Salad days

Trying to eat healthily but bored of the same two or three salads on repeat? Expand your repertoire and treat your tastebuds this month with help from the new LEON Big Salads book

Pear, blue cheese, endive & walnuts 
SERVES 4 READY IN 19 MINS

1 Place a small pan over a medium heat. When hot, add the walnuts and butter, and cook, stirring, until the walnuts are lightly toasted and coated in the melted butter, 1-2 mins. Remove the pan from the heat and add the maple syrup, which will foam up. Stir to coat everything again and set aside.

2 Place the endive/chicory leaves in a bowl with the pear.

3 In a separate bowl, whisk all the dressing ingredients together until smooth and emulsified, then add a splash of water to thin until pourable.

4 Spoon half of the dressing over the salad, then add the crumbled cheese and the candied walnuts and a little more dressing. Serve immediately.

Roast pumpkin, labneh & rocket with toasted seeds & chilli oil
SERVES 4 READY IN 55 MINS, PLUS UP TO 24 HRS DRAINING