BBQs are just as much about the side dishes as they are the burgers and various grilled meats, but that doesn’t mean you’re limited to serving soggy lettuce. These Maldon Salt salad recipes deliver on everything from a fresh and vibrant orange and carrot salad with halloumi, to a light but flavour-packed pasta salad. Or get your greens in with a steak salad with broccoli, parmesan, and a chilli and herb dressing. Orange and carrot salad with grilled halloumi This orange and carrot salad, paired with barbecue grilled halloumi creates the perfect salad for any summer dinner party. Ingredients: 2 Navel oranges 2 blood oranges 2 carrots 200g halloumi cheese 2 tbsp black olives 2 sprigs of fresh mint 4 tbsp extra virgin olive oil Maldon Salt 1 pinch of cumin Freshly ground black pepper Method: 1. Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice ½ a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later. 2. Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together. 3. Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning. Pasta salad The simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour. Ingredients: 350g short pasta 150g cherry tomatoes 1 bag of mini mozzarella balls 16 black olives 8 anchovy fillets in oil 2 tbsp chopped toasted pistachios or pine nuts 16 capers ¼ medium red onion 4 tbsp extra virgin olive oil 4 sprigs of fresh basil with small leaves Maldon Salt Black pepper Method: 1. Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper. 2. Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem. 3. Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl. 4. To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature. Steak salad with purple broccoli, parmesan, and chilli and herb dressing A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans. Ingredients: 400g sirloin steak 100ml plive oil, plus extra for frying A handful of chopped parsley A handful of chopped coriander 1 red chilli, deseeded and finely chopped 200g purple sprouting broccoli 150g broad beans, blanched 50g wild rocket 25g aged parmesan 20g toasted pine nuts A pinch of Maldon Salt Method: 1. Preheat the oven to 180C. 2. Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice a hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat. 3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10-12 minutes until tender and starting to char slightly. 4. Once the steak is cooked to your liking – we’ve served it medium rare here – remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing. 5. While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside. 6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans. 7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients. 8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve. Recipes from Maldon Salt. Find more at maldonsalt.com/recipes-tips-blog

Mercedes chief Andrew Shovlin admits the team won’t be “nipping at the heels” of Red Bull at the Canadian Grand Prix - with the Montreal circuit offering a “bigger challenge” than last time out in Spain. The Silver Arrows brought highly-anticipated upgrades to the Monaco Grand Prix last month, with their full impact seen at the traditional testing circuit in Barcelona last time out. Lewis Hamilton and George Russell finished second and third respectively, securing Mercedes’ first double podium of the season. Yet Toto Wolff has moved to downplay suggestions Mercedes can compete with runaway leaders Red Bull and trackside engineering director Shovlin echoed those thoughts when speaking in the team’s debrief video. “The fact is that the update kit works very well around circuits like Barcelona with a lot of high-speed performance,” Shovlin said. “The car itself would have still been okay there because we’ve been better at the fast circuits and the front-limited tracks. We ended up with a really good balance and really good race pace. “Now, where we are going to go next, Montreal, it’s a very different circuit. There are more low-speed corners, quite a lot of straight-line full throttle and we would expect more of a challenge there. “We are not thinking that we are going in nipping at the heels of Red Bull. We are going in there prepared for a battle with Ferrari, Aston Martin, and maybe even Alpine.” Hamilton finished on the podium last year in Canada, behind Max Verstappen and Carlos Sainz, and Shovlin added that behind Red Bull the performance gap is close with other teams this season. “It will be good fun and we are certainly going to be fighting to find every little bit of performance we can,” he added. “Because the way the grid stacks up now you can be P2 or you can be P10, and there are only a few tenths in it,” he added. “We are looking forward to more exciting racing but certainly we are aware that Canada is likely to be a bigger challenge than the Sunday we just had in Barcelona.” Verstappen currently has a 59-point lead in the championship from Red Bull team-mate Sergio Perez and has won the last three races in Miami, Monaco and Barcelona. Read More Lewis Hamilton contract update provided by Mercedes boss Toto Wolff Christian Horner reveals how close Fernando Alonso was to joining Red Bull Lewis Hamilton, an 18-month drought and an eighth world title further away than ever

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