More than a simple salad

Take salads to the next level with this new book by food enthusiast Belinda Jeffery who shares some new ways with fresh produce.

What better time of year to take a fresh look at salads than as the new season’s produce is lining supermarket shelves and market stalls in abundance? Award-winning author Belinda Jeffrey’s latest book will open your eyes to new possibilities.
 
The Salad Book – yes it does what it says on the cover – is filled with tempting ideas to enjoy salad dishes at any time of day. In her introduction Belinda, who hails from Australia, explains: “I use the term ‘salad’ loosely for as you will see, as you turn the pages, in my mind the word encompasses so many types of dishes: vibrant side salads that often outshine their companions; breakfast salads, such as the wonderful frizzled egg, sprout, avocado and feta salad that keeps us nourished all day long in body and spirit; appetite whetting brunch or lunch salads; and then of course there is a plethora of main-course salads.
 
The eclectic mix of recipes and ideas are beautifully illustrated with photographs taken by Belinda’s long-term food collaborator Rodney Weidland. The pictures truly capture the vibrancy of hues that can adorn our plates when cooking with the freshest of ingredients. The book is worth buying for the photography alone but that is unlikely to happen. Belinda has a knack for creating recipes that you will want to cook over and over again.
 
Her enthusiasm and love of good food is apparent in her warm and distinctive writing style: “ Food doesn’t have to be fancy but when it is made with fresh seasonal ingredients and cooked with love, you can’t go wrong.”
 
The Salad Book is published by Hardie Grant and Lantern priced £19.99.
 
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