Taking leave - internationally inspired salads

And summer is the season when texture and temperature step up to the plate. Meat that’s been marinated or rubbed with spices becomes full of bold flavours – hot off the grill, it’s kept in check by cool dressings and crisp summer greens.

It’s a time of year when pots and pans play second fiddle to bowls and whisks and there is a new sense of freedom for the cook. There is a plethora of summer vegetables to choose from, plus a mass of vinegars, oils, yoghurts, mayonnaises and fresh herbs to make often very simple preparations into outstanding salads.

Summer is definitely a liberating time of year when you can break out from those four kitchen walls and embrace outdoor eating experiences with seasonal food that fits the long summer days and mild nights. May there be plenty of them…

Summer is a liberating time of year when you can forget formality and embrace eating outdoors



Caramelised pickled pork with celery heart salad & parsley vinaigrette
Spiced roast pumpkin with almonds, raisins & yoghurt
Poached Ssalmon with pickled beetroot & dill & horseradish romesco
Preserved lemon chicken with eggplant, artichokes & mint
Chargrilled skirt steak with vermicelli & peanut salad