How I Make Salads IRRESISTIBLE

Ready to master your salad making skills in 2025? Todays video will help you do that! Find the all the recipes below.

Grated carrot and crispy lentil salad with a vibrant herb yoghurt dressing

Ingredients:
For the salad:
60g mixed leaf, washed
2 medium carrots, grated
100g bulgur wheat
200g vegetable stock
1 can of cooked lentils, drained and dried
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp zaatar

Dressing:
100g vegan yoghurt
2 tbsp chili jam
Zest and juice of 1 lemon
10g fresh mint, finely chopped
10g fresh coriander, finely chopped

Topping:
Fresh coriander and mint
75g sultanas

Method:
– Preheat the oven to 200C. Spread the lentils out on a lined baking tray, drizzle over a tsp of olive oil. Sprinkle over the cumin seeds, coriander seeds and zaatar and mix through the lentils.
– Bake for 20-30 minutes, turning halfway through. Leave to cool.
– In a medium saucepan combine the bulgur wheat and vegetable stock.
– Bring to a boil then reduce to a simmer, place a lid on top and cook for 15 minutes. Remove the lid and place a tea towel over the top and leave to steam for 5-10 minutes. Fluffy up with a fork and leave to cool.
– Rehydrate the sultanas by soaking them in boiling water for 5-10 minutes.
– For the dressing simple whisk together all the dressing ingredients.
– Combine all salad ingredients together and drizzle over the dressing. Enjoy.

Warm harissa butterbean, grilled courgette and orzo salad

Ingredients:
For the beans:
15ml olive oil
1 small clove garlic, finely sliced
1 tbsp fresh rosemary, finely chopped
1 cans of butter beans, drained and rinsed
Juice and zest of 1 lemon
75g sundried tomatoes, sliced

For the salad:
75g spinach
220g orzo
Vegetable stock
2 courgettes, sliced lengthways into 1 cm slices.
Topping:
Toasted almonds
Fresh basil

For the dressing:
40 ml olive oil
1 tbsp harissa
Juice and zest of 1 lemon
1 tsp cumin

Method:
– Heat up a frying pan over a medium heat with 1 tbsp olive oil. Add the garlic and fry until starting to go golden on the edges.
– Add the rosemary followed by the butter beans, lemon juice and zest and the sun dried tomatoes. Remove from the heat.
– To cook the orzo, heat a medium saucepan over medium heat. Add 1 tbsp olive oil followed by the orzo and fry for 2 minutes until lightly golden.
– Add vegetable stock to cover, bring to a simmer and cook for 15 minutes.
– For the courgettes, heat a griddle over a medium-high heat until starting to smoke slightly.
– Lightly coat the courgette strips in olive oil and lay onto the griddle. Fry the courgette for 3-5 minutes on each side or until charred.
– For the dressing simple whisk together all the dressing ingredients.
– Combine all salad ingredients except the toasted almonds. Drizzle over the dressing and top with toasted almonds and fresh basil.

Kale, beetroot and lentil salad with a orange balsamic dressing

Ingredients:
200g kale
Juice of half a lemon
2 sticks of forced rhubarb, cut into 1 inch battons
1 tsp maple syrup
250g Balsamic glazed beetroot
150g cooked puy lentils

Toppings:
15g fresh dill
50g mixed seeds, toasted

For the pearl barley:
100g pearl barley
500g vegetable stock

For the dressing:
50 olive oil
60ml orange juice
15ml balsamic vinegar
2 medjool dates
1 tsp dijon mustard
1 tsp ground coriander

Method:
– To cook the pearl barley, heat the vegetable stock in a saucepan until boiling. Add the pearl barley and reduce to a simmer, place a lid on top.
– Cook for 35 – 45 minutes, drain and leave to cool.
– For the rhubarb, heat a medium frying pan with 1 tsp olive oil. Fry the rhubarb for 1 minute on each side. Add the maple syrup to help it caramelise.
– For the dressing simply whisk together all the ingredients.
– To soften the kale, massage it with the lemon juice and 1 tsp olive oil until it is your desired consistency.
– To roast the seeds simply add 1 tsp olive, salt and pepper and mix to combine. Then bake in the oven at 160C for 10-15 minutes or until turning slightly golden and crunchy.
– To assemble the salad mix all salad ingredients together, drizzle over the dressing and top with fresh dill and toasted seeds.

Maple glazed beetroot

Ingredients:
6 medium beetroot, washed and cut into equal wedges
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped

Method:
– Mix together the maple syrup, balsamic vinegar and fresh rosemary for the glaze.
– Roast at 180C for 25 minutes, pour over the glaze then roast for a further 5-10 minutes at 200C.