Three tasty salads you can serve up when catering for friends and family this summer

AT this time of year serving up a tasty salad is perfect when catering for friends and family

But you don’t have to just use cold and raw ingredients.

Try mixing it up with some tasty cooked steak, warm chicken or sautéed mushrooms.

Why not try these great salads – they’re perfect all year round . . .

Steak salad with warm chilli dressing

£3.18 per serving

Serves 4. Preparation time: 15 mins. Cooking time: 15 mins. A serving contains 332 calories (17 per cent of recommended adult daily intake), 8.6g fat (12 per cent), 2.9g sat fat (14 per cent), 11.6g sugar (13 per cent), 2.1g salt (35 per cent)

YOU NEED:
500g baby new potatoes, halved if large
1 tbsp sunflower oil
3 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tsp runny honey
Juice of 1 lime, plus lime wedges to serve
2 x 250g sirloin steaks
3 spring onions, thinly sliced
10 radishes, sliced
10g packet basil leaves, roughly torn
A few large handfuls of mixed leaves

METHOD: Cook the potatoes in a pan of boiling water until tender.

Drain and set aside.

Meanwhile, in a large shallow dish, mix together half the sunflower oil, the soy and sweet chilli sauces, honey and half the lime juice.

Add the steaks and turn to coat them.

Heat the remaining oil in a frying pan until hot.

Lift the steaks out of the marinade, reserving the liquid, and fry for two minutes on each side for rare.

Cook for a little longer if you prefer your meat less pink.

Remove from the pan and put on a board.

Cover with foil and leave to rest for five minutes.

Meanwhile, put the pan back over the heat and add the reserved marinade and remaining lime juice.

Bring to a simmer and bubble for one to two minutes to thicken slightly.

Thinly slice the steaks, discarding excess fat.

Put into a serving bowl with the potatoes, spring onions, radishes, basil and mixed leaves.

Drizzle over the pan dressing and serve immediately with lime wedges on the side.

TIP: This goes great with crusty garlic bread.

Warm chicken and avocado salad

£1.78 per person

Serves 4. Preparation: 10 mins. Cooking time: 50 mins. A serving contains 560 cals (28 per cent of recommended adult daily intake), 40.7g fat (58 per cent), 10g sat fat (50 per cent), 4.2g sugar (5 per cent), 1.8g salt (3 per cent).

YOU NEED:

250g baby new potatoes, halved
2-3 sprigs mint (optional)
8 rashers streaky bacon, in 2cm squares
220g cherry tomatoes on the vine
3tbsp olive oil
1tbsp balsamic vinegar
1 romaine lettuce heart, leaves separated
2 ripe avocados, peeled and sliced
2 chicken breasts
Handful fresh basil leaves

METHOD: Preheat oven to gas 6, 200C, fan 180C.

Drizzle chicken breasts with olive oil.

Bake for 20-25 minutes, until cooked.

Half-fill a large saucepan with water and bring to boil.

Add potatoes and mint sprigs.

Cook for 15 mins until potatoes are tender.

Meanwhile, heat a little of the oil in a large frying pan and cook bacon for 3-4 minutes then set aside.

Return pan to heat.

Snip each vine of tomatoes in half and cook for 5 mins over low heat, turning once.

Set aside.

Put remaining olive oil and balsamic vinegar into frying pan and stir until warmed.

Drain the potatoes and put in a bowl to cool.

Arrange lettuce leaves over four plates and divide potatoes between each.

Place sliced avocado and chicken on top, with the bacon.

Pop a short vine of warm tomatoes on top of each, scatter basil leaves over and drizzle with a little warm dressing from the pan.

TIP: Shave some Parmesan cheese over the top for extra indulgence.

Warm mushroom and goat’s cheese salad

£2 per portion

Serves 1. Preparation: 10 mins. Cooking time: 18 mins. A serving conatins 364 cals (18 per cent of recommended daily adult intake), 31.8g fat (44 per cent), 16.6g sat fat (83 per cent), 3.9g sugar (4 per cent), 3g salt (50 per cent).

YOU NEED:
1 tbsp coconut oil
½ red onion, thinly sliced
225g mushrooms, sliced
½ teaspoon sea salt
1½ tbsp raw apple cider vinegar
1 tbsp extra virgin olive oil
100g fresh spinach
30g soft goat’s cheese
Freshly ground black pepper
METHOD:
Melt coconut oil in a large skillet over a medium heat and sauté the red onion until it starts to become translucent – about 5 minutes.

Add in the mushrooms and salt and sauté until tender, another 6 to 8 minutes.

Add the vinegar and sauté for another minute.

Turn off the heat and stir in the olive oil.
Place the spinach in a large bowl and pour the hot vegetables over the top, tossing well until the leaves are glossy and slightly wilted.
Plate up the salad and top with crumbled goat’s cheese and freshly ground black pepper.
Adjust seasoning to taste and serve warm.

TIP: Use any salad leaves you like or grated vegetables to make this a more substantial salad.