If you’re into healthy living and kilojoule counting, if you’re a local-produce lover, and if you like things uncomplicated and convenient, you will find lots to love about All Sorts of Salads.

Gone are the days of having lettuce as your main ingredient. All Sorts of Salads will take you out of your salad rut and provide some interesting and tasty dishes to explore and enjoy! This book features over 70 delicious recipes for main and side salads which will appeal to anyone who wants a greater choice of salads in their daily diets, including those who want to prepare them for health reasons.

Whether you’re a meat eater, a chicken lover, a seafood enthusiast or a vegetarian, you are guaranteed to find recipes to suit your needs, while a section on fruit salads gives you some delicious, healthy dessert options.

Also included are those ‘old favourites’ – classic salads that have stood the test of time. In addition, the book has a helpful ‘shortcuts’ section that advises you on what can be prepared beforehand and frozen, as well as a whole chapter devoted to making fresh and delicious homemade salad dressings.

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Butternut, couscous and feta salad from All Sorts of Salads:

P73_Veg-Butnut-Couscous-Fetta (1)V2

Ingredients
1 cup peeled and chopped butternut
olive oil for roasting
180 g couscous
1 cup cubed feta cheese
¼ cup toasted pumpkin seeds
1 Tbsp chopped fresh mint
¼ cup finely chopped rocket
½ cup deseeded and chopped green pepper
2 spring onions, finely chopped
1 Tbsp pomegranate arils

Dressing:
¼ cup olive oil
2 tsp lemon juice
2 Tbsp mango juice
salt and pepper to taste

How to
Preheat the oven to 180°C. Place the butternut on a baking tray and drizzle with a touch of olive oil. Roast for about 20 minutes until cooked, then set aside to cool.

In the meantime, cook the couscous according to the packet instructions.

Place the roasted butternut, couscous, feta, pumpkin seeds, mint, rocket, green pepper and spring onions in a bowl.

Whisk together the dressing ingredients and pour over the salad.

Mix well and then scatter over the pomegranate arils.

About the author
After a short stint in advertising, Chantal Lascaris entered the fashion business, designing and manufacturing hotel uniforms for South Africa and the Middle East. Her designs brought glamour and style to uniforms in such iconic hotels as the Burj Al Arab in Dubai and earned her a Cosmopolitan Mover and Shaker of the Year award. After selling her clothing business, Chantal pursued her love of health and fitness and qualified as a Pilates instructor. Her quest for a healthy lifestyle led her to experiment with food, particularly salads. This book is a result of that journey.