What salads are satisfying enough for dinner?
Matthew, Birmingham
“Big, beautiful, non-boring salads are such an important category,” says Melissa Hemsley, whose latest book, Feel Good, was published last week. And, she says, they can be achieved with just beans, bread and a bit of prep. “Roast butter beans, maybe with some harissa and honey to get them nice and sticky. Crouton the hell out of a baking tray of old bread. Roast any veg you’ve got. Batch-cook maftoul, quinoa or wild rice for bulk. And make good use of eggs.” The beans and croutons (we’re talking big ones here) could then, for example, form the base of a caesar-tahini salad. The next day, “toss tomatoes with cannellini beans or chickpeas, maybe with a sticky, harissa-maple dressing, then smash whatever croutons you’ve got left over into breadcrumbs and sprinkle them on top.”
