There are two important rules to remember when you’re making salads as simple – and simply dressed – as these: you need the freshest ingredients, of the highest quality. Since we first opened the doors, every morning at Corner Shop starts with the chopping of kale and cucumber. We’ll buy from producers in the UK if it’s in season, but regardless, everything is from the best suppliers possible.

I would always recommend buying your vegetables from a farmer’s market or greengrocer if you can, rather than the supermarket. Another non-negotiable? A salad spinner. You can’t have wet leaves, but you do need to wash your salad (plus, you can always use it to drain your pasta, like I do).

If you’re in need of some extra protein with your salad, a really nice organic boiled egg goes beautifully with the quinoa, or flake some trout – or any good sustainable smoked fish – through the kale. Slices of roast free-range chicken are perfect with either, too. Come October, we’ll have whole ricottas, dressed with chili flakes, lemon zest, oregano and olive oil, which we’ll then just chuck in the oven for 40 minutes. A nice slab of that is good for your gut, and more importantly, absolutely delicious.

These recipes for our two most popular salads will see you through the autumn.

Makes enough for four

400g red and white quinoa (preferably from Hodmedod’s Wholefoods)
1 whole broccoli, chopped into florets
2 sweet potato
1 bunch of cavolo nero
100g sun dried tomatoes, chopped
20g capers
20g pumpkin seeds

20ml sherry vinegar
40ml good quality extra virgin olive oil
40ml lemon juice
Salt and pepper to taste

• Turn your oven on to 200C.
• Chop your sweet potatoes into 2cm cubes and roast them on a bacing tray in the oven for 35 minutes.
• Put a large pan of salted water on to boil. Once boiling, blanche the cavolo nero and broccoli for five minutes and take out using a pair of tongs – keeping the water. Leave the cavolo to cool.
• Then, add the quinoa into the salted water for 15 minutes. Drain this and leave to cool once cooked.
• Put your seeds on a tray and roast in the oven for six minutes, making sure you turn them a few times to ensure they don’t burn.
• In a jar, combine all the dressing ingredients, shake and set aside.
• Get a large mixing bowl and combine the quinoa, cavolo, broccoli and the chopped tomatoes. Dress and then add seeds on the top to finish.

Makes enough for four

240g kale
300g celery
4 cucumbers
200g fennel
100g mixed seeds
20g parsley leaves, picked
20g dill
½ lemon, squeezed

1 tsp organic maple syrup
1 tsp dijon mustard
3 tbsp olive oil
1 tbsp lemon juice
A pinch of salt and pepper

• Turn your oven on to 160C. Once hot, pop the pumpkin seeds onto a tray and roast for 10 minutes.
• Pick the kale and wash in cold water, then lay it out on a tea towel to dry or use your salad spinner. Once dry, chop into 1cm pieces, then marinade with the lemon juice and leave it to macerate for 45 minutes.
• Wash all your other vegetables, then slice the fennel into thin slices, and chop the cucumber and celery into half moons. Pick the fresh herbs.
• Make the dressing by whisking together all the ingredients. Combine all your chopped vegetables, fresh herbs and pumpkin seeds. Dress and serve.