A delicious detox: Two well-turned-out salads

When you start craving salads instead of sweets or steak, you know it's time for a detox. Unfortuntely, being on a detox in Poland is really hard work. I've been trying to avoid butter and sugar - really not a huge ask - and yet these two rules have been broken again and again during this ten day stay in my homeland. However, I have been being running, doing my kundalini kriya and eating fish religiously, every day, so that's something. And since we've been in our house in Warsaw instead of a hotel in Sopot, I've been making salads. Massive, satiating, killer salads. I must have been inspired by Paris

For this one, you need to prep by: firstly, frying an onion in some olive oil for about 7-8min, adding the beans, salt,pepper and cinnamon and frying until warm; and secondly, grilling the red pepper with olive oil, salt and chilli flakes for about 6-7min. The salad bed is torn lettuce and basil leaves, chopped tomatoes (we call these rasberry tomatoes here in Poland, not sure what they're called in the UK, but the have a rasberry-coloured hue), and chopped feta. On top, we have a light vinaigrette of olive oil, apple vinegar and lemon juice mixed together, buckwheat honey (this is a dark, strong-tasting variety), salt and white pepper

And for the second one, cook the fresh asparagus for about 5min in boiling water, so that they are still firm and a little bit crunchy. If they are the fat ones like those up there, you should either cut a couple of inches of the end off, or peel the ends. The bed is a curly, crunchy type of lettuce, blue cheese, walnuts and hard-boiled quails eggs, and the vinaigrette is a sweet one with a mxture of olive oil, balsamic vinegar, honey, salt and freshly ground black pepper. With both the vinaigrettes the ratio of oil to vinegar is 3-1, and I use a jar to shake all the ingredients together