Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

Nestlé USA is recalling a “limited quantity” of its Toll House Chocolate Chip Cookie Dough “break and bake” after fragmented pieces of wood were found in some packages. On 10 August, the food and drink corporation announced the news in a press release published on its website. According to the company, it had identified two batches of the 16.5 oz product produced on 24 and 25 April as being the reason for the recall, “due to the potential presence of wood fragments”. “This recall does not involve any other Nestlé Toll House products, including other varieties of refrigerated cookie dough in ‘break and bake’ bars, rolls, or tubs, or Edible cookie dough,” the statement read. Nestlé directed consumers’ attention to the recalled batch codes to avoid, both 16.5 oz bags with 311457531K or 311557534K. The company warned people who have already purchased these batches to “not prepare or consume the product” and urged them to “return the product to the retailer where it was purchased for a replacement or refund”. There have been no reported injuries or illnesses related to the recall, according to the confectioners. “We are taking this action out of an abundance of caution after a small number of consumers contacted Nestlé USA about this issue,” the release proclaimed. “The quality, safety and integrity of our products remain our number one priority. We sincerely apologise for any inconvenience this action represents to both our consumers and retail customers.” Nestlé also said it is in contact with the US Drug and Food Administration (FDA) about the recall, according to their press release. Anyone in need of support or with any further questions is encouraged to contact the company’s customer service line at (800) 681-1678 Monday through Friday, between 9am and 6pm ET. The recall comes after Nestlé voluntarily recalled its Stuffed Chocolate Chip Cookie Dough with Fudge Filling because of the “potential presence of white plastic pieces” in October of 2022. The Independent has contacted Nestlé for further comment. Read More Advocates sue federal government for failing to ban imports of cocoa harvested by children Sugary cereals and yoghurts must remove child-friendly packaging – health group Nestle reveals reason behind price increase of its most popular chocolate bar

Trampolines and trapezes are out on the asphalt in Montreal, with colorful acrobats twirling near...

Police in Paris on Friday used teargas against activists who attempted to block the annual shareholders meeting of French oil giant TotalEnergies -- the...

PCMag has been writing about identity theft for almost 20 years, and LifeLock has been

Google has quietly updated Gmail with a new spam filter that the company says does

ANAHEIM, Calif.--(BUSINESS WIRE)--Aug 3, 2023--

Billy Connolly has shared updates on how Parkinson’s disease has had a greater effect on his physical abilities over time. The actor and comedian, 80, was diagnosed with Parkinson’s disease in 2013 and retired from his stand-up career in 2018 due to the illness. Parkinson’s is a brain disorder that causes unintended or uncontrollable movements, such as shaking, stiffness, and difficulty with balance and coordination. Often, the disease gets more severe over time. In an interview conducted by Connolly’s wife, the writer and psychologist Pamela Stephenson Connolly, the comedy figure gave insight into how his Parkinson’s disease has had a greater effect on his physical abilities. “It’s very difficult to see the progression exactly, because a lot of things come and go,” he began in the Guardian profile, published on Saturday (30 September). “Recently I’ve noticed a deterioration in my balance. That was never such a problem before, but in the last year that has come and it has stayed. For some reason, I thought it would go away, because a lot of symptoms have come and gone away… just to defy the symptom spotters.” He added that the shaking had reappeared, as well as “the inability to get out of certain types of chairs”. Stephenson added that balance had been the most significant factor to affect the star’s health, and had resulted in “a couple of serious falls”. “It’s funny, that fall I had when I landed on my jaw reminded me of a thing I used to do on stage,” Connolly replied. “I used to say: “I fell out of bed, but luckily my face broke my fall…” “It wasn’t so funny when you broke your hip,” Stephenson said in response. The What We Did on Our Holiday star noted that his declining ability to control his body movements is one factor “added to the list of things that hold me back”. “I feel like I want to go for a walk, but I go for 50 yards and I want to go home, because I’m tired. I’m being encroached upon by this disease. It’s creeping up behind me and stopping me doing things. It’s a cruel disease.” Elsewhere in the interview, the couple discussed the changes to their relationship as a result of his changing health. Connolly praised Stephenson for her ability to care for him. “It’s lovely. I found a new you. I found a new Pamela. And it’s worked out great. I never thought that you’d be able to look after me the way you do. “I thought it would annoy you terribly,” he continued. “You were such an independent “look after yourself” kind of person. But you’ve rallied round to looking after me. And it suits you great. And it sure suits me lovely.” Read More Lorraine Kelly shares the career advice she got from Billy Connolly Fred Sirieix shares details of medical procedures to ‘investigate’ recent blood tests David Beckham explains why he never sought therapy after 1998 World Cup match left him ‘depressed’ Fred Sirieix shares details of medical procedures to ‘investigate’ recent blood tests David Beckham explains why he never sought therapy after 1998 England match Climbing 5 flights of stairs a day could cut risk of heart disease, study suggests

Do you feel like society's morals have declined recently? You are far from alone, and may be suffering from a "psychological illusion," according...

India imposed more curbs on shipments of rice to ensure its food security, a move by the top

The unwanted gourds can wind up in a variety of places, including your local zoo.

A Hebrew Bible more than 1,000 years old sold for $38.1 million in New York on Wednesday, setting a record for the most...