Sun, sea and… salad! It's a winning summer combination! And we’ve put together a collection of standout salad recipes from across our European destinations to celebrate our prize draw with salad brand, Florette. From Spain and Portugal to Turkey and Greece, we’ve curated some delicious recipes for you to follow to take your European culinary skills to the next level... all while using Florette.

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Florette, the UK’s No. 1 selling salad brand is aiming for the skies this summer and launching an UnFlorettable promotion with us!

Launching on 1 May, and appearing on over six million packs of Florette, shoppers have the chance to win one of 100 Jet2holidays vouchers, each worth £3,000. Choose the destination of your dreams and jet off on your best holiday yet!

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Spanish inspired dishes

Spanish cod & chorizo bake

Cook time: 30 minutes

Serves: 4

Ingredients:

•Florette Crispy Salad

•350g baby new potatoes, thinly sliced lengthways

•3 tbsp olive oil

•2 cloves garlic, crushed

•150g diced chorizo

•250g baby plum tomatoes, halved

•1 pack yellow and orange peppers, deseeded and cut into thin strips

•1 lemon

•4 skinless and boneless cod loins

•4 sprigs fresh rosemary

Method:

Step 1

Preheat the oven to 200°C/180°fan/gas 6. Toss the potatoes, olive oil, garlic, chorizo, baby plum tomatoes and peppers together in a large roasting tin. Spread out into a single layer.

Step 2

Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.

Step 3

Cut four slices from the lemon and arrange over each piece of fish with a sprig of rosemary, then squeeze the juice from any remaining lemon over the fish. Bake for 20 mins. Spoon some of the pan juices over the fish and serve with Florette

Crispy croquette salad

Serves: 4

Ingredients:

• Florette Babyleaf & Rocket
• 200g cherry/plum tomatoes, halved
• 100g green & black olives, halved
• ½ red pepper, diced
• 1 tbsp capers
• 4 ½ tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp white sugar
• ¼ tsp dried oregano
• 200 g serrano ham
• 100 g manchego
• 30 g plain flour
• ½ tsp smoked paprika
• 250 ml milk
• 75 g plain flour
• 2 eggs
• 60 g panko breadcrumbs
• vegetable oil

Method:

Step 1

Chop your serrano ham and grate your manchego.

Step 2

Pour your olive oil into a saucepan on a medium heat. Once the pan is hot, fry the ham for a couple of minutes until crisp.

Step 3

Tip in your 30g of flour and smoked paprika, then cook for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.

Step 4

Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the manchego and stir to combine.

Step 5

Pour into a wide dish to set in the fridge for 1 hour.

Meanwhile rinse and cut in half the tomatoes and olives and dice the red pepper. Stir together the tomatoes, olives, pepper and capers until well mixed.

Whisk together the olive oil, vinegar, sugar, oregano, salt and pepper to make the vinaigrette. Pour it over the ingredients and toss gently.

Step 6

Pour your remaining flour, eggs and breadcrumbs into separate bowls.

Step 7

Roll your mixture into balls and dip them in your bowl of flour, eggs and then breadcrumbs respectively.

Step 8

Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquetas. Serve your croquettes on a bed of your salad, using Florette Crispy Salad as the base.

Turkey inspired dishes

Turkish-style flatbread pizza

Cook time: 15 minutes

Serves: 4

Ingredients:

•Florette Baby Leaf & Rocket salad

•1 tbsp olive oil, plus 4tsp for the flatbreads

•500g lamb mince, preferably lean

•2 cloves garlic, finely chopped (plus 1 clove for the yoghurt sauce, crushed)

•2 tbsp tomato purée

•1½ tsp cumin powder

•½ tsp paprika

•½ tsp ground cinnamon

•1 red onion, finely sliced

•16 cherry tomatoes, diced

•¼ tsp sea salt

•Juice of 1 lime

•80ml natural yoghurt

•40ml tahini

•4 flatbreads

•1 red pepper, finely diced

Optional

•3 tbsp chilli sauce, to serve

•4 pickled green chillies, to serve

Method:

Step 1

Preheat oven to 220°C/200°C fan/gas 7. Heat the oil in a large frying pan over a medium heat. Cook the mince in two halves: add 1 chopped garlic clove and cook until golden, add half the minced lamb, fry for 4-5 mins, until just cooked through. Remove and set aside then repeat with the other garlic clove and the rest of the mince.

Step 2

Add the first half of the mince again then add the tomato paste and spices.

Step 3

Meanwhile, make the topping by mixing the red onion, cherry tomatoes, salt, and lime. Set aside.

Step 4

For the yoghurt sauce, mix together the yoghurt and tahini with 3tbsp water to loosen. Set aside.

Step 5

Lay the flatbreads on a baking tray, drizzle 1tsp olive oil over each flatbread, divide the lamb mixture between them and sprinkle over the red pepper. Bake for 5 mins.

Step 6

Remove the pizzas from the oven. Serve the pizzas, letting everyone add their own handful of Florette Baby Leaf & Rocket salad, yoghurt sauce and toppings at the table.

Portuguese inspired dishes

Portuguese Prego steak rolls

Prep time: 35 minutes

Serves: 2

Ingredients:

For the prego rolls:

•Florette Baby Leaf & Rocket

•1 clove garlic, crushed

•2 small rump steaks, fat trimmed

•2 tbsp olive oil

•1 tbsp sherry vinegar

•A few flat-leaf parsley stalks

•2 ciabatta rolls, lightly toasted

For the Piri Piri sauce:

•2 red onions peeled, roughly chopped

•1 garlic clove, crushed

•6 – 8 fresh red chillies

•2 red peppers, de-seeded, roughly chopped

•3 tomatoes, skins removed, roughly chopped

•4 tbsp olive oil

•Juice and zest of 3 lemons

•1/3 cup red wine vinegar

•2 tbsp sugar

•Salt and pepper, to season

•1 tbsp dried oregano

•1 tbsp smoked paprika

Method:

Step 1

Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Seal the bag and shake to coat the steaks. Then use a rolling pin to bash the steaks to tenderise. Leave for 1-2 hours.

Step 2

To make the Piri Piri sauce, combine all the sauce ingredients in a bowl and blend in a food processor or with a stick blender until the ingredients are finely chopped and the mixture looks saucy.

Sept 3

Transfer to a saucepan over a medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. Remove from the heat and set to one side.

Step 4

Heat a frying pan over a high heat. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2-3 minutes on each side then rest on a plate.

Step 5

To assemble the prego rolls, put the ciabatta halves onto a plate, toasted-side down. Spoon the Piri Piri sauce on the base of the rolls. Slice the steak then layer on and top with a handful of Florette Baby Leaf & Rocket salad. Finally, top with a dollop of Piri Piri sauce and place the other half of the ciabatta roll on top. Serve and enjoy.

Piri Piri chicken salad

Prep time: 50 minutes

Serves: 2

Ingredients:

For the Piri Piri chicken:

•1 tbsp olive oil

•1 tsp chilli flakes

•2 cloves garlic, crushed

•Juice of 1 lime

•1 tsp smoked paprika

•1 tsp oregano

•Salt and pepper, to season

•4 boneless chicken thighs

•2 corn on the cobs

For the salad:

•Florette Mixed

•½ red pepper, de-seeded, thinly sliced

•½ yellow pepper, de-seeded, thinly sliced

•Handful cherry tomatoes, halved

•½ cucumber, sliced into half moons

•Piri Piri salad dressing or mayonnaise

Method:

Step 1

To make the Piri Piri chicken, mix all the Piri Piri chicken ingredients (apart from the chicken and corn cobs) in a large bowl to create a marinade.

Step 2

Score the skin of the chicken with a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken. Marinate the chicken for 1 hour in the fridge or overnight if making ahead.

Step 3

Preheat your oven to 220C/200C/gas mark 7. Place the chicken on a roasting tray and roast for 30 minutes, remove the tray from the oven, add the corn on the cobs turning them in the juices, then return the tray to the oven for a further 10 minutes. Once cooked, remove from the oven and put to one side

Step 4

To assemble your salad, first start by placing generous handfuls of Florette Mixed salad on a plate. Top with the red and yellow pepper, cherry tomatoes and cucumber.

Step 5

Next slice your Piri Piri chicken and layer onto the salad. Slice the corn from the cobs lengthways to create a corn rib. Layer on top of the salad then top with your favourite Piri Piri salad dressing or mayonnaise. Serve and enjoy.

Greek inspired dishes

Prawn saganaki

Prep and cook time: 25 minutes

Serves: 2

Ingredients:

• Florette Crispy Salad
• 1 tbsp extra-virgin olive oil, plus extra to drizzle
• 1 red onion, finely sliced
• 3 garlic cloves, finely chopped
• a pinch of crushed chillies
• 1 x 400g tin chopped tomatoes
• a small glass white wine (or use 150ml water or stock)
• a pinch of sugar
• 1 x 180g pack large raw prawns
• ½ x 28g pack flat-leaf parsley, leaves chopped
• 75g feta cheese
• 4 slices rustic or ciabatta bread, toasted
• 1 lemon, cut into wedges

Method:

Step 1

Heat the olive oil in a deep frying pan and gently cook the onion, covered, for about 5 minutes until soft.

Step 2

Stir in the garlic and chilli; cook for a minute. Increase the heat, add the tomatoes and wine (or water or stock), cover, bring to the boil and simmer gently for 10 minutes. Remove the lid and bubble for a further few minutes. Season to taste with salt, black pepper and a pinch of sugar.

Step 3

Add the prawns and half the parsley, cover and cook for 2 minutes until the prawns are cooked through.

Step 4

Prawn saganaki is a rustic Greek dish made with tomatoes, prawns and feta cheese.

Step 5

Crumble over the feta and sprinkle with the remaining parsley; leave to stand for a minute.

Step 6

Serve the saganaki on a bed of Florette crispy salad, with the toasted bread, drizzled with olive oil, and the lemon wedges on the side.

For a chance to be a winner, purchase a pack of Florette Classic Crispy, Mixed or Baby leaf & Rocket salad bags at your local Ocado, Tesco, Asda, Sainsbury’s, Co-op, Iceland, Spar, Home Bargains or Booths, between 1 May – 31 July and follow the instructions on the pack!