3 Interesting Salads To Make This Week
I wanted to make salads sexy. For so long, they were seen as a sad side dish – a bit of limp lettuce, some soggy cucumber and a vinaigrette you made once then forgot about in the fridge. At The Salad Project, we wanted to flip that on its head. Our mission from day one was to show people that salads can be hearty, filling, joyful and genuinely delicious. They should be meals you look forward to.
The idea really took off during lockdown. People had more time to cook and started putting more thought into how food could serve them both mentally and physically. So when normal life resumed, expectations had changed. Suddenly, the lunch options most people relied on just didn’t cut it anymore. That’s when we knew there was an opportunity to give people something better – food that fuels a busy life but still tastes incredible.
There’s a formula to making a great salad. That’s the backbone of the book – a simple chart that mirrors how we build our bowls in the shop. You start with a base (leafy, grainy, or noodle-y), add a few toppings (roasted veg, fresh bits, pantry staples), then a hot premium (the star of the show – think halloumi, chicken or miso mushrooms), a cold premium (maybe cheese or avo) and finally the all-important dressing. Each element adds texture, colour and depth – but it’s the dressing that really brings it all together.
Dressing is where the magic happens. Most cookbooks tuck them away at the bottom of the page, but in ours, dressings come first. They’re your flavour bombs – and can totally transform the same set of ingredients. Take chicken, cucumber and lettuce: add a satay dressing and you’ve got something Asian-inspired; switch to a classic vinaigrette and suddenly it’s French bistro vibes. A good dressing is what makes a salad sing.
My ride-or-die is the Green Tahini. It started as a collab with food writer Christina Soteriou, but it’s now a permanent fixture at the shop – and in my fridge. It’s herby, punchy and full of good fats. I love it drizzled over crispy mushrooms or tossed through noodles with some kimchi and a boiled egg when I’ve got five minutes to make dinner. It doubles as a sauce and dressing – which is exactly the kind of multi-tasker I need on a busy weeknight.
When it comes to leftovers, again the dressing is your secret weapon. I sound like a broken record, but it’s the best way of turning a fridge full of leftovers into something exciting. Whether it’s leftover roasted chicken, egg fried rice or crispy potatoes, you can literally chuck anything together with some fresh veg and a zingy dressing. The worst thing you can do with leftovers is just reheat them and hope that a new sauce will make them taste better. They’ll be fine but adding a little fresh crunch – like cucumber, lettuce, or green beans – makes it feel fresh and vibrant. You don’t need to buy new ingredients – many of the dressings in this book use basic pantry staples and dried herbs. You’ve probably got half of them already. Just drizzle them over your leftovers with some fresh veg, and you’ll have a brand-new meal.
Some combos sound weird – but they just work. One of my favourites from the book is a cherry and blue cheese quinoa salad with a mustardy miso dressing. It’s sweet, salty, sharp and super satisfying. The cherries bring a juicy brightness, the blue cheese adds funk and the miso-mustard pulls it all together. It’s a great one for cherry season – but honestly, it works year-round.
When I’m short on time, it’s all about the 15-minute fattoush. It’s a vibrant mix of chopped tomatoes, cucumber and loads of fresh herbs – coriander, mint, dill – with crispy spiced pitta shards on top. I usually finish it with hot honey halloumi, which takes five minutes in a pan. It’s crunchy, herby, salty and sweet – and looks super impressive when friends come over, even though it’s basically just chopping and toasting.
Balance is key – I want to eat food that feels indulgent but is still good for you. Every recipe in the book is about real satisfaction. I want people to feel nourished and full – but also like they’ve had something genuinely exciting. And because the ingredients are often raw or roasted simply, the result is always colourful and beautiful.
Ultimately, I want people to feel empowered to make their salads their own. This isn’t a prescriptive book – it’s more like a choose-your-own-adventure. If you have a dressing ready in the fridge and a few bits in your cupboard, you’re already halfway there. The goal is to get people excited about salads again – to show them that with a little know-how and a lot of flavour, they can become the most versatile and delicious meals in your week.
Inspired? Try these recipes…
The Market Bowl With Pomegranate & Lime Vinaigrette
This wholesome, hearty grain bowl was once a cult favourite at The Salad Project. Now it's back, and full of rainbow veg, crisp apple, and salty-sweet Maple Walnuts, all tied together with a tangy vinaigrette.
First, to make the dressing, place your cumin and coriander seeds into a small dry frying pan over a medium heat. Swirl gently and allow to toast for 2-3 minutes until fragrant. Be careful they don’t burn. Allow to cool.
Meanwhile, add all the remaining ingredients to a blender. Once cooled, add your toasted seeds. Use the pulse setting to blitz – you want the liquid to emulsify but avoid over-grinding the spices. Aim to crack them to release their best flavours and add a nice crunch.
Store in an airtight jar or container in the fridge for up to a week.
Preheat the oven to 220˚C/200˚C Fan.
Cook the rice in salted water for 25 minutes until soft and chewy.
In a bowl, mix the honey, mustard, balsamic vinegar, garlic granules, salt and pepper. Coat the chicken thighs in the marinade and set aside.
Chop the sweet potato into chunks and slice the onion. Toss with olive oil, salt and rosemary on a roasting tray.
Place the chicken thighs skin-side up in the centre of the tray. Roast for 15 minutes, then pour over any leftover marinade and return to the oven for 5 minutes.
Massage the kale with 1 tablespoon of olive oil and a pinch of salt, then place on your serving dish.
Peel and shave the beetroot into ribbons. Dress with lemon juice, caster sugar and salt.
Chop the apple and dress with the remaining lemon juice.
Toss cooked rice with 2 tablespoons of vinaigrette, then mix with kale. Layer on the roasted veg and apple.
Slice the chicken and arrange over the veg. Drain beetroot and dot around the bowl.
Top with sliced goat’s cheese, more vinaigrette, maple walnuts and a drizzle of olive oil.
TIP: For a veggie twist, swap chicken for maple and thyme mushrooms.
Hot Honey Halloumi & Dill Fattoush, With Pomegranate & Lime Vinaigrette
This zingy Lebanese-inspired salad is loaded with fresh herbs, crunchy veg and crispy pitta chips, topped with sticky, sweet halloumi and a punchy vinaigrette.
First, to make the dressing, place your cumin and coriander seeds into a small dry frying pan over a medium heat. Swirl gently and allow to toast for 2-3 minutes until fragrant. Be careful they don’t burn. Allow to cool.
Meanwhile, add all the remaining ingredients to a blender. Once cooled, add your toasted seeds. Use the pulse setting to blitz – you want the liquid to emulsify but avoid over-grinding the spices. Aim to crack them to release their best flavours and add a nice crunch.
Store in an airtight jar or container in the fridge for up to a week.
Preheat oven to 220˚C/200˚C Fan. Slice pittas into rectangles, toss with sesame oil, spices and salt. Roast for 8 minutes.
Quarter radishes and place in iced water.
Dice cucumber and quarter tomatoes. Add to a bowl.
Roughly chop the parsley, dill (save a few sprigs) and mint. Mix with the veg.
Dress the veg and herbs with 3 tablespoons of vinaigrette, then mix in pitta chips.
Slice halloumi and fry in olive oil. Drizzle with Hot Honey, flip and fry until golden.
Top salad with halloumi, radishes and pickled onions. Add more vinaigrette, dill and a pinch of salt. Serve immediately.
TIP: Try warm pittas filled with dressed veg and halloumi for a portable option.
Chilled Sesame Noodles With Balsamic Mushrooms, Lime Slaw & Toasted Furikake Seeds
This cold, umami-packed noodle bowl is quick, nutritious and endlessly adaptable. Ideal for lazy days or when you just need a flavourful boost.
First, to make the dressing, place your sesame seeds in a dry pan and place them over medium heat, swirling the pan constantly until they are nicely toasted – about 3-4 minutes. Set aside.
Peel your ginger using the edge of a teaspoon and grate into a blender. Add the remaining ingredients, excluding your toasted sesame seeds, and blitz until smooth. Alternatively, pop everything into a jar and give it a good shake if you don't mind a bit of texture from the ginger.
Finish by stirring through your toasted sesame seeds and adjust the texture with a little extra water, if needed – though it’s best to keep this dressing on the thicker side in case you want to use it as a noodle sauce. You can store in an airtight jar or container in the fridge for up to a week and will dress 4-8 salads.
Preheat oven to 220˚C/200˚C Fan. Boil kettle. Soak the noodles in hot water for 2 minutes, then drain and rinse under cold water.
Mix the vinegar, soy sauce, sesame oil and seeds. Add the mushrooms, toss to coat and roast for 18 minutes.
Shred the cabbage and dress with the lime juice and salt.
Mix the noodles with 6 tablespoons of sesa-miso dressing and place on your serving dish.
Add the cabbage slaw, kimchi and roasted mushrooms (with juices). Finish with extra dressing, lime juice, furikake seeds and coriander.
TIP: Boost the protein with a jammy egg – boil it for 6.5 minutes, cool, peel and halve before serving.
The Salad Project: Build Unlimited Salads is available to purchase here.
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