Spring is finally here and with the warmer weather and longer days comes a smorgasbord of amazing produce spring brings.

One of the best ways to enjoy these delightful ingredients are in fresh salads. Our Development Chef, Danny Cheetham, has given us his favourite Spring Salad recipes.





50g Coriander, finely chopped
75g Red chillies
300g Carrots
300g Mooli
300g Beetroot
300g Courgettes

110ml Honey
25ml Sesame oil
100ml Light soy sauce
Juice of 4 limes
10ml Rice vinegar

1tbs Furikake 



Brunoise the red chillies

Peel the carrots, mooli and beetroot.

Top and tail all of the vegetables and then Spiralise them, cutting the strands into 15cm lengths as you go.

Add the honey into a blender and with the machine running slowly add the sesame oil so it emulsifies with the honey.

Slowly add the remaining ingredients until thoroughly combined. This dressing can be stored in the fridge for up to a week

.Combine the vegetables, 100ml of the dressing and the furikake until evenly mixed.





50ml White wine vinegar
50ml Sugar syrup
50ml Water

Zest of half a lime
40ml Lime juice
1 tsp finely diced red chilli

400g Red cabbage
200g White cabbage
50g Kale

80g Pomegranate Seeds



Add the White wine vinegar, caster sugar and water to a saucepan, bring to the boil and whisk.

Once all the sugar is dissolved, remove mixture from the heat and chill.

Once chilled, add the chilli, lime juice and zest.

Finely shred the red cabbage and rinse under cold water until the water runs clear.

Pick the kale leaf from the stem and finely shred along with the white cabbage.

Toss the ingredients together, add in the dressing and the pomegranate seeds.





1/2 a honey dew melon
1/4 Watermelon
3 Cucumbers
1/4 bunch of Dill sprigs
Edible flowers
50 Green oil
Lemon juice

Maldon salt

1 tbsp Green of leek
1 tbsp Spinach
100ml Rapeseed oil



In a food processor, blitz the rapeseed oil, spinach, leek and half the dill. Once a smooth paste has been achieved, add the mixture to a pan, bring up to 60C and cook for 9-10 minutes while stirring.

Set the mixture aside to cool and then pass through a fine muslin cloth.

Using a melon baller scoop balls from the flesh of the melons and one of the cucumbers, then cover and store in the fridge for later

Add the remaining flesh of the melons and the rest of the cucumber to a food processor and blitz until smooth

Line a colander with j-cloth and sit over a mixing bowl. Add the pulp to the colander and tie the j-cloth together to make a little pouch

Cover and put in the fridge to drain the liquid from the pulp. After 2 hours gently squeeze the pouch to get the remaining liquid  and season with a teaspoon of salt

Add the melon and cucumber balls to your bowls and pour the strained liquid over the top.

Drizzle in the green oil made earlier and the remaining dill springs and flowers.




Are you planning to get creative with your salads this spring? We’d love to see your creations. Tweet or tag us on Instagram @Createfood, to share your pictures.

If you’re not the master-chef of your own kitchen, contact us to cater your next dinner. We’ll make sure your guests leave impressed.