Salad

For best results when deep-frying, check the oil is hot enough before adding the parsnip strips. Dip the handle end of a wooden spoon into the hot oil, if bubbles immediately form around the wood, the oil is the correct temperature. Note

Thai sticky rice (also known as glutinous' or sweet' rice) is a short, fat and chalky white rice that becomes soft and sticky once cooked.

It’s always a good idea to rinse capers before using them as they are very salty and their brine has a strong flavour which can overpower the other ingredients in the recipe. Note

A light and summery salad with sweet and spicy margarita-infused pork chops.

Salad can be prepared several hours ahead and kept, covered, in the refrigerator. Note

A healthy and delicious spinach and chorizo salad that is packed full of flavour.

Watercress has deep green, clover-shaped leaves that have a peppery, spicy flavour. It is highly perishable and should be used the day it is bought. Note

Harissa is a fiery Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds.

Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets. Note

Shichimi togarashi (also known as seven-spice mix or seven-spice blend) is a Japanese spice blend. It is available from specialist spice shops and Asian grocery stores Note

Wear gloves when peeling beetroot to stop the juice from staining your hands. Note

This delicious and simple mash can be whipped up in no time at all.

Light and summery dish of pan-fried pork with a sweet and spicy pineapple and cucumber salsa.

A light and delicate salad with smoked chicken, cranberry, pear and pecan nuts.

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.

Used extensively in Japanese cooking, daikon has a sweet, fresh flavour without the sharp bite of the more common red radish. It can be used raw in salads and as a garnish, or cooked in various ways. Green tea soba are Japanese noodles made from buckwheat flour and green tea; they are available from most […]

You could set out a platter of sliced chicken, bowl of salad with serving tongs and stack of tortillas for everyone to assemble their own great food-to-go. Note

A light, bright and healthy bean salad for a yummy summer lunch.

Lamb’s lettuce is also known as mâche or corn salad ­ it has a mild, almost nutty flavour and tender, narrow, dark-green leaves. Note

This mouth-watering salad is full of contrasting flavours and textures, from creamy cheese to crunchy nuts.

A light and healthy smoked chicken salad for a midweek lunch.

An exotic salad with grapes, apples and goat's cheese.

We used Sicilian olives in this recipe. They are smooth and fine-skinned with a crisp, crunchy bite and a refreshingly piquant, buttery flavour. Note

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

Mizuna, a mild-tasting, crinkled salad leaf, is usually one of the greens found in mesclun, which can also be used in this recipe. Note

A colourful summery salad with smoked chicken and avocado from Australian Women's Weekly.

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

A bright, colourful and fresh Vietnamese salad with pan-fried tofu.

This simple salad will be all the better for using a good quality aged balsamic vinegar in the dressing. The flavour will be more intense and the consistency more syrupy than those of younger balsamic vinegars. Note

You can use a mixture of grilled eggplant, capsicum and sun-dried tomatoes for the antipasto vegetables. Grilled artichokes and mushrooms could also be used. Note

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

A delicious stir-fried salad with spicy Sichuan chilli for some heat.

We used flathead for this recipe, but you can use any firm white-fleshed fish fillets. Note

Pearl barley is a nutritious grain that has had the husk removed, and then has been hulled and polished so only the ‘pearl’ of the original grain remains, much the same as white rice. It is available from health-food stores and most supermarkets. Note

You need two punnets of baby mizuna for this recipe. Large mizuna leaves can be used instead. Use drained, canned crab meat, or flesh from cooked crabs. You can also buy fresh crab meat from the fish markets. Note

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

You could substitute the bacon and chorizo with ham and mild salami if you prefer. Note

Salad is best prepared on the day of serving. The potatoes can be served warm or cold. Note

Bread cups can be made a day ahead, store in an airtight container. You need 3 x 12-hole (2-tablespoon/40ml) deep flat-based patty pans, it’s fine if you only have one pan, just make the cups in batches. You also need an 8cm round cutter. Buy fresh, thin-style pitta bread. If the bread is too thick […]

An exquisite and morish Mediterranean-style mushroom and polenta dish with roasted tomatoes.

Instead of topping the salad with sesame seeds and green onion, try using finely shredded toasted nori. Note

A light and healthy pasta salad packed full of salami, bocconcini, olives and cherry tomatoes.

You can substitute cooked crab meat for the prawns in this salad. Note

If liked, use smoked salmon in place of prawns. Note

A bright and colourful summer olive salad from Australian Women's Weekly.

A small, spicy sausage ­ eaten throughout North Africa and Spain ­ merguez is traditionally made with lamb meat and is easily identified by its chilli-red colour. Merguez can be found in many butchers, delicatessens and sausage specialty stores, but any spicy sausage can be used in this recipe. Note

Kumara slices can be baked several hours ahead. Keep covered. Assemble salad and add dressing just before serving. Note

Brown rice vinegar, made from brown rice, has been called the eastern version of apple cider vinegar, although its mild flavour has a subtle sweetness and about half the sharpness. It is available from Asian grocery stores and some health-food stores Note

If you cannot find banana chillies, use capsicums instead. Note

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

Sardines are available already butterflied from most fishmongers. Note

You need one medium pomegranate for this recipe. Note

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

A quick, light and simple salad with an amazing combination of flavours and textures.

It’s a good idea to wear some rubber gloves when preparing beetroot to prevent stained hands. If you don’t feel up to cutting it into strips, try the grater attachment on a food processor or use a box grater. Note

This is a bright and colourful summery dish with lots of big flavours and great textures.

These delicious and crunchy little garlic and chive croûtons will spruce up any leafy salad.