This salad was inspired by a love for Simon Bryant’s range of lentils, grown in South Australia and Victoria. Add a poached egg to turn it into a breakfast salad.
Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.
Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.
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.
