Sensational Salad Ideas

Sensational Salad ideas

From Holly, Kerry, Lauren, Rebecca, Joseph, Marika, Amelia and Kellie




200g red cherry tomatoes, diced

200g yellow cherry tomatoes, diced

200g  kumatos, diced

4 med vine tomatoes, diced

1 red capsicum, seeded and diced

1 small red onion, finely diced

2 cloves garlic, crushed

½ tsp ground allspice

2 tsp white wine vinegar

1 ½ tbsp pomegranate molasses

2 dsspns olive oil (plus extra to drizzle)

1 pomegranate, seeds removed

1 tbsp oregano leaves, to garnish


  1. In a large bowl, mix the tomatoes, capsicum and onion, set aside
  2. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, oil and a little salt, until well combined. Pour over the tomatoes and mix gently.
  3. Arrange the tomatoes and dressing on a serving plate. Sprinkle over the pomegranate seeds and oregano and drizzle with some extra oil.


GREEN SALAD – serves 4-6


300g asparagus, trimmed &sliced thinly on the diagonal

200g green beans, topped & tailed

300g broad beans (fresh or frozen)

50g baby spinach leaves

1 shallot, peeled and thinly sliced

1red chilli, finely diced

½ tsp sesame oil

2-3 tbsp olive oil

1 tbsp lemon juice

1 tbsp sesame seeds, toasted

1 tsp nigella seeds (if unavailable try cumin seeds)


  1. Blanch or steam the asparagus, drain and transfer to a bowl of iced water.
  2. Steam the beans for 5 mins and transfer to the asparagus bowl. Drain both well, then dry with a clean tea towel.
  3. Steam the broad beans for 2 mins, drain, refresh and dry, then remove and discard the skins by gently pressing each bean between finger and thumb.
  4. Put the greens in a large bowl, add the spinach and all remaining ingredients. Season to taste and stir gently.

(Thanks to chef Yokam Ottolenghi for these recipe ideas)

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