SUNSHINE SALADS

Fill your plate with fresh flavours and try these exciting salad recipes that are perfect for warm-weather dining – no limp lettuce in sight

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Avocado and smoked salmon salad

YOU WILL NEED

✔ 2 Clarence Court hen eggs ✔ 2 tbsp sesame seeds ✔ handful cherry tomatoes ✔ 2 spring onions ✔ 1 ripe avocado ✔ ½ lime, zested and juiced ✔ 1 tbsp pomegranate molasses ✔ 3 tbsp extra virgin olive oil ✔ salt and freshly ground black pepper ✔ handful of salad leaves ✔ coriander leaves ✔ 150g smoked salmon

DIRECTIONS

Soft boil the eggs in boiling water (6-7 minutes). Once cooked, remove from the heat and plunge into a bowl of iced water.

Meanwhile, heat a small frying pan, add the sesame seeds and toast for a few minutes or until golden, then tip onto a plate and set aside.

Quarter the cherry tomatoes; trim and slice the spring onions; peel, halve and destone the avocado and add them all to a large bowl.

In a clean jam jar, add the lime juice, zest, pomegranate molasses, extra virgin olive oil and a pinch of salt and pepper. Put the lid on the jar and shake well. Drizzle the dressing over the bowl of vegetables and toss to coat, then add the leaves and coriander and toss again.

Peel the eggs, roll them in the toasted sesame seeds and cut in half. Arrange the salmon between two plates, place the salad next to it and top with the sesame-coated egg halves.

Teriyaki beef and cucumber salad

YOU WILL NEED

✔ 450g Asda thick cut beef rump steak ✔ salt ✔ 1 tbsp oil ✔ 4 tbsp Asda sticky teriyaki sauce ✔ ½ cucumber ✔ 1 pack Asda fragrant edamame and quinoa salad

DIRECTIONS

■ Bring the rump steak to room temperature, then pat dry using kitchen paper. Season with salt and drizzle with 1 tbsp oil. Fry in a hot frying pan, over a high heat, for 3-4 minutes on each side until cooked to your liking.