At a time when we all know we need to eat more plants, what better way to incorporate a wide variety of leaves, legumes, fruits, and vegetables into your diet than with a thoughtfully composed salad?

Growing up just outside Paris with a French father and English mother, Alexandra Stacey became accustomed to a classically French tradition of eating beautifully dressed, seasonal salads on an almost daily basis all year round, and in her first book Salads for all Seasons she encourages you to do the same.

Divided into seasonal chapters and making the very most of the ingredients on offer, Alex demonstrates how through creating the right balance between texture, acidity, and flavour you can build vibrant bowls of goodness using a wide variety of fibre, protein, herbs, vegetables, vinaigrettes, and toppings.

Recipes range from Squash, Puy Lentils, Shallots, and Roquefort (Autumn) and Warm Chicken Salad with Roasted Shallots (Winter); through to Steamed Leeks and Egg Vinaigrette (Spring) and Nectarines with Goats’ Cheese, Thyme, and Basil (Summer).