Spring will soon turn into summer and the days are becoming longer and hotter. The roasts, braises and casseroles that were a lifesaver not so long ago have been packed away with the woolly coats and footballs. What we’re looking for now is food that’s bright and refreshing – the dinner equivalent of running through a sprinkler on the back lawn. That’s where salads come in, says The Cook and the Chef star Simon Bryant, whose new book, Vegies, is full of creative salad ideas. “It’s not about…