Even though it's winter, we don't always want hearty, meat-based meals. Sometimes I crave a salad, with its memories of summer.
Luckily, there's spinach in the garden that has survived the colder weather. Freshly chopped, it's a wonderful way to add colour and flavour to meals, and to satisfy my desire for fresh greens. Of course, the supermarkets are full of salad produce all year round, so there's plenty of options; I can never walk past cos lettuce - so crisp and juicy, yet so delicate.
These three salads are best served as most winter salads - at room temperature, rather than cold from the fridge. More than just an accompaniment, they can be a satisfying meal on their own.
My salads are often based around what's in the fridge or cupboard. Couscous, pasta and lentils are favourites, but today it's pearl barley - quick and simple to cook but reassuringly nourishing. Usually added to soups and stews, it's equally delicious tossed through a salad for added texture and flavour. I love the way it soaks up the dressing.
