Side

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.

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.

Almost too pretty to eat - almost.

"Great squid with a little live fire doesn't need too many accompaniments," says Jordan Toft of Sydney's Bert's.

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 cure-anything chicken soup that’ll become a weeknight staple.

A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.