Salads have come a long way since somebody first russled up a head of lettuce and a couple of slices of cucumber and chunks of tomato.

The new salad trend sees the mixing of meat and seafood with a variety of greens to create complex flavours and a meal that is much more than just a side.

Dressings are also more complicated, from wasabi and lime to yoghurt and mint and pureed tomato and garlic. Avocado or nut oil bring a welcome change to the usual olive oil and sherry or rice-wine vinegar add a great acidic touch.

Chunky ciabatta croutons are just the thing for soaking up all the wonderful juices.