Raw beetroot and herb leaf salad (V) This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It's also very good with grilled lamb or oily fish. Prepare everything in advance (keep the herbs in the fridge) and combine when you're ready. Serves four.
This recipe offers a multitude of textures, as well as intense colours. Whole wheat or freekeh can be substituted for split wheat. Pearl barley is another option: it will save you the overnight soaking and won't take so long to cook. Toasted walnuts give another layer of earthy flavours. Serves four.
Pear and fennel salad with caraway and pecorino I Ottolenghi recipes I This salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. Serves four