Salads have come a long way since the days of limp lettuce and woolly-tasting tomatoes. Feast on Delia's wonderful combinations for real summer eating.
Courgettes, mint and feta are three ingredients that have a summery feel. Add potatoes to make little cakes and you have a treat for veggies and meat eaters alike - a great recipe for a summer buffet.
I am constantly amazed after all my years of cooking at how there can be anything new – but there always is, again and again. This is an example, utterly simple, yet quite unlike any other salad.
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet. If you can get Pecorino Romano for the pe
This salad is made with slightly charred oven-roasted red onions, which are then marinated in olive oil and lime juice and layered with rocket leaves and flakes of parmesan. A truly wonderful combination.
Storecupboard ingredients have a starring role in this tasty family supper recipe which we just know you'll make again and again.
The perfect way to bring a taste of Italy to your table with the minimum of effort and maximum appeal.
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be ver
Delia describes this as her favourite vegetarian dish - and it's so versatile we just know you'll make it again and again with whatever vegetables are available.
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
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