ar ts e hear

sh st ty an Nourishing pumpkin
Fre dh salad platter

ea
lt

hy
re
cip
es

AUSTRALIA’S
TOP RATED
REcIPE
cO LLEc TI O N S
 .COM
.AU

Fresh starts here with hearty and healthy recipes

 .COM
.AU

Fresh starts here with hearty and healthy recipes

Pass that beautiful bowl, I’m salad-vating!

S alad left the relegation zone of being just

a side dish a while ago, and it’s safe to say
we’re all on board with a big bowl of salad
for lunch or dinner.
What I love about a substantial salad is
how easily you can lift a plate of vegies to
new, fresh heights by tossing through an easy,
zingy dressing or scattering over a handful of
toasted seeds. And what a plate it can make
– the riot of colour, shapes and textures
is a feast for all the senses!
Salad is a chance to really stretch your
creativity in the kitchen. The way you cut and
cook the veg or protein can boost the flavour
no end. Do you keep the vegies raw to add
that crunch factor or keep the skin on for extra
caramelisation while roasting? And don’t
forget that a sprinkling of soft herbs or spritz
of lemon at the end might be what makes
it really sing.
The book chapters are divvied up into vegie,
chook, seafood and meat, so you can find the
right salad for the occasion and your diners.
Please use this book as the springboard
into your own stratosphere of star salads.
These recipes are here to inspire you to
find new ways to celebrate fresh produce
and make vegies your main-meal event!

FOOD DIRECTOR
vegie 8
chook 32
seafood 56
meat 72
index 95

quick easy healthy vegetarian

super veg low calorie gluten free low fat

Lentil & barley
p21
 a bo un ty of fresh
with
Eat the rainbow m ak e it a m azing!
ks to
produce and tric
GLUTEN
FREE
 VEGIE

mexican
mixed veg
SERVES 6 ✷ PREP 20 MINS (+ COOLING) ✷ COOKING 15 MINS

INGREDIENTS METHOD

1
3 corncobs Preheat a barbecue grill or chargrill pan on SECRET INGREDIENT
400g sweet potato, medium-high. Spray the corn, sweet potato, Mexican chilli powder is
peeled, thinly sliced cabbage, zucchini and onion with olive oil. a handy spice blend to
lengthways Sprinkle lightly with chilli powder. have in the pantry. Find
1 ⁄ small red cabbage, it in the spice aisle at the
2

2
cut into 6 wedges Cook the corn, turning occasionally, for about supermarket. Sprinkle
2 zucchini, thinly sliced 12 minutes, the sweet potato for 3-4 minutes it over vegetables or
lengthways each side, the cabbage for 3 minutes each side, add to mince for instant
1 red onion, thinly sliced and the zucchini and onion for 2 minutes each Mexican flavour.
Mexican chilli powder, side or until all vegetables are tender and lightly
to dust (see tip) charred. Transfer to a serving platter and set
Extra virgin olive oil, aside to cool to room temperature.
to drizzle

3
Micro herbs, to serve To make the dressing, mash the feta in a small
Dressing serving bowl. Add the mayonnaise, sour cream,
60g Danish feta, crumbled lime juice and rind. Stir until combined.
70g (1 ⁄4 cup) mayonnaise

4
65g (1 ⁄4 cup) sour cream Cut each corncob into 3 pieces and return
2 tbs fresh lime juice to the platter. Drizzle over oil and sprinkle
2 tsp finely grated with micro herbs. Serve with the dressing
lime rind on the side.

PER SERVE ✷ 9g protein ✷ 20g fat (6g saturated fat)

✷ 24g carb ✷ 9g dietary fibre ✷ 331 cals (1384kJ)

SALADS taste 11
 FILL
’EM UP!

SWeet potato
WedgeS & haloumi
✷ ✷

INGREDIENTS METHOD

1
1⁄

1⁄
1⁄
2

✷ ✷
✷ 4
✷ ✷

12 taste SALADS
 VEGIE

Greek With
pan-fried feta
✷ ✷

INGREDIENTS METHOD

1⁄
1
1⁄
2

2
1⁄

3
✷ ✷
✷
✷ ✷

MED
VIBES
SPIcY &
ZESTY
 VEGIE

mexican
crunch boWl
SERVES 4 ✷ PREP 20 MINS (+ COOLING) ✷ COOKING 45 MINS

INGREDIENTS METHOD

1
3 sweet potatoes, Preheat oven to 200°C/180°C fan forced. TIP
unpeeled, scrubbed, Line a large baking tray with baking paper. Want to speed things up?
cut lengthways into Cook the sweet potato

2
thin wedges Arrange the sweet potato in a single layer on wedges in the air fryer.
2 tbs extra virgin olive oil prepared tray. Season. Drizzle over 1 tbs oil. Place them in the air
2 corncobs Roast for 45 minutes or until golden and crisp. fryer basket, spray with
180g haloumi, cut into Set aside to cool slightly. oil and cook at 180°C
8 pieces for 15 minutes.

3
400g tomato medley Heat the remaining oil in a frying pan over
mix, halved medium-high heat. Cook corncobs, turning, for
1 small red onion, 2 minutes each side or until just tender. Set aside to
finely chopped cool slightly. Use a sharp knife to cut down length
1 ⁄ cup chopped fresh of cob close to the core to remove kernels. Cook
4
coriander leaves haloumi for 1 minute each side or until golden and
1 lime, juiced, plus extra crisp. Transfer to a plate and cover to keep warm.
halves, to serve

4
250g pkt microwave Place the tomato, onion, coriander and lime
brown basmati rice, juice in a bowl. Season and toss until combined.
warmed

5
120g mixed salad leaves Place the rice and quinoa in the centre of
150g pkt gluten-free a large shallow serving bowl. Around the rice,
blue corn chips arrange the salad leaves, corn chips, sweet
1 avocado, halved potato, corn, tomato mixture and haloumi.
2 tbs sour cream or

6
Greek-style yoghurt Use a sharp knife to score cut side of each
Chipotle sauce, to serve avocado half in a diamond pattern. Spoon
sour cream or yoghurt into centre of each
avocado half. Drizzle over chipotle sauce.
Place filled avocado on top of salad and
serve with extra lime halves to squeeze over.

PER SERVE ✷ 26g protein ✷ 43g fat (15g saturated fat)

✷ 96g carb ✷ 20g dietary fibre ✷ 912 cals (3815kJ)

SALADS taste 15
VEGIE

Tomato, lentil
& labne NO
cOOK
✷

INGREDIENTS METHOD

1⁄
1
⁄

✷ ✷
✷ ✷ ✷
JeWelled pumpkin
& broWn rice EASY
✷ ✷ BEAUTY

INGREDIENTS METHOD

2
1⁄ Orange dressing
2
1⁄
1⁄
2

3
1⁄

1⁄ 11 ⁄
2

4
✷ ✷
✷
✷ ✷

SALADS taste 17
HERBY &
cREAMY
 VEGIE

vegan green
goddeSS paSta
SERVES 4 ✷ PREP 20 MINS ✷ COOKING 45 MINS

INGREDIENTS METHOD

1
1⁄ (about 650g) butternut Preheat oven to 200˚C/180˚C fan forced. TWIST IT
2
pumpkin, peeled, Line 2 baking trays with baking paper. This green goddess
deseeded, cut dressing is delicious

2
into 2cm pieces Arrange the pumpkin and zucchini on on a green salad, as a
2 (about 260g) zucchini, 1 prepared tray and the tomato on remaining condiment for grilled
cut into 2cm pieces prepared tray. Spray with olive oil. Roast the meat or as a dipping
250g mini roma tomatoes, pumpkin and zucchini for 45 minutes or until sauce for crudités. Keep
halved tender and lightly browned, adding the it in a jar in the fridge
250g dried fusilli tomato tray in the last 30 minutes of cooking. for up to 4 days.
(spiral) pasta

3
1 small red onion, Meanwhile, cook the pasta in a large
thinly sliced saucepan of salted boiling water following
2 tbs pine nuts, toasted packet directions or until al dente. Refresh
Baby rocket, to serve under cold running water. Drain then transfer
Dressing to a large serving bowl.
1 ripe avocado, chopped

4
1 bunch continental To make the dressing, combine all the
parsley, leaves picked dressing ingredients in a small food
1 bunch fresh coriander, processor and process until smooth. Season.
leaves picked

5
2 garlic cloves, chopped Pour the dressing over the pasta and toss to
60ml (1 ⁄4 cup) fresh coat. Add the pumpkin, zucchini, tomato and
lemon juice onion. Toss gently until combined. Scatter over
2 tbs extra virgin olive oil the pine nuts and rocket.

PER SERVE ✷ 15g protein ✷ 25g fat (4g saturated fat)

✷ 58g carb ✷ 10g dietary fibre ✷ 541 cals (2260kJ)

SALADS taste 19
 VEGIE

bean & radiSh With

chickpea dukkah
✷ ✷

INGREDIENTS METHOD

1
⁄

2
✷ ✷
✷
✷ ✷ 3
4
FAST
PULSE

20 taste SALADS
 LOW &
SLOW

lentil & barley

SERVES 4 ✷ PREP 15 MINS (+ COOLING) ✷ COOKING 3 HOURS

INGREDIENTS METHOD

1
105g (1 ⁄ 2 cup) French- 4 radishes, thinly sliced Place the lentils, barley and stock in a slow
style green lentils, 3 celery sticks, sliced cooker. Stir until combined. Cover and cook
rinsed, drained 120g goat’s cheese, on Low for 3 hours. Transfer to a large bowl
55g (1 ⁄4 cup) pearl crumbled and set aside to cool.
barley, rinsed, drained 60g baby rocket

2
250ml (1 cup) 1 ⁄ cup fresh mint leaves Spread the beetroot dip over each serving
2
vegetable stock Extra virgin olive oil plate. Top with the lentil mixture, radish, celery,
125g (1 ⁄ 2 cup) bought and white balsamic goat’s cheese, rocket and mint. Season. Drizzle
beetroot dip vinegar, to drizzle over olive oil and vinegar just before serving.

PER SERVE ✷ 16g protein ✷ 17g fat (6g saturated fat)

✷ 26g carb ✷ 7g dietary fibre ✷ 342 cals (1429kJ)
 GET
GRILLIN’

Delicious! The lemony dressing gives a wonderful

tang to the tofu, corn and asparagus. Really
refreshing on a hot summer night.
Jan.Twomey
 VEGIE

charred
tofu, corn
& aSparaguS
SERVES 4 ✷ PREP 10 MINS ✷ COOKING 15 MINS

INGREDIENTS METHOD

1
2 tsp finely grated Combine the lemon rind, oregano, 1 tbs lemon LEFTOVER LOVE
lemon rind juice and 1 tsp oil in a small bowl. Brush the Basil pesto is the perfect
1 tsp dried oregano oregano mixture over the tofu. leftover condiment. Toss
leaves it through cooked pasta,

2
2 tbs fresh lemon juice Preheat a barbecue grill or chargrill pan on with a smidge of the
2 tsp extra virgin olive oil high. Lightly spray the tofu, corn and asparagus cooking water, for a
300g firm tofu, drained, with oil. Cook the corn, turning, for 8 minutes, or quick, easy and budget-
cut into 1cm-thick slices until tender. Cook the tofu and asparagus for friendly dinner. Serve with
2 large corncobs 1-2 minutes each side or until lightly charred a grating of parmesan.
2 bunches asparagus, and asparagus is tender.
trimmed

3
1 tbs bought basil pesto Meanwhile, whisk together the pesto, remaining
(see tip) 1 tbs lemon juice and 1 tsp oil in a small bowl
100g baby rocket until combined.
250g mixed cherry

4
tomatoes, halved Cut the corncobs into 1.5cm-thick rounds.
2 tbs shaved parmesan Arrange the rocket, corn, asparagus and
tomato on a large serving plate. Top with the
tofu and drizzle over the pesto dressing.
Serve sprinkled with the parmesan.

PER SERVE ✷ 18g protein ✷ 16g fat (3g saturated fat)

✷ 16g carb ✷ 12g dietary fibre ✷ 304 cals (1269kJ)

SALADS taste 23
 TOFU
HAcK

quick thai noodle

SERVES 4 ✷ PREP 15 MINS (+ 10 MINS SOAKING) ✷ COOKING 5 MINS

INGREDIENTS METHOD

1
200g thin flat 1 small red onion, Place the noodles in a large heatproof
rice noodles very thinly sliced bowl. Cover with boiling water. Set aside
2 tsp sesame oil 2 tsp soy sauce for 10 minutes or until softened. Refresh under
80g tube Gourmet 2 limes cold running water. Drain.
Garden Thai Stir-in 55g (1 cup) trimmed

2
Seasoning Paste bean sprouts Heat the sesame oil in a non-stick frying pan
400g silken tofu 1 corncob, kernels over medium heat. Add the Thai paste and
1 ⁄ cup fresh Thai removed cook for 30 seconds. Add the tofu and cook,
2
basil leaves Sliced small fresh stirring, for 3-4 minutes until scrambled and lightly
1 ⁄ cup fresh coriander red chilli, to serve browned. Remove from heat. Stir through the
2
leaves Chopped maple- basil and half the coriander.
2 carrots, peeled, flavoured cashews,

3
shredded to serve (optional) Combine noodles, carrot, onion and remaining
coriander in a large bowl. Drizzle over the soy
sauce and juice of 1 lime. Toss until combined.

4
Transfer the noodle mixture to a serving platter.
PER SERVE ✷ 13g protein ✷ 8g fat Top with the tofu scramble, bean sprouts
(1g saturated fat) ✷ 55g carb and corn. Scatter over the chilli and cashews,
✷ 10g dietary fibre ✷ 372 cals (1556kJ) if using. Serve with remaining lime cut into wedges.
 VEGIE

Summer cobb
✷ ✷

INGREDIENTS METHOD

1
1

Blue cheese dressing

1⁄
4

✷ ✷ 4
✷
✷ ✷

TUTTI
FRUTTI

SALADS taste 25
Surprise and delight with this deliciously different orange and poppyseed
dressing. It works so well with the crisp fennel and brussels sprouts.
Michelle Southan, food director
 VEGIE

Ultimate ORANGE
cRUSH

5-a-day
poWer Salad
SERVES 4 ✷ PREP 20 MINS ✷ COOKING 5 MINS

INGREDIENTS METHOD

1
4 eggs To make the dressing, combine all the dressing TIPS
1 large carrot, peeled, ingredients in a jar with a screw-top lid. Season. Use a julienne peeler
cut into long thin strips Seal and shake until combined. to cut the carrot and
(see tip) beetroot into long thin

2
1 large beetroot, peeled, Place the eggs in a small saucepan and cover strips. If you don’t have
cut into thin strips with boiling water. Bring to the boil, stirring a julienne peeler, thinly
(see tip) occasionally, and cook for 3 minutes. Refresh under slice the carrot and
6 brussels sprouts, cold running water. Drain. Peel and slice in half. beetroot then cut into
thinly sliced thin strips.

3
1 small fennel bulb, Combine the carrot, beetroot, sprouts, fennel
thinly sliced and broccoli in a large bowl. Drizzle over the You can coarsely grate
1 ⁄ small head broccoli, dressing and toss to coat. Divide among serving the broccoli instead of
4
thinly sliced lengthways bowls. Top with the egg and chives. thinly slicing, if you like.
(see tip)
2 tbs finely chopped
fresh chives
Dressing
2 tbs fresh orange juice
2 tbs extra virgin olive oil
1 tbs fresh lemon juice
1 garlic clove, smashed
2 tsp poppy seeds

PER SERVE ✷ 8.2g protein ✷ 14.2g fat (2.8g saturated fat)

✷ 12.2g carb ✷ 4.1g dietary fibre ✷ 202 cals (844kJ)

SALADS taste 27
 VEGIE

MED
MAGIC

cypriot grain
✷

INGREDIENTS METHOD

1
1

1
2
1

⁄ 1

✷ ✷
1 ✷
✷ ✷

28 SALADS
crunchy noodle
SERVES 6 ✷ PREP 15 MINS

INGREDIENTS METHOD

1
1⁄ wombok (Chinese 3 green shallots, thinly To make the dressing, place all the dressing
2
cabbage), shredded sliced diagonally ingredients in a jug and stir until combined.
2 carrots, peeled, cut Black sesame seeds, Cover and place in the fridge while preparing
into long thin strips to serve (optional) the salad.
100g snow peas, thinly Mayo dressing

2
sliced lengthways 250g (1 cup) Kewpie Layer the cabbage, carrot and snow pea
3 radishes, thinly sliced Mayonnaise in a 2L (8 cup) glass bowl.
2 Lebanese cucumbers, 2 tbs rice wine vinegar

3
peeled into ribbons 2 tsp hot English Drizzle the dressing over the snow pea layer.
100g pkt Chang’s mustard Top with the radish, cucumber, noodles,
Crunchy Fried Noodles 1 ⁄ tsp sesame oil shallot and sesame seeds, if using.
2

PER SERVE ✷ 3g protein ✷ 36g fat (6g saturated fat)

✷ 17g carb ✷ 4g dietary fibre ✷ 413 cals (1726kJ)
LUSH
LAYERS
SCAN THE QR
CODE TO WATCH
THE RECIPE VIDEO
PURPLE
REIGN
 VEGIE

NouriShing
pumpkin
Salad platter
SERVES 4 ✷ PREP 25 MINS ✷ COOKING 40 MINS

INGREDIENTS METHOD

1
150g red cabbage, Preheat oven to 220°C/200°C fan forced. TIPS
finely shredded Line a baking tray with baking paper. We used a ‘superfoods’
125ml (1 ⁄ 2 cup) apple salad mix, but any mixed

2
cider vinegar Place the cabbage in a shallow glass or leaves will be fine.
750g kent pumpkin, ceramic bowl. Add the vinegar and season.
unpeeled, cut into Set aside, tossing every 15 minutes, until required. Find shichimi togarashi
4 wedges seasoning in the

3
60ml (1 ⁄4 cup) extra virgin Place the pumpkin wedges on prepared tray. Asian aisle at major
olive oil Drizzle over 1 tbs oil. Season. Roast, turning supermarkets or at Asian
220g (1 cup) pearl barley, halfway through cooking, for 40 minutes or grocery stores. You can
rinsed, drained until golden and tender. use a small amount of
1 ⁄ cup fresh continental ground chilli instead.
3

4
parsley leaves, Meanwhile, cook the barley in a saucepan
coarsely chopped of boiling water following packet directions
1 green shallot, finely until tender. Drain well then transfer to a large bowl.
chopped

5
2 avocados, quartered Add the parsley and shallot to the barley.
lengthways Season and toss until combined. Drain the
150g mixed salad leaves cabbage, reserving the pickling liquid. Arrange
(see tip) the pumpkin, barley mixture, avocado, salad
175g red seedless grapes, leaves, cabbage, grapes and radish on a
halved crossways serving board or platter.
3 radishes, thinly sliced

6
2 tbs pepita and Whisk the remaining oil and 2 tablespoonfuls
sunflower seed mix, of reserved pickling liquid in a bowl. Drizzle over
toasted the salad. Scatter over the seeds. Sprinkle seasoning
Shichimi togarashi over pumpkin and avocado. Serve immediately.
seasoning, to serve
(see tip)

PER SERVE ✷ 11.8g protein ✷ 35.9g fat (6.6g saturated fat)

✷ 49.7g carbs ✷ 15.1g dietary fibre ✷ 602 cals (2518kJ)

SALADS taste 31
 Slow cook
lemongrass
chicken
p43
 r w inn er chick en
inne
Make salad a w o n su m mer.
sh take
dinner for a fre
SAUcE
HAcK
 cHOOK

Peri-peri
chicken &
zoodleS
SERVES 4 ✷ PREP 20 MINS (+ 6 HOURS MARINATING & 10 MINS RESTING)
✷ COOKING 15 MINS

INGREDIENTS METHOD

1
2 (about 300g each) Combine the chicken, peri-peri sauce and oil in TWIST IT
chicken breast fillets a bowl. Season. Cover and place in the fridge Make it Mexican by
80ml (1 ⁄ 3 cup) gluten-free for 6 hours to marinate. swapping peri-peri
peri-peri sauce, sauce for chipotle sauce

2
plus extra, to serve Preheat oven to 180°C/160°C fan forced. and the zoodles for
1 tbs extra virgin olive oil Line a baking tray with baking paper. corncobs charred on
3 large zucchini, the barbecue. Replace

3
cut into noodles Heat a frying pan over medium-high heat. raspberries for sliced
using a spiraliser Cook the chicken, turning, for 5 minutes each avocado and mint
1 baby cos lettuce, side or until browned and caramelised. Transfer the for coriander.
cut into 8 thin wedges chicken to prepared tray and bake for 5 minutes
100g fresh raspberries or until cooked through. Set aside for 10 minutes
60g Danish feta, to rest. Thickly slice and cover to keep warm.
crumbled

4
1 ⁄ cup small fresh Arrange the zucchini, lettuce, raspberries,
4
mint leaves feta and mint on a serving platter. Top with
the chicken and drizzle over extra peri-peri sauce.

PER SERVE ✷ 39g protein ✷ 12g fat (4g saturated fat)

✷ 11g carb ✷ 6g dietary fibre ✷ 322 cals (1345kJ)

SALADS taste 35
 5 MINS
PREP

creamy chicken
& greenS paSta
✷ ✷

INGREDIENTS METHOD

1
1⁄

3
✷ ✷
✷
✷ ✷

36 taste SALADS
 cHOOK

mango &
barley chicken
✷ ✷

INGREDIENTS METHOD

1
⁄

3
✷ ✷
✷
✷ ✷

GRAIN
GAIN
FEED A
cROWD
 cHOOK

choW mein
Sharing plate
SERVES 6 ✷ PREP 20 MINS (+ 5 MINS STANDING)

INGREDIENTS METHOD

1
3 cups sliced cold To make the dressing, place all the dressing GET AHEAD
cooked chicken ingredients in a jar with screw-top lid. Season. Make the salad dressing
1 ⁄ wombok (Chinese Seal and shake until combined. and salad (minus the
4
cabbage), shredded noodles) a day ahead.

2
100g pkt Chang’s Place the chicken in a large bowl. Drizzle Store the dressing in the
Original Fried Noodles over half of the dressing. Toss until combined. jar and the salad in an
1 carrot, cut into Set aside for 5 minutes. airtight container in the
matchsticks fridge. Toss through

3
2 green shallots, thinly Add the wombok, noodles, carrot and shallot the noodles and dressing
sliced, plus extra, to the chicken mixture. Toss until combined. just before serving. If
thinly sliced, to serve Transfer the salad to a serving platter. Sprinkle with you’re taking it to a
Dressing extra shallot and serve immediately with remaining picnic, transport in these
60ml (1 ⁄4 cup) white dressing on the side. containers then add the
vinegar noodles and dressing
2 tbs oyster sauce once there. Transfer
1 tbs soy sauce to a serving platter.
2 tsp brown sugar
1 tsp sesame oil
1 garlic clove, crushed
1 tsp finely grated
fresh ginger

PER SERVE ✷ 38.7g protein ✷ 10.1g fat (2.3g saturated fat)

✷ 14.7g carb ✷ 1.6g dietary fibre ✷ 313 cals (1309kJ)

SALADS taste 39
claSSic caeSar
✷ ✷

INGREDIENTS METHOD

1⁄
1
2
1⁄

3
✷ ✷
✷
✷ ✷ 4

QUIcK
cHIcK!
 cHOOK

ONLY
279 cALS

healThy
VietnameSe boWl
✷ ✷

INGREDIENTS METHOD

1
11⁄

✷ ✷
✷ ✷ ✷

SALADS taste
 SLOW
cHOOK
 cHOOK

SloW cooK
lemongraSS
chicken
SERVES 4 ✷ PREP 20 MINS (+ COOLING) ✷ COOKING 2 HOURS 5 MINS

INGREDIENTS METHOD

1
500ml (2 cups) 200g red cabbage, Combine the stock, lemongrass, ginger and
chicken stock finely shredded star anise in a slow cooker. Add the chicken.
1 lemongrass stem, 3 green shallots, Cover and cook on High, turning the chicken
pale section only, thinly sliced halfway through cooking, for 2 hours.
bruised 1 bunch fresh

2
3cm-piece fresh coriander, Transfer the chicken to a plate to cool. Add the
ginger, peeled, sliced leaves picked noodles to the slow cooker. Use tongs or a fork
1 star anise 1 ⁄ bunch fresh mint, to turn the noodles a couple of times in the stock
2
400g chicken breast leaves picked mixture to soften slightly and loosen until they’re
fillets 2 tbs fried shallots mostly submerged. Cover and cook on Low for
125g rice vermicelli Dressing 5 minutes. Use tongs to transfer the noodles to
noodles 2 tbs sweet chilli a colander to drain. Set aside to cool.
2 carrots, peeled, cut sauce

3
into noodles using 2 tbs fresh lime Meanwhile, make the dressing. Use a whisk
a spiraliser juice to combine all the dressing ingredients in
1 Lebanese cucumber, 2 tsp fish sauce a small bowl.
halved lengthways, 2 tsp peanut oil

4
thinly sliced Use 2 forks to shred the chicken. Use kitchen
scissors to cut the noodles into shorter lengths.
Combine the chicken, noodles, carrot, cucumber,
cabbage, shallot, coriander and mint in a large
serving bowl. Drizzle over dressing and toss until
combined. Sprinkle with fried shallots.

PER SERVE ✷ 27g protein ✷ 5.5g fat (1g saturated fat)

✷ 43g carb ✷ 4g dietary fibre ✷ 328 cals (1373kJ)

SALADS taste 43
 cHOOK

coronation
chicken With
coconut
SERVES 6 ✷ PREP 15 MINS

INGREDIENTS METHOD

1
140g (1 ⁄ 2 cup) natural Place the yoghurt, chutney and curry powder TWIST IT
coconut yoghurt in a small bowl. Squeeze over the juice of 1 lime For a lighter option,
1 tbs mango and half. Season well. Stir until combined then stir replace the barbecue
ginger chutney through 2 tsp water. chicken with 3 skinless
1 ⁄ tsp curry powder poached chicken
2

2
1 large lime, halved Arrange the lettuce, chicken, avocado, mango breasts. Simply slice
1 organic living lettuce, and pappadums on a serving platter. Cut the the chicken before
leaves cut off remaining lime half into wedges. arranging on top of
1 barbecue chicken, the lettuce leaves.

3
cut into pieces Drizzle over a little of the coconut dressing.
2 avocados, halved, Sprinkle with coriander and coconut flakes. Make this salad
thickly sliced Serve with the lime wedges and remaining vegetarian by replacing
1 large fresh mango, dressing on the side. the barbecue chicken
thinly sliced with two 400g cans
1 ⁄ x 75g pkt cooked of rinsed and
2
mini ready to eat drained chickpeas.
pappadums
Fresh coriander sprigs
and coconut flakes,
to serve

PER SERVE ✷ 52.6g protein ✷ 32.7g fat (11.3g saturated fat)

✷ 13.6g carb ✷ 5.2g dietary fibre ✷ 570 cals (2384kJ)

44 taste SALADS
READY
IN 15!
I have never taken the time to stop and write a review before – but this
was so delicious I just had to recommend. It was just too good. Dig in!
ladams84

WARM
SALAD
 cHOOK

Sticky chicken
noodle
SERVES 4 ✷ PREP 10 MINS ✷ COOKING 20 MINS

INGREDIENTS METHOD

1
160ml (2 ⁄ 3 cup) light 1 tsp sesame seeds Combine the light soy sauce, vinegar, ginger,
soy sauce 270g pkt dried ramen garlic and 1 tbs sugar in a jug. Whisk well until
2 tbs rice wine vinegar noodles the sugar has dissolved.
2 tsp finely grated 150g snow peas,

2
fresh ginger trimmed, thinly Heat 2 tsp oil in a large wok over high heat until
1 garlic clove, sliced lengthways smoking. Add half the chicken and stir-fry for
finely grated 1 carrot, peeled, 5 minutes or until golden. Use tongs to transfer
55g (1 ⁄4 cup) caster shredded the chicken to a plate. Repeat with the remaining
sugar Fresh coriander sprigs, chicken. Return all the chicken to the wok. Add
1 tbs peanut oil to serve half the soy sauce mixture and the remaining
600g chicken thigh Sliced long fresh red 2 tbs sugar. Cook, stirring often, for 8-10 minutes
fillets, trimmed, chilli and lime or until the sauce has reduced and the chicken is
cut into 4cm pieces wedges, to serve golden and sticky. Add the dark soy sauce and toss
1 tsp dark soy sauce (optional) until combined. Sprinkle with half the sesame seeds.

3
Meanwhile, cook the noodles following the
packet directions. Drain. Transfer to a bowl.
Cook the snow peas in a steamer basket over a
saucepan of boiling water until bright green and
tender crisp. Add the remaining 2 tsp oil to the
remaining soy sauce mixture. Stir until combined.

4
Divide the noodles among serving bowls. Top
with the chicken. Drizzle over the remaining
soy sauce mixture and sprinkle with the remaining
sesame seeds. Top with the snow peas, carrot and
coriander. Scatter over chilli and serve with lime
wedges, if using.

PER SERVE ✷ 36g protein ✷ 12.5g fat (3g saturated fat)

✷ 64.5g carb ✷ 3g dietary fibre ✷ 522 cals (2184kJ)

SALADS taste 47
cHOOK

Jerk chicken
✷ ✷

INGREDIENTS METHOD

2
Dressing

3
1

1⁄

4
✷ ✷
✷
✷
✷ 5
 cAPER
SAUcE

capreSe With
grilled chicken
✷ ✷

INGREDIENTS METHOD

3
2
1

✷ ✷
✷ ✷ ✷

SALADS taste 49
FRUIT
cHIPS
 cHOOK

thai pineapple
crunchy Satay
SERVES 4 ✷ PREP 30 MINS (+ 30 MINS MARINATING & COOLING) ✷ COOKING 35 MINS

INGREDIENTS METHOD

1
240g pkt Taste Meal Kit Place the meal kit seasoning mix in each slice down and cut lengthways
Malaysian Satay a bowl. Add the chicken and toss into long 1.5cm-thick chips.
Chicken until coated. Cover. Place in the fridge

5
6 chicken thigh fillets, for 30 minutes to marinate. Preheat a chargrill pan over
cut into 4cm pieces medium-high heat. In batches,

2
200g (1 cup) black Meanwhile, cook the rice in a cook the pineapple for 2-3 minutes
or brown rice saucepan of boiling water following each side or until slightly charred.
80g snow peas packet directions. Drain and set aside Transfer to a tray. Cook the capsicum
2 tbs coconut milk to cool slightly. Fill a bowl with iced for 2-3 minutes each side or until slightly
1.7kg pineapple water. Cook the snow peas in a charred. Transfer to the tray and
1 small red capsicum, small saucepan of boiling water for set aside to cool slightly.
deseeded, cut into 2 minutes or until bright green and

6
1cm-thick strips tender crisp. Drain. Refresh in iced Cook the chicken, turning
1 butter lettuce, leaves water. Drain then thinly slice the occasionally, for 3-4 minutes
separated snow peas lengthways. each side or until cooked through
1 ⁄ small red cabbage, and charred. Transfer to a plate and
4

3
finely shredded Place meal kit sauce and coconut cover to keep warm.
1 Lebanese cucumber, milk in a small saucepan. Cook

7
peeled into ribbons over low heat, stirring occasionally, Arrange the pineapple around
2 radishes, thinly sliced for 2-3 minutes or until heated through. edge of a serving plate. Fill centre
Coarsely chopped of plate with rice. Top with lettuce to

4
roasted cashews, Trim and peel the pineapple, form a flower shape. Top with chicken,
to serve removing the ‘eyes’. Cut in half cabbage, capsicum, cucumber, radish
lengthways then cut each half and snow peas. Drizzle over the satay
crossways into 1.5cm-thick slices. Lay sauce. Scatter over cashews to serve.

PER SERVE ✷ 52.2g protein ✷ 13.2g fat (4g saturated fat)

✷ 76.2g carb ✷ 7.6g dietary fibre ✷ 615 cals (2572kJ)

SALADS taste 51
 HEARTY
HARVEST

DiJon chicken crunch

✷ ✷

INGREDIENTS METHOD

1
⁄

2
⁄

21 ⁄4

3
⁄

✷ ✷
✷ ✷ ✷

52 taste SALADS
 cHOOK

quick SWeet FRESH

& FAST

chilli chicken
✷ ✷

INGREDIENTS METHOD

1
⁄

2
⁄4

⁄4

4
✷ ✷
✷
✷ ✷
SPIcY
MAYO
 cHOOK

criSpy banh mi
platter
SERVES 4–6 ✷ PREP 25 MINS (+ 4 HOURS MARINATING & COOLING)
✷ COOKING 50 MINS

INGREDIENTS METHOD

1
1 lemongrass stem, pale Lime wedges, Combine the lemongrass, fish sauce, soy sauce
section only, chopped to serve (optional) and caster sugar in a large glass or ceramic dish.
1 tbs fish sauce Pickled carrot Add the chicken and turn until coated. Cover and
1 tbs light soy sauce 125ml (1 ⁄ 2 cup) rice place in the fridge for 4 hours or overnight to
1 tbs caster sugar wine vinegar marinate.
1.1kg chicken thigh 100g (1 ⁄ 2 cup) caster

2
cutlets, trimmed sugar Meanwhile, make the pickle. Combine the
3 baby gem 1 tsp table salt vinegar, sugar, salt and 80ml (1 ⁄ 3 cup) water
lettuce, leaves 100g (1 cup) peeled, in a small saucepan over medium heat. Cook,
separated shredded carrot stirring, for 2 minutes or until the sugar dissolves.
1 cucumber, halved, Spicy mayo Place the carrot in a heatproof bowl and pour
deseeded, sliced dressing over the vinegar mixture. Set aside to cool. Place
Fresh coriander sprigs, 80g (1 ⁄ 3 cup) Kewpie in the fridge for 30 minutes or until required.
thinly sliced long fresh Mayonnaise

3
red chilli and crusty 1 tbs sriracha To make the spicy mayo dressing, combine
bread rolls, to serve chilli sauce the mayonnaise and sriracha in a small serving
bowl. Cover with plastic wrap and store in the
fridge until required.

The chicken is so tasty

4
Preheat oven to 200°C/180°C fan forced.
and tender; the salad with the Transfer the chicken to a large baking tray,
skin-side up, discarding excess marinade. Bake
pickled carrot is delicious; the chicken for 50 minutes or until the skin is crispy
and together it is fabulous! and the chicken is cooked through. Set aside to
cool slightly. Chop the chicken into large pieces.
I used bao buns instead of
bread rolls. Will definitely be
5
Drain the carrot and arrange on a serving
making this again! platter with the lettuce, cucumber and
chicken. Scatter over the coriander and chilli.
Terri67 Serve with the dressing, bread rolls and lime
wedges, using.

PER SERVE (based on 4 serves) ✷ 38g protein ✷ 52g fat (13g saturated fat)
✷ 46.5g carb ✷ 5g dietary fibre ✷ 814 cals (3401kJ)

SALADS taste 55
 Spicy lime
prawn noodles
p69
 e p r a w n a n d more
Be drawn to th l s e a fo o d s ta rs!
atio n a
with these sens
 SUPER
SALMON

This plate is brimming with heart-healthy

and anti-inflammatory fatty acids.
Chrissy Freer, nutrition editor
 SeAFOOD

glazed Salmon
& avocado
SERVES 4 ✷ PREP 20 MINS (+ 10 MINS MARINATING & COOLING)
✷ COOKING 10 MINS

INGREDIENTS METHOD

1
2 tbs fresh lemon juice Combine 1 tbs lemon juice, 3 tsp pomegranate TIP
1 tbs pomegranate molasses and 1 tsp maple syrup in a shallow dish. This simple sweet and
molasses Add the salmon and turn to coat. Set aside for sour dressing doubles as
2 tsp maple syrup 10 minutes to marinate. Combine the remaining a marinade in this gem
2 (about 150g each) lemon juice, molasses and maple syrup in of a seafood salad. It will
skinless salmon fillets a small bowl. keep in a jar for 4 days
250g green beans, in the fridge, so double

2
halved lengthways Meanwhile, cook the green beans and the recipe and use as
145g (1 cup) podded edamame in a steamer basket over a a dressing for Tabouli
frozen edamame saucepan of boiling water for 2-3 minutes or a mixed grain salad.
100g baby spinach or until bright green and tender crisp. Refresh It also makes a delicious
1 ⁄ small red cabbage, under cold running water. Drain. marinade for chicken
4
shredded or lamb.

3
1 avocado, quartered Heat a large chargrill pan or non-stick frying
1 ⁄ cup fresh continental pan over medium-high heat. Spray lightly with
2
parsley leaves oil. Cook the salmon for 2-3 minutes each side
2 tbs pomegranate arils or until golden, caramelised and cooked to your
1 tbs sunflower seeds liking. Set aside to cool slightly then break into
large flakes.

4
Combine the spinach, cabbage, avocado,
parsley, beans and edamame in a large bowl.
Divide among serving plates. Top with the salmon,
pomegranate arils, sunflower seeds and dressing.
Serve immediately.

PER SERVE ✷ 23.7g protein ✷ 19.2g fat (3.8g saturated fat)

✷ 13.4g carb ✷ 7.8g dietary fibre ✷ 330 cals (1381kJ)

SALADS taste 59
 LUNcH
FOR ONE

tuna, green bean

& beetroot
✷ ✷

INGREDIENTS METHOD

1
SECRET INGREDIENT
White balsamic vinegar
has a lighter, more subtle
and sweet flavour than
darker balsamic. If you

2
can’t find it, use white
wine vinegar with a
touch of sugar instead.

3
⁄

✷ ✷
✷ ✷ ✷
 SeAFOOD

tuna nicoiSe poke

✷ ✷

INGREDIENTS METHOD

1
1 2
1

3
✷ ✷
✷ 4
✷ ✷

QUIcK
FISH

SALADS taste 61
TANGY
SAUcE
 SeAFOOD

cuban mojo
praWn &
pineapple
SERVES 4 ✷ PREP 15 MINS (+ COOLING) ✷ COOKING 10 MINS

INGREDIENTS METHOD

1
1 ⁄ pineapple, thinly sliced Preheat a barbecue grill or chargrill pan USE IT UP
4
2 baby cos lettuce, on medium-high. Cook the pineapple for Leftover pineapple
leaves separated 2-3 minutes each side or until charred. Remove and coriander are the
500g cooked tiger from heat and set aside to cool slightly. makings of a great salsa
prawns, peeled, when diced and mixed

2
deveined, tails intact To make the dressing, place all the dressing with red onion, chilli
1 avocado, cut ingredients in a food processor. Process until and lime juice.
into wedges well combined and almost smooth. Season.
1 small red onion, Mix parsley with

3
thinly sliced Arrange the lettuce on a serving platter. softened butter and
Mojo dressing Top with the pineapple, prawns, avocado crushed garlic for a
1 ⁄ bunch fresh coriander, and onion. Drizzle over the dressing to serve. flavoured butter. Place
2
leaves chopped in an airtight container in
1 ⁄ bunch fresh continental the fridge to have on
4
parsley, leaves chopped hand for making garlic
2 garlic cloves bread or cooking steak,
1 fresh jalapeño PER SERVE ✷ 17g protein ✷ 19.9g fat fish or mushrooms.
chilli, deseeded, (3.1g saturated fat) ✷ 5.1g carb
finely chopped ✷ 6.1g dietary fibre ✷ 280 cals (1170kJ)
60ml (1 ⁄4 cup) extra
virgin olive oil
1 tbs fresh lime juice
2 tsp apple cider vinegar

With a herby, citrusy dressing, sweet caramelised

pineapple and a hint of chilli, this really is
the ultimate summer salad!
Michelle Southan, food director

SALADS taste 63
 SeAFOOD

praWn & criSpy

rice noodle
FRESH
cRUNcH

✷ ✷

INGREDIENTS METHOD

1
1⁄

4
✷ ✷
✷
✷ ✷ 5

64 taste SALADS
Salmon With LOW

pearl couScouS
cAL

✷ ✷

INGREDIENTS METHOD

1
SMART SWAP
Make it meaty by
swapping the hot

2
smoked salmon for
shredded barbecue
chicken or leftover

3
roast lamb.

4
5
✷ ✷
✷ ✷ ✷
Violaparmesan
 SeAFOOD

chipotle
pumpkin SMOKY
& SPIcY

& praWn
SERVES 4 ✷ PREP 5 MINS ✷ COOKING 25 MINS

INGREDIENTS METHOD

1
850g kent pumpkin, Preheat oven to 220°C/200°C fan forced. SECRET INGREDIENT
unpeeled, cut into Line a large baking tray with baking paper. Look for smoky chipotle
1.5cm-thick wedges seasoning in the

2
2 tbs extra virgin olive oil Place the pumpkin in a single layer on Mexican aisle at the
2 tsp smoky chipotle prepared tray. Drizzle over the oil and sprinkle supermarket. If it’s
seasoning (see tip) with chipotle seasoning and cumin. Roast for unavailable, use
1 tsp cumin seeds 25 minutes or until the pumpkin is tender. smoked paprika.
2 x 290g pkt microwave

3
red quinoa, warmed Meanwhile, make the dressing. Place all
(if unavailable, use the dressing ingredients in a jug. Season.
3 cups cooked red or Use a fork to whisk until combined.
white quinoa, warmed)

4
16 peeled cooked Combine the warm quinoa and half the
prawns, tails intact dressing in a bowl. Spread the quinoa
30g mixed baby mixture over a serving board. Top with the
salad leaves pumpkin, prawns, salad leaves, coriander
1 ⁄ cup fresh coriander and mint. Drizzle over chipotle sauce and the
4
leaves remaining dressing. Sprinkle with pepitas to serve.
1 ⁄ cup fresh mint leaves
4
Chipotle sauce, to serve
45g (1 ⁄4 cup) pepitas,
toasted
Lime & chilli dressing
60ml (1 ⁄4 cup) extra
virgin olive oil
60ml (1 ⁄4 cup) fresh
lime juice
1 ⁄ tsp Tabasco Green
2
Pepper Sauce
1 long fresh red chilli, PER SERVE ✷ 31g protein ✷ 35g fat (5g saturated fat)
deseeded, finely ✷ 61g carb ✷ 10g dietary fibre ✷ 704 cals (2943kJ)
chopped

SALADS taste 67
 SESAME
cRUSTED

Speedy Salmon
& Soba
✷ ✷

INGREDIENTS METHOD

1
Dressing 2
⁄4

3
⁄ 4

✷ ✷ 5
✷
✷ ✷
 SeAFOOD

Spicy lime
praWn noodleS
✷ ✷

INGREDIENTS METHOD

1
2

4
✷ ✷
✷
✷ ✷
5

DONE IN
25 MINS

SALADS taste 69
Squid is an extremely low-fat and low-cal source of protein. If you scrub
the potatoes, rather than peeling them, you’ll maximise their nutrients.
Chrissy Freer, nutrition editor
 SeAFOOD

Smoky Squid
& potato
SERVES 4 ✷ PREP 15 MINS (+ 1 HOUR MARINATING & COOLING)
✷ COOKING 15 MINS

INGREDIENTS METHOD

1
2 tbs fresh lemon juice Combine 1 tbs lemon juice, 2 tsp oil, 1-2 minutes each side or until golden
11 ⁄ 2 tbs extra virgin 1 tsp harissa and 1 tsp paprika in a and just cooked through. Transfer to
olive oil shallow dish. Add the squid and turn a plate. Return pan to medium heat.
11 ⁄ 2 tsp harissa paste to coat. Cover and place in the fridge Add the onion and remaining oil. Cook,
2 tsp smoked paprika for 1 hour to marinate. stirring, for 3-4 minutes or until almost
500g squid tubes, softened. Add the chickpeas and

2
scored, cut into Combine the remaining lemon remaining paprika. Cook for 2 minutes.
3cm pieces juice and harissa in a small bowl. Add capsicum and cook for 1 minute
400g kipfler potatoes, or until heated through. Remove

3
unpeeled, scrubbed Cook the potato in a steamer from heat. Pour over the lemon juice
1 red onion, thinly sliced basket over a saucepan of boiling mixture. Season. Toss until combined.
400g can chickpeas, water for 12-15 minutes or until tender.

5
rinsed, drained Drain and set aside to cool slightly Combine the warm chickpea
1 large chargrilled then cut into 1.5cm-thick slices. mixture, potato, beans and rocket
red capsicum in a large bowl then divide among

4
(not in oil), sliced Meanwhile, heat 2 tsp remaining serving bowls. Top with the squid
200g green beans, oil in a large non-stick frying pan and drizzle over any pan juices.
steamed, halved over high heat. Cook the squid for Serve immediately.
lengthways
100g baby rocket

GLUTEN
FREE

PER SERVE ✷ 30.2g protein ✷ 10.6g fat (1.7g saturated fat)

✷ 26.4g carb ✷ 8.8g dietary fibre ✷ 340 cals (1442kJ)

SALADS taste 71
Low cal sweet
& sour beef
p80
 o u r s a la d b o w l with
Beef up y r is p y p ro teins!
a n d c
grilled, glazed
JUIcY
STEAK

Made it many times and love it.

Robyn_Moroney
 MeAT

thai grilled
beef
SERVES 4 ✷ PREP 15 MINS (+ 5 MINS RESTING) ✷ COOKING 15 MINS

INGREDIENTS METHOD

1
2 (about 250g each) To make the dressing, toast the rice in a dry frying SMART SWAP
beef scotch fillet steaks pan over high heat until golden brown. Remove Use your favourite cut
(see tip) from heat. Transfer the rice to a mortar and pound of steak, if you prefer.
2 tsp vegetable oil with a pestle until finely crushed. (Alternatively, Rump, fillet and sirloin
1 Lebanese cucumber, use a coffee or spice grinder.) Transfer to a bowl. also work well.
halved lengthways, Add the fish sauce, lime juice, coriander, sugar
sliced and chilli. Whisk until the sugar dissolves.
200g cherry tomatoes,

2
halved Preheat a barbecue grill or chargrill pan on
1 French shallot, peeled, high. Season the steaks well and drizzle over
thinly sliced the oil. Cook the steaks for 3-4 minutes each
2 green shallots, thinly side for medium-rare or until cooked to your
sliced diagonally liking. Transfer to a plate. Cover and set
1 ⁄ cup fresh mint leaves aside for 5 minutes to rest then cut into
2
Chilli & lime dressing 2cm-thick slices.
1 tbs long-grain white rice

3
60ml (1 ⁄4 cup) fish sauce Meanwhile, place the cucumber, tomato,
Juice of 1 lime French shallot, green shallot and mint in
2 tbs chopped fresh a large bowl. Pour over the dressing and toss
coriander leaves until combined.
and stems

4
2 tsp shaved palm sugar Arrange the cucumber mixture and steak on
or brown sugar a large serving plate. Drizzle over any dressing
1 tsp dried chilli flakes left in the bowl and serve.

PER SERVE ✷ 31g protein ✷ 15g fat (5g saturated fat)

✷ 9g carb ✷ 3g dietary fibre ✷ 305 cals (1273kJ)

SALADS taste 75
 QUIcK
& EASY

barbecued lamb
ShaWarma
✷ ✷

INGREDIENTS METHOD

1 3

4
2

✷ ✷
✷ ✷ ✷
 MEAT

miSo pork, Sugar

Snap & beetroot
✷ ✷

INGREDIENTS METHOD

⁄4 1 4

3 5

6
1⁄

✷ ✷
✷ ✷ ✷
PROTEIN
HIT!

SALADS taste 77
FRUITY
FRESH
 MeAT

peach, Pickled
JalapeNo &
honey pork
SERVES 4 ✷ PREP 10 MINS (+ PICKLING & 5 MINS RESTING) ✷ COOKING 30 MINS

INGREDIENTS METHOD

1
150g sourdough bread, Preheat oven to 180°C/160°C fan forced. SMART SWAP
coarsely torn Line a baking tray with baking paper. Replace the pork fillet
1 tbs extra virgin olive oil, with leftover roast pork

2
plus extra, to drizzle To make the pickled jalapeño, combine the or leave it out and serve
1 large (about 450g) chilli and onion in a small heatproof bowl. Place the salad as a side with
pork fillet vinegar, sugar and salt in a microwave-safe bowl. roast or barbecue pork.
1 tbs honey Microwave on High for 30 seconds or until hot.
2 tsp white wine vinegar Pour over the chilli mixture then set aside to pickle.
2 yellow peaches, cut

3
into wedges Meanwhile, place the bread on prepared tray.
1 small fennel bulb, Drizzle over the oil. Season. Bake for 12 minutes
thinly sliced or until the bread is golden and crisp.
150g grape tomatoes,

4
halved Heat an ovenproof frying pan over
80g baby rocket medium-high heat. Spray the pork with oil.
1 ⁄ cup fresh basil leaves Season. Cook, turning, for 5 minutes or until
2
Pickled jalapeño browned. Transfer pan to oven. Roast for 8 minutes.
1 fresh jalapeño chilli,

5
deseeded, thinly sliced Combine the honey and vinegar in a small
1 ⁄ small red onion, bowl. Pour over the pork and roast for a further
2
finely chopped 5 minutes or until just cooked through. Set aside
2 tbs white wine vinegar for 5 minutes to rest. Thinly slice.
2 tsp caster sugar

6
1 ⁄ tsp sea salt flakes Arrange the peach, fennel, tomato, rocket,
2
basil and pork on a large serving plate. Pour
over the pickled jalapeño mixture and pork pan
juices. Drizzle over extra oil to serve.

PER SERVE ✷ 34g protein ✷ 10g fat (2g saturated fat)

✷ 35g carb ✷ 6g dietary fibre ✷ 375 cals (1569kJ)

SALADS taste 79
 MeAT

loW cal SWeet

& Sour beef
✷ ✷

INGREDIENTS METHOD

2
1

✷ ✷
✷ ✷ ✷
1

TANGY
NOODLES

80 SALADS
 READY
IN 15!

creamy Broccoli
& criSpy bacon
✷ ✷

INGREDIENTS METHOD

1
⁄ 3
4
2

✷ ✷
✷ ✷ ✷
 EASY
ITALIAN
 MeAT

honey muStard
ProSciutto
& melon
SERVES 8 ✷ PREP 15 MINS

INGREDIENTS METHOD
GET AHEAD

1
1⁄
2 rockmelon Peel the rockmelon then cut into 8 wedges. To prep the salad ahead
8 thin prosciutto slices Loosely wrap 1 slice of prosciutto around of time, arrange the
2 tbs extra virgin olive oil each rockmelon wedge. ingredients (minus
2 tbs red wine vinegar dressing) on a serving

2
1 tbs honey Whisk the oil, vinegar, honey and mustard plate and store in the
2 tsp wholegrain mustard in a small jug. Season. fridge for a couple of
2 baby gem lettuce, hours. Drizzle over all

3
leaves separated Place the lettuce in a large bowl. Drizzle over of the dressing just
1 Lebanese cucumber, half the dressing and toss to coat. before serving.
peeled into ribbons

4
180g tub mini bocconcini, Arrange the wrapped rockmelon wedges,
drained lettuce, cucumber and bocconcini on a large
1 cup fresh basil leaves serving plate. Drizzle over the remaining dressing.
Season and sprinkle with the basil to serve.

PER SERVE ✷ 13.8g protein ✷ 18.8g fat (6g saturated fat)

✷ 11.8g carb ✷ 3g dietary fibre ✷ 281 cals (1176kJ)

SALADS taste 83
 MeAT

dill & muSTard LAYER

IT UP!

Potato Salad
✷ ✷

INGREDIENTS METHOD

1 3
11

2 5
1

Creamy dressing
⁄
⁄

✷
✷
✷
✷
✷

84 taste SALADS
 BAcON &
FRIENDS

BLAT-loaded paSta
✷ ✷

INGREDIENTS METHOD

1 3

4
2
1 5

✷ ✷
✷ ✷ ✷
MADE TO
SHARE
 MeAT

Greek lamb
platter
SERVES 4 ✷ PREP 15 MINS (+ 4 HOURS MARINATING & 5 MINS RESTING)
✷ COOKING 10 MINS

INGREDIENTS METHOD

1
60ml (1 ⁄4 cup) red wine Combine the wine, oil, bay, thyme and garlic USE IT UP
2 tbs extra virgin olive oil, in a glass or ceramic bowl. Season well with There are plenty of ways
plus extra, to drizzle pepper. Add the lamb and turn to coat. Cover to use up any leftover
2 fresh bay leaves, torn and place in the fridge for 4 hours to marinate. olive tapenade. It’s
2 tsp chopped fresh delicious as a dip for

2
thyme leaves To make the dressing, place all the dressing crackers and vegie
2 garlic cloves, ingredients in a jar with a screw-top lid. Season. sticks, as a stuffing for
smashed, halved Seal and shake until well combined. mushrooms or zucchini,
500g lamb backstrap or mixed into bread

3
4 thick crusty bread slices Preheat a barbecue grill or chargrill pan on dough to make an olive
Black olive tapenade, high. Remove the lamb from the marinade loaf. For more ideas,
to spread (see tip) and pat dry. Discard the excess marinade. Cook search ‘tapenade’
1 baby cos lettuce, for 3-4 minutes each side for medium-rare or until at taste.com.au.
leaves separated cooked to your liking. Set aside for 5 minutes to
1 red onion, very rest. Thinly slice.
thinly sliced

4
4 qukes (baby Drizzle extra oil over the bread. Grill for
cucumbers), thinly 1-2 minutes each side or until charred.
sliced lengthways Remove from heat and spread with tapenade.
300g feta, coarsely

5
crumbled Arrange the lamb, tapenade toast, lettuce,
Cocktail truss tomatoes onion, cucumber, feta and tomatoes on
and fresh oregano a serving board. Drizzle over a little extra oil
sprigs, to serve and sprinkle with oregano. Serve with the
Lemon & garlic dressing dressing on the side.
80ml (1 ⁄ 3 cup) extra virgin
olive oil
2 tbs fresh lemon juice
1 small garlic clove,
finely chopped

PER SERVE ✷ 56g protein ✷ 55g fat (18g saturated fat)

✷ 23g carb ✷ 4g dietary fibre ✷ 828 cals (3462kJ)

SALADS taste 87
 SLOW
cOOKER

Warm chickpea,
chorizo & praWnS
SERVES 4 ✷ PREP 20 MINS ✷ COOKING 5 HOURS 30 MINS

INGREDIENTS METHOD

1
210g (1 cup) dried 1 red capsicum, Combine the chickpeas and stock in a slow
chickpeas deseeded, cut into cooker. Cover and cook on Low for 5 hours.
750ml (3 cups) salt- thin strips

2
reduced chicken stock 1 small red onion, Meanwhile, heat a small frying pan over
1 gluten-free chorizo thinly sliced medium heat. Cook the chorizo for 1-2 minutes
sausage, sliced 2 tbs extra virgin olive oil each side or until golden. Transfer to a plate lined
500g peeled green 11 ⁄ 2 tbs red wine vinegar with paper towel to drain.
prawns, deveined, 1 small radicchio lettuce,

3
tails intact leaves separated Add chorizo and prawns to slow cooker
350g mixed cherry 1 ⁄ cup fresh continental (lift and replace lid as quickly as possible).
3
tomatoes, halved parsley leaves Cook on Low for a further 30 minutes.

4
Use a slotted spoon to transfer the chickpea
mixture to a large bowl. Add tomato, capsicum
PER SERVE ✷ 35g protein ✷ 18g fat and onion. Drizzle over oil and vinegar. Season.
(4g saturated fat) ✷ 39g carb Arrange radicchio on a large serving plate. Top
✷ 11g dietary fibre ✷ 464 cals (1941kJ) with chickpea mixture and sprinkle with parsley.
 MeAT

Healthy Thai
beef Noodle
✷ ✷

INGREDIENTS METHOD

1
⁄4

2
⁄4

3
⁄4

⁄4

4
✷ ✷
✷
✷
✷

LOW
cAL

SALADS taste 89
SPEEDY
SALAD
 MeAT

Spiced lamb
& couScouS
SERVES 4 ✷ PREP 10 MINS ✷ COOKING 10 MINS

INGREDIENTS METHOD

1
8 French-trimmed 1 lemon, rind finely Sprinkle the lamb with the cumin. Season. Heat
lamb cutlets grated, halved 11⁄ 2 tbs oil in a large non-stick frying pan over
1 tsp ground cumin 150g (3 ⁄4 cup) couscous high heat. Add the onion and capsicum. Season.
2 tbs extra virgin olive oil 185ml (3 ⁄4 cup) boiling Cook, stirring occasionally, for 5 minutes. Push the
1 red onion, halved, water capsicum mixture to 1 side of pan. Add the lamb.
thinly sliced 1 bunch fresh coriander, Cook, turning lamb and moving capsicum mixture,
1 red capsicum, top leaves torn off for 5 minutes or until the lamb is cooked to your
deseeded, 400g can chickpeas, liking and capsicum mixture has softened.
thinly sliced rinsed, drained Remove from heat. Squeeze over 1 lemon half.
1 yellow capsicum, 90g (1⁄ 3 cup) Greek-style

2
deseeded, yoghurt Meanwhile, place the couscous and lemon
thinly sliced 2 tsp harissa paste rind in a heatproof bowl. Add the boiling water
and remaining oil. Cover with a plate. Set aside
for 5 minutes or until liquid has absorbed. Use a fork
to separate grains. Add the coriander, reserving
a few sprigs, and chickpeas. Squeeze over the
remaining lemon half. Season. Stir until combined.

3
Place the yoghurt in a serving bowl. Swirl
through the harissa. Serve with the lamb,
capsicum mixture and couscous, topped
with the reserved coriander.

PER SERVE ✷ 26g protein ✷ 18g fat (4.5g saturated fat)

✷ 44.5g carb ✷ 8.5g dietary fibre ✷ 465 cals (1943kJ)

SALADS taste 91
 .COM
.AU

cOOKBOOKS
Don’t miss out on our range of best-selling cookbooks.
Order online now and have them

ONLY

17
$ *
*&Includes postage

BUDGET
handling within
Australia

BUSTERS!
EASY RECIPES FROM $0.13
A SERVE

ROAST
CHICKEN
STROGANOFF

BEST-EVER
LASAGNE

$3
A SE .27
RVE

+
185 EASY BUDGET
RECIPES & IDEAS!

ORDER NOW MAGSONLINE.COM.AU/TASTE-COOKBOOKS

 .COM
.AU

EDITORIAL
editor-in-chief Brodee Myers
executive editor Daniela Bertollo
food director Michelle Southan
food editor Elisa Pietrantonio
creative director Harmony Southern
art director Samantha Yates
chief subeditor Alex McDivitt

DIGITAL & VIDEO

contact uS! digital director Laura Simpson

digital editor Rebecca Nittolo
deputy digital editor Scarlett Keddie
(02) 8045 4891 digital food director Amira Georgy
content & social producer Marina Karris
content producer Holly Gerrard
Locked Bag 5030
Alexandria NSW 2015
content coordinator & producer Olivia Tanevski
social & multimedia manager Jade Dunn

PRODUCTION
production manager Chrissy Fragkakis
facebook.com/taste.com.au
MARKETING
general manager product & partnerships – Food Corp Rachael Delalande
director product & partnerships – Food Corp Adelaide Johnson
senior manager product & partnerships – Food Corp Izabel Gower
senior marketing manager – Food Corp Michelle Kaplan
marketing executive – Food Corp Cathy Jiang

ADVERTISING
@taste.com.au managing director national sales Lou Barrett
national general manager newsamp Renee Sycamore

managing director commercial content Mike Connaghan

managing director food – travel & health Fiona Nilsson
director of communications Sharyn Whitten
head of retail marketing retail sales & marketing Rohan Smith

contributorS
RECIPES
Alison Adams, Claire Brookman, Kim Coverdale, Chrissy Freer, Marion Grasby,
Cathie Lonnie, Liz Macri, Kim Meredith, Michelle Noerianto, Kerrie Ray,
Tracy Rutherford, Michelle Southan, Katrina Woodman

PHOTOGRAPHY
Guy Bailey, Chris Jones, Vanessa Levis, Nigel Lough, Liz Macri, Alan Richardson,
Jeremy Simons, Brett Stevens, Ian Wallace

COVER
Cover recipe Nourishing pumpkin salad platter, p31
Recipe Kim Coverdale Photography Guy Bailey

Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt St, Surry Hills NSW 2010, phone (02) 9288 3000.
NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2024 by NewsLifeMedia
Pty Ltd. All rights reserved. Distributed by ARE Direct Pty Ltd, phone 1300 650 666. Printed by IVE, Australia.

SALADS taste 93
.COM
.AU

FIND OUT MORE

BY cHAPTER Spicy lime prawn noodles 69 Honey mustard prosciutto & melon 83
Tuna, green bean & beetroot 60 Lentil & barley 21
VEGIE Tuna nicoise poke 61 Low cal sweet & sour beef 80
Bean & radish with Mango & barley chicken 37
chickpea dukkah 20 MEAT Miso pork, sugar snap & beetroot 77
Charred tofu, corn & asparagus 23 Barbecued lamb shawarma 76 Peach, pickled jalapeño
Crunchy noodle 29 BLAT-loaded pasta 85 & honey pork 79
Cypriot grain 28 Creamy broccoli & crispy bacon 81 Peri-peri chicken & zoodles 35
Greek with pan-fried feta 13 Dill & mustard potato salad 84 Quick Thai noodle 24
Jewelled pumpkin & brown rice 17 Greek lamb platter 87 Salmon with pearl couscous 65
Lentil & barley 21 Healthy Thai beef noodle 89 Slow cook lemongrass chicken 43
Mexican crunch bowl 15 Honey mustard prosciutto & melon 83 Smoky squid & potato 71
Mexican mixed veg 11 Low cal sweet & sour beef 80 Spiced lamb & couscous 91
Nourishing pumpkin salad platter 31 Miso pork, sugar snap & beetroot 77 Spicy lime prawn noodles 69
Quick Thai noodle 24 Peach, pickled jalapeño Summer cobb 25
Summer cobb 25 & honey pork 79 Sweet potato wedges & haloumi 12
Sweet potato wedges & haloumi 12 Spiced lamb & couscous 91 Thai grilled beef 75
Tomato, lentil & labne 16 Thai grilled beef 75 Tuna, green bean & beetroot 60
Ultimate 5-a-day power salad 27 Warm chickpea, chorizo Tuna nicoise poke 61
Vegan green goddess pasta 19 & prawns 88 Ultimate 5-a-day power salad 27
Warm chickpea, chorizo
CHOOK & prawns 88
Caprese with grilled chicken 49 BY TYPE
Chow mein sharing plate 39 GLUTEN FREE
Classic caesar 40 VEGAN Barbecued lamb shawarma 76
Coronation chicken with coconut 44 Bean & radish with Caprese with grilled chicken 49
Creamy chicken & greens pasta 36 chickpea dukkah 20 Charred tofu, corn & asparagus 23
Crispy banh mi platter 55 Cypriot grain 28 Cuban mojo prawn & pineapple 63
Dijon chicken crunch 52 Jewelled pumpkin & brown rice 17 Dijon chicken crunch 52
Healthy Vietnamese bowl 41 Vegan green goddess pasta 19 Glazed salmon & avocado 59
Jerk chicken 48 Greek with pan-fried feta 13
Mango & barley chicken 37 LOW CAL Healthy Vietnamese bowl 41
Peri-peri chicken & zoodles 35 Bean & radish with Low cal sweet & sour beef 80
Quick sweet chilli chicken 53 chickpea dukkah 20 Mexican crunch bowl 15
Slow cook lemongrass chicken 43 Caprese with grilled chicken 49 Mexican mixed veg 11
Sticky chicken noodle 47 Charred tofu, corn & asparagus 23 Miso pork, sugar snap & beetroot 77
Thai pineapple crunchy satay 51 Chow mein sharing plate 39 Peri-peri chicken & zoodles 35
Classic caesar 40 Prawn & crispy rice noodle 64
SEAFOOD Creamy broccoli & crispy bacon 81 Slow cook lemongrass chicken 43
Chipotle pumpkin & prawn 67 Creamy chicken & greens pasta 36 Smoky squid & potato 71
Cuban mojo prawn & pineapple 63 Cuban mojo prawn & pineapple 63 Thai grilled beef 75
Glazed salmon & avocado 59 Cypriot grain 28 Tuna, green bean & beetroot 60
Prawn & crispy rice noodle 64 Glazed salmon & avocado 59 Ultimate 5-a-day power salad 27
Salmon with pearl couscous 65 Greek with pan-fried feta 13 Vegan green goddess pasta 19
Smoky squid & potato 71 Healthy Thai beef noodle 89 Warm chickpea, chorizo
Speedy salmon & soba 68 Healthy Vietnamese bowl 41 & prawns 88

SALADS taste 95
 .COM
.AU

Coming your way fresh and fast is this sensational collection of

substantial salads. Make summer tastier and healthier with a bounty
of easy plates that are a feast for the senses. Whether you’re vego,
pescetarian or a meat eater, there’s a main-meal event here for you.