Salads do not have to be just a mixture of lettuce, tomato and cucumber, which is fairly bland and boring. The possibilities are endless, and many combinations are tasty, nutritious and attractive. They should always include raw foods, but can also include cooked vegetables, pasta and grains.

Salad ‘recipes’ are a little prescriptive and restrictive – so we have only included a few below. Just vary salads endlessly and include mixtures of the following raw ingredients: peppers, beetroot, onions, carrot, celery, celeriac, kohl rabbi, garlic, cabbage, water cress, apple, dates, raisins, sultanas, apricot, pine kernels, cashew nuts, walnuts, orange – and, perhaps, some of the following cooked ingredients: couscous, bulgar wheat, rice, quinoa, pasta, potato, cauliflower, sweet corn, beans, chick peas, lentils. And vary the salad dressings - using good quality oils, vinegars, mayonnaise, yoghurt, crème fraiche, fruit juices, herbs and spices. No two salads need be the same.

You can click on an interesting selection of recipes for soups, salads and starters using the menu on the left.