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Here are three salad recipes that are so simple to prepare and are the perfect accompaniment to a summer barbecue.

½ white cabbage, grated
2 grated carrots
1 grated apple
Pinch salt
Pinch black pepper
1 tbsp wholegrain mustard
4 tbsp mayonnaise
2 tbsp natural yoghurt to keep it lighter

– Mix all of the ingredients together by hand.

– Add more mayonnaise if it’s too dry.

– Cover and refrigerate until ready to serve.

Potato Salad
1kg baby potatoes
1 lemon
1½ tsp mustard with tarragon
½ tsp salt
¼ tsp pepper
2 tbsp extra virgin olive oil
Fresh dill, roughly chopped

– Bring potatoes to boil for 10 minutes until soft but not breaking apart.

– Drain and cool slightly.

– Squeeze out lemon juice and add mustard.

– Add salt, pepper and olive oil.

– Whisk together until emulsified. Add dill.

– Add dressing to the warm potatoes and mix by hand, gently squeezing some potatoes to help them absorb the flavours.

– Serve at room temperature.

Avocado Salad
½ cucumber, chopped
1 gem lettuce, sliced
2 avocadoes, chopped
1 tin borlotti beans
2 tbsp olive oil
Pinch black pepper
Pinch sea salt
Squeeze lemon juice
250g baby plum tomatoes, halved

– Add cucumber, lettuce and avocadoes to mixing bowl with borlotti beans.

– In another bowl add olive oil, pepper, salt, and lemon juice and whisk together.

– Add tomatoes to the salad and pour dressing over.

– Mix well by hand .


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