Salad

Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.

Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.

This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.

This simple salad combines creamy flageolet beans - slow cooked in a Wonderbag - with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main.

Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy!

A simple salad for hungry spring days, combining our superb British-grown whole lentils with Kayapó-harvested Brazil nuts and spicy horseradish sauce.

A creamy herby salad of pilau mix, quinoa and lots of fresh herbs and veg, the perfect way to pack in your greens and grains.