With the weather warming up we’re craving lighter, fresher foods and a Greek salad never fails to please!

Ingredients

1 oak leaf or lettuce of choice, washed and leaves separated
4 small-medium tomatoes cut into 1 cm slices
1 Lebanese cucumber, haled lengthwise and sliced into 1 cm slices
½ c olives
1 small Spanish onion, thinly sliced
2 x 3cm slices of feta
Olive oil Salt & pepper
1 tsp dried oregano

Method

Layer lettuce, tomatoes, onion, cucumbers, and olives on a plate or platter.

Lay feta over the top and season with salt and pepper.

Dress with olive oil and sprinkle over oregano.

New season Aussie pears are now in store.

We love them in this pea shoot and beetroot salad with pear.

The sweetness of the pear really compliments the earthy taste of the beetroot.

Serves 4

Ingredients

1 pack pea shoots
1 bag beetroot, cut into 2 cm chunks
2 pears, cored and cut into 2 cm chucks
1 tin chickpeas or cooked lentil, drained
Red peppercorns
Salt, to taste
2 tbsp olive oil
2 tbsp red wine vinegar

Method

Arrange pea shoots, beetroot, pears and chickpeas or lentils on a serving plate.

Combine oil, vinegar and salt.

Drizzle over the salad and enjoy.

The title makes this recipe sound like a lot of work, but it isn’t.

The beans and sourdough will be done in the time it takes to boil the eggs!

If you do not like a runny yoke boiled egg, cook them for an additional two minutes.

Serves 2

Ingredients

1 baby coz, sliced into thin wedges
1 Spanish onion, sliced
A large handful yellow beans, topped & tailed
3 eggs
3 thin slices sourdough
Garlic-infused olive oil
Salt
Pepper
Olive oil
3 tbsp mayonnaise
Juice ½ lemon juice

Method

Place the eggs in a small saucepan, cover with cold water, and place on the stove over medium heat. Bring to the boil and cook for 3 mins.

Remove the eggs from the water and set aside to cool until they aren’t too hot to handle. Peel and cut in half.

Heat a grill pan over medium heat.

Rub sourdough with garlic-infused olive oil on the grill until there are nice char marks on each side. Remove, slice in half on an angle, and set aside.

Add the beans to the pan with a drizzle of oil, salt and pepper, and grill for 3 minutes, turning a few times.

Place lettuce on a platter with the onion, beans, eggs and sourdough croutons.

Mix mayo and lemon juice, add a good grinding of salt and pepper, and then drizzle over the salad.

The simple things in life are often the best, and this simple salad is like sunshine on a plate!

Use a good tomato that ripened on the vine, as it makes a big difference when it comes to the taste and texture of the tomato.

We used Heirloom Adelaide Tomatoes, but if you can get your hands on some big, juicy ox hearts, that would be amazing too!

Don’t chill your tomatoes in the fridge; eat them at room temperature for the best flavour.

Ingredients

4 Adelaide or Ox Heart tomatoes, thickly sliced
2 tubs Fior Di Latte Mozzarella cheese or buffalo mozzarella balls
A handful fresh basil leaves
Olive oil or your favourite infused oil olive
Salt & pepper to season

Method

Place the sliced tomatoes on a plate.

Tear the cheese into pieces and distribute over the tomatoes.

Drizzle over as little or as much olive oil as you want, then scatter over basil leaves.

Season with salt and pepper to taste.

This salad is almost too pretty to eat!

There’s such a beautiful mix of colours once you layer up the ingredients.

It’s also super delicious, so definitely give it a try when fresh figs are in season.

Serves 4

Ingredients

400g Mixed Lettuce Leaves
6 figs, quartered
1-punnet blueberries
½ pomegranate, seeds removed
A big handful black olives
100g blue cheese, crumbled
¼ c olive oil
3 tbsp red wine vinegar
2 tbsp balsamic vinegar
½ tsp coarse salt
½ tsp cracked pepper

Method

Layer the mixed leaves, figs, blueberries, olive and blue cheese on a large serving plate or platter.

Combine olive oil, vinegars, salt and pepper.

Drizzle over salad and enjoy.

Endive is quite a bitter salad green so a honey based dressing is the perfect way to balance it out.

You can also add crisp fried pancetta cubes; add them in hot right at the very end and eat it straight away.

This salad makes a fantastic light lunch or dinner side.

Serves 6 as a side

Ingredients

Dressing
1 tsp ginger
1 tbsp honey
1 tsp mustard
1/3 c olive oil
½ tsp coarse Salt
½ tsp cracked Pepper

Salad
½ bunch endive, ends removed
150g mixed salad leaves
1 Spanish onion, sliced

To make the dressing, combine all ingredients in a bowl and whisk together until it starts to emulsify.

If it looks too thick, add more olive oil a little at a time.

Place the endive and mixed salad leaves in a large serving bowl and toss together.

Tumble over sliced Spanish onion.

Pour over the dressing and serve.

This might be one of the simplest recipes in the world, but it’s a must-have in your recipe repertoire.

When a salad is this basic, there is nowhere to hide!

You must use the best-quality, freshest produce and cheese that you can buy.

Ingredients

2 punnets sugar plum tomatoes, halved
1 tub baby Bocconcini
1 tsp dried oregano
10 basil leaves
2 tbsp olive oil
2 tbsp lemon juice

Method

Place tomatoes, bocconcini and basil on a plate.

Combine olive oil and lemon juice, and then pour over the salad.

Garnish with oregano and you are done!

Jewel-like pomegranates are one of our favourite salad ingredients.

That little pop of sweet tartness is a joy to eat with crisp greens and cucumber.

Paired with a balsamic and pomegranate molasses dressing they are even better!

If you don’t want to use the balsamic salad splash, use ¼ cup olive oil, 4 tbsp red wine vinegar, and 2 tbsp balsamic vinegar.

Season with salt & pepper and mix well.

Serves 5 to 6 as a side

Ingredients

150g mixed salad leaves
1 Pomegranate, areal removed
4 baby cucumbers, thinly sliced
2 large tomatoes cut on different angles
4 radishes, thinly sliced
1 Spanish onion, thinly sliced
2 tbsp pomegranate molasses
Balsamic Salad Splash

Method

Lay the salad ingredients out on a platter.

Drizzle over pomegranate molasses and dressing.

Enjoy!