Summer salads never tasted this good!

summer salads

Sweetcorn, black bean and cucumber

SERVES: 6 PREP: 10 MINS COOK:10 MINS

Cook 4 fresh or frozen corn-on-the-cobs on the barbecue or under grill for 5-10 mins until beginning to char. Stand them upright and, with a sharp knife, cut the corn from the cob by cutting downwards. Toss the kernels with 2 x 400g cans black beans, drained and rinsed, 1 cucumber, deseeded and sliced, 2 red peppers, deseeded and sliced, juice of 2 limes and pinch chilli flakes. Season with salt and freshly ground pepper.

Per serving 157 cals, 2g fat, (0g saturated), 20g carbs

Roasted new potatoes, fennel and orange

SERVES: 6 PREP:10 MINS COOK: 30 MINS

Heat oven to 200˚C, Gas 6. Toss 500g baby new potatoes and 2 heads of fennel, cut into wedges, in 3tbsp olive oil and season with salt and freshly ground pepper. Spread the veg over a baking tray and roast in oven for 30 mins, turning, until golden and tender. Toss with 2 oranges, cut into segments, and 4tbsp honey/mustard dressing. Scatter over fennel fronds.

Per serving 206 cals, 13g fat, (2g saturated), 18g carbs

Tomato, pesto and mozzarella

SERVES: 4 PREP: 20 MINS COOK: 10 MINS

Heat oven to 200˚C, Gas 6. Toss 200g sourdough bread, cut into chunks, with 3tbsp olive oil. Spread out over a baking tray, season and scatter with 50g freshly grated Parmesan. Bake for 10 mins until golden. Allow to cool. Toss the croutons with 500g sliced, mixed tomatoes, handful of pitted black olives and 200g mozzarella, torn into chunks. Drizzle over 4tbsp fresh basil pesto.

Per serving 485 cals, 32g fat, (11g saturated), 27g carbs