“This paprika steak salad with veg and feta is a great way to enjoy rib-eye steaks in a ‘lighter’ way. It is a delicious, filling and rather colourful warm salad that can be thrown together in 30 minutes! Do not skip the smoked paprika, its the most beautiful dominant flavour in this dish (and different to regular ground paprika, so please try and source it). It is available at all stores, but if you still struggle, you can get it online. The servings are very generous, so if you prefer, you could stretch this to 3-4 people instead as a lighter lunch. For me though, well, I could never share my steak. ” – Monya
“What a deliciously interesting salad! I added curry powder and a squeeze of lime juice to regular mayonnaise and mixed in cooked prawns. Served over a simple bed of salad leaves, this filling meal needs nothing else other than chopped coriander and some seasoning. Simple and yummy!” – Monya
“This super simple salad boasts massive flavours all thanks to toasted sesame oil. With a little rice wine vinegar added for acidity and some sesame seeds for texture and aesthetics, you will love this crunchy slaw on the side of chicken, pork or fish. I stirred through finely chopped coriander and mint which brings another fresh dimension of flavour which I know you will love! Just in time for BBQs this weekend as a lovely salad on the side.” – Monya
“I want to remind you how a fresh and easy keto Caprese salad can be! Only three ingredients are needed and the dish is as pretty to look at as it is delicious! Tomatoes, fresh mozzarella and basil leaves do most of the work, but a good-quality olive oil and a scattering of sea salt flakes finish it beautifully. QUICK TIP: Never store tomatoes or fresh basil in the fridge. Both should be stored at room temperature.” – Monya
“Much like the Greek Village Salad recipe I posted years ago, this salad is all about simple seasonings. Great olive oil and fresh lemon juice is all it takes. The rest is up to using beautiful, fresh ingredients. I topped this salad with fried halloumi cheese! The two parts that make up the salad can be made ahead of time. Then, just before serving – grill those halloumi pieces to golden perfection and combine the lot.” – Monya
“This is a great idea for you to bookmark if you are cooking for one and can’t be bothered with an accompanying sauce. After frying the steak to perfection (I hope your perfection is the same as my perfection: medium-rare) and leaving it to rest, I simply deglazed the pan with lemon juice and used the zingy rendered juices from the pan (after cooling a little) and tossed it with wild rocket (arugula). The steak Tagliata only requires a generous scattering of salt flakes and finely shaved Parmesan. If you have a microplane, finely grate a little lemon zest into the salad too. Winner winner singleton’s dinner!” – Monya
“Funnyman took me to Santorini in 2015 where we spent 8 days in the sun, drinking Ouzo and eating our body weight in food! However, Greece did ruin tomatoes for me. The tomatoes there are simply heavenly – and any tomato you eat after visiting the Med will disappoint. If you can, opt for organic, deep-red, on-the-vine, and tomatoes that almost seem over-ripe. And, please don’t store tomatoes in the fridge.” – Monya
“Having been to Thailand twice in my travels, I think its fair to say how incredible and fresh the flavours are, and there is a strong Asian influence in this steak salad. It is fast, simple and satisfying. If you like the idea of combining steak with Asian flavours, you may also like my Low-carb Pho Bo.” – Monya
“This has to be one of my favourite salads to throw together. Apart from the deliciously fatty salmon and avocado generously covered in fresh lemon juice, it boasts capers, toasted pine nuts and shaved Parmesan. That’s just about all my favourite ingredients in one fairly posh salad.” – Monya
