This journal is a way to discover some brand-new recipes for the winter. While Summer is the season for salads, nourishing food doesn’t have to end as the temperatures fall; and these healthy, hearty, and filling dishes are the best winter warmers. You’ll find not only super foods but super flavours within these recipes that are set to have you feeling nutritionally wonderful.


Beetroot, Potato & Goats Cheese Salad

Serves 2:

2 Large Potatoes, chopped into 3cm chunks

4 Beetroot, cut into quarters

2 Red Onions, cut into quarters

2 Sprigs of Rosemary

1 Tbsp Olive Oil

Salt and Pepper

75g goat’s cheese


  1. Preheat the oven to 200 degrees.
  2. Chop the potatoes, beetroot and red onions and place onto a baking tray with the rosemary. Drizzle with olive oil, season with salt and pepper and place in the oven for 30-40 minutes.
  3. Take the roasted vegetables out of the oven and place on a plate.
  4. Crumble the goat’s cheese all over the top and serve.


Pearl Barley, Red Pepper, Spinach & Halloumi Salad

Serves 2

250g Pearl Barley

1 Red Pepper, chopped into 3 cm cubes

2 cloves of Crushed Garlic

1 tsp Dried Mixed Herbs

500ml Veg Stock

1 tbsp Olive oil

Salt and Pepper

100g Halloumi, Chopped into 2cm cubes

100g Spinach, washed

Juice of ½ lemon

1 tsp honey (optional)

  1. Preheat the oven to 180 degrees. Place the pearl barley, red pepper, garlic and herbs into a roasting tin, pouring the vegetable stock over the top and coating everything in the tin.
  2. Drizzle with olive oil, season and cover the roasting tin tightly with tin foil. Place in the oven for 1 hour to cook.
  3. When there is 15 minutes remaining, scatter the halloumi cubes over the pearl barley and cook for the remaining time.
  4. Once the hour is complete, take the pearl barley mixture out of the oven and immediately stir in the spinach so it wilts.
  5. Drizzle some lemon juice and optional honey over the top, and serve hot.




Warm Salmon Salad with Sticky Soy Dressing

Serves 2

2 Tbsp Soy Sauce

1 Tbsp Sesame Oil

1-2 cm Ginger, Grated

1 Clove Garlic, Crushed

2 Tbsp Honey

2 Salmon fillets

1 head of broccoli, cut into florets

2 Mixed Pepper, cut into 1 cm strips

2 Large Carrots, cut into 1cm strips

2 Red Onions, Cut into quarters

1 Tbsp Olive Oil

Salt and Pepper

100g Mange tout

2 Spring onions, chopped into thin slices

1 tsp Sesame seeds


  1. Mix together the soy sauce, sesame oil, ginger, garlic, honey and pour into a zip lock bag. Place both salmon fillets into the bag with the marinade and place in the fridge for at least an hour (preferably overnight).
  2. Preheat the oven to 200 degrees. Once your salmon has had time to marinate, take them out the bag and place each on top of a piece of foil. Wrap up the salmon in the foil tightly, saving the marinade for later.
  3. On a baking tray, lay out all your vegetables apart from the mange tout, drizzle with olive oil and season with salt and pepper.
  4. Place both the salmon and the vegetables in the oven for 30 minutes to cook.
  5. With 10 minutes left of your cooking time, place the marinade in a saucepan or wok on a high heat until bubbling. Allow the mixture to get a little thicker, this is so it will stick to your vegetables better.
  6. Fry the mangetout in the same saucepan until soft, allowing the sauce to continue bubbling.
  7. Once your vegetables and salmon are finished cooking, put them into the saucepan with the mangetout.
  8. Stir all the vegetables until everything is fully covered in the delicious marinade and break the fillets up with the spoon. Make sure that all the little flakes of salmon are being distributed thoroughly throughout the mixture.
  9. Dish this up into two separate bowls and drizzle the remaining sauce over the top. Sprinkle with spring onions and sesame seeds to finish. If you like a hint of spice, you could try topping with dried chilli flakes too.



Let us know below what you think of these Winter salad recipes and if you’ll be trying any in the upcoming seasons…