Nigel Slater’s easy summer salad recipes

Spiced couscous, herb frittata and crab with melon – we’re spoiled for choice with seasonal flavours

Almost everything on the table this month is some sort of salad: steamed grains tossed with ripe fruit and herbs; roast peppers with a salty dressing of olives and anchovy; slices of ripe melon and sweet shellfish; or a recipe to use the last of the year’s asparagus. As the summer proceeds there might be a potato salad too, tossed while still warm and steaming with olive oil, lemon and chopped fennel fronds or dill, smoked mackerel and jagged pieces of peeled cucumber.

There may be a little meat – a plate of thinly sliced cold roast pork with plenty of snow-white fat and chewy crackling, or perhaps some soft folds of air-dried ham. And though there will be just one luxurious lunch of fresh crab, there will also be smoked trout or occasionally prawns marinated in olive oil and lemon, with basil and thin slices of garlic.

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