Watercress & spring onion salad
Heat a pan over a medium heat, add a splash of oil, then fry 4 shallots, sliced into thin rings, for 2-3 mins. Add 2 tsp sugar and 4 tbsp white wine vinegar. Bring to the boil, then set pan aside. Toss 3 bunches of trimmed spring onions in a little oil. Heat a griddle pan until hot, then cook the onions for 2-3 mins. Turn, cook for 2-3 mins more until charred, then remove and place in a bowl with shallots and 4 tbsp oil. Season and toss with 4 bunches watercress.
Fennel & celery crunch salad
Place 2 finely sliced fennel bulbs and 6 finely sliced celery sticks in a bowl of iced water, then set aside for 30 mins. Place the zest and juice of 2 lemons in a large bowl, stir in 5 tbsp olive oil, then toss through the drained fennel and celery. Season with salt, then scatter over a small bunch of snipped chives to serve.
Spicy bean salad
Heat a pan and add a little olive oil. Fry 4 finely sliced shallots, 2 crushed garlic cloves and 2 deseeded and finely chopped red chillies for 2-3 mins, then remove from the heat. Tip the shallot mix into a serving bowl with 2 cans of mixed beans, rinsed and drained, and 5 tbsp olive oil and toss together. Add a handful of chopped parsley leaves, season to taste, mix well and serve.
