We love broad beans. After cooking I have to divide them into 4 perfectly equal groups, or there will be a great scene over the bowl: "Mum, he ate more!", "Dad, don't take three at once!"  My love is so big that it's rare I don't eat everything at once. But sometimes (for example this time) using all my willpower I managed to peel some of them and prepare a delicious dish with this green delicacy. Today I present a quick and incredibly delicious spicy salad with broad beans and tomatoes. If you can resist, leave it till it has cooled down in the fridge for at least an hour. It is best when the flavours are mixed up.

Ingredients (for 2 people)
300g of broad beans
200g of cherry tomatoes
half a red onion
1 clove of garlic
chili pepper
3 tablespoons of chopped basil
2 big capers
3 tablespoons of olive oil
1 teaspoon of maple syrup
lemon
salt and pepper

Today I offer you a light salad with an edge for dinner. Boiled salmon, crisp asparagus, refreshing cucumber and horseradish sauce with character. This summer salad is perfect as a snack, second breakfast or elegant dinner. It is perfect as a picnic dish packed in an airtight box or jar. We don't know if we will be able to travel later in the year, so maybe we should plan shorter picnic trips and eat something delicious in the bosom of nature.

Ingredients (for 2 people)
200g of salmon
a bunch of asparagus spears
cucumber
1 red pepper
4 tablespoons of chopped chives
2 eggs
100g of natural yoghurt
1 tablespoon of mayonnaise
2 tablespoons of horseradish
500ml of vegetable bouillon
2 bay leaves
3 allspices

Caprese salad is probably the simplest salad I know of, which is its main advantage. However, the small amount of ingredients and easy preparation mean it is tempting to change something. I like adding something different to simple dishes, something wonderfully surprising which makes the dish completely different. In addition, sometimes you just need to change the way of serving the ingredients to get something new on the table. Most of us have probably seen caprese salad as charming canapés with cherry tomatoes. The ingredients are the same but the dish looks different, and what's more, 'salad on sticks' can be a party snack and you don't have to worry about your new clothes being decorated with tomato stains. My offer today for a new caprese salad is stuffed mozzarella cheese. As well as traditional tomatoes (for me in two colours), basil, mozzarella cheese and olive oil, I also added chilli pepper and capers to spice up the taste.

Ingredients (for 1 person)
1 mozzarella cheese ball
4-6 cherry tomatoes
a couple of basil leaves
1 tablespoon of capers
a few slices of chili pepper
1 tablespoon of olive oil
salt and pepper

I'm almost sure that everyone has at least once bought too much bread. Later we eat it without any pleasure, because we don't want to throw it away. We can turn rolls into breadcrumbs, but what about bread? If we have to buy a large amount of bread, we can freeze some of it and later take it out as and when needed. But if we have a little bread left over, we can make croutons and add them to soup or to salad.

Today I want to share with you a recipe for a light salad with croutons. I used ciabattas, which I often buy because we all like this type of breadstuff. We can also add some mozzarella cheese, feta cheese, bacon or Parma ham. This time I added cooked chickpeas.

Ingredients (for 2 people)
croutons
1 ciabatta
olive oil
thyme
salt
salad
2 tomatoes
a fistful of green olives
a fistful of black olives
a fistful of capers
half a red onion
basil leaves
3 tablespoons of olive oil
salt and pepper

Outside the summer season, salad at our house is usually served for dinner. My daughter likes such light dishes, especially after intensive training. I make them with different kinds of lettuce and add feta cheese, mozzarella cheese, tuna or eggs. This time I made a salad with spinach, fruit and blue cheese. Roast cashew nuts are a great addition.

Ingredients:
4 fistfuls of fresh spinach
4 fistfuls of fruit: raspberries, blueberries, currants
200g of blue cheese
2 fistfuls of cashew nuts
half a red onion
sauce:
3 tablespoons of lemon juice
2 tablespoons of maple syrup
3 tablespoons of olive oil
2 tablespoons of chopped peppermint leaves
chili pepper