Sausage and halloumi salad

1 pack of 97% pork sausages
1 x 225g block of halloumi  cheese,sliced
1 bag rocket
1 x 200g jar mixed antipasti in olive oil,drained
1 ripe avocado,sliced
1 tbsp red wine vingar
1 tbsp honey

Heat your grill to it's hottest setting.Place the sausages on the grill pan and cook evenly,turning often,for around 15-20 mins.Add the halloumi to the grill pan after about 10 mins.Grill for 5 mins then remove and cut into strips.In a large serving bowl toss the rocket with the drained antipasti,avocado and red wine vinegar,then drizzle the honey.Toss well and season.Slice the cooked sausage diagonally and add to the salad with the cheese before serving.

Strawberry salad with Wensleydale cheese

150g bulgar wheat
1 lemon,finely grated zest only
1 tbsp olive oil
200g asparagus tips
200g Wensleydale cheese,crumbled
70g bag lamb's lettuce
1 punnet salad cress
2 tbsp fresh mint leaves
200g strawberries,hulled and halfed
FOR THE DRESSING
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp caster suger

Place the bulgar wheat in a pan and cover with water.Bring to the boil,then simmer for 10 mins.
Remove from the heat,drain well,toss with the lemon zest and olive oil then leave to cool.
Blanch the asparagus in boiling water for 2 mins,drain,refresh under cold water then add to the bulgar wheat.Add the cheese and mix everything well to combine.Arrange the lamb's lettuce over a serving platter.Scatter the cress and mint leaves on top,then add the bulgur wheat mixture along with the strawberries.Mix together the dressing ingredients.Drizzle over the salad and toss together just before serving.

Egg and smoked salmon salad

4 eggs
2 x 250g bunches of asparagus
200g frozen broad beans
75g watercress
120g pack smoked salmon trimmings
20g Italian parmigiano reggiano,finely shaved
1/2 tbsp olive oil
zest and juice of 1 lemon
1/2 x 270g pack stonebaked ciabatta,warmed throgh.

Put the eggs in a pan of boiling water and cook for 7 mins,for just-set yolks.Drain,and run under cold water to cool.Peel and cut into quarters.Meanwhile,in another pan of boiling water,cook the asparagus for 2-3 mins,add in the broad beans for the last 30 seconds.Drain and skin the broad beans.On a serving platter,toss the asparagus and beans with the watercress and salmon.Top with the eggs and scatter over the parmesan.Whisk together the oil and lemon zest and juice,season with black pepper and drizzle over.Serve with the warm ciabatta.

Chicken,bacon and avocado salad

4tbsp olive oil
2tbsp balsamic vinegar
2tbsp lemon juice
2tbsp clear honey
1tsp coarse grain mustard
385g pack chicken mini breast fillets,cut into bitesize pieces
3 rashers streaky bacon
2 ripe avocados
200g bag baby leaf salad
250g cherry tomatoes,halved
crusty bread,to serve

Preheat oven to 200c,180c fan,gas 6.Line a baking tray with baking paper.In a bowl,whisk together the oil,vingar,lemon,honey and mustard.Season.Put 2tbsp of dressing in another bowl,then add the chicken pices and toss to coat.Leave for 10 mins,then put on baking tray and cook in oven for 10 mins until cooked.Meanwhile,grill bacon till crisp.Leave to cool slightly.Break into pieces.Halve and stone the avocados,then cut into slices.Toss gently in the salad dressing.Just before serving,add the salad and tomatoes.Divide between 4 plates,then scatter the warm chicken and bacon over the top.Serve with crusty bread.

Smoked salmon,double cress & potatoe salad platter

400g small new potatoes
100g green beans
12 quail eggs
2 packs smoked salmon
5 spring onions,trimmed
2 avocados
1 head of chicory,broken into leafs

1 pot mustard cress,trimmed
For the dressing
1tbsp wholegrain mustard
1tsp clear honey
3tbsp cider vingar
8tbsp olive oil

To make the dressing,whisk all the ingredients together in a bowl with some seasoning.Cook potatoes in boiling water until cooked but still with a slight crunch,drain,refresh in iced water to stop them cooking futher,then drain again.Cook the quail's eggs for 3 mins.Drain,place uder cold water,then peel and halve.Flake the salmon into large chunks into a bowl and slice the spring onions.Just before serving,halve,peel and slice the avocados.This is a layered salad rather then a tossed salad,so start by scattering the watercress and chicory over a platter.Scatter different handfuls at a time of all the other ingredients so that they are evenly distributed.Drizzle over the dressing and serve with crustie bread.

Nectarines and goat's cheese salad

250g goat's cheese,crumbled
4 nectarines,halved,stoned and sliced into pieces
100g mixed salad leaves
1/4tsp dijon mustard
2tbsp red wine vinegar
4tbsp walnut oil
1/2tsp caster sugar

Whisk the walnut oil,wine vinegar,mustard and sugar together and season with a little pepper.Toss  the leaves with the nectarines and cheese.Drizzle with the dressing and serve.

Leftovers: Warm potato salad

2 tbsp olive oil
1 large onion peeled and sliced
400g cooked leftover potatoes,cut into bite-sized chunks
100ml cre'me fraiche
1 tbsp wholegrain mustard
1 tbsp clear honey
Cook onions in oil untill tender,then add potato's and cook till golden and remove from heat.
Mix together cre'me fraiche,mustard and honey and then mix it into the potato's and serve warm.

Easy:Salmon & avocado caesar salad

2 thick  white slices bread
15g butter
1 tbsp oil
1 heart of romaine lettuce
3oog smoked salmon
1 ripe avocado,peeled,stoned and sliced
8 tbsp caesar dressing
75g parmesan cheese

Cut the bread into large cubes.Heat the butter and oil in a pan,and cook the bread until golden brown and crispy.Put aside and cool.Tear the lettuce into pieces and arrange on plates.Flake the fish and add to the lettuce with the avocado and croutons.Drizzle the caesar dressing over each plate and shave/grate over some parmesan cheese and serve.