These salads from Chantal Lascaris’ latest cookbook are a must for your next get-together.
There’s an array of flavours and textures at play here – from the deliciously creamy avocado to the subtly sweet dressing and crunchy walnuts – all working in unison with the woody bacon and tart goat’s cheese.
TIP Scatter the walnuts over and serve immediately.
Calamari is a versatile protein with a mild flavour that cooks quickly and works well in a wide variety of dishes. I like to marinate calamari, as it easily absorbs spices and aromas – creating an array of flavours.
TIP Place the salad mixture onto a serving platter.
This salad is loosely based on a classic Middle Eastern tabbouleh. Its most recognisable feature is that the ingredients are all finely chopped.
TIP Chill in the fridge until ready to serve.
Smoked paprika is the ideal counter-balance to what can sometimes be quite a bland meat, so banish the bland with this smoky, spicy rub.
TIP Toss carefully to coat and garnish with microgreens.
This unusual yet fun way to add prawns to a salad will take your guests by surprise. It certainly shows off the delicate pink prawns to perfection.
TIP Pour the remaining dressing over and serve with lemon wedges.
The heavily aromatic spice cumin is synonymous with Morocco, as are Medjool dates.
TIP Transfer the salad to a serving bowl and scatter the remaining parsley, mint and pomegranate arils over.