Bold ideas for a well-dressed salad - and without the need for oil

It's hard to deny the transformative power of a good salad dressing, but you don't need much oil, if any. Honey, for example, will give "a natural stickiness that helps adhesion to your salad, while the sweetness balances the acidity of vinegar", says Tony Rodd, head chef at Pomus in Margate

- Anna Berrill

. He favours the heather variety, whisking it with balsamic vinegar and wholegrain mustard - this is magic when tossed with blanched greens, grilled peaches, and torn burrata. He advises adding toasted nuts and seeds for texture.

Chris Shaw, head chef at Toklas in London, suggests yoghurt, garlic and vinegar or lemon juice. "You can achieve the same consistency as a caesar dressing, but with the sourness of yoghurt, which I prefer," he says, and although he'd normally then loosen it with a little olive oil, you could use a splash of water. Toss with robust leaves (think gems), or into coleslaws, potato salads, chopped salads... you have options.