Who says salads have to be boring?! One of my favourite dishes, the sexy salad comes into its own in Summer and looks as delicious as it tastes. Packed with nutritious raw veg, fruit, protein and grains in rainbow colours and crunchy textures, salads are more than just a side - and can make a meal come alive. Any of these recipes can be adapted to suit your own tastes - and don't be afraid to add prawns/ tofu/ whatever turns you on to make it a meal in itself.

PS If you decide to trial any of these recipes, do tag me on social and let me know your verdict!  @FWORDSONLINE

 Superfood Salad

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  • sprouting broccoli, blanched and grilled

  • butternut squash, sliced and roasted

  • edamame beans, blanched

  • bulls blood leaves

  • shredded red cabbage

  • shredded cos lettuce

  • quinoa, cooked in veg stock

  • crispy quinoa

  • chopped mint

  • chopped parsley

  • alfa alfa cress

  • 1 tsp coconut yoghurt

  • olive oil for seasoning



  1. wash and prep all veg

  2. season broccoli and sprouting broccoli with salt & extra virgin olive oil

  3. Using grill or heavy based griddle pan, grill broccoli florets quickly until lightly marked and leave to cool at room temp

  4. assemble salad in large bowl with all the veg


Dressing: add a squeeze of lemon juice to coconut yoghurt and mix to lightly coat the salad, just before serving.


Cobb Salad with Green Goddess Dressing

Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. This version adds blue cheese, sourdough croutons and a mouth watering green goddess dressing.


·         sourdough 1/4 loaf

·         avocado 1 small, peeled and cut into chunks

·         blue cheese 75g, crumbled

·         mini plum tomatoes 100g, quartered

·         watercress 50g, leaves only

·         smoked streaky bacon 4 slices, cooked until crisp


Green Goddess Dressing

·         spring onions 2, chopped including the green bits

·         lemon 1/2, juiced

·         mayonnaise 2 tbsp

·         basil 1/2 small bunch, chopped

·         chives 1/2 small bunch, chopped



  • STEP 1

Heat the oven to 200C/ fan 180C/gas 6.

  • STEP 2

Cut the sourdough into chunks, toss in olive oil and bake for 10-15 mins until crisp and golden.

  • STEP 3

Whizz all the dressing ingredients to a purée in a small food processor adding 2-3 tbsp water to loosen it (you want to be able to drizzle it) and season.

  • STEP 4

Arrange all the salad ingredients except the bacon in separate piles on a plate. Drizzle over the dressing and break over the bacon.


Herb, Watermelon & Rice Noodle Salad


·         rice vermicelli noodles 2 nests

·         watermelon 400g, cut into large chunks

·         bean sprouts a handful, blanched and refreshed

·         mint a bunch, leaves torn

·         Thai basil a bunch, leaves torn

·         coriander a bunch, leaves torn

·         spring onions 3, finely chopped

·         sesame seeds 1 tbsp, toasted



·         rice wine vinegar 2 tbsp

·         fish sauce 2 tbsp

·         caster sugar 1 tbsp

·         bird's-eye chilli 2, finely chopped



  • STEP 1

Cook the rice noodles following pack instructions and refresh in ice-cold water.

  • STEP 2

Drain, then put in a bowl along with the watermelon and bean sprouts.

  • STEP 3

In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.

  • STEP 4

Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.


Halloumi with lemony lentils, chickpeas & beets


·         200g puy lentils

·         2 lemons

·         1 red onion, finely sliced

·         3tbsp extra virgin olive oil

·         3 tbsp capers, roughly chopped

·         400g can chickpeas, drained and rinsed

·         250g cooked beetroot, cut into matchsticks

·         ½ small pack parsley, roughly chopped

·         250g halloumi, cut into 8 slices


1.     Cook lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.

2.     Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers – shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.

3.     Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.


Grilled Watermelon & Avocado salad with lime & feta



·         3 slices avocados halved, pit removed and sliced into 1/2" thick

·         1/2 large seedless watermelon sliced into 1/2" thick wedges

·         1 slices red onion sliced into 1/4 " thick

·         4 tbsp mint

·         4 oz feta cheese crumbled

·         3 tsp red hot chili pepper seeded, deveined and finely minced


·         2 tsp Dijon mustard

·         2 tsp honey

·         1/4 cup lime juice

·         1/4 cup olive oil

·         Salt and pepper to taste


  1. Preheat grill to medium high heat and lightly grease to prevent sticking.

  2. Add the watermelon, avocados and onions in batches, flipping once you see deep grill marks on each side. Remove from the grill and allow to cool to room temperature.

  3. Once cool, dice the watermelon and avocado and add to a bowl along with the onions. Season with a pinch each of salt and pepper.

  4. Meanwhile, mix together the Dijon, honey, and lime juice. Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste. Pour the dressing over the watermelon and avocado and very gently toss.

  5. When ready to serve, garnish the salad with feta cheese, mint and chili peppers. Enjoy at room temperature.

Don't miss my favourite BBQ recipes here!

FOOD | BBQ Recipes for every guest

There's something about cooking and eating out in the fresh air that's makes me feel Summer has REALLY arrived! Whether you opt for a beachside disposable BBQ á deux or fire up the grill for a sophisticated soiree, here's how to make your Summer menu an instant hit!

Prawns, steak, burgers and sausages are a given at most barbecues, but with so many friends and family avoiding certain foods for dietary or health reasons, it's always good to have options. Here are a few of my go-to BBQ recipes to make every guest feel welcome, from vegan to gluten free!

Top tip, when cooking for guests with different dietary requirements, line the grill with foil or clean it between dishes to avoid cross contamination. You can do this by heating the empty grill at the highest temperature and letting it burn for 20 minutes / until all residue has charred, before scraping clean with a brush. I prefer to play safe and simple by using a separate disposable barbecue for anyone with a food allergy or for vegan/ veggie dishes.


Chickpea & Sweetcorn Burgers

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·         1 x 400 g tin of chickpeas

·         1 x 340 g tin of sweetcorn

·         ½ a bunch of fresh coriander

·         ½ teaspoon paprika

·         ½ teaspoon ground coriander

·         ½ teaspoon ground cumin

·         1 lemon

·         3 heaped tablespoons plain flour , plus extra for dusting

·         rapeseed oil

·         1 small round lettuce

·         2 large ripe tomatoes

·         tomato ketchup

·         4 wholemeal burger buns



  1. Drain chickpeas and sweetcorn and tip into food processor. Add half of coriander leaves and all the stalks to the processor.

  2. Add spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.

  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized burgers, around 2cm thick. Place in fridge for 30 minutes to firm up.

  4. BBQ on grill for 10 minutes, or until golden and cooked through, turning halfway.

  5. Meanwhile, wash & dry lettuce leaves and finely slice the tomatoes.

  6. Squeeze a large dollop of ketchup onto the base of each roll (toast if you like) and top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.



Halloumi Burgers


  • 250g halloumi cheese, cut into 8 thick slices

  • 1 tbsp olive oil

  • 4 brioche rolls

  • 4 tbsp hummus

  • 1 large ripe tomato, thinly sliced

  • 4 crisp lettuce leaves

  • 4 tbsp fresh tomato salsa


1.    Heat BBQ until coals are glowing white hot. Brush halloumi slices with olive oil and cook each side for 2-3 mins or until golden.

2.    Split the brioche rolls (toast briefly on both sides if you like) and spread the bottom halves with hummus. Add tomato and halloumi, finish with the lettuce and salsa and top with the other half of the roll.



If you want to keep things super simple, gluten free sausages from Corries Butchers in Promise bread rolls (Sainsbury's) go down a treat, especially with kids. For something a little more sophisticated...

Grilled Lemon Chicken with Pineapple Salsa


For the grilled chicken:

·         4 tbsp olive oil

·         2-3 lemons, juiced

·         1 1/2 tbsp soy sauce

·         2 cloves garlic, minced

·         1/2 tsp oregano

·         1/4 tsp salt

·         1/4 tsp pepper

·         4-6 skinless, boneless chicken breasts

For the pineapple salsa:

·         350g diced pineapple

·         1 red pepper, diced

·         35g diced red onion

·         1/4 cup chopped coriander

·         1 lime, juiced



1.    Whisk together olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.

2.    Coat chicken breasts in the marinade and refrigerate for at least 30 mins.

3.    Barbecue 6-8 minutes per side

4.    Remove chicken from grill and let it rest, tented with aluminum foil, for 5 minutes        before serving.

5.    Meanwhile, make the pineapple salsa. In a medium bowl, toss together the      pineapple, red pepper, red       onion, coriander and lime juice until well combined. (Replace pineapple with mango if preferred)

6.    Refrigerate until ready to serve.


 Buffalo Chicken with Wedged Ranch Salad

Gluten free Lemon-Garlic-Grilled-Chicken-Pineapple-Salsa.jpg


·         sea salt flakes 1 tbsp

·         soft light brown sugar 1 tbsp

·         smoked paprika 1 tsp

·         garlic granules 1 tsp

·         dried oregano 1 tsp

·         whole chicken thighs 12

·         unsalted butter 150g

·         4 garlic cloves, finely chopped

·         Tabasco sauce 125ml

·         gherkins/pickles to serve



Meat - Buffalo Chicken with wedged ranch salad.jpg

·         mayonnaise 100g

·         soured cream 100g

·         white wine vinegar 3 tbsp

·         garlic granules 1 tsp

·         Worcestershire sauce 1 tbsp

·         dill - handful, finely chopped

·         flat-leaf parsley a handful, chopped

·         iceberg lettuce 1

·         hazelnuts - handful, toasted and roughly chopped



·         STEP 1

Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and-spice mix and rub into the chicken really well. Leave to marinate for 1-4 hours.

·         STEP 2

Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see notes below). Put the chicken thighs, skin- side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through.

·         STEP 3

Meanwhile, whisk the mayo, soured cream, white wine vinegar, garlic granules, Worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill.

·         STEP 4

Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.




BBQ Scallops (starter)


·         scallops 4 large, cleaned (keep the shells)

·         butter 4 tbsp

·         shallot ½, finely chopped

·         capers 2 tbsp, roughly chopped

·         lemon 1, juiced

·         flat-leaf parsley ½ a small bunch, finely chopped



·         STEP 1

Heat a barbecue or grill to medium-high. Put each scallop into a shell with 1 tbsp of butter and some seasoning.


·         STEP 2

Put onto the barbecue or under the grill for 5 minutes until lightly charred. Meanwhile, mix the shallot, capers, lemon juice and parsley, then spoon over the scallops and serve.


Smoked Trout Salad (main)

Seafood main - Smoked Trout Salad.jpg


·         golden caster sugar 2 tbsp

·         sea trout 200g fillet

·         fine salt 4 tbsp 

·         small new potatoes 300g

·         natural yogurt 4 tbsp

·         tahini 1 tbsp

·         dill chopped to make 1 tbsp, plus a little extra  

·         lemon juice 1/2 tbsp, plus more to serve 

·         extra-virgin olive oil

·         baby or Lebanese cucumbers 2, cut in half lengthways and halved across the middle

·         radishes 2, finely sliced into a bowl of ice water 

·         edible flowers to serve (optional) 



·         STEP 1

Put the trout in a dish that it fits snugly. Mix the salt and sugar to make a cure and sprinkle it on the trout. Cover with clingfilm and weight down with tins. Chill in the fridge for a couple of hours.

·         STEP 2

Cook the potatoes in boiling salted water for 12-15 minutes, or until tender, then drain. Once the trout has been in the cure for a couple of hours, gently wash it under a cold tap and pat dry.

·         STEP 3

To smoke the trout and potatoes, carefully set light to the corner of an egg box and put it in the barbecue. Cover it with 2 handfuls of cherrywood or other wood chips and put the trout and potatoes on a wire rack above it. Close the lid – making sure all the vents are closed, and smoke for half an hour or so (relight if it goes out). Finish the trout in the oven at 130C/fan 110C/gas 1 for 15-18 minutes, or until it’s opaque and cooked.

·         STEP 4

Meanwhile, whisk the yogurt, tahini, dill, 1/2 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt to make the dressing. Set a griddle pan over a high heat and scatter with salt. Put the cucumbers, cut-side down on the griddle and grill, turning once, until char marks appear (about 5 minutes).



I adore introducing new fragrances as the seasons change, particularly in Summer when a certain scent will forever bring back memories of a special occasion or travel destination. (Bougainvillea and Magnolia always remind me of France and Italy, while citrus-y scents remind me of Spain…) There's something so delicious about spritzing perfume on warm skin before heading out for the evening. From daytime florals to heady evening scents, take your pick from my menu of six gorgeous new scents for Summer 2019. All can be picked up at usual perfumeries, department stores or duty free.

Boucheron Orange de Bahia

For a touch of true luxury, this citrus aromatic fragrance for women and men emanates Brazilian sunshine and is both zesty and sweet. An opening of orange and green mandarin essence leads on to notes of rose, fig leaf and amber woods.

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TOCCA Stella

With notes of blood orange and spicy lily, TOCCA Stella is both flirty and sensual. Resting on a base of sandalwood and sheer musk, this fragrance smells like warm Summer skin and works on any occasion, night or day. Plus you'll want to whip out that gorgeous bottle at every opportunity! This was my personal fave at a recent summer scents press event.

KENZO World Power

I adore the striking packaging of this woody aromatic fragrance with notes of cypress, sea salt and tonka bean. Part-inspired by Kenzo Fashion, World Power is modern and bold, with a complete absence of floral notes. This modern oriental is all about asserting your individuality, a celebration of the real you!  

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Jimmy Choo Floral

Choose a scent as stylish as your shoes (if you're lucky!) with this sophisticated perfume inspired by one of my favourite blossoms, Magnolia. (Italian and French Riviera, anyone?) This delicate feminine fragrance is floral, fruity and musky with notes of Bergamot, Nectarine, Magnolia and Blond Wood. The minty-pistachio green colour evokes all sorts of summery feelings and it’s one that all the beauty editors are raving about. I can understand why!


Coach Floral Blush

This little floral number comes in the prettiest packaging and would make a gorgeous gift for someone special - or a gift to self of course!  Floral Blush has top notes of  Goji Berry and Grapefruit with a Peony and Peach heart on a musk base.

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Last but not least, one for the men. Montblanc EXPLORER is an energising woody aromatic scent, with fresh green Bergamot notes contrasted with Vetiver and Patchouli. Definitely one for an adventurous spirit, I chose this for my current squeeze this summer, so I get to spritz some on too!  Well, ya know, boyfriends with benefits, right? 😊


Summer Ready Skin

With the lure of balmy days approaching, it's the perfect time of year to give post-Winter skin some much needed TLC. Months of skipping between bitterly cold elements and central heating had left my skin feeling dull and dehydrated, making me the perfect candidate for a facial.  

Step in IMAGE Skincare, who came to the rescue with a fantastic (complimentary) pro treatment. I'm a big fan of this cosmeceutical Irish brand, which I keep coming back to because their products work for me. Made with proven ingredients and botanicals, the salon-based professional line was created by an aesthetician and formulated by a plastic surgeon.

I always find it reassuring when any kind of beauty treatment begins with a thorough consultation and within minutes, I knew my face was safe in the hands of Kristina, National Trainer for Image Skincare and Aesthetic Therapist at Renaissance Clinic in Dublin. Passionate about helping people achieve optimally healthy skin, she is one of the most knowledgeable and skilled skincare specialists I've met.


Kristina began by assessing my skin needs and concerns, discussing my existing routine in detail and analysing my skin before deciding which treatment would be appropriate for me. Her analysis included photographing my face with a Skin Scanner for a deeper look at issues invisible to the naked eye. My scan revealed some areas of pigmentation as well as dehydration, particularly around the under eye area. Interestingly, I had rarely used an eye cream in the months prior to this treatment, which may have contributed to this. Upping my water intake would help too... (on my 3rd glass as I write!).

Kristina selected the best products to use on my skin for optimum results... and began the treatment with a deep cleanse to remove makeup and speed up cellular turnover, enabling the active ingredients that followed to penetrate deeper for maximum benefit.

The main act was the IMAGE Signature Facelift peel, suitable for all skin types, particularly those who are redness-prone, dry, dehydrated or sensitive... lucky me can tick all 4 boxes!

Peels are resurfacing treatments designed to improve and enhance the skin - and should always be selected according to your skin's needs, such as acne, sun damage or aging. With continued use they can improve skin clarity, even out skin tone and improve texture.

Enzymatic peels use gently exfoliating fruit-based enzymes to dissolve dead skin cells, support skin cell renewal and soften skin texture with minimal irritation.

The Signature Facelift quenches skin and brightens skin producing rapid results in a single treatment, as a 30% blend of Vitamin C, fruit enzymes and Hyaluronic Acid exfoliates, hydrates and provides antioxidants to the skin.

The peel solution was layered with resurfacing and enzyme masks, massaged into my skin and left for 5 minutes to work their magic. Once removed, hydrating serum and SPF were applied to soothe and protect. The entire process was painless, soothing and refreshing - and most importantly, my skin was absolutely glowing.


Kristina added a fine layer of IMAGE i-conceal foundation, similar to a tinted moisturiser, before I stepped back out into the world feeling so bloomin’ wonderful!  

 Home Care


I was sent home with a set of four products from the IMAGE MD line to treat the specific needs of my skin and continue the benefits of my new found glowy skin.

This prescription strength clinical skincare system was formulated by plastic surgeons to dramatically improve skin's appearance. Most products in the line can't be bought off the shelf and should be selected for each customer by a professional, which I find very reassuring.

In my home kit:

IMAGE MD® restoring facial cleanser  - AHA / BHA daily cleanser to exfoliate, gently remove makeup and speed up cellular turnover.


IMAGE MD® restoring youth serum  - hydrating serum with high levels of antioxidants to combat aging, brighten and tighten the skin.


IMAGE MD® restoring youth repair crème - nightly repair cream to leave skin feeling firmer and more radiant


IMAGE MD® restoring daily defense moisturiser SPF50 - physical broad spectrum moisturiser to protect against environmental exposure, extend longevity of skin cells and reduce free radical damage. I find this hydrating enough to skip moisturiser and save a few precious moments in my morning routine!

 With IMAGE, the focus is all about results rather than pampering, though the products are a pleasure to use. I must admit that while I noticed an improvement in the texture of my skin immediately after my peel, the benefits have increased since using the home care products for a couple of months. While I still avoid going bare-faced in public, I'm definitely happier with the smoothness and brightness of my skin and find that makeup applies much more evenly.

This treatment and most of the products mentioned are only available in salons. To find one near you, please visit