Who isn’t hankering after a bit of sunshine and long lunches in the garden surrounded by friends and family? In readiness, Anna from @annasfamilykitchen, shares three delicious and easy to prepare salad recipes.  That’s lunch sorted, now if only we could do the same for the sunshine!

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Hot Smoked Salmon & Asparagus Salad with Horseradish dressing

I have always tried to be a proponent for seasonal eating and nothing makes me happier than the start of the British Asparagus season! Including another British seasonal ingredient, Jersey Royals, makes this salad filling enough to serve as an evening meal.

Ingredients:- 4 portions
500g hot smoked salmon fillets
400g Jersey Royal Potatoes
2 avocados, peeled and sliced
100g leaves (I used watercress)
500g asparagus

For the dressing:
3 tbsp Greek yogurt
Juice of 1 lemon
2 tsp horseradish sauce or 1 tsp fresh grated horseradish
Pinch of salt

Method:-
Half and boil the potatoes for 10 minutes and drain.

Blanch the asparagus for 3 minutes.

Mix together the ingredients for the dressing.

Layer the potatoes, watercress, avocado and asparagus on a platter, board or on individual plates.

Pull salmon off in large chunks and add to the salad. Drizzle over the dressing and serve!

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Watermelon, Halloumi and Giant Couscous Salad with Balsamic Glaze

Watermelon may not seem like an obvious ingredient to include in a salad, but you’re going to have to trust me on this one! It works really well with duck, lamb or feta but here I’ve paired it with Halloumi and added wholewheat giant Couscous, olives, Balsamic Glaze and fresh basil.

Ingredients:- 4 portions
1 small watermelon peeled and cut into chunks
250g Giant Couscous
450g Halloumi
1/2 tsp Ras El Hanout
1 small cucumber cut into chunks
Handful of olives
Fresh basil
2 tbsp balsamic glaze or good aged balsamic vinegar
Extra virgin olive oil

Method:-
Cook the Couscous according to packet instructions. Drizzle with some olive oil and fork it over so that the grains don’t stick.

Slice the Halloumi and sprinkle with the Ras El Hanout. Sear in a hot pan for a couple of minutes on each side.

Peel and cut the watermelon into chunks.

Combine all the ingredients in a bowl or on a platter and finish with a drizzle of extra virgin olive oil and the balsamic glaze

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Chicken & Mango Thai Salad

Welcome news to many children out there – you don’t need to include leaves in a salad! Using ready cooked chicken, this fresh and healthy salad is prepped and ready in 10 minutes, and it contains all your five a day. It’s a great picnic option which can be prepped the day before!

Ingredients:- 4 portions
1 whole cooked chicken (or 4 chicken breasts)
1 fresh mango
1 fresh avocado
125g Sugar Snap Peas
200g fresh beansprouts
410g fresh egg noodles
1 red chilli chopped
Fresh mint of coriander or both to finish

For the dressing:- Juice of 2 limes
1 tbsp oil (either olive or sesame)
3 tbsp soy sauce
1 1/2 tbsp honey

Method:-
Add the sugar snap peas and noodles to a pan of boiling water and simmer for 2 minutes. Drain and refresh in cold water. Drain again.

Mix together the dressing ingredients. Peel the mango and avocado and roughly chop the flesh discarding the stones. Roughly shred the chicken off the bone.

Combine all the ingredients for the salad finishing with the fresh herbs and dressing.

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Follow @annasfamilykitchen for more amazing recipes