Our stunning salads pack in lots of colourful produce that ticks all the right boxes for nutrition and flavour
black rice, ginger and papaya salad with creamy coconut dressing
¾ cup (150g) black rice
2 kaffir lime leaves 4cm-piece ginger, sliced
2 cups (500ml) water
200g sugar snap peas, trimmed
3 cups (240g) shredded purple cabbage 150g shredded green papaya
1 bunch Thai basil leaves
1 cup shiso leaves
2 long red chillies, thinly sliced
½ cup (25g) freshly shaved coconut creamy coconut dressing ½ cup (125ml) coconut milk 3 kaffir lime leaves
1 teaspoon finely grated ginger 2 teaspoons fish sauce Place the rice, kaffir lime leaves, ginger and water in a medium saucepan over high heat. Cover and cook for 10 minutes or until the mixture comes to the boil. Remove the lid, reduce heat to low and cook, stirring occasionally, for 35–40 minutes or until the rice is tender and the water has absorbed. Set aside to cool.
While the rice is cooking, make the creamy coconut dressing. Place the coconut milk, kaffir lime leaves, ginger and fish sauce in a small bowl. Using a hand-held blender, blend until smooth. Strain and set aside.
Place the sugar snap peas in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain and rinse under cold water.
Place the rice, cabbage, papaya, sugar snap peas, basil and shiso in a large bowl, add half the dressing and toss to combine.
Divide the mixture between bowls. Top with the chilli and shaved coconut and drizzle with the remaining dressing to serve. SERVES 4.
charred corn and capsicum salad with creamy jalapeño dressing
2 red capsicums (bell peppers), quartered and deseeded 2 corncobs, husks removed
2 tablespoons extra virgin olive oil
3 cups upland cress+
1 avocado, quartered creamy jalapeño dressing ½ cup (125ml) buttermilk
1 jalapeño chilli chopped, plus extra sliced to serve 1 teaspoon lime juice
1 green onion (scallion) sea salt and cracked black pepper To make the creamy jalapeño dressing, place the buttermilk, jalapeño, lime juice, onion, salt and pepper in a small bowl. Using a hand-held blender, blend until smooth and creamy.
Preheat a chargrill pan or barbecue to high heat. Place the capsicum and corn in a large bowl, add salt, pepper and half the oil and toss to combine. Cook the corn and capsicum, turning occasionally, for 10–12 minutes or until charred. Set aside.
Brush the haloumi with the remaining oil and grill for 1 minute each side or until lightly charred.
Cut the kernels from the corncobs. Divide the haloumi, corn and capsicum between plates. Top with the cress, avocado and extra chilli. Drizzle with the dressing and sprinkle with salt and pepper to serve. SERVES 4.
Upland cress is similar to watercress, but with a slightly milder flavour. It is available from selected greengrocers and farmers markets. If unavailable, use watercress.
asian noodle salad with red chilli dressing 200g buckwheat soba noodles
200g wombok (Chinese cabbage), finelyf shredded 1 bunch radishes, thinly sliced
2 cups (160g) soy bean sprouts
8 baby cucumbers (cukes), thinly sliced
1 cup coriander (cilantro) leaves chopped salted peanuts, to serve red chilli dressing 3 long red chillies, roughly chopped 1 tablespoon fish sauce 2 tablespoons lime juice 1 tablespoon honey
1 tablespoon sesame oil To make the chilli dressing, place the chilli, fish sauce, lime juice, honey and oil in a small food processor and blend until finely chopped. Set aside.
Place the noodles in a large saucepan of boiling water and cook for 6 minutes or until tender. Drain and refresh under cold water.
Place the noodles, wombok, radish, soy bean sprouts and half the dressing in a large bowl and toss to combine. Divide between serving bowls and top with the cucumber, coriander and peanut. Drizzle with the remaining dressing to serve. SERVES 4. spiced freekeh and tomato salad with pomegranate dressing 2 teaspoons extra virgin olive oil 1 teaspoon baharat+
¾ cup (120g) cracked freekeh
1½ cups (375ml) water sea salt and cracked black pepper
2 green onions (scallions), thinly sliced 400g baby heirloom tomatoes, sliced 2 zucchini (courgette), shredded micro (baby) mint leaves, to serve 100g marinated goat’s cheese, crumbled pomegranate dressing 2 tablespoons pomegranate molasses 1 tablespoon extra virgin olive oil 2 tablespoons water Heat the oil in a medium saucepan over high heat, add the baharat and freekeh and cook, stirring, for 1 minute. Add the water, salt and pepper, cover with a lid and cook for 10 minutes or until the mixture comes to the boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until tender. Set aside for 10 minutes to steam.
While the freekeh is cooking, make the pomegranate dressing. Place the pomegranate molasses, oil and water in a small bowl and stir well to combine.
Add the onion and half the dressing to the freekeh and stir to combine.
Divide the tomato, freekeh mixture, zucchini and mint between bowls and top with the cheese, remaining dressing, salt and pepper to serve. SERVES 4.
+ Baharat is a Middle Eastern spice mix. It is available from selected greengrocers and delicatessens.
japanese seaweed salad with creamy avocado ginger dressing
½ cup (125ml) soy sauce
¼ cup (12g) dried wakame+
1 green onion (scallion), chopped
¾ cup (180ml) water
2 teaspoons lime juice
2 tablespoons pickled ginger, plus extra to serve sea salt flakes
150g shredded daikon
2 carrots, peeled and shredded
1 cup (140g) frozen podded edamame, thawed black sesame seeds, seaweed salad and lime wedges, to serve Place the eggs in a medium saucepan of boiling water and cook for 6 minutes. Place in cold water for 10 minutes or until cooled. Peel the eggs and place in a medium bowl with the soy sauce. Set aside, turning occasionally, for 30 minutes or until dark.
Place the wakame in a separate medium bowl, cover with cold water and set aside for 10 minutes to rehydrate. Drain well.
Place the onion, water, lime juice, ginger, salt and half the avocado in a small bowl. Using a hand-held blender, blend until smooth.
Divide the wakame, daikon, carrot and edamame between plates. Thinly slice the remaining avocado, halve the eggs and divide between the plates. Top with the extra pickled ginger, sesame seeds, seaweed salad and dressing. Serve with lime wedges. SERVES 4.
+ Wakame is a type of dried seaweed. Find it at Asian grocery stores and in the health food aisle of supermarkets.
herby turmeric quinoa salad with pickled carrots
1 cup (200g) white quinoa
1¼ cups (310ml) water
1 teaspoon finely grated turmeric
2 teaspoons cumin seeds
1 cup (250ml) apple cider vinegar
2 tablespoons honey
400g mixed heirloom Dutch carrots, halved
1 red onion, thinly sliced
¾ cup (110g) raisins
½ cup (80g) naturally smoked almonds, roughly chopped ½ cup (70g) pistachios, roughly chopped
1 cup coriander (cilantro) leaves
1 cup mint leaves orange dressing ¼ cup (60ml) orange juice 1 tablespoon extra virgin olive oil Place the quinoa, water, turmeric and cumin in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Simmer for 12 minutes or until almost tender. Remove from the heat and set aside to steam for 8 minutes or until tender.
While the quinoa is cooking, place the vinegar and honey in a large deep-sided tray and stir to combine. Add the carrot and onion and set aside to pickle for 20 minutes.
To make the orange dressing, place the orange juice, oil and 2 tablespoons of the pickling liquid in a small bowl and stir well to combine.
Add the raisins, almond, pistachio and half the dressing to the quinoa. Divide the quinoa mixture, carrot and onion between plates. Top with the coriander, mint and remaining dressing to serve. SERVES 4.
o beyond greens! Every different coloured vegetable has unique nutrients, essential for vitality. Feel free to swap in different in-season produce, while making sure to keep the rainbow connection.