How to make a salad that isn’t boring, uninspired or lacklustre

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. From a posh fennel and kohlrabi salad to a fiery spicy blood orange honey and charred carrot creation, each recipe is a symphony of colours, textures and flavours. Serves: 2 as a main, 4 as a side Ingredients: 1 kohlrabi 1 fennel bulb Juice of ½ lemon 1 orange 1 red chilli, finely sliced Large handful of flat leaf parsley, finely chopped 2 tbsp olive oil Salt and freshly ground black pepper Method: 1. Serves: 4 as a side Ingredients: 100g raw skin-on hazelnuts 1 bunch of baby carrots, or 5–6 regular carrots, scrubbed 2 tbsp olive oil 2-3 spring onions, finely sliced diagonally 150g soft goats’ cheese Salt For the blood orange honey: 1 blood orange Olive oil, for drizzling 2 red chillies, skin pierced with a sharp knife 6 garlic cloves, peeled and left whole 300ml honey 2 rosemary sprigs To serve: A few fresh coriander sprigs Juice of ½ lime Extra virgin olive oil Flaky sea salt Method: 1. Serves: 2 as a side Ingredients: 2 courgettes 3 tbsp good-quality Olive oil Small handful of basil leaves 2 garlic cloves, peeled and smashed with the side of a knife generous pinch of salt 20g pecorino cheese, plus extra to serve Lots of freshly ground black pepper Squeeze of lemon juice, to serve Method: 1.