Craig Wilson, kilted chef, offers some pro tips for sensational salad

Salads can be healthy, but are often a bit boring. Go beyond green with interesting flavour combinations and homemade dressings. Use bold flavours, left over mustards, vinegars and oils to blitz up your own dressings. Repot fresh herbs into bigger tubs and keep them on your window ledge. Rosemary, thyme and parsley are easy to look after. Follow your nose and seek out wild garlic and rocket in the countryside which are plentiful and delicious.  Flakes of poached fish or chicken add depth to a salad, add lentils or Israeli cous cous and dressing for something special.

If you’re aiming to eat more healthily, try reducing the fat by 50% in your cooking and increasing vegetable content by a third.  Sneak grated vegetables into family favourites and use pulses in place of
rice or potatoes.

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