A seasonal salad recipe for each week.

A seasonal salad recipe for each week.

A seasonal salad recipe for each week.

Add a protein to these chermoula roasted sweet potatoes to make them a delicious dinner (Alan Donaldson)

Add a protein to these chermoula roasted sweet potatoes to make them a delicious dinner (Alan Donaldson)

Salads are misunderstood things. First of all, they are not limited to a token quarter tomato, a piece of cucumber, and a strip of iceberg lettuce. “They can be whatever you want them to be,” Fi Buchanan writes in his new book, Seasonal Saladswhich is packed with 52 delicious recipes, one for each week of the year.

Each recipe is 100% vegetarian, with helpful recommendations for adding protein, and is arranged by month for full seasonality. From quick meet-ups on weekdays to sensational dinner-worthy events, there’s something for every occasion.

Whether you’re kicking off healthy habits, giving Veganuary a try, or just don’t want boring salads, these recipes are worth bookmarking “for the month of new beginnings.”

Roasted sweet potatoes with chermoula

“You could easily use roasting potatoes instead of the sweet variety here,” says Buchanan. “This is a favorite in our household since since the oven is on anyway, it’s easy to add a protein of your choice to make it a delicious dinner. Try lightly seasoned chicken breasts or salmon fillets sprinkled with lemon zest, for example.”

It serves: 4

Ingredients:

4 medium to small sweet potatoes (about 600g), peeled

2 tablespoons of olive oil

½ teaspoon sea salt

250 g of sour cream or crème fraîche to serve

for the chermoula:

1 teaspoon coriander seeds

1 teaspoon cumin seeds

50g coriander

50 g flat-leaf parsley

1 teaspoon of picked thyme leaves

1 clove garlic

2 teaspoons lemon zest

1 tablespoon lemon juice

50 ml of extra virgin olive oil

½ teaspoon chili flakes (plus extra for garnish)

Method:

Preheat oven to 180C/160C fan. Cut the sweet potato into 4-5cm pieces and place on a baking sheet. Toss the sweet potato in the oil and sprinkle with the salt, then roast for 30 to 35 minutes, until just tender and just beginning to crisp around the edges.

For the chermoula, toast the coriander and cumin seeds over medium heat in a dry skillet until they start to crisp and become fragrant. Add them to a food processor along with the cilantro, parsley, thyme, garlic, lemon zest and juice, oil, and chili flakes and blend until combined.

Pour the chermoula over the roasted treats and top with a dollop of sour cream or créme fraîche and a light sprinkle of chili flakes.

Classic Caesar with Parmesan shavings

Parmesan bits make this salad dinner worth the effort (Alan Donaldson)

Parmesan bits make this salad dinner worth the effort (Alan Donaldson)

It serves: 4

Ingredients:

2 cos lettuce, trimmed and quartered lengthwise, or 4 small gems cut in half

1 amount of croutons (see below)

50 g freshly grated Parmesan

1 amount of Parmesan chunks (see below)

Salt and freshly ground black pepper

for the dressing:

1 teaspoon Dijon mustard

Juice of ½ lemon

1 minced garlic clove

30 ml of extra virgin olive oil

200g good quality store bought mayonnaise

2 anchovy fillets, crushed into a paste (optional)

Method:

The trick here is to dry the lettuce thoroughly after washing it and to season the croutons at the same time as the leaves. The croutons should be delicious little magnets for Parmesan cheese. It pays to use a microplane, which produces light flakes of Parmesan cheese, rather than an old-school grater.

Prepare the dressing by whisking the mustard, lemon, garlic and oil into the mayonnaise and when combined, add the anchovies, if using. Taste and add salt and freshly ground black pepper to taste.

Mix the lettuce and croutons in a wide, shallow bowl, using your hands to make sure everything is well coated. Transfer to a serving plate and sprinkle over the freshly grated Parmesan, then top with the Parmesan shreds. Add a final touch of black pepper before serving.

Parmesan cheese chunks

Ingredients:

100 g Parmesan, freshly grated

½ teaspoon cayenne pepper (optional)

Method:

Preheat oven to 200C/180C fan. Line a baking sheet with parchment paper and sprinkle Parmesan cheese on top. Bake for 8 to 10 minutes until the cheese is golden and bubbly.

Once cool, sprinkle with the cayenne pepper, if using, then break the cheese into pieces. The fragments will keep in an airtight container for 4 to 5 days.

Croutons

Ingredients:

2 slices of crustless bread (hard is fine)

1 garlic clove, cut in half lengthwise

3 tablespoons of extra virgin olive oil

½ teaspoon fine sea salt

Method:

Preheat oven to 200C/180C fan. Rub the bread on each side with the cut half of the garlic and cut or break into 2-3cm cubes.

Add the olive oil and salt to a large bowl and add the bread, mixing (ideally with your hands) to ensure it is well coated. Place the cubes on a baking sheet and bake for 10 to 15 minutes, shaking halfway through.

They are ready when they are crisp and golden.

Spicy: Add 1 teaspoon chili powder.

Smoked: add 1 teaspoon of smoked paprika.

Fragrant: add chopped rosemary and lemon zest.

Spiced Roasted Carrots

A dish that tastes as good as it looks (Alan Donaldson)

A dish that tastes as good as it looks (Alan Donaldson)

“The roasting sweetens the carrots and the spices make them super delicious,” Buchanan writes. “I like to use the multicolored carrots you get earlier in the year in this salad if I can find them. There is no real difference in taste; They just look beautiful.”

It serves: 4

Ingredients:

500g carrots, washed and cut on a long diagonal

3 tablespoons of extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon whole coriander seeds

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

â…› teaspoon cayenne

¼ teaspoon sea salt

for the tablespoon:

300 g of Greek yogurt

25g coriander, finely chopped

Zest and juice of ½ lime

Method:

Preheat oven to 180C/160C fan. In a large bowl, whisk together the carrots, oil, maple syrup, and all the spices and salt, then place on a parchment-lined baking sheet.

Roast for 25 to 30 minutes, or until carrots are tender and just beginning to caramelize around the edges.

While the carrots are roasting, prepare the dollop by mixing together the yogurt, cilantro and lime zest, and juice. Serve the carrots warm with a dollop of the scoop on the side.

celeriac remolade

Lemon and crème fraiche add flavor to this wintery salad (Alan Donaldson)

Lemon and crème fraiche add flavor to this wintery salad (Alan Donaldson)

“Lemon and crème fraiche add strong flavor to this delicious winter salad. Add the celeriac directly to the dressing while chopping it, as it browns quickly.”

It serves: 4

Ingredients:

juice of 1 lemon

3 tablespoons good quality mayonnaise or vegetarian

3 tablespoons crème fraîche (omit if vegan and double if vegetarian)

1 tablespoon whole grain Dijon mustard

1 small to medium celeriac (about 700g), washed

15g picked tarragon leaves, finely chopped

15g parsley leaves picked, finely chopped

2 tablespoons small capers, rinsed

Salt and freshly ground black pepper

Method:

First prepare the dressing by mixing the lemon juice, mayonnaise, crème fraîche, mustard, and black pepper to taste in a large bowl. Set aside.

Using a sharp knife, cut off the top and tail of the celeriac, then place it on one end and, following its curve, slice downward to remove the skin and any noticeable bits. Cut the celeriac in half and slice each half very thinly (use a mandolin, if you have one). Then, taking two or three slices at a time, cut the slices into matchsticks. When you get into the rhythm, the chopping action becomes pleasantly meditative.

Mix the dressing with the celeriac together with the tarragon, parsley and capers. Taste the seasoning and eat within 3 days.

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