Salad

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil. Note

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

For a more intense flavour, marinate the lamb 1 hour. Note

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

This salad could hardly be simpler, but the combination of shredded chicken, fresh figs and bitter leaves makes for a quietly spectacular dish.

A healthy and filling warm lamb sausage and ravioli salad from Australian Women's Weekly.

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Sashimi-grade fish must be impeccably fresh and prepared using extremely strict standards of hygiene as the fish is to be eaten raw.

Sumac, a purple-red astringent spice, can be teamed with almost anything ­ from fish to meat. It is also great sprinkled over vegetables. You can find sumac at any Middle-Eastern food store.

Chop chicken into bite-sized pieces for younger toddlers. Adults can add chopped red onion, coriander (cilantro) and capsicum to the salsa for extra colour and flavour. Note

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note

Full of flavour, colour and crunch, this Asian-inspired salad is a cinch to make and perfect for a speedy mid-week meal.

Leave out the anchovies, if desired. Instead of a poached egg, add sliced cooked grilled chicken breast to create a chicken ceasar salad. Note

Fresh and colourful date and orange salad from Australian Women's Weekly.

Make your own bourbon-glazed ham with a warm potato and celery salad from Australian Women's Weekly.

Za'atar chicken, a Middle Eastern spice mixture, salad with haloumi and watermelon salad.

Parcels of herb-rubbed feta cooked over the barbecue and spread on delicious crusty bread is the summer time starter of your dreams.

Colourful and exciting tamarind and chilli octopus salad from Australian Women's Weekly.

if you can’t find orecchiette pasta, replace it with penne. Note

If ruby red grapefruit are unavailable, use orange segments. Note

Red quinoa (pronounced keen-wa), is the seed of a leafy plant similar to spinach. Quinoa is gluten-free and has a delicate, slightly nutty taste and chewy texture; it is available from health food stores and in the health food aisle at larger supermarkets. You could also use white quinoa. Rinse it well before boiling. To […]

Crispy grilled chicken drizzled with oregano dressing and a greek salad with olives and feta.

Serve this salad warm or cold for a light, healthy and satisfying lunch. It is also perfect for work or school lunch boxes.

For a creamier dressing, place the ingredients in a blender and process until thick and opaque Note

Asian-style duck and rice noodle salad with Vietnamese mint and fresh coriander.

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

The flavours in this recipe are so fragrant, and given a little heat from the chilli it is a wonderfully zingy, delicious salad.

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

This salad is at its best served straight after cooking the prawns. Note

Lemon, garlic and chilli potato salad, potato recipe, brought to you by Australian Women's Weekly

Crispy snow pea, prawn & avocado salad is perfect for a summer entertaining lunch.

This fresh and zingy Vietnamese salad is great for lunch or dinner. It can even be used as a side to take along to a BBQ or dinner party!

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

Serve this colourful platter of sliced grilled beef, assorted sprouts and vegetables for a healthy, delicious meal with friends and family.

The Middle Eastern flavours of this fresh, crunchy salad make for something slightly different for lunch.

Mozzarella can be substituted for the bocconcini; stand 30 minutes before serving. Note

The ultimate side salad, rocket and parmesan is always a delicious combination and can be thrown together at the last moment.

You will need one bunch of red radishes for this recipe. This recipe is best made just before serving, it will become soggy if left standing. Note

Fragrant, fresh and zingy green mango salad on betel leaves.

Not suitable to freeze or microwave. Note

You can use a barbecued chicken for this recipe; however, you will have to cook the rice in a mixture of water and prepared chicken stock instead of the cooking liquid. Like most Thai sauces and dressings, nam jim is extremely hot. Seed the chillies to lessen the heat, if you prefer. Note

Trim the edges of the lettuce leaves with kitchen scissors to make them look neater. Hold lettuce, cored end up, under cold running water. The water will get between the leaves, making them slip off easily and intact. Note

Smoked salmon can be used instead of trout, if preferred. Note

Use the yellow and lighter green leaves from the heart of the celery. Note

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

This is our twist on a caesar salad ­ the addition of potato makes this recipe suitable for a quick dinner or an easy option for lunch at work. For a low-fat version, replace the mayonnaise with skim-milk natural yogurt. The breadcrumbs can be toasted in the oven instead of frying them. Note

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

Nashi pears and fresh herbs help make this grilled asparagus, fennel and walnut salad a study in contrasting flavours and textures.

Balsamic Dressing Combine ingredients in screw-top jar, shake well. Note

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out. Note

You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe. Note

Chinese barbecued duck is available from Asian grocery stores and specialty barbecued meat shops. Note

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

Celebrate the arrival of spring with this vibrant salad complete with tender grilled lamb, juicy tomatoes and fresh podded peas.

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms. Note

Just cool the kipfler potatoes slightly before assembling this salad as it's best served still warm.

You can leave the chilli out if you like. Note

Toast sesame seeds in a small frying pan, over medium heat, shaking pan occasionally, until golden and fragrant, about 3-5 minutes. Note

This salad is light, fresh and crisp. It can be very glamorously presented or thrown together in a more rustic style.

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to […]

Sweet mustard dressing gives an extra kick to this warm duck and walnut salad with caramelised apples.

Rich with apricots, grapes, currants and almonds, this fruity couscous makes a great side dish for a tagine.

Buy basil pesto, instead of making your own, if liked. Note

Save on cost but not taste with this delectable char-grilled chicken dinner.