Warm roasted pear salad
Preheat the oven to 220°C/200˚C fan/gas mark 7. While it’s preheating, put 40g pecan nuts on a baking tray and place in the oven for 8-10 minutes to toast. Remove the skin from 3 large shallots. Quarter 1 shallot, place on a sheet of tin foil and drizzle with olive oil. Wrap tightly and place in the oven once it’s preheated. Roast for 20 minutes. Thinly slice the remaining 2 shallots and cut 2 firm but ripe pears into bite-sized pieces. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 10 minutes. In a mixing bowl, combine the roasted pears and sliced shallots with 3 large handfuls of spinach and the toasted pecans. Carefully unwrap the remaining shallot from its foil and blend with 2 tbsp white wine vinegar, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 3 tbsp olive oil and some seasoning. Pour the vinaigrette over the salad and toss to coat. Fold in 1 chopped avocado and serve immediately.
Shredded sprout salad with roasted sweet potato
Heat 1½ tbsp olive oil in a large pan over a medium-low heat. Add 2 thinly sliced onions and reduce the heat to low. Cook, stirring occasionally, for 20-25 minutes until sweet and tender. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss 1 peeled, chopped sweet potato in a little olive oil and season with salt and black pepper. Roast for 25-30 minutes, turning once halfway through. Shred 500g Brussels sprouts into a large bowl. In a small bowl, soak 4 tbsp raisins in 4 tbsp red wine vinegar for 15 minutes. Drain, reserving the vinegar. Add the caramelised onions, roasted sweet potatoes and soaked raisins to the sprouts. In a small bowl, combine the reserved vinegar with 8 tbsp olive oil, 1½ tbsp Dijon mustard, 1 tbsp honey and some seasoning. Add to the salad and toss to coat. Top with crumbled Feta and serve.
Mushroom, prosciutto and artichoke salad
In a small bowl, combine 1 tbsp lemon juice, 2 tbsp olive oil and ½ tbsp oil from a jar of artichoke hearts. Whisk for 2-3 minutes. Melt a knob of butter in a pan over a medium heat and cook 6 sliced chestnut mushrooms for 4-5 minutes until browned. In a large bowl, combine a handful of chopped baby kale with 2 large handfuls of spinach. Add the dressing and toss to combine. Add a handful of chopped almonds, 2 tbsp shaved Parmesan, 2 thinly sliced shallots, 2 slices of torn prosciutto, 6 chopped artichoke hearts and the mushrooms. Season well and toss together. Divide between two serving bowls and top each one with one or two poached eggs.
Salmon and quinoa salad
Cook 80g quinoa according to package instructions, then set aside. Season 1 large salmon fillet with salt and black pepper. Heat 1 tbsp olive oil in a pan over a high heat. Cook the salmon, skin side down for two minutes. Reduce the heat to medium-high and cook for another 4-5 minutes or until the skin begins to brown. Turn the salmon over and cook for two minutes or until cooked to your liking. Transfer the salmon to a cutting board and remove and discard the skin. Flake the salmon into small chunks using a fork. In a large bowl, combine the flaked salmon with the quinoa, 200g quartered cherry tomatoes, ½ a chopped cucumber, ½ a sliced red onion, some basil leaves and 2 tbsp capers. In a small bowl, combine 4 tbsp red wine vinegar with 4 tbsp extra-virgin olive oil. Drizzle over the salad and toss gently to combine.
Roast cauliflower salad with lemon dressing
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with tin foil.
Cut 1 large head of cauliflower into florets and place on the tray. Drizzle the cauliflower with 4 tbsp olive oil, season well and toss to combine. Roast the cauliflower for 45 minutes until golden brown. Meanwhile, In a small bowl, whisk together 1 finely chopped shallot, 1 tbsp Dijon mustard, the juice and zest of ½ a lemon and 3 tsp honey. While whisking, stream in 3 tbsp olive oil. Season the dressing to taste. Transfer the cauliflower to a large bowl and stir in 4 tbsp dried cranberries, 2 tbsp sliced almonds and 4 tbsp grated Parmesan. Drizzle over the dressing and toss to combine.