This is one of my favourite salads. Caesar salad typically uses eggs in the dressing, but this delicious vegan version uses eggless mayonnaise as the base (thus avoiding the whole “will I get salmonella poisoning from raw eggs” matter).

The veggie bacon is a really nice addition, but is optional if you don’t have it. A smoky flavour could still be achieved by using smoked salt instead of regular salt. The vegan cheese is also optional, though you really should use either the bacon or cheese, to ensure the salad retains maximum scrumptious factor.

Vegan Caesar salad

1. Tear lettuce into bite-sized pieces. Peel cucumber (if necessary), then halve or quarter lengthwise and slice. Cut each artichoke chunk into slices. Quarter olives (pit if necessary). Combine in a large salad bowl.

2. Crush garlic with salt. Mix with mayonnaise, lemon juice, mustard, Worcestershire sauce and pepper.

3. Add dressing to salad and toss. Gently pan-fry veggie bacon, then cut into small pieces and add to salad. Grate cheese into salad and toss again.

Makes two servings.

I love this simple Japanese dish, Burokkori no goma ae, or Broccoli salad with sesame dressing.

You can use the same dressing on cold cooked spinach to make Horenso no goma ae, which is, yes you guessed it, Spinach salad with sesame dressing.

We served this with a feast of sushi we brought back from a day trip to London. I really must learn how to make my own sushi. But at least I know how to make this salad. The recipe is from a Japanese vegetarian cookbook whose name escapes me at the moment.

1. Cook broccoli florets in simmering salted water for two to three minutes, until al dente. Plunge into cold water, then drain.

2. If you’re starting with raw sesame seeds, toast them in a dry, heavy skillet until they are starting to colour.

3. With a mortar and pestle, crush three tablespoons of the sesame seeds until finely ground. Gradually incorporate soy sauce, then sugar. You’ll have a relatively smooth, thick dressing.

4. Arrange broccoli in individual serving bowls. Top with dressing and sprinkle with sesame seeds.

Makes two large or four smaller servings.