Salad

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A simple, lovely starter that celebrates the best of tomato season.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

Our express recipe for the classic salad. And please, hold the chicken.

A bright and simple salad that can be served as a side, but also holds up on its own.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

A classic, cooling dish from the northern regions of China.

There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.

Remember when you promised to eat more whole grains?

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

A spring-ready salad with a gentle hum of spice.

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.

It tastes as good as it looks.

Buckwheat, barley and baharat. It's combination that will awaken your tastebuds.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.

The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.

Where bright and bitter flavours unite.

A salad that's all crunch and freshness.

Miso is protein-rich paste made from fermented soybeans and is a staple in Asian cooking.

Spring on a plate – what's not to love?

Butter makes everything better, and butter-fried almonds complete this green bean salad.

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

Need a quick and easy potato salad? Look here.

A nutty, more-ish salad that can be eaten with a spoon.

This spring time salad makes for an excellent side dish.

Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.

A versatile summery salad that can be served warm or cold.

Add this to your vegetarian repertoire, stat.

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

The perfect plate to bring to barbecues.

A crisp summer salad, paired with still-warm roasted ocean trout.

A pretty-in-pink plate that's perfect for summer.

Don't be afraid of okra. Fried until it's crisp, it's a revelation in this salad by chef Sean Moran.

Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.

Fire up the barbecue for maximum flavour.

A light, refreshing salad that sings with Asian-style flavours.

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

A combination that just works.

Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that's ideal served as part of a banquet.

Creamy tahini dressing plus crunchy radishes, chickpeas and herbs add up to one very satisfying bowl.

A winter salad that makes the most of radicchio's intense flavour by grilling it then pairing it with orange.

A perfect side dish for autumn and winter produce that delivers a pleasantly spicy hit thanks to fermented chilli sauce.

This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.

A salad of the most simple - and nourishing - variety - that you can throw together in an instant.

A cross between a salad and a main course, this is a certified hit from Melbourne restaurant Harley & Rose.

Duck, orange and bitter radicchio make for a pleasing medley of flavours in this winter salad.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

A salad with plenty of bite that's ideal alongside rich dishes.

Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.

A refreshing salad that still packs a punch thanks to the black olives and lightly pickled cucumber.

Banish all memories of heavy, mayonnaise-laden potato salads: this versatile side dish is light and full of bright flavours.

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.

Burghul or farro also work well here in place of the freekeh.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.

"In Hong Kong, this refreshing much-loved salad is considered the perfect summer dish," says Tony Tan.

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

Light, simple and deceptively easy to make.

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

Tofu adds protein to this super-quick refreshing salad, but if you'd like to bulk it up a bit more, add some sliced raw salmon or barbecued prawns,

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

Fresh fish, earthy beans and winter produce make this simple, light salad.

Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."

Scorched apricots, torn jamón, shaved Manchego and peppery rocket leaves make for a light and tasty salad.

This warm potato salad gets a boost from the flavourful lemon-butter dressing.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

A quick and easy salad that sings with that sesame-miso dressing.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.