AS THE weather gets that bit warmer and as the days are definitely getting longer I find myself wanting to cook and eat different food to what I have been eating all through the winter. Almost gone is the longing for hearty soups and stews, sticky toffee cake and bread and butter puddings. Now I am suddenly thinking of less heavy food, like interesting salads and much lighter desserts. Maybe this sudden change in attitude has something to do with the fact that summer is fast approaching and I will be thinking of bikinis very soon (scary thought). So bring on the salads, the pangrilled fish and meat and all those wonderful fresh, light and zesty flavours that are so suited to summertime.

For easy salads to rustle up in no time I always make sure to have some of the following to hand:

Gorgeous leaves like watercress, rocket, baby spinach, baby beetroot leaves;

Some roast peppers, be they homeroasted, or good quality jarred or tinned;

Great extra-virgin olive oil and balsamic vinegar;

A soft cheese like a goat's cheese or feta;

Walnuts, pecans, hazelnuts;

Some tins of cooked beans, like haricot or chick peas;

Some cooked beetroot;

Tins of tuna and anchovies;

Sea salt, like Maldon.

SALAD WITH BEETROOT, GOAT'S CHEESE AND TOASTED HAZELNUTS
Serves 4

One tbsp balsamic vinegar Two tbsp olive oil sea salt and pepper Four small cooked and peeled beetroot (about 150g altogether) cut into 1cm dice 40g roasted and roughly chopped hazlenuts Four handfuls of salad leaves 150g soft goat's cheese For the dressing mix together the vinegar and the olive oil, and season to taste.

Place the chopped beetroot and the chopped hazlenuts in a bowl, drizzle with three quarters of the dressing, season and toss.

Place the salad leaves in a big bowl and drizzle with the remaining dressing. Place on one big serving plate or divide between individual plates.

Scatter the leaves with the beetroot and the hazelnuts, then break the goat's cheese into small pieces and arrange over the salad.

VIETNAMESE CRAB SALAD WITH RICE NOODLES
Serves 8-10 as a starter

I adore this crab salad. It is fresh, light and so tasty. It is perfect for this time of the year, for lunch or even a dinner party, and can be put together an hour or so in advance.

For the dressing: 100g sugar, or more to taste 100ml fish sauce (nam pla) 100ml lemon or lime juice (juice of two lemons or about three limes) Two to three small chillies, deseeded and sliced finely Four garlic cloves, peeled and crushed One tbsp finely grated ginger For the salad: 250g thin or medium rice noodles 150g peanuts 450g cooked crab meat One large cucumber, chopped 300g radishes, trimmed and sliced Four tbsp roughly chopped fresh coriander leaves and stalks To make the dressing, mix all the ingredients in a jug. Put the noodles in a bowl of boiling water for five minutes until they have softened. Drain and rinse.

Meanwhile, toast the peanuts under a grill preheated to hot. Rub off the skins and roughly chop the nuts.

In a bowl, toss together the dressing with the noodles, then add the crabmeat, chopped cucumber and sliced radishes.

Sprinkle over the toasted peanuts and the coriander and serve.

THAI BEEF SALAD

Serves four as a main course or six as a starter I love these flavours, so fresh and zesty, yet substantial. This looks gorgeous in a great big shallow bowl, and again works for entertaining too.

Two big, thick sirloin steaks (about 450g or meat altogether) Three tbsp soy sauce Two cloves of garlic, crushed Two tbsp lime juice Four small handfuls of assorted lettuce leaves Small handful of mint leaves Small handful of basil leaves Small handful of coriander leaves Half a large or one small cucumber, split in two lengthwise, seeds scooped out with a spoon and cut into 1/2cm thick slices, at an angle For the dressing: Two red chillies, chopped (deseed if you wish) Three tbsp soy sauce Two tbsp lime juice Two tsp palm sugar or brown sugar Two kaffir lime leaves, finely shredded (if you don't have them, don't worry) Mix the soy sauce, crushed garlic and lime juice in a bowl and add the steak to marinate for at least 10 minutes. Preheat a grill pan or a good heavy frying pan. When the pan is really hot, cook the steaks for three to four minutes on each side or until cooked to your liking. They shouldn't be cooked more than medium rare. Cover the steak and leave to rest on a plate.

Combine all the ingredients for the dressing. Toss the lettuce, mint, basil, coriander and cucumber slices in a bowl.

Sprinkle some dressing over the salad leaves and toss. Arrange on a serving plate.

Slice the beef thinly and place on top of the salad and drizzle with the remaining dressing. Serve at once.

SALAD OF HARICOT BEANS WITH TOMATOES AND TUNA
Serves 3-4

I love this kind of salad . . . it can be thrown together in no time from ingredients that you might often have in your kitchen.

For the dressing: Three tbsp olive oil Two tbsp lemon juice Sea salt and freshly ground black pepper For the salad: One 410g tin of cooked haricot beans, drained One 200g tin of tuna, drained and broken into chunks 150g cherry tomatoes, quartered Two spring onions, trimmed and thinly sliced One to two tbsp chopped fresh marjoram, mint or coriander In a small jug or bowl mix together the dressing ingredients, season to taste.

Assemble the salad ingredients in a bowl, then add in the dressing and toss gently.

TURKISH CHOPPED SALAD

This recipe is adapted from one in Casa Moro, by Sam and Sam Clark. It has gorgeous fresh flavours and would serve about six to eight people for a light meal.

For the dressing:

One clove of garlic, crushed or finely grated One and a half tbsp lemon juice Four tbsp olive oil Sea salt and pepper Twenty cherry tomatoes, quartered One small cucumber, or half a medium cucumber, peeled (if you like) and chopped into 1cm dice Half a small red onion, chopped finely One small red or yellow pepper, seeded, and chopped into 1cm dice Three generous tbsp chopped parsley, coriander and mint To serve: 75g butter 1 large pinch chilli powder 200g Greek yoghurt, thinned with 1 tbsp milk Warm Turkish flatbread or pitta bread First make the dressing, mix the garlic, lemon juice and olive oil in a small bowl or jam jar, season with sea salt and freshly ground black pepper and shake to mix.

Mix in a large bowl the chopped vegetables and herbs. Add the dressing, toss, and season to taste.

Place the butter in a saucepan or frying pan on a high heat. Bring the butter up to the boil, and allow it to brown slightly; this will give it a wonderful rich flavour (don't blacken it). Set aside and add in the chilli powder.

Transfer the salad to a serving plate.

Spoon over the yoghurt in blobs, then drizzle with the chilli butter.

Eat with warmed flatbread or pitta bread.