What salads are satisfying enough for dinner?
Matthew, Birmingham
“Big, beautiful salads are such an important category,” says Melissa Hemsley, whose latest book, Feel Good, has just been published. 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 could then form the base of a caesar-tahini salad. The next day, “toss tomatoes with cannellini beans or chickpeas, with a sticky, harissa-maple dressing, then smash whatever croutons you’ve got left over into breadcrumbs.”
Gelf Alderson,…