This autumn we’re roasting our root vegetables and using plenty of grains. There might be a little chevre in there too. Try out these six top salads this season to up your lunch game.
Warm roast carrot and parsnip salad with rye croutons
Roasted beets and onions with yoghurt, quinoa and walnuts
Wild rice pilaf with cauliflower burnt butter and almonds
Radish, pear and seaweed salad with miso dressing
Potato, bacon and pickled fennel salad
Finger fennel with farro and curry dressing
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