Salad toppings

Maple walnuts

Coat 100g (3½oz) walnut halves with 2 tablespoons maple syrup, 1 tablespoon finely chopped rosemary and a pinch of cayenne pepper. Season well. Spread on a baking tray lined with baking paper and bake at 160°C (315°F/Gas 2–3) for 15 minutes, stirring halfway, until golden. Set aside to cool before roughly chopping.

Toasted garlic breadcrumbs

Warm about 3 tablespoons fruity olive oil in a large frying pan with 2 crushed garlic cloves and cook over a very low heat for a few minutes. Add a cupful of stale breadcrumbs made from ciabatta or sourdough. Stir over a medium heat for a few minutes until the crumbs are browned and toasted, then set aside to cool.

Tahini seeds

Spread 200g (7oz) mixed seeds on a large baking tray and roast at 180°C (350°F/Gas 4) for 5 minutes. Combine 2 tablespoons light tahini, 1 tablespoon honey, 1 tablespoon sesame oil and ½ a crushed garlic clove in a large bowl. Tip in the hot seeds and mix well. Spread out on the baking tray again and bake for another 5 minutes. Set aside to cool, then crumble over salads as needed.

Olive and polenta cubes

Stir 250g (9oz) quick-cook polenta in 1 litre (35floz) simmering vegetable stock for 3 minutes until thick. Stir in 1 large handful grated parmesan cheese and 4 tablespoons finely chopped olives. Season well. Spread out on a tray to a thickness of about 2.5cm (1in) and cool. Once firm, cut the polenta into 2.5cm (1in) cubes and sauté in olive oil until browned.

Crisp parmesan lace

Line a large baking tray with baking paper. Drop mounds of finely grated parmesan cheese onto the tray at regular intervals (it will spread out as it cooks) and bake at 200°C (400°F/Gas 6) for 3–4 minutes until golden and bubbling. Leave to settle for a minute, then remove with a spatula and leave to cool. Scatter over salads as they are, or break into pieces.

Roasted spiced chickpeas

Thoroughly drain 800g (1lb12oz) freshly cooked or tinned chickpeas, then toss with 1 tablespoon olive oil, 1 teaspoon ground coriander, 1 teaspoon ground cumin and a pinch of cayenne pepper. Spread on a baking tray lined with baking paper. Cook for about 45 minutes at 180°C (350°F/Gas 4) until crisp and golden, shaking the tray every now and then.