Salad Love: How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less - Tapa dura

'The man who sexed up salad.' --Daily Mail (Weekend), 5th July 2014

'We've been championing the one-man salad-loving wonder David Bez since we feel in love with his salad-obsessed website, Salad Pride, which is now also a book: Salad Love.' --Emerald Street, 29 July 2014

'Who said salads are boring? These quick, easy, healthy and delicious recipes from new cookbook Salad Love by David Bez will transform your lunchtime!' --Cosmopolitan, September 2014

'You'll never look at salads in the same way again - even the most hardened salad-sceptic will find themselves jotting down a few recipes to try out.' --Italia, 1 September 2014

'Food blogger David Bez has created a year's worth of desk-top salads to liven up lunch. His Italian heritage and career in graphic design make them as pleasing to the eye as to the palette.' --BBC Good Food Magazine, 1 October 2014

How many of us have sat at our desk at work, counting down the minutes until it's time for lunch and our staple option that is bland, expensive, unhealthy or just too similar to what we had yesterday - and the day before? The author, David Bez, is not a chef. He is a food lover with a limited lunch break; an Italian who cares about what's on his plate; a designer who knows that you eat with your eyes first. For the past three years, he has made himself a salad for lunch every day at work, with fresh ingredients, minimum preparation time, and maximum flavour. Day after day, his colleagues peer over his shoulder to watch him craft yet another beautiful salad perfectly balanced in its composition and bound to both satisfy him and energize him for the afternoon ahead. He has developed a winning formula for creating salads by layering a base, vegetables or fruit, fresh herbs, protein toppings and dressings, which creates a perfect salad every time. Clearly marked with a vegetarian, vegan, raw, omnivore or pescatarian designation, every salad is an inspiration and can be adapted to suit a different diet. Fresh, tinned, jarred and pre-cooked ingredients are all explored; seasonality is key and variety keeps things nutritious and exciting.