Enjoy your salad days
But hands up anyone who goes into a restaurant with the good intention of ordering leaves but ends up tucking into lasagne? A bowl of fresh veggies is good for us, but sometimes life throws more tempting delicacies our way. The good news is that salads don’t have to be all about limp leaves and rabbit food. In her new book ‘The Perfectly Tossed Salad’, author Mindy Fox shows how these platefuls of goodness can be versatile and tasty as well as ticking that all-important healthy box. “I’ve always had a natural inclination towards eating healthy foods, but good health is not what primarily inspires me to make salads nor excites me about eating them,” she writes. “Instead it’s the seemingly endless possibilities of what the dish can be – everything from a stunningly satisfying and gorgeous plate of raw vegetables dressed with good oil and sea salt to a more complex dish involving ingredients such as fruits, grains, cheese, eggs, fish, meat and more.” A salad can, she explains, be enjoyed at any time of year and either be used to brighten up a meal of many courses or served as a meal in its own right. Fox adds: “Great salads invite you to dispose of those admonishing health-watch do-and-don’t lists and simply enjoy the pleasure of cooking and eating beautiful, healthy, vibrant seasonal food.” Get started with this tasty salad recipe from Fox’s book… Blueberries, feta and mint Ingredients (Serves 4) 400g blueberries 20g mint leaves – large leaves torn 150g feta cheese, crumbled 4tbsp good-quality extra virgin olive oil Flaky coarse sea salt 1tsp whole black peppercorns, crushed Divide the blueberries among small, shallow serving bowls, then sprinkle with the mint and cheese. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with black pepper.