Salad season is here and these recipes will give you plenty to choose from

If you think salads are boring you’ve never met Hetty McKinnon. From her kitchen in Surry Hills in Sydney, Hetty has become a global salad celebrity thanks to her delicious and imaginative ways with vegies. Here, she creates some new and tasty meals.

GRILLED PEACH SALAD WITH MOZZARELLA, BASIL & HONEY SERVES 4 HANDS-ON 10 MINUTES COOKING TIME 5 MINUTES

6 yellow or white peaches

Extra-virgin olive oil

2 cups mixed salad leaves

500g fresh mozzarella

Handful of basil leaves, torn

1-2 tablespoons honey

Sea salt and black pepper

1. Cut each peach in half, remove the stone and then slice each half into four thick wedges. Place the peach wedges in a large bowl and drizzle over some olive oil.

2. Heat a barbecue or frying pan until searing hot, then add the peach wedges and grill for a minute or so on each cut side until there are char marks and the flesh is starting to soften. (Don’t cook for too long, as you don’t want mushy peaches – you still want the flesh to retain some firmness.)

3. Arrange the salad leaves on a large platter and scatter over the peach wedges. Tear up the mozzarella, dot it amongst the peaches and top with the basil leaves. To serve, drizzle generously with olive oil, season with sea salt and black pepper and trickle over the honey.

NUTRITION (per serving) 2520 kJ/603 cal. Protein 30g. Saturated fat 19.8g. Carbs 28.4g. Fibre 4.9g. Sodium 701mg.