The weather’s heating up, so it’s time to embrace light and fresh lunches and laid-back dinners. And thanks to our seasonal recipe ideas, your summer salads will be anything but boring
The classic combo of beetroot and goats’ cheese topped with crunchy walnut pieces and dressed with our delicious balsamic dressing
1 pack (140g) bistro salad
1 pack (120g) full-fat soft goats’ cheese
1 pack (180g) cocktail beetroot
40g walnut pieces, crushed
Balsamic dressing, to serve
Arrange the bistro salad leaves on a plate and tear over the goats’ cheese.
Add the cocktail beetroot on top, along with the crushed walnuts.
Finish with sea salt, cracked black pepper and a good drizzle of balsamic dressing.
Put our best-in-season Jersey Royals and honey-roast hot smoked salmon centre stage with this flavour-packed salad that’s simply delicious
1 bag (60g) watercress
1 pack (250g) M&S Jersey Royal potato, pea and mint salad
1 pack (140g) M&S honey-roast hot smoked salmon flakes
2 spring onions, sliced diagonally
Add the watercress to a bowl and then arrange the Jersey Royal, pea and mint salad (placing the pea shoots to one side) on top of the watercress.
Scatter the honey-roast salmon flakes and spring onion slices over the salad.
Top with the reserved pea shoots, season with salt and pepper, squeeze over the juice of the lemon and drizzle with olive oil.
Want to know what makes our Jersey Royals so special? Click below to find out more.
The perfect partner to peppery salad leaves and sweet tomatoes? Super-creamy burrata topped with basil leaves and cracked black pepper
1 pack (65g) Italian baby leaf salad
1 pack (335g) M&S capella tomatoes
1 pack (335g) cherry tomatoes
1 pack (150g) burrata
Basil leaves, to garnish
Balsamic glaze, to dress (optional)
Arrange the Italian baby leaf salad in a bowl or on a platter.
Slice the larger tomatoes and halve some of the smaller tomatoes. Arrange all the tomatoes on top of the salad leaves.
Carefully tear the burrata into pieces and arrange on top of the tomatoes.
Top with basil leaves, a drizzle of olive oil, plenty of cracked black pepper and some basil glaze, if desired.
An easy fix to make your salads taste amazing is to add interesting dressings, flavour-boosting ingredients, and an array of contrasting textures.
As a rough guide, start with a bag of salad leaves, then add two or three tasty toppings. Finally, finish with your favourite dressing.
Discover these flavour combinations in store and get set to take your salad to the next level – all that’s needed is some fresh leaves!
Toss chopped apples, celery and radishes through a bag of fresh watercress. Crumble over some cheddar cheese, then serve with crunchy cheese crispies on top, and ploughman’s chutney on the side.
Sardine Caesar salad
Arrange crunchy romaine lettuce leaves on a plate and top with tinned sardines in olive oil, soft boiled eggs, Parmesan shavings and creamy Caesar dressing. Serve with Italian flatbreads on the side.
Mackerel and beetroot salad
Add some flaked tinned mackerel, chopped pickled beetroot, chopped cocktail cornichons and crushed toasted hazelnuts to a bag of Italian mixed leaves. Finish with a cucumber and mint dressing.
Try adding cooked veg to crunchy salad leaves to bring layers of flavour to the dish. Make a batch of cooked veggies at the beginning of the week to add to salads for easy weekday lunches. Give these vibrant ideas a go:
Raise a glass to warmer weather and lighter evenings with this season’s must-sip tipples
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