Salad

A vibrant salad pairing earthy spelt and tender split green peas with sweet, caramelised roasted beetroot and a smoky, crunchy topping, from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.

A warm salad combining rich smoked quinoa and deeply savoury carlin peas with jammy roasted tomatoes from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.

As part of his five-day takeover, chef and author David Bez of Salad Pride shares a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds – proving simple salads can be full of flavour. Enjoy this vibrant salad of black barley and split yellow peas with charred broccoli tossed in a fresh Thai basil and hemp seed pesto.

A quick, crisp, and deeply satisfying simple salad created by chef and author David Bez of Salad Pride. Earthy roasted mushrooms are paired with tender whole fava beans and a zesty English mustard mayo dressing, finished with roasted salted fava beans for the perfect crunchy topper.

A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.

A fresh, seasonal grain salad of nutty emmer wheat, charred spring greens, and a zesty mint and feta dressing. Perfect for a light lunch or a vibrant side dish.

A vibrant salad celebrating seasonal greens. Nutty British-grown quinoa and roasted vegetables are served over a creamy wild garlic and fava bean dip, finished with pickled raisins and toasted pistachios.

Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.

This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.