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Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

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Sia has opened up about the painful experience she underwent after her divorce from ex-husband Erik Anders Lang. The “Chandelier” singer, 47, spoke candidly about her mental health in an interview with Zane Lowe for Apple Music 1 on 13 September. “Well, actually, the truth is that I had just been every now and again writing a song here or there for the last six, seven years,” Sia said while discussing her forthcoming album, Reasonable Woman. "I got divorced and that really threw me for a loop,” she explained. “That was such a dark time that I was in bed for three years, really, really severely depressed. And so I couldn’t really do anything for that period of time.” However, the “Unstoppable” singer was able to record “just little bits and pieces here and there” of her new music, and eventually felt inspired to create an album. “Finally, it just turned out we had enough songs to make an album, enough good ones,” Sia continued. “I just rely on my management to tell me when we’ve got enough good ones, because I don’t really... I can tell when I think one is particularly good, I think I can tell, but they tell me when we’ve got 11 or 12 or 13 enough good ones, real good ones.” Sia, whose full name Sia Kate Isobelle Furler, was previously married to filmmaker Erik Anders Lang. The former couple were married at the Grammy-winner’s Palm Springs home in August 2014. However, they filed for divorce two years later, citing “irreconcilable differences”. These days, the “Cheap Thrills” singer has moved on with husband Dan Bernad. The couple were married last May during an intimate wedding ceremony in Italy with “just four” guests present. Sia has managed to keep many details about her relationship with Bernad private, sharing only one picture with him on Instagram last year. “Pride forever! #lgbtqia+ #LAFC #22 also just finished my next album! A great day all round!” she captioned the post, which featured Bernad. According to People, the couple tied the knot during a candlelit ceremony at Domenico Dolce and Stefano Gabbana’s Villa Olivetta in Portofino, Italy – the same venue where Kourtney Kardashian married Travis Barker in May 2022. The bride wore a lace mermaid wedding gown, complete with a matching, nude sheer veil, while Bernad chose a light-coloured tuxedo for the nuptials. They reportedly exchanged vows under an iron gazebo, adorned with pink, purple, yellow, and white flowers. In 2020, Sia announced she had become a grandmother at the age of 44 - one year after she adopted two adult sons. Speaking to Apple Music’s Zane Lowe at the time, she revealed that one of her adopted sons had just become a father. “My youngest son just had two babies, I’m just immediately horrified,” she quipped. “No, I’m cool. They call me Nana. I’m trying to get them to call me Lovey, like Kris [Jenner]. I’m like: ‘Call me Lovey’... I’m a f***ing grandma!” Read More Sia marries boyfriend Dan Bernad at wedding with ‘just four guests’ ‘I love them’: Sia reveals she adopted two 18-year-old sons Emily Ratajkowski jokes she’ll date ‘anyone who wants to take her to dinner’ David Foster and Katharine McPhee express grief after death of their child’s nanny Mother defended after calling father ‘creepy’ over name choice for newborn daughter Action needed to protect women from birth trauma – MP

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