Three easy, fruity salads every spread needs this month

Savoury salads with fruit are a total joy, and the combinations are as delicious as they are many.

Think juicy peaches and creamy mozzarella, sweet figs and salty prosciutto, or pan-seared duck and zesty oranges.

Here's a few of our favs to get the creative juices flowing.

Juicy pear, cashew nut and flax seed salad

Sweet, ripe USA pears balance a tangy balsamic vinaigrette in this wonderful salad recipe.

Simple, elegant, and delicious, it's a perfect lunchtime treat, or dinner party starter or side dish.

Celebrate the season of crisp flaxseed, tender greens, and sweet, juicy pears that will have you wanting more..

Slice and chop a fresh USA pear into chunks and lay it over a handful or two of your favourite green leaves.

For the balsamic glaze put a teaspoon of the following in a glass with 100ml of balsamic vinegar and 100ml of extra virgin olive oil, which gives the dressing body and richness.

1. Dijon mustard – for extra tang.
2. Honey or maple syrup – mellows the acidity of the mustard and balsamic.
3. Crushed garlic – for sharp, savoury depth of flavour.

Add some salt and pepper to make all the flavours pop and pour over the salad when ready to serve.

Roast peach & turkey ham salad

Charred, sticky peaches work so well with fresh buffalo mozzarella and salty turkey (or Parma for non-muslims) ham.

Try it, because it's fantastic as a light lunch or dinner party starter. 

It's a great light dish with fantastic sweet, salty and creamy flavours.

For those who do not eat pork, we love it with Gourmet Smoked Turkey, which makes a fantastic alternative.

Pomegranate layer salad

Jewel-like pomegranate seeds and a minty dressing with pomegranate molasses take a sometimes dull aubergine to another level.

1. Slice two large aubergines into 1cm-thick rounds. Peel three garlic cloves.
2. In a large pan on a medium heat, fry the aubergine slices in batches in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown.
3. Transfer to folded paper towels to drain, and allow to cool before chilling until needed.
4. For the dressing, finely chop a handful of mint leaves. Using a pestle and mortar, crush the garlic cloves and a pinch of sea salt into a paste.
5. When smooth, mix in 100ml of extra virgin olive oil, 100ml of vinegar, 80g of pomegranate molasses and extra mint.
6. Arrange the aubergine slices on a serving plate, then top with 150g of Greek yoghurt (if desired).
7. Drizzle over the dressing and scatter over the pomegranate seeds.