This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.

Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.

A delicious salad of fresh vegetables, typical of those grown in my childhood home!

Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).