INGREDIENTS

Broccoli salad

• 1 large bunch of broccoli, florets removed and sliced into small, bite-sized pieces 
• ⅓ cup roughly chopped sun-dried tomatoes  
• ¼ cup chopped shallot or red onion
• ¼ cup crumbled feta cheese or thinly sliced kalamata olives 
• ¼ cup sliced almonds 

Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup or honey
• 1 clove garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt, more to taste
• Pinch red pepper flakes 

INSTRUCTIONS

1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
3. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing.

INGREDIENTS

• One head butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 
• 1 red bell pepper, thinly sliced and then sliced across to make 2 ½ cm long pieces 
• 3 ripe champagne mangos, diced
• ½ cup thinly sliced green onion (both green and white parts)
• ⅓ cup chopped roasted peanuts 
• ¼ cup chopped fresh cilantro
• 1 medium jalapeño, seeds and membranes removed, finely chopped

Peanut dressing

• ¼ cup creamy peanut butter
• ¼ cup lime juice (about 2 to 3 limes)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, pressed or minced
• Pinch of red pepper flakes (if you like spice)

INSTRUCTIONS

1. To assemble the salad, simply combine all the salad ingredients in a large serving bowl.
2. To prepare the dressing, combine all the ingredients in a liquid measuring cup or bowl, and whisk until combined.
3. When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.

INGREDIENTS

• ½ kg fresh green beans, trimmed and cut in 2 ½ cm pieces 
• 2⁄3 cup olive oil
• 1 teaspoon dried dill
• 1⁄3 cup white wine vinegar
• 1⁄2 teaspoon minced garlic
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1cup coarsely chopped pecans, toasted
• 1⁄2 red onion, diced
• 1cup feta cheese, crumbled

DIRECTIONS

1. Cook beans in boiling water 4 minutes.
2. Drain and plunge into ice water.
3. Drain again and pat dry.
4. In separate bowl, combine next six ingredients.
5. Whisk to emulsify.
6. Place beans in a shallow serving bowl.
7. Sprinkle with pecans, onion, and feta.
8. Just before serving, pour dressing over all and toss.

INGREDIENTS

• 3 cups roughly chopped tomatoes (mixed), room temperature
• 1 small red onion, thinly sliced
• 4 slices of stale bread
• small handful basil leaves 
• extra virgin olive oil
• sea salt flakes 
• freshly ground black pepper
• red wine vinegar

INSTRUCTIONS

5. Pre – heat your oven to 180C. Break the bread into small chunks of about 2cm square. Toss the bread in a bowl with a generous drizzle of olive oil and rub the oil into the bread. Spread the bread out onto a baking tray and bake until it turns golden and crisp (about 10 – 15 minutes).
6. Finely slice the red onions, sprinkle with a little sea salt and allow to stand for 10 minutes.
7. Add your chopped up tomatoes to the onions, add a good glug of olive oil and red wine vinegar and toss. Add the torn basil.
8. Finally add the bread, toss it all together, allow it to stand for a short while to soak up all the juices, then serve.

INGREDIENTS

Salad:

• 100gms baby spinach leaves 
• 350gms zucchini
• 2 Tbsp olive oil
• 1 cup of peas (fresh or frozen)
• 180gms – 200gms feta, thinly sliced
• 50gms flaked almonds, toasted
• 10gs mint leaves, finely shredded
• Salt and Pepper

Dressing:

• 1 tsp Dijon mustard
• 1 tsp honey
• 4 Tbsp extra virgin olive oil
• 1 Tbsp good red wine or sherry vinegar
• 1 Tbsp fresh lemon juice
• A pinch of sea salt flakes and ground black pepper

INSTRUCTIONS

1. Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.
2. While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.
3. Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.
4. Make the dressing by putting all the ingredients into a small jar and giving it a good shake.
5. Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a serving platter. Top with sliced feta, grilled zucchini and the flaked almonds. Scatter. Over any remaining mint. Season with Salt and Pepper and serve with the rest of the dressing on the side.