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David Bez

@saladpride

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Food developer & Marketing at @sun.and.seed / Secret Alter ego @pasta_love_uk / Food Writer 4 books: SaladLove, SupperLove, BreakfastLove, VeganLove.

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Minimal Protein Salad Episode 38 🥗

This one is in collaboration with @tofoo and takes its inspiration from the classic Italian caprese—with a little twist.

Peppery rocket replaces the traditional basil base, while sweet cherry tomatoes bring that familiar summer freshness. Instead of mozzarella, I used Naked Tofoo for plenty of plant protein, finished with capers for a salty kick.

Everything is brought together with a basil and almond pesto dressing, adding richness and tying all the flavours together.

It has all the spirit of a caprese—fresh, simple, and built around a few great ingredients—but takes a slightly different direction.

Bright, summery, and packed with flavour.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #plantbasedrecipes #highproteinmeals by @saladpride

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3 days ago

Minimal Protein Salad Episode 37 🥗

This one is in collaboration with @hodmedods, and it proves once again that the simplest combinations are often the most satisfying.

The base is made with Hodmedod’s lentils, bringing earthiness and plenty of protein, paired with roasted fennel, which turns sweet and tender in the oven while keeping its distinctive flavour.

Everything is brought together with a silky hemp cream, made using Hodmedod’s hemp seeds, adding richness and a subtle nuttiness that works beautifully with the lentils.

Earthy, creamy, and deeply savoury, it’s the kind of salad that feels both comforting and fresh at the same time.

A handful of ingredients, treated simply.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #highproteinmeals #wholefoods taken in Stroud, Gloucestershire by @saladpride

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10 days ago

Minimal Salad Episode 36 🥗

In collaboration with @honestly.tasty

Whatever the weekend has in store—long lunches, a garden full of people, or something that needs to look impressive without too much effort—this one earns its place on the table.

Massaged cavolo nero, ripe pear, toasted pecans, and Honestly Tasty Bree.

The soft, creamy centre of the Bree against the slight bitterness of the cavolo nero is exactly the kind of combination that makes people pause for a second bite.

Finished simply with vinegar, olive oil, a little mustard from Rubies in the Rubble @rubiesintherubble , salt, and black pepper.

No complicated techniques. No long ingredient list. Just a handful of ingredients that know how to work together.

Serves one, but scales up beautifully for sharing. A favourite at family lunches and summer gatherings.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #plantbasedrecipes #summerfood by @saladpride

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a month ago

Minimal Protein Salad Episode 35 🥗

This one is in collaboration with @quinolauk, and it brings together some bold flavours that work surprisingly well together.

The base is Quinola’s quinoa and lentils — hearty, protein-rich, and perfect for carrying stronger ingredients.

On top, shiitake mushrooms add deep savoury flavour and plenty of umami, while blue cheese brings richness, saltiness, and a little bit of attitude.

Everything is finished with a fresh parsley pesto that cuts through the richness and ties the whole salad together.

Earthy, savoury, creamy, and packed with flavour from every angle.

One of those salads that feels substantial enough to be a proper meal while still staying true to the minimal approach.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #highproteinmeals #quinoa taken in Stroud, Gloucestershire by @saladpride

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a month ago

4. Collab between @saladpride @lafauxmagerie

Bold, bright, and built around a technique worth knowing: smashing the cucumber rather than slicing it creates edges that soak up every bit of dressing, and a texture that’s deeply satisfying in a way neat slices simply aren’t.

Camden Cultured Original brings a clean, lively tang - a cultured cashew base fermented for a savoury, sophisticated bite that holds its own against the peppery rocket and sharp mustard dressing. Croutons for crunch. Dress lightly and let the flavours do the work.

🫙 The recipe:

Smash 3 small cucumbers with the side of a knife, then roughly chop. Whisk 1 tsp mustard, 1 tbsp olive oil, 1 tsp vinegar, salt and pepper. Toss with 2 handfuls of rocket. Add 50g Camden Cultured Original (in chunks) and 25g croutons. Dress lightly before serving.

Serves 1. Part of the @saladpride x @lafauxmagerie summer salad series. by @saladpride

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a month ago

3rd Collab between @saladpride @honestlytasty

Strawberry season is here and we firmly believe that fruit and cheese is one of the great combinations. Sweet, creamy, a little balsamic to keep things interesting.

Courgette ribbons, sliced strawberries, almond flakes and Honestly Tasty Shamembert. On a plate that looks like summer should.

If you’re hosting tonight and want something that looks impressive with very little effort, this is the one. Five minutes, no faff, and the red and white on the plate feels rather timely...

🫙 The recipe:

Shave 1 small courgette into ribbons with a peeler. Slice 4 strawberries and arrange them with the courgette. Add 50g Shamembert and 1 tbsp almond flakes. Dress with 1 tsp balsamic vinegar, 1 tbsp olive oil, salt and black pepper.

Serves 1. Scale up for a crowd.

This is part of our summer salad series with @saladpride and @lafauxmagerie by @saladpride

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a month ago

🥗 Collab between @saladpride × @lafauxmagerie

Looking for a simple midweek salad that doesn’t feel like an afterthought? This one comes together in minutes and works just as well as a light lunch as it does alongside a BBQ spread.

Crunchy lettuce, crisp apple, toasted pumpkin seeds and generous chunks of Balham Blue create that perfect balance of fresh, creamy, sweet and savoury. Finished with a squeeze of lemon, good olive oil, salt and black pepper, it’s proof that a handful of great ingredients can do all the heavy lifting.

Simple. Fast. Delicious.

🫙 Recipe (serves 1–2)

Arrange 2 handfuls of lettuce on a serving plate and top with ½ apple, thinly sliced. Scatter over 40g Balham Blue, diced into bite-sized pieces, and 1 tbsp pumpkin seeds.

Whisk together the juice of ½ lemon, 1 tbsp olive oil, a pinch of salt and a few grinds of black pepper. Drizzle over the salad and serve immediately.

#saladpride #lafauxmagerie #saladrecipe #easyrecipes #bbqside

Check our blog for more in-depth stories and full recipes. by @saladpride

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a month ago

🥗🧀 Collab time! @saladpride × @lafauxmagerie

Welcome to our summer salad series with @lafauxmagerie — five recipes that put exceptional plant-based cheese at the heart of every dish.

First up is a recipe made for those unpredictable summer days. The kind where it’s warm enough to crave something fresh, but cool enough to want a meal with a little more substance.

This mafaldine pasta salad combines sweet roasted orange peppers with the smoky richness of @lafauxmagerie Shoreditch Smoked. Think pasta and salad sharing the same bowl, with fresh herbs, crispy onions and plenty of character. The gentle applewood smoke from the cheese works beautifully with the natural sweetness of the roasted peppers.

🫙 Recipe (serves 1)

• 1 orange pepper
• 80g mafaldine pasta
• 50g @lafauxmagerie Shoreditch Smoked
• Crispy onions
• Fresh mint leaves
• Extra virgin olive oil
• Black pepper

Roast the pepper at 200°C for 20 minutes, then slice into strips. Cook the mafaldine until al dente, drain and toss with a little olive oil. Add the roasted pepper and the Shoreditch Smoked, broken into pieces. Finish with crispy onions, torn mint, black pepper and an extra drizzle of olive oil.

Simple, smoky, fresh and satisfying.

Save this one for the weekend and let us know if you make it. 🌿🧡

#saladpride #lafauxmagerie #vegancheese #plantbasedcheese #pastasalad

Check our blog for more in-depth stories and full recipes. taken in Stroud, Gloucestershire by @saladpride

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a month ago

Minimal Protein Salad Episode 30 🥗

This one is in collaboration with @hodmedods , and it’s all about texture.

The base starts with frisée lettuce — crisp, slightly bitter, and perfect for carrying a creamy dressing.

On top, roasted mushrooms bring deep savoury flavour, while two different types of Hodmedod’s fava beans bring both protein and contrast. I used their whole fava beans for substance and creaminess, then finished the salad with their roasted salted fava beans for crunch.

The dressing is simple but effective, made with Rubies in the Rubble mayo and English mustard, mixed with lemon juice, a splash of water, and black pepper. Creamy, sharp, and just punchy enough to tie everything together.

Earthy, creamy, crunchy, and packed with protein from start to finish.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #highproteinmeals #wholefoods taken in Stroud, Gloucestershire by @saladpride

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2 months ago

People often ask me why I started Salad Pride.

The answer is much less glamorous than most people expect.

Back in 2010, I was working in a large corporate office. Like many office workers, I wanted a lunch that was healthy, affordable and simple enough to prepare at my desk.

So I started making salads.

Not at home. Not in a professional kitchen.

Right there in the office.

What began as a practical solution quickly turned into something else. My colleagues became curious. They would stop by my desk to see what I was making and often wanted to taste it. What surprised me most was that even the people who lived on sandwiches, fast food and heavy meat-based lunches seemed genuinely interested.

That made me wonder whether other people might be interested too.

So I started taking photos and sharing them on a blog.

Then I set myself a challenge: create a completely new salad every single working day.

One day became one month.

One month became one year.

In the end, I kept going for four years.

The challenge never became boring because every lunch break was an opportunity to discover something new. I was constantly experimenting with vegetables, grains, pulses, herbs, nuts, seeds, dressings and ingredients I’d never cooked with before.

What I discovered is that salads are not a side dish.

They’re one of the most creative forms of cooking there is.

Salad Pride was born from that simple daily practice: a desk, a lunch break, a camera, and a commitment to make something different every single day.

More than fifteen years later, I’m still exploring. taken in London, United Kingdom by @saladpride

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a month ago

Minimal Protein Salad Episode 29 🥗

This one is in collaboration with @rubiesintherubble, and it might be one of the most unexpected salads of the series so far.

The base starts with purple kale, lightly massaged with @jonestrustyourgut vinegar and a pinch of salt until it softens and becomes tender while keeping all of its bite.

Then comes chopped cucumber for freshness and crunch, followed by sunflower protein chunks from @sunflowerfamily_uk and @sunflowerfamilyuk, bringing plenty of texture and protein.

A generous handful of crispy fried onions goes on top because sometimes a salad needs a little extra crunch.

The dressing is where everything comes together: Rubies in the Rubble garlic mayo and ketchup, mixed with olive oil, vinegar, and smoked paprika to create something creamy, tangy, smoky, and surprisingly addictive.

Fresh, crunchy, smoky, creamy, and packed with texture from top to bottom.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #highproteinmeals #plantbasedrecipes by @saladpride

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2 months ago

Minimal Protein Salad Episode 28 🥗

This one is in collaboration with @quinolauk, and it proves that a handful of ingredients can go a very long way.

The base is their quinoa — light, fluffy, and packed with protein.

On top, grilled halloumi brings saltiness and richness, while sweet mandarins add freshness and a burst of citrus.

The dressing couldn’t be simpler: fresh mandarin juice and good olive oil, whisked together and poured over everything.

Finished with a scattering of fresh parsley.

That’s it.

Sweet, salty, bright, and satisfying. The kind of salad that feels effortless but delivers on every bite.

Minimal ingredients. Big flavour. ✨

Check our blog for more in-depth stories and full recipes.

#minimalproteinsalads #saladlove #saladpride #highproteinmeals #quinoa by @saladpride

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2 months ago