I received this book from the publisher, Bloomsbury, at no cost. It’s out now.

So I’ve had this book in my kitchen for a few months now, and I just… keep not getting around to reviewing it. Obviously. And there are a few reasons for that. December and January were a hectic time for a variety of reasons, and although summer does mean salads I only used this a couple of times. Which leads into the other reason for why it’s taken me so long to review it: I haven’t been that inspired by it. That is, I like the idea of what this book is doing, but a lot of the specific recipes just… haven’t grabbed me. And I do think this is a me-thing, not the fault of the book.

Partly, I think it’s because this is a British book. There are ingredients in here that I either don’t know, that would be hard to get, or that I just don’t love. Buckwheat groats; gooseberries; chicory; kohlrabi… they’re not in everything, but I do find it off-putting when I browse through. So that’s one thing – a me-thing. I’m also not a massive fan of sweet things in salad, which is totally a me thing, and the idea of raspberries with tomato just seems appalling! Perhaps, too, I’ve just been a bit sluggish (heh) with salads lately. As I flick through, I am reminded that there really are salads in here that I would enjoy. So I should try them.

A few that I have tried, and really enjoyed:

• Zucchini, toasted buckwheat, goat’s cheese and dill: didn’t use the buckwheat… don’t remember what I used instead, actually. Hmm. Hmm. Maybe chopped almonds? It was good, anyway. Zucchini and goat’s cheese FTW.
• Fennel, celery and apple with creamy almond dressing. Delicious.
• Barbecued leeks, spelt and sunflower seeds: BBQ leeks! So good. Again, didn’t use spelt; think I used barley instead.
• Charred zucchini, broad beans, snow peas and fresh curds: the fresh curds made me impatient; I did it, but I wouldn’t do it again – didn’t think they lent anything much to the salad.

Yeh yeh, I just need to challenge myself, and actually try more of the recipes. If you’re interested in varied salad recipes, then I suspect this will be a good book for you; there’s definitely combinations I hadn’t thought of, and many of them really do intrigue me (cavolo nero with peach – hmm – and cashews and goat’s cheese… curried roots with pearled barley and parsley…).