What better way to welcome the AutumnEquinox than cooking-up a seasonal salad. Using ingredients that can be grown in your garden, make your very own tasty autumnal salad featuring roast butternut squash, kale, apple, beetroot and parsley.

Inspired by one of my favourite restaurants in New York - Sweetgreen . This harvest salad is packed with goodness and uplifting flavours.

I love the feeling that I get from eating this salad –it makes me feel hydrated, cared for, energetic, happy and also gives me a feeling of inner glow that feeds my outer glow! I sometimes swap out the red cabbage for grated carrots, or the kale for spinach, or the broccoli for French beans

This salad is brilliant when you want a big hit of vegetables and something that will satisfy a hunger too. I sometimes mix in ½ teaspoon of harissa paste to the olive oil if I want a fiery kick. Or if I am feeling extra hungry I will add in a can of drained and rinsed chickpeas or butter beans. Feta, ricotta or goats cheese is delicious with it too.

This dressing is fantastic for salad greens but also dressing any of these salads - grated carrots & raisins; sliced beetroot & dill; tomatoes & olives; cannellini beans. It will stay fresh in your fridge for 1 month

I love the feeling that I get from eating this salad –it makes me feel hydrated, cared for, energetic, happy and also gives me a feeling of inner glow that feeds my outer glow! I sometimes swap out the red cabbage for grated carrots, or the kale for spinach, or the broccoli for French beans

The creamy nutty unique flavour and texture of the Jersey Royals elevates every dish, I mean simply boiled with fresh mint and served with sea salt and butter is one of my favourite things in the world! I adore them in this salad, with the smoky flavours of the bacon, sweet tomatoes, and the creamy peppery dressing.

How gorgeous does this salad look?! Made from lentils that you can store in your cupboard (good staple to have in there), and livenedup with juicy sweet beets, sharp chicory, creamy goat’s cheese and vibrant fresh herbs. It’s a really filling salad, that is super healthy and another no fuss no stress supper.

Take the heat out of your mealtime with a nourishing summer salad. Packed with roasted veggies and a tangy citrus dressing, it’s the tastiest way to beat the heat.

An incredible combination of savoury and sweet! This salad is so refreshing, whether eaten as a light meal or as a starter, that salty-sweet combination going on will be sure to lift your spirits.

There are so many delicious things that you can add into this classic Caesar – purple sprouting broccoli, roast butternut squash, avocado, sun-blushed tomatoes, grilled halloumi, olives, the list goes on! Double up on the dressing as it will last for a couple of weeks in the fridge, and if you want to perk it up stir in some chilli flflakes

With weather this beautiful we all want to cook outside.Grilling this delicious chicken on the BBQ will have a great charred texture and flavour especially if you are using charcoal.

Imagine yourself on a veranda in Tuscany, eating al fresco, surrounded by good food and good friends. This tasty Italian-inspired rice salad is perfect to be shared.

This summery mayo-less potato salad with radishes and sugar snap peas is perfect for picnics, grilling feasts, or just a light summer lunch.

The delicate peppery taste of the pea shoots alongside the crispy smoky pancetta, sweet peas and creamy goat’s cheese is divine – or try using watercress instead. The dressing lightly scented with orange is my favourite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.

This salad is packed with vitamins and minerals, & is health on a plate. It also tastes fantastic and is full of fresh, zesty, sweet and crunchy flavours and textures. Sea Spaghetti (seaweed) is a brown spaghetti like edible seaweed that grows in abundance on the shores of Ireland and UK.

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer

This dish is inspired by the first Greek salad I ever ate when I was 14 on the little island of Crete. The fresh crumbly feta cheese oozing in the sun ripened tomatoes, earthy olives and the crisp cucumber it is so refreshing and delicious.

Deiciously crispy on the oustide, and pink and juicy in the middle. The trick with fresh tuna is to sear it on a a smoking griddle or frying pan, and to cook each side for just 1½ minute, otherwise it will taste like chicken.

Light and quick to prepare (in just 10 minutes!), This salad is the perfect lunch to make the day after a chicken dinner. Its zesty dressing—a whisked-together blend of Dijon mustard, orange juice and zest and melted butter—is best when made directly in the serving bowl.

The blue cheese will melt into the steaks and the pecans add a sweet and nutty flavour. If you’re not a fan of blue cheese use shavings of aged Parmesan — add a balsamic dressing and roasted tomatoes, leave out the pecans and you have a traditional Italian tagliata steak.

This salad is packed with vitamins and minerals, & is health on a plate. It also tastes fantastic and is full of fresh, zesty, sweet and crunchy flavours and textures. Sea Spaghetti (seaweed) is a brown spaghetti like edible seaweed that grows in abundance on the shores of Ireland and UK. It has more of a nutty flavour than a strong sea flavour. Seaweed Spaghetti is very high in iron and you can find the dried version in most health food stores.

Got some roast chicken leftover from the weekend? How about this delicious Caesar Salad with crunchy parmesan croutons. You could use grilled prawns, halloumi, feta or smoked salmon too.