoughly tear the figs over the leaves, and then, using the large side of a box grater, grate over the halloumi. Scatter over the toasted chopped pistachios then drizzle over the remaining basil oil to finish. Serve immediately, using the bread to mop up the fantastic herby oil and fig juices. FIG, RADICCHIO HALLOUMIwith basil oil and pistachios10 MINUTESSERVES 434 - 35A Quick Assembly (10–20 Minutes)SUBSTITUTESPomegranate molasses honey mixed with a splash of any kind of vinegarChickpeas (garbanzo beans)cannellini, kidney, butter (lima) beans Sumac lemon zest Cherry and almond are flavours meant for each other, and here I toss them through crunchy baked pitta for a new take on fattoush, the popular Lebanese dish. Use fresh cherries if they are in season; otherwise simply defrost some frozen ones. I’ve used pomegranate molasses as I like the tart sweetness it adds to the dressing, but if that’s not in your cupboard, a splash of vinegar and some honey will work just as well. If I’m making this as part of a larger feast, I’ll often serve it with some fried halloumi or hummus alongside. The courgette fritters on page 140 make a great pairing as do the charred prawns on page 46. 2 pitta or flatbreads (white or wholemeal) 1 tablespoon olive oil 1 teaspoon ground sumac ½ teaspoon ground cumin¼ teaspoon sea salt flakes50 g (2 oz) almonds 400 g (14 oz) tin chickpeas (garbanzo beans) in water, rinsed and drained 200 g (7 oz) cherries, stones removed and roughly chopped large bunch (30 g/1 oz) flat-leaf parsley, roughly chopped small bunch (20 g/¾ oz) mint, roughly chopped 130 g (4½ oz) radishes, sliced 2 large ripe tomatoes, deseeded and roughly chopped1 small cucumber, deseeded and roughly chopped For the dressing: 1 small garlic clove 2 teaspoons pomegranate molasses juice of ½–1 lemon 1 tablespoon extra-virgin olive oil 1 teaspoon ground sumac + First, preheat the oven to 200°C (400°F/Gas 6). Open out the pitta, then tear bite-size pieces into a baking tray and rub with the oil, sumac, cumin and salt. Bake for 7 minutes then remove, give the tray a shake, add the almonds and bake for another 3 minutes until the bread and almonds are golden. (Keep an eye on them in the oven as I find oven temperatures and cooking times really vary.) Transfer to a plate to cool. To assemblePeel and crush the garlic into a large mixing bowl then stir in the molasses, juice of half the lemon, the oil and sumac. Slice the cooled almonds into slivers then tip into the bowl along with the chickpeas, baked pitta and remaining chopped ingredients. Toss gently to evenly coat in the dressing then check the seasoning; you may want to squeeze in the remaining lemon half. Serve immediately while the pitta is still nice and crunchy. CHERRY, ALMOND BAKED PITTA with pomegranate, chickpeas and mint20 MINUTESSERVES 4A Bit More Time (25–45 Minutes)SUBSTITUTESRainbow chardkale, cavolo nero, large leaf spinach Cashews almonds, coconut flakes Chard’s dark green leaves make it ideal for carrying tempered spices like the mustard seeds here. Inspired by the fantastic Indian flavours we got to experience growing up in east London, this chard is tossed through fluffy new potatoes, a spicy coriander and toasted cashew dressing, lime-dressed mango and fried paneer. It makes for a very happy dinner. If you can spot it in the markets, and increasingly the supermarkets, the neon, rainbow variety of chard makes cooking this dish that extra bit special. 400 g (14 oz) new potatoes60 g (2 oz) cashewssmall bunch (20 g/¾ oz) mint, leaves only 2 large bunches (60 g/2 oz) coriander (cilantro)1 green chilli 2 limespinch of sea salt flakes 1 small ripe mango 300 g (10½ oz) rainbow chard or silver beet2½ tablespoons vegetable oil 2 teaspoons mustard seeds 2 garlic cloves, peeled and crushed220 g (7½ oz) paneer + First, bring a large pan of water to the boil. Carefully add the potatoes then simmer over a medium heat for around 15–18 minutes or until tender all the way through – you can check by inserting a sharp knife. Drain in a colander and allow to steam. + Meanwhile, toast the cashews in a large frying pan (skillet) for 1–2 minutes to release their natural oils. Set aside half (for garnish later) and place the other half in a food processor along with the mint, coriander, chilli, zest and juice of 1 lime and salt until smooth. Transfer to a large mixing bowl. + Next, peel the mango and roughly slice (discard the large stone). Transfer to a plate, squeeze over the juice of the remaining lime then set aside. Wash the chard under cold water, pat dry then roughly chop. Put 1 tablespoon of the oil in the frying pan over a medium heat then add the mustard seeds and fry for 1 minute until they begin to pop. Add the garlic, fry for 30 seconds then add the chard. Fry for 2 minutes then remove from the heat. To assembleRoughly chop the warm potatoes into large dice then toss through the bowl of coriander chutney along with the chard. Put the pan back over a high heat, add the remaining oil then crumble in the paneer. Fry for 2–3 minutes, or until crispy, then spoon onto the dressed chard mixture along with the limey mango and reserved cashews. WARM CHARD, MANGO CRISPY PANEERwith mustard seeds, potatoes, coriander chutney and cashews 25 MINUTESSERVES 4100 - 101We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >