River cobbler is a great sustainable and affordable fish, and one with really subtle flavours, which makes it the perfect accompaniment to our punchy caper and peppercorn dressing. Rocket adds another burst of peppery flavour while the goat cheese mellows the whole dish out and adds a little creaminess.

Ingredients (Serves 2)
90g bag of rocket leaves
100g soft goats cheese
2 fillets of river cobbler
Lashings of caper and peppercorn dressing

Method
1. Pre heat your oven to Gas Mark 4/180C.
2. Place the river cobbler fillets on a lined baking tray, drizzle with a little olive oil and season with salt and pepper. Bake for 12-15 minutes.
3. Meanwhile, wash and dry the rocket leaves. Once the fish is cooked, assemble the leaves on two plates, crumble the goat cheese over the top followed by the river cobbler (whole or cut into chunks, up to you!) and plenty of caper and peppercorn dressing.

The humble cauliflower comes out of its shell in this salad when paired with our sharp and flavoursome blue cheese and cider dressing. You’ll get a wonderful salty hit from the crispy bacon and crunchy cashews, and a good dose of healthiness from the baby kale.

Serves 2
1 cauliflower, cut into florets
1 large handful salted cashews
4 rashers streaky bacon (smoked or unsmoked, whichever you prefer)
60g baby kale
Lashings of mild english blue cheese and cider dressing

Method (Serves 2)
1. Pre heat your oven to Gas Mark 8/230C.
2. Toss the cauliflower in olive oil and plenty of salt and pepper in a medium sized roasting dish, and roast in the top shelf of the oven for 10 minutes.
3. Add the cashews, give everything a stir to avoid sticking and roast for another 10 minutes or until the cauliflower is starting to turn a nice golden brown colour.
4. Meanwhile, fry or grill the bacon rashers until nice and crispy. Allow to cool on a paper towel (to soak up any excess fat) and then slice into crunchy 1cm strips.
5. Wash and dry the baby kale then divide between two plates, do the same with the cauliflower and cashews then scatter the bacon bits over the whole dish.
6. Finally, drizzle with plenty of blue cheese and cider dressing!

Farmers markets seem to be springing up on every available street corner – and thank goodness for them.

As I step in from the hustle and bustle of the high-street into one of our local food markets, it takes only a few moments perusing the artisanal offerings of small-holders and micro-producers for daily stresses and worries to fade away.

Running hands over baskets of organic, free-range, fresh and often local produce – I hold lively debates with myself as to what sensational dish I’ll “whip-up” for dinner. Picking fresh herbs, and seasonal tomatoes, I think “Maybe I’ll make the perfect Tricolore salad. But just look at those wild mushrooms! And that Parmesan! Perhaps I should do a risotto instead?”

Being a busy mother, I know it’s all too easy to fall into a routine; end up eating the same boring meals again and again. But, if you can find the time, nipping to your local farmer’s market may reinvigorate your appreciation for good food made and fresh ingredients and make tonight’s dinner a little more inspiring.

Soba noodles are great in salads when you are looking for something a little more filling. They also happen to be high in antioxidants and gluten free.

Ingredients (Serves 2)
100g Soba noodles (boiled & rinsed in cold water)
2 Mackerel fillets
Rocket leaves
Sesame seeds

Step-by-step
Pan fry the mackerel fillets skin facing down. Once edges begin to brown, turn the fillets over and fry for another minute then drain on kitchen paper.
Toss the rocket leaves, soba noodles & sesame seeds together & arrange on two plates
Place warm mackerel on top and drizzle with Ginger Sesame Dressing.

Middle Eastern Chef, Claudia Roden once said that ‘Eating yellow foods will result in laughter and happiness.’

Looking at this beautiful yellow bunch of courgettes I couldn’t agree more and could almost feel my spirit being lifted.

Sweet & Tasty – this is the perfect ingredient for some fantastic summer dishes:
Two of my personal favourites are: Happiness Soup by the Lovely Nigella Lawson and Courgette Carbonara by Jamie Oliver.

This is a healthy, versatile summer vegetable that is a great source of Vitamin C and Potassium.

The unique yet delightful pairing of fruit and and meat makes this the perfect salad if you’re feeling adventurous. Simply delicious.

Ingredients (Serves 2)
1 large skinless chicken breast
25g feta cheese, cubed
15g fresh raspberries
15g pecan nuts, halved
1 small bag of baby leaf salad

Step-by-step
Grill the chicken breast & cut into bite size pieces
Toss salad leaves with raspberries, feta, pecan nuts & chicken pieces
Dress with Righteous Raspberry & Sweet Basil Dressing

The classic flavour combination of chilli and ginger meet again in this salad thanks to our ginger and toasted sesame dressing. If you’re not a spice fan, you can omit the chilli – but remember the crunchy lettuce and cool cucumber will help ease the pain!

Ingredients (Serves 2)
2 cooked chicken breasts
1 iceburg lettuce, shredded
½ a cucumber
4 spring onions
1 red chilli, deseeded
handful roasted salted peanuts
Lashings of ginger and toasted sesame dressing

Method
1. Tear or cut your chicken breasts into rough chunks or slices, slice your red chilli, spring onions and cucumber.
2. Assemble the lettuce, cucumber, spring onions, chilli and chicken on a serving platter or in your favourite salad bowl.
3. Scatter with peanuts then drizzle with plenty of ginger and toasted sesame dressing.

This photo of Mozzarella di Bufula was taken in a little side street cafe in Rome that my husband and I ducked into for a bite to eat and quick respite from the scorching summer sun.

The clean, fresh, creamy flavour of Buffalo Mozzarella is one of the best accompaniments to salad I can think of. Made from the milk of domestic water buffalo in central and south Italy – it is higher in calcium & protein, and lower in cholesterol than ordinary cow’s milk.

If you can get your hands on this cheese, sweet tomatoes, fresh basil and some good quality olive oil – then you can make yourself a lovely Tricolore salad.

A fabulous salad recipe that celebrates Mediterranean flavours of fresh seafood, sweet tomatoes & crumbly feta.

Ingredients (Serves 2)
150g Assorted Seafood Antipasti (usually found in store deli counters)
A handful of Rocket leaves
5 Cherry Tomatoes, quartered
25g Feta cheese, cubed

Step-by-step
Drain the seafood of any oil or brine.
Toss rocket leaves with seafood, cherry tomatoes & feta cheese cubes.
Dress with Righteous Oil-Free Caper & Peppercorn dressing.

Chicory or endive has a mild bitter flavour and juicy crunch that, when paired with Blue Cheese, is a match made in salad heaven.

Ingredients (Serves 2)
2 heads of Red Chicory
4 rashers of Pancetta
25g ready made croutons
A handful of hazelnuts

Step-by-step
Fry or grill the pancetta until crisp then drain on kitchen paper. Break into 1.5-2 inch pieces.
Arrange red chicory on a plate and top with pancetta, hazel nuts cut in half, and croutons.
Drizzle generously with Righteous Blue Cheese & Cider Dressing.

Pop them into your mouth for a juicy crunch with a sweet, peppery kick – and fantastic health benefits to boot!

Radishes contain two natural compounds, sulforaphane and indole-3, which in animal and lab studies have shown an anti-cancer action. It is thought that these antioxidant substances may slow or stop the growth of several different types of cancer, possibly by prompting the body to make higher levels of detoxifying enzymes. Since we generally eat radishes raw, we benefit from this nutritional benefit as these compounds are depleted by cooking. Radishes also give you a significant amount of vitamin C to boost your defences against disease.

These are perfect served with charcuterie or sliced and used with dips or sea salt.

Food has always been an essential part of travel for me. Weaving through a local market and discovering new cuisines can tell you more about a country than staying in any tourist-filled hotel ever would.

This is a photo of ruby red pomegranates and juicy oranges sold by a street vendor in Morocco.

Pomegranate seeds are added to various dishes to add bursts of sweetness to rich meat tagines or starchy couscous. The seeds can also be pressed to make fresh pomegranate juice which is high in antioxidants and vitamin C.

What could be better for our most colourful dressing than a vibrant mango and avocado salad? Make sure you get the ripest fruits you can find for this recipe to ensure maximum deliciousness! Remember, if you’d rather not fry the halloumi, you could always grill it instead for a slightly healthier alternative – but we just love it nice and crispy from the pan.

Ingredients (Serves 2)
1 mango, peeled, stoned and cubed
1 avocado, peeled, stoned and cubed
150g halloumi
90g bag mixed salad leaves
Lashings of raspberry and sweet basil dressing

Method
1. Slice your halloumi into wedges of roughly 1cm, don’t worry about neatness.
2. Heat 1 tbsp oil in a non-stick frying pan then fry the halloumi on a medium/high heat for about 1-2 minutes either side or until a beautiful golden brown colour.
3. Wash and dry your salad leaves, then assemble on a plate with the mango, avocado and halloumi (torn into smaller bites as pictured if you wish) and drizzle with plenty of raspberry and sweet basil dressing.

This quick, protein-filled salad takes only two minutes to prepare, making it the perfect lunch on the run!

Ingredients (Serves 2)
60g grilled chicken pieces
60g cooked and peeled prawns
200g of Palm Hearts cut into rounds
A large bag of baby leaf salad

Step-by-step
In a large bowl, combine all dry salad ingredients
Drizzle over with Righteous Lemon & Mustard Seed dressing and serve

One of our all-time favourite salads. Warm, comforting and an absolute breeze to make!

Ingredients (Serves 2)
8-10 Asparagus spears
100g Fresh peas
100g goat cheese log (cut into 1cm thick slices)
2 large handfuls of watercress

Step-by-step
Pre-heat the grill to its highest setting.
Boil the asparagus tips for 3-4 minutes then refresh in cold water (run under a tap or keep in a bowl of water with ice)
Place the slices of goat cheese onto a baking sheet and grill under a moderate heat for 2-3 minutes, or until the cheese has begun to melt and brown
Arrange watercress, peas & asparagus on two plates. Place warm goats cheese on top & dress with Righteous Oil-free Caper & Peppercorn Dressing.

What better accompaniment to our lemon and mustard seed dressing than perfectly cooked and flaked salmon, refreshing cucumber and super healthy quinoa? This salad is wonderful served warm, but just as special eaten from a tupperware box at your desk the following day – just make sure you bring some extra dressing along to bring it back to life.

Ingredients (Serves 2)
2 cooked salmon fillets
120g quinoa
1 cucumber
50g feta
2 tbsp good olive oil
1 tsp crushed garlic
1 tsp honey
juice ½ lemon
Lashings of lemon & mustard seed dressing

Method
1. Rinse the quinoa and cook according to pack instructions (usually 15 minutes or so). Meanwhile, peel and chop the cucumber into small chunks.
2. Once the quinoa is cooked, drain and mix in a large bowl with the oil, garlic, honey and lemon juice.
3. Add the cucumber to the bowl, give it a stir and then tip out onto a serving plate.
4. Crumble over the feta, followed by chunks of the salmon.
5. Drizzle over a good helping of Righteous Lemon & Mustard Seed Dressing.