• Tomato, cucumber and coriander salad
• Tangy couscous salad
• Tasty potato, pesto and tuna salad
• Tomato and basil salad
• Carrot and raisin salad
• Chicken and avocado salad

Tomato, cucumber and coriander salad

(Serve 4)

Ingredients

• 6 ripe vine tomatoes , deseeded and chopped
• 1 small cucumber , diced
• 1 red onion , very finely chopped
• 6 tbsp fresh coriander , chopped

Mix together the tomatoes, cucumber, red onion, and chopped coriander and serve. Simple

Tangy couscous salad

(Serves 4)

Ingredients

• 300g couscous
• vegetable stock
• 2 courgettes
• 1 tbsp olive oil
• 100g feta cheese , crumbled
• 20g pack parsley , chopped
• juice 1 lemon

Cook the couscous in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.

Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients.

Tasty potato, pesto and tuna salad

(Serves 4)

Ingredients

• 650g new potatoes , halved lengthways if large
• 2 tbsp pesto
• 4 tbsp olive oil
• 8 cherry tomatoes
• 175g can tuna
• 200g green beans , halved
• couple of handfuls of spinach , preferably baby leaves, tear if larger

Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.

Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.

Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

Tomato and basil salad

(Serves 4)

Ingredients

• 6 tomatoes, cut into wedges
• 50g black olives, pitted and sliced
• 25g sun-dried tomatoes, thinly sliced
• 1 medium-sized red onion, thinly sliced
• 4 tbsp fresh basil, chopped
• 1 garlic clove, crushed
• 2 tbsp Parmesan cheese, freshly grated
• 4 tbsp olive oil
• 2 tbsp lemon juice freshly ground black pepper
• Vinaigrette (see method)

Soak the sun-dried tomatoes in boiling water for 15 minutes before cutting them into thin slices. Then arrange the tomatoes, olives, sun-dried tomatoes and red onion in a large bowl.

To make the vinaigrette, whisk together the basil, garlic, Parmesan cheese, olive oil, lemon juice and black pepper.

Drizzle the vinaigrette over the salad, garnish with fresh basil and serve.

Carrot and raisin salad

(Serves 4)

Ingredients

• carrot, grated
• ½ tbsp raisins
• ½ tbsp fresh orange juice

Peel and grate the carrot. Add all the ingredients to a bowl and mix. Serve and enjoy!

Chicken and avocado salad

(Serves 4)

Ingredients

• cooked roast chicken , pulled into chunks, skin and bones discarded
• ½ cucumber , peeled, seeded and sliced
• avocado , peeled and cut into chunks
• apple , grated
• 3-4 tbsp Greek yogurt
• 100g watercress and spinach salad
• extra-virgin olive oil
• ½ lemon , juiced

Toss the chicken, cucumber, avocado and apple with the Greek yoghurt and season.

In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.