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3 amazing salads to share this summer!

Can you bring a salad? I’m guessing if you’re like me you’ve heard this many times before. I love enjoying the food and company of friends and family but how often can you turn up with your ‘special’ dish before it gets boring? Here’s three amazing summer salad to share recipes that the whole family will love. They have been tried and tested many times and I can assure you they will become favourites of your family and friends too.

Pumpkin, Beetroot and Halloumi Salad

Prep Time15 minutes
Cook Time1 hour
Course: Salad
Keyword: halloumi salad, pumpkin salad, salad to serve, salad to share, summer salad
Servings: 4 people


  • 1 kg butternut pumpkin peeled and cut into 2 cm cubes
  • 6 beetroots boiled then skin removed
  • 1 red onion (small) thinly sliced
  • 100 grams rocket
  • halloumi sliced and pan-fried
  • 1 tbsp sesame seeds lightly toasted
  • parsley
  • salt and pepper to taste


  • olive oil
  • lemon juice
  • crushed garlic


  • Peel the pumpkin and place on a baking tray, covered with baking paper. Drizzle on some olive oil and salt to taste. Roast at 180 degrees until cooked. Allow cooling.
  • Cut the beetroot into chunks. In a large bowl, place the rocket, pumpkin and beetroot. Add onion slices and on top place the halloumi. Toss in the sesame seeds and dress with parsley to finish.
  • Add dressing to make this salad complete.

Beetroot and Carrot Salad

Prep Time30 minutes
Course: Salad
Keyword: beetroot, beetroot and carrot salad, carrot salad, salad, salad to share, summer salad


  • 4 carrots peeled and grated
  • 1 beetroot raw, peeled and grated
  • 1 handful mint leaves a large handful, roughly chopped
  • 1 handful coriander leaves a small handful. roughly chopped
  • 1 cup tamari coated almonds roughly chopped
  • 1/2 cup currants


  • 1 chilli deseeded and chopped finely (long red for a milder flavour, short red for hot)
  • 1 tsp ginger finely grated
  • 1-2 tbsp lemon juice freshly squeezed
  • 1 tbsp apple cider vinegar
  • 1 tsp ground sumac
  • 4 tbsp olive oil
  • salt and pepper to taste


  • Mix carrots and beetroot in a large bowl. Toss in mint and coriander leaves. Add almonds and currants.
  • Whisk dressing ingredients together, and then pour over to serve.

Nectarine, Quinoa and Avocado Salad

Prep Time30 minutes
Cook Time15 minutes
Course: Salad
Keyword: BBQ salad, Nectarine salad, nectrarine quinoa and avocado salad, Quinoa salad, salad to serve, summer salad
Servings: 4 people


  • 1 cup tri-coloured quinoa
  • 80 grams baby spinach leaves
  • 2 nectarines choose ripe ones, and remove the stone then slice
  • 1 avocado stone removed and sliced
  • 1 red onion (small) thinly sliced
  • 1 handful walnuts
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 lemon juiced


  • Cook the quinoa according to the instructions on the packet. Leave to cool.
  • Use the olive oil, lemon juice and 1 teaspoon of the honey to make a dressing. Put the sliced onion into the dressing and leave to stand.
  • Put a piece of baking paper onto a baking tray. Spread your walnuts out in a single layer. Drizzle with the remainder of the honey. Cook in the oven until honey starts to caramelise. Remove and allow to cool.
  • Spread your cool quinoa into a large bowl. Add the spinach leaves, nectarine slices and avocado slices. Remove the onion from the dressing and place into the salad. Top with the honeyed walnuts. Pour on the dressing to serve.

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