Cut broccoli into bite-size florets. Peel the tough outer layer from the stem and slice the tender centre. Bring a pot of salted water to the boil. Cook broccoli for 2 minutes until bright green and crisp-tender, then drain and rinse under cold water. Pat dry well.
Toast sunflower seeds in a dry pan over medium heat for 2 to 3 minutes, stirring, then cool. Whisk yogurt, mustard, vinegar, honey, salt and pepper in a large bowl until smooth. Add cooled broccoli and toss to coat.
Core apples and cut into small cubes.
Couscous Salad with Peppers and Mint
Preparation
Heat the oven to 220 C conventional or 200 C fan. Remove seeds from peppers and cut into 2 cm pieces. Toss with 1 tablespoon oil, 1/4 teaspoon salt and pepper on a lined tray. Roast 18 to 20 minutes until soft and lightly charred; cool for 10 minutes.
Put couscous in a heatproof bowl. Pour over hot stock, stir once, cover tightly and leave 8 minutes. Fluff with a fork and spread it in a wide bowl to cool for 10 minutes. Thinly slice spring onions and finely chop mint and parsley.
Whisk lemon juice, remaining oil and remaining salt in a large bowl.
Chickpea and Spinach Salad with Lemon Dressing
Preparation
Drain and rinse chickpeas, then let them drain well. Dice pepper. Halve cucumber lengthwise, scrape out watery seeds with a teaspoon and dice the flesh. Roughly chop parsley.
Finely grate 1 teaspoon lemon zest into a large bowl. Add 3 tablespoons lemon juice, olive oil, cumin, salt and pepper; whisk until combined. Add chickpeas, pepper, cucumber and parsley. Toss thoroughly and leave 5 minutes so the chickpeas take on the dressing.
Add spinach and toss gently just until coated. Taste and add more lemon juice or salt if needed. Serve immediately.
Cucumber and Radish Salad with Dill
Preparation
Halve cucumbers lengthwise. Scrape out the watery seeds with a teaspoon, then cut into thin half-moons. Thinly slice radishes. Put cucumber in a sieve over a bowl, mix with 1/4 teaspoon salt and leave 10 minutes. Pat dry with kitchen paper.
Finely chop dill. In a large bowl, whisk yogurt, lemon juice, honey, remaining salt and pepper until smooth. Add cucumber, radishes and dill. Toss until evenly coated.
Chill for 10 minutes, then stir once more and taste. Add a pinch of salt or a few drops of lemon juice if needed. Serve cold.
Tomato and Peach Salad with Basil
Preparation
Drain mozzarella for 10 minutes, then tear it into bite-size pieces. Cut large tomatoes into wedges and halve smaller tomatoes. Halve peaches, remove stones and cut into thin wedges. Tear basil leaves.
Arrange tomatoes, peaches and mozzarella on a wide platter. Whisk vinegar, olive oil, salt and pepper in a small bowl until combined.
Drizzle the dressing evenly over the platter, then scatter basil on top. Leave for 5 minutes at room temperature so the tomatoes release a little juice. Serve immediately.
Strawberry and Spinach Salad with Walnuts
Preparation
Heat a dry frying pan over medium heat. Toast walnuts for 3 to 4 minutes, stirring often, until fragrant; transfer to a plate to cool. Wash and dry spinach. Hull strawberries and cut them into quarters. Crumble feta.
Whisk balsamic vinegar, olive oil, honey, salt and pepper in a large bowl until the honey has dissolved. Add spinach and toss briefly until the leaves are lightly coated.
Divide spinach among plates. Scatter strawberries, feta and cooled walnuts over the top.
Colourful Leaf Salad with Radishes and Herb Dressing
Preparation
Wash the lettuce leaves in a large bowl of cold water. Dry them very thoroughly in a colander or salad spinner; wet leaves dilute the dressing and wilt more quickly.
Wash the radishes, trim off the roots and leaf ends, then slice them thinly with a knife or mandoline. Finely chop the parsley and cut the chives into small rings.
Whisk the lemon juice, mustard, salt and pepper smooth in a large salad bowl with a small whisk or fork.
