Broccoli Salad with Anchovies and a Hen’s Egg

Recipe courtesy of Psychologies Magazine (November 2017) and taken from Grow, Cook, Nourish by Darina Allen.

Any type of broccoli can be used in this salad, which is particularly delicious with Caesar dressing.

Serves: 4

350g sprouting broccoli florets; 600ml water; 3tsp salt; 2 organic eggs; 12 anchovy fillets

For the Caesar Dressing:
1 x 50g can anchovy fillets, drained; 2 organic egg yolks; 1 garlic cloves, crushed; 2 tbsp freshly squeezed lemon juice; Generous pinch of English mustard powder; ½ tsp salt; ½ – 1 tbsp Worcestershire sauce; ½ – 1 tbsp Tabasco sauce; 175ml sunflower oil; 50ml extra virgin olive oil; 50ml cold water; Sea salt and freshly ground black pepper


  1. First make the Caesar dressing. It can be made in a food processor but it can also be made quickly by hand. Drain the anchovies and crush them lightly with a fork. Put the fist into a bowl with the egg yolks and add the garlic, lemon juice, mustard powder, salt and Worcestershire and Tabasco sauce.
  2. Whisk together all the ingredients. As you whisk, add the oils – slowly at first, then faster as the emulsion forms. Finally, whisk in the water to make a spreadable consistency. Season to taste. The dressing should be highly flavoured.
  3. Trim the broccoli florets if necessary. Bring the water to the boil and add salt. In another saucepan of boiling water, hard-boil the eggs for 8 minutes. Remove from the water and dip into cold water.
  4. The yolks should still be soft in the centre but firmly set. Peel the eggs when are cool enough to handle. Plunge the broccoli florets into the boiling, well-salted water. Bring back to the boil and cook for 3-4 minutes or until just cooked but still slightly al dente. Drain and refresh under cold water.
  5. To serve, divide the florets between 4 plates making a little stack interleaved with anchovy strips. Drizzle with the dressing and pop half an egg on top. Sprinkle with a little freshly cracked pepper and a few flakes of sea salt.

Black Garlic and Lime Tomatoes

Recipe courtesy of Psychologies Magazine and taken from Honey: Recipes From a Beekeeper’s Kitchen by Amy Newsome (Quadrille).

‘This salad is sweet and bright, but with deep umami flavours from the tomatoes and black garlic paste,’ says Amy Newsome, horticulturist, garden designer, beekeeper and author of new book, Honey, which allows us to look inside the hive, learn how to create a bee-friendly garden, and try delicious recipes with honey as the hero ingredient.

Serves 2 as a starter

2 Iberico tomatoes or similar
½ tsp black garlic paste
2 tbsp good olive oil
¼ tsp smoked salt
Juice of ½ lime
Dash of rice vinegar
½ tsp honey
Pinch of black lime powder
1 tsp black sesame seeds
Small handful of basil leaves, torn
1 sweet white onion, finely sliced, soaked in cold water
1 large mozzarella ball (optional)


  1. Roughly chop the tomatoes, discarding the watery seeds as you go.
  2. Add the black garlic paste, olive oil, smoked salt, lime juice, vinegar, honey and lime powder to a bowl.
  3. Toast the sesame seeds in a dry pan and whilst still hot, pour half the seeds into the dressing bowl and set the other aside. Whisk the sizzling sesame seeds into the dressing until emulsified.
  4. Combine the tomatoes, basil and dressing, tossing to coat, and set aside for an hour to develop the flavours.
  5. Drain the sliced onion and stir through the tomatoes, then arrange on a plate. Tear over the mozzarella, if using, and scatter with the remaining sesame seeds.

Broccoli and Walnut Whip

Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by nutritionist Pauline Cox.

Maximise your health, enhance your happiness, and re-balance your hormones with these wellness-boosting dishes.

This delicious salad is a nutrient powerhouse. It takes minutes to whip up, with all that walnut goodness and broccoli brilliance leaving you full and satisfied.

Serves 2

1 head of broccoli
1 small red onion
A handful of walnuts
3 heaped tbsp natural or coconut yoghurt
4 tbsp Black tahini and miso dressing (see recipe)
A handful of pomegranate seeds


  1. Cut the broccoli into florets, and steam or gently boil them for 5 minutes, until tender. Drain and rinse under cold water to prevent further cooking.
  2. Dice the red onion and roughly chop most of the walnuts, leaving a few pieces to serve.
  3. In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini and miso dressing (if refrigerated, mix with a fork, loosen with a little olive oil, or keep at room temperature for 30 minutes before using).
  4. Add the broccoli, red onion and walnuts to the mixing bowl with the yoghurt and stir to coat. Plate up and finish with the remaining walnut pieces, drizzle over the remaining 1 tablespoon of the black tahini and miso dressing, and then scatter over a few pomegranate seeds.

Black Tahini and Miso Dressing:
Whisk together 1 tbsp black sesame tahini paste, 4 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp raw apple cider vinegar, 1 tsp miso paste and 1 tsp salt until combined. Keep refrigerated and use within 5 days.

Heritage tomato, fennel and dukkah salad

Recipe courtesy of Psychologies Magazine and taken from Imad’s Syrian Kitchen by Imad Alarnab.

Pimp up your salad with Middle Eastern flavours. The better the tomatoes, the better this will taste, so splash out and get the good ones!

Serves: 2 as a main or 4 as a side

1 fennel bulb
2 tbsp olive oil
1 tsp za’atar
Salt, to taste
300g assorted heritage tomatoes, cut into chunks
2 tbsp good-quality extra-virgin olive oil
Grated zest and juice of 1/2 lemon
2 tbsp dukkah
150g soft goats’ cheese
Small handful of fresh tarragon leaves


  1. Preheat the oven to 200oC / 180oF / Gas Mark 6. Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray, and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.
  2. Toss the tomatoes in a little salt and the extra-virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.

Courgette, Feta and Mint Salad

Recipe taken from Balance Magazine, published by

4-Ingredient Lunches – simple, delicious meals you can throw together in minutes …

Serves: 2 Prep time: 5 mins Cook time: 12 mins

Per Serving 146g:

Carbs: 1.7g Cals: 69 Sugars: 1.1g Fat: 4.5g Sat Fat: 2g Salt: 0.49g
Protein: 4.7g Fibre: 1.3g

1 portion of fruit and veg

1 small courgette
1 tablespoon lemon juice
2 tsp sunflower oil
2 large handfuls rocket
25g feta cheese, cubed
Mint leaves, chopped (25g)


  1. Preheat grill to medium-high
  2. Cut the courgette into 0.5cm slices, toss in a bowl with the lemon juice and oil
  3. Grill for 4-6 mins each side, until lightly browned.
  4. Mix the courgette through the rocket, add the feta, season with black pepper and serve.

Beautiful Raw Root Salad

Recipe courtesy of Psychologies Magazine (September 2016).

‘When we look at beautiful foods, our digestive system starts to wake up, so we might argue that we start eating with our eyes – and this salad is definitely a feast for the eyes.’ Raw chef, Solla Eiriksdottir.

Raw root salad.jpgServes : 4-6

Ingredients :
300g red cabbage, cut into thin strips
2 carrots, cut into thin round slices
1 courgette, cut into thin, round slices
1 yellow beetroot, cut into thin, round slices
1 striped or red beetroot, cut into thin, round slices
5 radishes, cut into slices
1 pear, cut in half, cored and cut into thin slices
Seeds of 1 pomegranate
50g pistachios
10 dried Incan golden berries
4 tblsp green herbs, such as coriander, mint, basil and parsley finely chopped

For the dressing :
50ml walnut or olive oil
3 tblsp lemon juice
3 tblsp mandarin or orange juice
1 tblsp rice vinegar (or your favourite vinegar)
1 tsp ras el hanout spice
1 tsp onion powder
1/2 tsp sea salt

Step One : To make the dressing, put all the ingredients into a clean jar, put on the lid and shake to mix. Set aside.

Step Two : Put the prepared vegetables into a bowl, and pour over the dressing, then, using your fingers, massage the dressing into the vegetables.

Step Three : Let the vegetables marinate for 15-20 minutes. When ready to eat, put the vegetables into a serving bowl, add the remaining ingredients, toss together, and enjoy.

Citrus Prawn Ceviche Tostadas with Charred Sweetcorn and mashed avocado

Recipe courtesy of Psychologies Magazine (October 2018) and taken from “Salad Feasts: How to assemble the perfect meal” by Jessica Elliott Dennison.

Prawn ceviche

Serves : 4

Preparation time : 35 mins

Ingredients :
8 small shop-bought corn tortillas
1 tblsp vegetable oil
60g tinned sweetcorn in water (drained weight)
250g peeled raw king prawns
Juice of 3 limes
2 baby shallots or 1 banana shallot, peeled
3/4 tsp chilli flakes
1 grapefruit
4 radishes, finely sliced
2 avocados, halved and stones removed

Step One : First, preheat the oven to 180oC / Gas Mark 4.   Divide the tortillas between a few baking trays, brush with the oil, then bake for 5-8 minutes, or until golden and crisp.  Set aside to cool.

Step Two : Meanwhile, heat a medium frying pan, until smoking.  Rinse the sweetcorn, drain completely, then add to the pan (you don’t need any oil).  Cook for 3-5 minutes or until nicely charred with little black marks.  Transfer to a place to cool.

Step Three : Next, if not already deveined, make a small incision along the back of the prawns and remove the dark black line (the digestive tract).  Place the prawns in a medium dish or bowl, then squeeze in the limes.  Slice the shallots into rounds as finely as you can and add to the bowl along with the chilli flakes.  Leave for 7 minutes, then turn the prawns over and leave for another 7 minutes.  By this point, they should be pink and ‘cooked’.

Step Four : Next, cut away the top and bottom of the grapefruit, then carefully slice away the peel and white pith.  Slice out each segment, then finely chop the flesh (discard the membranes).  Add to the prawns along with any grapefruit juice.  Gently stir in the radishes.

Step Five : Scoop out the avocado flesh and roughly mash with a fork.

Step Six : Take the crispy tortillas, ceviche mixture charred sweetcorn and mashed avocado to the table in attractive serving dishes.  Allow everyone to build their own tostadas.

Step Seven : You can also shallow fry the tortillas in a pan of hot vegetable oil until golden.  Be sure to drain on kitchen paper, seasoned with salt.

Tuna, red onion, potato and rocket salad

Recipe courtesy of Co-op Food Magazine.

Tuna and potato salad

Serves : 6 (as a side dish)

Ready in 30 minutes

 Ingredients :
300g fresh tuna steak
1 tsp olive oil
650g baby new potatoes
1 medium red onion (chopped)
1 tblsp capers (optional)
1 bag rocket leaves

Dressing :
1 dessertspoon balsamic vinegar
1 tblsp olive oil
Juice of half a lemon
1/2 tsp Dijon mustard (optional)

Step One : Heat a griddle or frying pan until hot.  Add a tsp of oil to the pan and then cook the tuna on both sides until done.  Cool a little, then chop into chunks.

Step Two : Boil the potatoes in a separate pan of water, drain and mix in the tuna.

Step Three : Add the chopped onion and capers (if using).  Put all the dressing ingredients into a clean jar and shake until emulsified the add to salad mix.

Step Four : Store in fridge or cool bag until needed.  When ready to eat, toss the rocket leaves into the salad and serve.

Salute the Salad : Grilled Carrots, Manchego, Orange, Agave, Pecans and Sultanas

Recipe courtesy of Psychologies Magazine and taken from “Savour : Salads for all seasons” by Peter Gordon.

This relatively simple salad will seem all the more fabulous if you use a few different colours of carrots.   I found the combination of just two colours worked well and decided against using purple ones.  I’ve also made this using baby carrots, which looks and works a treat.  Manchego is a fantastic ewes’ milk cheese from La Mancha, near Madrid, in Spain.  If you prefer, you can use British Wigmore or Berkswell, Italian Pecorino, or some other firm ewes’ milk cheese – something you can shave or slice over the top.  Agave syrup is a fabulous, earthy, sweet syrup, which complements the pecans – replace it with maple syrup if you can’t find it.

Grilled carrotsServes 4 as a starter

Serve warm or at room temperature

600g carrots, peeled, halved lengthways
3 tblsp olive oil
2 oranges, segmented
3 tblsp agave syrup (or use maple syrup)
50g sultanas (or golden raisins)
100g pecans, toasted and chopped
1 spring onion, thinly sliced
handful salad leaves (perhaps rocket)
60g manchego

Step One : Steam or boil the carrots in salted water for 6 minutes.  If using baby carrots, cook for 4 minutes.  Tip into a colander and leave to drain.  Brush with 1 tablespoon of the oil and season with salt and pepper, then cook in a heavy based pan until coloured on both sides and cooked through, about 3-4 minutes depending on their size.  Leave to cool.

Step Two : Mix the orange segments with any of their juice you can squeeze from the ‘core’.  Add the agave syrup, sultanas and pecans.  Leave for 10 minutes, then mix in the remaining oil.  Leave for at least 20 minutes to allow the sultanas to soak up some of the liquid, tossing from time to time.  Just before serving, mix in the spring onion.

Step Three : To serve, lay the carrots on a platter or individual plates. Scatter on the salad leaves, then spoon on the orange, sultana and pecan mixture.  Thinly shave the manchego on top just before you serve it.


Honey-Roasted Pear, Crispy Parma Ham and Dolcelatte Salad

Recipe courtesy of Psychologies Magazine (August 2019) and taken from Summer Every Day by Acland Geddes and Pedro Da Silva.

Honey roasted pear

Serves : 4

Ingredients :
4 pears (any type will do, but make sure they are fairly firm)
2 tblsp clear honey
50g butter, melted
6 slices Parma ham
150g Dolcelatte cheese
150g wild rocket

Step One : Preheat the oven to 200oC, gas mark 6. Core the pears and cut them lengthwise into eight wedges. Toss them with the honey and melted butter and season with salt and pepper. Bake them on a non-stock baking tray for about 15 minutes : you want them to have begun to turn golden and caramelised, but not to have lost their bite. This is why medium-to-firm pears are essential; if they are too ripe they will fall apart in the oven.

Step Two : Place the Parma ham slices on a wire rack and roast in the oven for eight to 10 minutes. Keep a vigilant watch over them, as they can go from pink to black faster than you think. They should be rigid and deeply coloured, but not burned. Allow to cool on the rack.

Step Three : Mix together the rocket, roasted pears and crispy ham. Scatter the Dolcelatte cheese over the salad as best you can – it’s a sticky cheese, so it will resist being broken up. If you’ve had a bad day and can’t be bothered with wrestling with an uncooperative dairy product, you can always opt for the more accommodating Roquefort or Stilton – the results are just as good.