Salad

This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

Top-notch tomatoes and anchovies make all the difference here.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.

Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

This dish is the perfect addition to a picnic. The crispy-skinned roast chicken meets its match in this zesty celery, anchovy and white bean salad.

Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.

Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.

Try this fresh, light side salad from Turkish restaurant Stanbuli served with a tangy lemon dressing that invigorates the senses.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

Fresh, light and simple - this salad makes the perfect midweek meal.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.

This simple salad is a great way to use up leftover roast or barbecued chicken.

A bright salad that works best wish barbecued meats.

Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

Australian Gourmet Traveller recipe for BLAT salad

Light, bright and fresh. What more could you want from a summer dessert?

A quick take on the Malaysian street salad rojak.

Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint

Watermelon, lychee and berries with strawberry and black pepper granita recipe | Gourmet Traveller

Grains, greens, citrus and goat’s curd recipe, Penfolds Magill Estate, South Australia

Emma Knowles fast recipe for spiced chicken with carrot, chickpea and green chilli salad.

Grilled pork, a fresh pineapple salad – a match made in heaven.

Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.

Emma Knowles fast recipe for quinoa pilaf with beetroot, egg and tahini yoghurt.

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

René Redzepi & Nadine Levy Redzepi recipe for green salad with vinaigrette.

Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for Africola chakalaka.

Recipe for honeydew, blackberry and basil.

Peach, basil, jamón and pumpernickel salad recipe - Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.

Emma Knowles recipe for cured salmon with Bloody Mary salad

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

Analiese Gregory recipe for radish and preserved lemon salad.

Emma Knowles recipe for fast chorizo, roasted cauliflower and almond salad.

This fast ultra-green chopped salad is packed full of the good stuff.

Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.

Recipe for camping-style radishes with marrow butter by Danielle Alvarez.

Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.

Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Emma Knowles recipe for fast poached prawns with cucumber, chervil and lamb’s lettuce salad.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.

Recipe for grilled witlof, mint and almond salad with blackened mandarin.

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

Pete Evans recipe for hot-smoked trout and egg salad.

Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.

Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.

Recipe for butter lettuce and dandelion salad with hot bacon dressing by Gregory Llewelyn formerly of Hartsyard in Sydney.

Recipe for fried pumpkin with yoghurt-herb dressing and crisp onion.

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Fast recipe for spiced lamb with warm carrot and freekeh salad.

Fast recipe for winter salad of broccoli, apple and kale with sesame dressing.

Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.

A spring-ready salad with the added crunch of sunflower seeds.

Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

Seaweed is the new black.

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Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Fast Thai-style recipe for salmon salad with hot and sour dressing.

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.

The weekend roast you need.

Recipe for venus rice by Ruby Red Flamingo restaurant in Adelaide.

Recipe for warm roast carrot and parsnip salad with rye croûtons.

Fast recipe for spiced lamb rack with coconut saffron pilaf.

Australian Gourmet Traveller recipe for figs with mozzarella, prosciutto and vincotto.

Australian Gourmet Traveller recipe for insalata Caprese.

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

Australian Gourmet Traveller fast recipe for sweet and sour watermelon salad with pink grapefruit and prawns.

A chilled noodle salad is just the ticket when the mercury soars.

Australian Gourmet Traveller fast recipe for banana-blossom salad with pineapple-chilli dressing.

Australian Gourmet Traveller fast recipe for pork and eggplant salad with salted chilli.

Crunch, colour and creamy Persian feta combine in this simple summer salad.

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

Australian Gourmet Traveller fast recipe for glass noodle salad.

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.