Salad

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

A bright and colourful roasted cherry tomatoes, broccolini and pepitas salad from Australian Women's Weekly.

Tender lamb forequarter stuffed full of exquisite Mediterranean flavours.

Summer has a mango salad, but what about the colder months? This fresh and flavourful concoction will soon become your favourite autumnal and winter snack.

Can use leftover roast pork or chinese barbecued pork. Note

Lamb’s lettuce, also known as mâche or corn salad, is very popular in France. It has a mild, almost nutty flavour and dark green leaves. It is usually sold in 125g punnets, but the leaves probably weigh only about a quarter of that total. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]

For extra fibre, use wholemeal pasta. For those who are gluten-intolerant, try gluten-free pasta. Note

For the pickled ginger syrup in the dressing, use the syrup drained from the pickled ginger in the salad. The salmon skin gets wonderfully crunchy when cooked twice on the grill, as we do in this recipe, this provides added texture and flavour. Note

A healthy spinach and haloumi salad with packed full of scrumptious flavours and textures.

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

A spicy sausage that originated in Tunisia, merguez has become traditional fare throughout North Africa and Spain.

Use roti bread instead of the naan, if you prefer. Note

Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note

Keep salad refrigerated; bring to room temperature before serving. Note

Quick and easy steamed Asian greens from Australian Women's Weekly.

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note

Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use […]

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

A delicate and exquisite fennel and apple salad packed full of big flavours.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

Juicy lamb cutlets with a bright and colourful tomato and parsley salad.

An exotic rocket, pear & ricotta fritter salad that is packed to the brim with delicious flavours and textures.

A bright, colourful and exquisite lamb, spinach and spiced peach salad.

Soba noodles are long, flat thin Japanese buckwheat noodles from Asian food stores and major supermarkets. Note

Roasting the tomatoes concentrates the flavour, which goes well with pumpkin. Serve the salad warm. Note

You will need about 3 limes for this recipe. Note

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note

A green and healthy turkey salad with a tangy lemon mustard dressing.

You can use soft goat’s cheese in place of the feta. Note

For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]

You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note