Salads

Inspired by the classic Italian condiment, this sweet-and-sour pasta salad is an ideal make-ahead option for relaxed summer gatherings

Probiotic-rich kefir brings a delicious tang to a herb-packed dressing in this serve-with-anything salad. Add leftover shredded roast chicken to turn it into a main meal for four

This fresh and vibrant no-cook panzanella is ideal for a quick lunch or light dinner. For a meat-free version, simply swap the chicken for honey-roast salmon flakes or drained white beans

Puy lentils hold their shape well when cooked, making them ideal for salads like this one. If you’re short on time, you can use two pouches of ready-to-eat lentils

Seared tuna steak, a scattering of sun-dried tomatoes and fresh basil elevate the classic tuna and white bean salad to something special. Make double and enjoy the leftovers for lunch the next day

You could prepare the potatoes in advance – just reheat in the oven on the day and dress with the vinaigrette when ready to serve

This fun twist on a classic caesar salad swaps croutons for gochujang crumbs and adds toasted sesame oil to the dressing

Crumpets are a great vehicle for soaking up the sweet juices from ripe tomatoes in this twist on the classic Italian salad. Swap the anchovies for a spoonful of capers to make it vegetarian

Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable