Thee non-boring (non-)salads

I’ve been trying to get back into some healthy wheat-light cooking lately, and have recently made several twists on that summery staple, the salad. My definition of salad is pretty loose as I don’t really like leaves: for me a salad means any combination of cooked and raw vegetables together with a carb and a protein element, all soused in a zingy, spicy dressing. Oh, and usually with cheese on top – OK, they are basically the least healthy salads ever, but they are really filling which is my usual concern with having a non-heavily-carb-based dinner.

I like to start with a recipe (I have lots pinned) and adapt it to my taste and what I have available in the fridge, freezer and cupboard: having a few basics in stock means you can make a substantial meal even when the veg drawer looks a bit sad and empty. Here are a couple I’ve put together in the last few weeks…

A sort-of-not-really take on fattoush, the middle-eastern bread and tomato salad.
Veg: Raw tomatoes and courgette, roasted sweet red pepper
Protein: Canellini beans, toasted off in a frying pan
Carb: Toasted pitta bread
Dressing: Garlic, red wine vinegar, sumac, olive oil
Cheese: Feta

My infinitely tastier version of the sad non-carb Mexican salad bowls you get from burrito places when you’re trying to be saintly. Liquid smoke* is a salad’s best friend for a bit of umami punch – a little goes a long way.
Veg: Toasted corn (from the freezer), pink pickled onions (in the fridge from a previous day), raw tomatoes
Protein: Black beans, Quorn fillet
Carb: Mix of brown and white rice
Dressing: Wahaca habanero sauce, liquid smoke, smoked paprika, fresh coriander (from the freezer).
Cheese: Feta

This is a standby dinner for us: smoky lentils, charred veggies and soft cool mozzarella, marinated in the same dressing as the lentils. It’s also brilliant with pan- or oven-roasted wedges of squash.
Veg: Grilled tenderstem broccoli and spring onions, plus babaghanoush (charred aubergine puree)
Protein: Puy lentils
Carb: None
Dressing: Olive oil, red wine vinegar, liquid smoke, oak-smoked tomatoes, oregano, chilli flakes
Cheese: Mozzarella

* Liquid smoke is my favourite condiment EVER. I have no idea how they make it, but a drop or two imparts an amazing smoky flavour to anything you drop it into. Really good for giving veggie food that ‘meaty’ umami punch. Not many supermarkets have it, but you can buy online at Sous Chef.