INGREDIENTS
(serves four)

Greens – A large bunch of robust salad leaves such as kale, iceberg lettuce, endive or radicchio

Grains – Two cups of cooked grains such as cous cous, quinoa or barley

Roasted vegetables – for example, an entire summer squash, two sweet potatoes, two red peppers or two courgettes roasted in olive oil till tender and sweet

Raw vegetables – A few handfuls of your favourite raw veg such as sliced red onion, grated carrot, celery, tomatoes, avocado or fennel.

Dressing – One cup of a zippy, fresh dressing such as basic vinaigrette, Caesar or yogurt and lemon

Protein – A choice of tofu, four sliced boiled eggs, four grilled tuna steaks or four grilled chicken breasts

Topping – Add a little crunch with one cupful of toasted pumpkin seeds, slivered almonds, chopped pecans or toasted pine nuts

TOP TIPS

• This is the ideal salad for when you want to use up leftovers in both your cupboards and fridge, so don’t be afraid to mix and match. If you like the ingredients, they will go together.
• Whizz up a zingy green goddess dressing in your blender using whatever herbs you have at your disposal, a cup of either mayonnaise or Greek yogurt and either raw garlic or anchovies.
• You can either serve this in a big bowl in the middle of the dinner table or plate-up the salads individually depending on the meal you are serving.
• If using tough greens such as raw kale, massage the leaves first with olive oil to soften.
• If using tough greens such as raw kale, massage the leaves first with olive oil to soften.

METHOD

1. Using either one large bowl or four individual bowls, layer the greens, followed by the grains, followed by roasted vegetables and finally, raw vegetables.
2. Add dressing and gently toss the salad (for best results use your hands).
3. Finally, top salad with the protein and topping.