This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.

A delicious salad of fresh vegetables, typical of those grown in my childhood home!

Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

Here is a very grown-up way to use sweetcorn. The salad starts life as a herb and sweetcorn pilaf. So if you like sweetcorn make the pilaf and use it as part of a hot meal – or use it in this salad.

A tasty healthy salad, full of texture and goodness. Ideal as part of a low-cholesterol diet.

“Super simple, and very easy 30 Minute American Style Chopped Salad for two with under 10 ingredients.”

Dad’s Vietnamese summer rolls with nuoc cham dipping sauce is a must learn. A tasty salad in a roll just waiting to be dipped in a beautiful nuoc cham!

Bun cha, along with pho and banh mi is something of a cult at the moment. I made it myself and now know why it’s so popular; It’s a perfect balance of ingredients, texture and taste. A brilliant dish.

‘Wow, as a lover of artichokes… this is one of my top starters!’

‘Enjoy steak for cheaper, have a go at Dad’s delicious BBQ flank steak!’