Frawley Catherine - Big salads: the ultimate fresh, satisfying meal, on one plate

BIG SALADS

I love food. I have always loved food! And I have always loved feeding people delicious dishes and seeing the pleasure it brings to their faces and most importantly empty plates at the end of a meal. But its always really exciting to do something new or unexpected; to challenge expectations and inspire people to try something different. Recent trends have led us to think that more dishes are better. So much so that when we have people over we can often fall into the trap of thinking we need to show off with lots of fiddly dishes and that well be able to dazzle our guests with the sheer volume of plates we can squeeze onto the table.

But what if there was another way?

What if it could be simpler? What if there was just one dish we had to make? What if we fill that dish with seasonal, colourful, flavoursome ingredients? What if there was more time to spend with your guests? What if everyone shares? Its an interesting thought, isnt it?

What springs to mind when you think of a salad? Limp lettuce? An average vinaigrette? Something served cold? Something you feel you should eat rather than want to? Something drab that is served on the side as an afterthought? But what if I told you we can change all of that because the once humble salad is about to get an almighty makeover. Intrigued? Read on.

This is a book packed full of amazing recipes and (hopefully) bucketloads of inspiration to put the previously modest salad firmly centre-stage and challenge the idea of just what a salad has to be.

These are BIG SALADS.

These are salads no longer confined to the sidelines; they are the main event. These arent humble or meagre or tasteless they are full of flavour, texture and colour with super dressings that bring everything together. They are going to change the way you eat because, as youll soon discover, everyone loves a big salad. Everyone likes being the person who has made the big salad; the centrepiece of the table that gets people talking, sharing and helping to serve because the platter needs two hands to hold it. They get people going back greedily for more. They convert non-salad lovers into salad crusaders. You dont need a dozen little dishes you simply need one of these.

These recipes are expansive generous platters and bowls of food. They are talking-points and showstoppers and they bring you together with everyone lucky enough to be around your table. These are salads for sharing, for fighting and salivating over. Its good, old-fashioned feasting with friends and family, but brought up to date as these recipes are full of flavours from all over the world, inspired by my travels and influences. There are salads for brunch, lunch, dinner and everything in between. They are for everyday and special days. Some are quick, some take a bit of time, but I promise you they are all delicious.

If there was just one thing left to say, it is this. Just get stuck in and use these recipes as a springboard into the idea of Big Salads. There is literally no limit to what they could be scribble notes on the recipes; dream up new combinations; evolve them; add things and take things away make them your own and make them firm favourites. Just try them and realise that, when it comes to Big Salads, the rule is simply that there are no rules.

And lastly, if youve made it this far, hopefully youve bought a copy so thank you dear reader. I really hope you enjoy all these recipes as much as I do. Id love to see what you cook, so please do share any pictures with me on Instagram @kat_inthekitchen or facebook Kat In The Kitchen.

#BIGSALADS

All recipes FEED 4 people with a healthy appetite, unless otherwise stated.

(V) Vegetarian
(VG) Vegan

MELON & CUCUMBER WITH GOATS CHEESE, PISTACHIOS & MINT

This is such a fresh, lively spring salad, perfect for those first warmer evenings. Feta has long been a classic to pair with melon, but mix it up by going for a lovely crumbly goats cheese instead. This is also really easy to make its all in the chopping and prep.

200g (7oz) watermelon, deseeded, cut into chunks

200g (7oz) cantaloupe/galia melon, deseeded, cut into chunks

200g (7oz) honeydew (canary) melon, deseeded, cut into chunks

1 large cucumber, peeled, deseeded, cut into chunks

2 tbsp mint leaves, roughly chopped

120g (4oz) goats cheese, crumbled

120g (4oz) prosciutto, torn into strips

50g (1oz/ cup) pistachios, roughly chopped

FOR THE DRESSING

2 tbsp runny honey

1 lime, zest and juice

2 tbsp pistachio oil

sea salt and fresh pepper

TO SERVE

small handful of mint leaves

Put all the different types of melon and the cucumber into a large mixing bowl, along with the chopped mint. Give everything a gentle mix together.

Make the dressing in a small bowl. Start with the honey, lime zest and juice, and whisk until the honey has fully dissolved. Then add the oil, whisk again, and season to taste.

Pour half the dressing onto the melon and cucumber mix and toss together.

Tip the melon and cucumber into your serving bowl. Crumble over the goats cheese and wind the prosciutto strips in and around everything. Sprinkle with the pistachio nuts.

Garnish with some fresh mint leaves and drizzle over the rest of the dressing.

TIP

This salad can easily be made vegetarian by omitting the prosciutto.

PEA, ASPARAGUS, EGGS & LEMON LABNEH (V)

Asparagus has a relatively short season in the northern hemisphere usually around mid-April to June and I always find myself eating it greedily during that time to make the most of it. This salad is fresh, tangy, creamy and crunchy and has a little heat to round it all off. While you can buy labneh, its never quite as delicious or as much fun as making your own. This quantity makes enough for two salads (or use the remainder as part of some mezze, or spread on toast with a drizzle of olive oil). If you store the leftovers in a clean, airtight container in the fridge, it will easily last a week.

FOR THE LABNEH (MAKES 450G/1LB)

500g (1lb 2oz/2 cups) Greek yogurt

300g (10oz/1 cups) natural (plain) yogurt

1 tsp sea salt

1 lemon, zest and juice

FOR THE SALAD

400g (14oz) asparagus

240g (8oz/1 cup) fresh (or frozen) peas

200g (7oz) sugar snap peas

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp golden flaxseed

2 tbsp white wine vinegar

4 eggs, at room temperature

100g (3oz) pea shoots

FOR THE DRESSING

2 tbsp extra virgin olive oil

1 tbsp lemon juice

sea salt and freshly ground black pepper

TO SERVE

1 tbsp extra virgin olive oil