1.

Ranch, Bacon, and Parmesan Pasta Salad

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta

1 cup prepared ranch dressing

6 slices bacon

1/2 cup shredded Parmesan cheese

1 carrot, peeled and diced

1 stalk celery, diced

1 red onion, diced

Fill a large pot with lightly salted water and bring to a rolling boil over
high heat. Once the water is boiling, stir in the bow tie pasta and
return to a boil. Cook the pasta uncovered, stirring occasionally, until
the pasta has cooked through, but is still firm to the bite, about 12
minutes. Drain well in a colander set in the sink. Transfer to a bowl,
and refrigerate until cool, at least 30 minutes.

 Meanwhile, place the bacon in a large, deep skillet, and cook over
medium-high heat, turning occasionally, until evenly browned, about
10 minutes. Drain the bacon slices on a paper towel-lined plate, let
cool, and chop.
In a large salad bowl, stir together the ranch dressing, bacon,
Parmesan cheese, carrot, celery, and red onion until well combined.
Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2
hours to blend flavors before serving.

2. Brown rice and vegetable salad with basil dressing

Ingredients

200g leftover roast beef, thickly sliced

2 onions, cooked, cut into halves

250g packet 90-second brown rice

1 zucchini, halved lengthways, sliced

125g cherry tomatoes, halved

1/2 yellow capsicum, thinly sliced

2 teaspoons wholegrain mustard

1 1/2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1 tablespoon fresh basil leaves, finely chopped

Basil leaves, extra, to serve

1. Microwave rice following packet directions. Transfer to a bowl. Stir

in zucchini. Cover. Stand for 5 minutes.
2.

Step 2
Add sliced beef to rice mixture with onion, tomato and capsicum.

3.

Step 3
Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss
well to combine. Season with salt and pepper to taste. Top with
basil leaves. Serve.

3. Marinated cauliflower and sprout salad with tomato dressing

Ingredients
Nutrition

2 tablespoons lemon juice

1 1/2 tablespoons extra virgin olive oil

1 large tomato, finely diced

1/2 small red onion, thinly sliced

600g cauliflower, cut into small florets

1 cup mung bean sprouts, rinsed

200g snow peas, trimmed, thinly sliced

1/2 cup small fresh basil leaves

1.

step 1

Whisk lemon juice and oil in a large bowl. Add tomato, onion and
cauliflower. Season with salt and pepper. Stand for 1 hour to allow
flavours to develop.
2.

Step 2
Toss sprouts, snow peas and basil together in a serving bowl.
Spoon over dressing. Serve.

4.Rainbow slaw with tahini dressing

Ingredients
Nutrition

1/4 (350g) wombok (Chinese cabbage), finely shredded

1/4 small (350g) red cabbage, finely shredded

1/2 red capsicum, thinly sliced

1/2 yellow capsicum, thinly sliced

1 medium carrot, grated

3 green onions, thinly sliced diagonally

2 tablespoons sunflower seeds

Tahini and orange dressing

1/4 cup tahini

1 tablespoon rice wine vinegar

1/2 cup orange juice

Select all ingredients

1.

Step 1
Combine wombok, red cabbage, capsicum, carrot, green onion
and sunflower seeds in a large bowl.

2.

Step 2
Make Tahini and orange dressing: Whisk tahini, vinegar and
orange juice together in a small bowl. Season with salt and pepper.

3.

Step 3
Add dressing to cabbage mixture. Toss to combine. Arrange slaw
on a serving platter. Serve immediately.

5.Falafel fattoush

Ingredients
Nutrition

1/3 cup rice bran oil

2 small rounds Lebanese bread, split, torn into 3cm pieces

200g packet falafel mix

1/4 teaspoon mild chilli powder

250g cherry tomatoes, halved

1 Lebanese cucumber, seeded, thickly sliced

1 green capsicum, chopped

1 small red onion, cut into thin wedges

4 radishes, trimmed, thinly sliced

1 cup loosely packed fresh flat-leaf parsley leaves

1 cup loosely packed fresh mint leaves

Hummus dressing

125g tub hummus

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Step 1
Pour oil into a medium frying pan over medium-high heat. Cook
bread, in batches, for 1 minute or until golden and crisp. Transfer
to a baking tray lined with paper towel to drain. Cool.

Step 2
Make falafel mixture following packet directions. Stir in chilli
powder. Season with salt and pepper. Shape mixture into 16
patties (approx 1 tablespoon per patty). Add more oil to pan if
necessary. Cook falafel, in batches, for 1 to 2 minutes each side or
until browned. Transfer to a baking tray lined with paper towel to
drain.

Step 3
Make Hummus dressing Combine ingredients in a small bowl.
Season with salt and pepper.

Step 4
Arrange bread, tomato, cucumber, capsicum, onion, radish,
parsley, mint and falafel on a platter. Season with pepper. Drizzle
with dressing. Serve.

Ancient grain salad with avocado

and grapefruit
6

Ingredients

Nutrition

/2 cup (100g) farro (see note)

1/2 cup (80g) cracked wheat (burghul)

1/4 cup (60ml) olive oil

1 pink grapefruit, peeled, cut into segments, plus

2 tablespoons juice

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

1 small bunch dill, roughly torn

1 small bunch mint, leaves torn

1 cup wild rocket leaves

1 teaspoon ground cumin

1 teaspoon ground coriander

1 avocado, cut into 1cm pieces

1 tablespoon sunflower seeds, toasted

1 red onion, thinly sliced

2 tablespoons walnuts, toasted, chopped

1 teaspoon nigella seeds (see note) (optional

1.

Step 1
Cook the farro in a saucepan of simmering, salted water for 45
minutes or until tender. Drain, then set aside to cool.

2.

Step 2
Meanwhile, place the cracked wheat and 1 cup (250ml) boiling
water in a heatproof bowl. Stand for 30 minutes until tender. Drain.

3.

Step 3
Whisk together oil, grapefruit juice, honey, mustard and vinegar,
then season. Add farro, cracked wheat, herbs, rocket and spices,
and toss to combine. Add grapefruit, avocado, sunflower seeds,
onion and nuts. Scatter with nigella seeds, if using, and serve

7. Quinoa salad with beetroot, pumpkin & persian feta

ngredients
Nutrition

1 bunch small baby beetroot, trimmed, scrubbed

1/3 cup Coles Brand Australian extra virgin olive oil

800g pumpkin, peeled, cut into 3cm pieces

1 tablespoon thyme leaves

400g Coles Brand white quinoa, rinsed

2 oranges, peeled, white pith removed

1 tablespoon honey

1 teaspoon wholegrain mustard

1/3 cup flat-leaf parsley leaves, chopped

1/2 cup walnuts, toasted, chopped

120g Persian feta, crumbled

Step 1
Preheat oven to 200C or 180C fan. Tear rectangles of foil and
place a beetroot in the centre of each. Drizzle with 1 tablespoon
oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until
tender and skins peel off easily. Spread pumpkin over a separate
lined baking tray. Top with thyme. Season. Drizzle over 1
tablespoon oil. Toss to combine. Bake with beetroot, turning once,
for 25 mins or until tender. Set aside to cool.

Step 2
Cook quinoa following packet directions. Set aside to cool.

Step 3
Holding each orange over a bowl to catch juice, cut either side of
membrane to release segments. Squeeze remaining juice into the

bowl. Shake the honey, mustard, orange juice and remaining oil in
a screw-top jar to combine.

Step 4
Cut beetroot into wedges. Toss with pumpkin, quinoa, orange
segments, parsley, walnuts and feta in a large bowl. Drizzle with
dressing and season.

8. Pasta salad with lentils, pesto & beans

250g baby tomato medley mix, halved

200g dried wholegrain penne pasta

200g green beans, trimmed, sliced

400g can brown lentils, rinsed, drained

25g (1/3 cup) shaved parmesan or vegetarian hard cheese

60g (1/4 cup) basil pesto

1/3 cup small fresh basil leaves

tep 1
Preheat oven to 170C/150C fan forced. Line a baking tray with
baking paper. Place the tomatoes, cut side up, on the prepared
tray. Spray with olive oil. Roast for 15 minutes or until softened
slightly. Set aside to cool.

Step 2
Meanwhile, cook the pasta in a large saucepan of lightly salted
boiling water following packet directions or until al dente, adding
the beans in the last 2 minutes of cooking. Transfer to a colander
and refresh under cold running water. Drain well.

Step 3
Transfer pasta and beans to a large bowl. Add the lentils, tomato,
parmesan, basil pesto and basil leaves. Season with pepper. Toss
to combine.

9.

Eggplant, zucchini and goat's cheese salad

1 large eggplant, trimmed, cut into 1cm-thick slices

3 zucchini, trimmed, thinly sliced lengthways

2 red capsicums, quartered, seeded

1/4 cup (60ml) extra virgin olive oil

2 teaspoons cumin seeds

1 bunch mint, leaves picked

100g goat's cheese, crumbled

1/2 cup (80g) toasted pine nuts

1 tablespoon sherry vinegar

Char-grilled crusty bread, to serve

Step 1
Preheat a barbecue or char-grill pan on high. Brush the eggplant,
zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle
with cumin seeds. Season with salt and pepper. Add a quarter of
the vegetables to the grill and cook for 1-2 minutes each side or
until charred and tender. Transfer to a bowl. Repeat in 3 more
batches with remaining vegetables.

Step 2

Add the mint, goat's cheese and pine nuts and gently toss to
combine. Place on serving plates. Whisk the vinegar and
remaining oil in a bowl. Drizzle over the salad. Serve with chargrilled crusty bread, if desired.

10.Toasted barley salad with roast beets & sticky sweet

dressing

160g (2/3 cup) pearl barley, washed, dried

1L (4 cups) water

2 bunches baby beetroot, trimmed, scrubbed

1 1/2 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

3 teaspoons honey

3/4 teaspoon wholegrain mustard

2 bunches asparagus

1 green apple, quartered, sliced

80g goat's cheese, crumbled

2 tablespoons pepitas, toasted

Micro herbs, to serve

Step 1
Preheat oven to 190C/170C fan forced. Heat a small saucepan
over medium heat. Toast barley, stirring constantly, for 4 minutes or
until golden. Add water and bring to boil. Reduce heat to low and

simmer for 30 minutes or until tender. Drain and refresh under cold
running water.

Step 2
Meanwhile, wrap each beetroot in foil. Place on a baking tray and
roast for 30 minutes or until tender. Discard foil.

Step 3
Whisk the oil, vinegar, honey and mustard in a bowl. Season.

Step 4
Place asparagus on a lined tray and spray with olive oil. Season
and roast for 10 minutes or until tender.

Step 5
Combine barley, apple, goat's cheese and half the dressing in a
large bowl. Add beetroot and asparagus. Toss gently to combine.
Drizzle with remaining dressing and sprinkle with pepitas and
herbs

11Fattoush

1 baby cos lettuce, thickly shredded

2 spring onions, roughly chopped

2 vine-ripened tomatoes, roughly chopped

2 Lebanese cucumbers, halved, sliced on the diagonal

6 red radishes, cut into small wedges

1 cup firmly packed flat-leaf parsley, torn

1 cup firmly packed mint leaves, torn

1 pita bread, toasted, broken into pieces

Fattoush dressing

1 tablespoon sumac (see note)

125ml (1/2 cup) olive oil

2 tablespoons pomegranate molasses (see note)

Step 1

To make fattoush dressing, whisk together sumac, oil and pomegranate

molasses in a small bowl.

Step 2
Place cos lettuce, spring onions, tomatoes, cucumbers, radishes,
parsley and mint in a large bowl and toss gently to combine.

Step 3
Pour over dressing, season with salt and toss to combine. Scatter
with torn pita bread to serve.

Barbecued pumpkin, red onion

and spinach salad
12.

1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly

sliced
1/4 cup (60ml) extra virgin olive oil
3 red onions, cut into wedges

300g baby spinach leaves

200g Lemnos Full Cream Fetta, crumbled

1 tablespoon wholegrain mustard

2 tablespoons red wine vinegar

Step 1
Preheat a barbecue on medium. Brush the pumpkin slices with a
little of the oil and season with salt and pepper. Cook on barbecue
for 1 minute each side or until tender. Transfer to a plate. Add
onion to the barbecue and cook, turning, for 2 minutes or until it
softens. Remove from heat.

Step 2
Place the spinach, feta, pumpkin and onion in a large serving bowl.
Combine the mustard, vinegar and remaining oil in a screw-top jar
and shake until well combined. Drizzle over the salad and serve
immediately.

Quinoa, pumpkin and broad

bean salad
13.

750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
2 teaspoons dukkah, plus extra to sprinkle

195g (1 cup) quinoa, rinsed

435ml (1 3/4 cups) water

350g frozen broad beans

2 celery sticks, sliced

4 small radishes, sliced

40g (1/4 cup) dried cranberries

2 tablespoons pepitas, lightly toasted

1 small bunch watercress, leaves picked

1 tablespoon lemon juice

50g Persian marinated feta, plus 2 teaspoons oil from the jar

Step 1
Preheat oven to 200C/180C fan forced. Place pumpkin on a lined
baking tray in a single layer. Spray with oil and sprinkle with
dukkah. Roast for 25-30 minutes until tender.

Step 2
Meanwhile, place the quinoa and water in a saucepan. Bring to
boil. Reduce heat to low. Cover and simmer for 12-15 minutes until
the water has evaporated and the quinoa is just tender. Set aside
to cool.

Step 3
Cook broad beans in a saucepan of boiling water for 3 minutes
until tender. Refresh under cold water. Drain. Peel skins and
discard.

Step 4
Place cooled quinoa, broad beans, celery, radish, cranberries,
pepitas and watercress in a large bowl. Drizzle with lemon juice
and oil from the feta jar. Season. Toss to combine.

Step 5

Place pumpkin on plates, top with quinoa mixture and crumble

over marinated feta. Sprinkle with a little extra dukkah

14.Chargrilled eggplant, olive and

feta salad

200g Lebanese eggplant (see note)

1/2 cup pitted kalamata olives

50g Greek feta, crumbled

30g baby rocket leaves

1 tablespoon extra virgin olive oil

2 teaspoons red wine vinegar

1/2 teaspoon caster sugar

Step 1
Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese
eggplant in half lengthways. Spray with olive oil. Season. Cook for
3-4 minutes each side or until tender. Transfer to a large bowl.
Cool slightly.

Step 2
Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and
30g baby rocket leaves.

Step 3

Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine

vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the
dressing over the salad

15

Cos and tomato salad

1 baby cos lettuce, leaves separated, torn in half

250g cherry tomatoes, halved

2 Lebanese cucumbers, halved lengthways, thickly sliced diagonally

1 small red onion, cut into thin wedges

1/4 cup small fresh basil leaves

1/4 cup fresh flat-leaf parsley leaves

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Step 1
Place lettuce, tomato, cucumber, onion, basil and parsley in a large bowl. Combine
the oil and vinegar in a small bowl. Season with salt and pepper. Drizzle dressing
over salad. Toss to combine. Serve.

Lentil, roast beetroot and baby

carrot salad
16.

4 (about 400g) beetroots, peeled, cut into thin wedges

1 bunch baby carrots, trimmed, peeled, halved lengthwise if large

160g (3/4 cup) French green lentils

1L (4 cups) water

1/2 red onion, finely chopped

1 tbs balsamic vinegar

2 tsp olive oil

45g (1/4 cup) pepitas, lightly toasted

2 tbs chopped fresh mint

2 tbs chopped fresh continental parsley

Step 1
Preheat the oven to 200C/180C fan forced. Line a large baking
tray with non-stick baking paper. Place beetroot and carrots in a
single layer on the tray. Spray with olive oil and season with
pepper. Roast for 40 minutes or until golden and tender.

Step 2
Meanwhile, place the lentils and water in a large saucepan. Bring
to the boil. Reduce heat to low. Simmer for 20 minutes or until just
tender. Drain well.

Step 3
Place the lentils, onion, vinegar and oil in a bowl. Gently stir to
combine. Set aside for 5 minutes.

Step 4
Add the beetroot, carrot, pepitas, mint and parsley to the lentil
mixture. Season with pepper. Toss to combine.

17.Classic caesar salad

4 eggs

6 slices prosciutto

1/2 small French style baguette, thinly sliced

2 tbs extra virgin olive oil

2 cos lettuces, outer leaves removed, halved lengthways

1 garlic clove

Shaved parmesan, to serve

Caesar dressing

1 egg yolk

1 garlic clove, crushed

2 tsp Dijon mustard

1 tbs lemon juice

2 tsp Worcestershire sauce

160ml (2/3 cup) light olive oil

1 tbs hot water

Select all ingredients

1.

Step 1
For the dressing, place egg yolk, garlic, mustard, lemon juice and
Worcestershire sauce in a food processor and process until well
combined. With the motor running, add the oil in a thin, steady

stream until mixture is thick and pale. Beat in hot water. Season.
Cover and place in the fridge until required.

Step 2

2.

Place the eggs in a saucepan and cover with cold water. Bring to
the boil, stirring constantly (to centre the egg yolk). Reduce the
heat to medium. Simmer for 4 minutes. Refresh under cold water.
Peel the eggs.

Step 3

3.

Preheat oven to 180C/160C. Line a baking tray with baking paper.

Place the prosciutto on the tray and bake for 8-10 minutes or until
crisp. Set aside to cool completely. Break the prosciutto into large
shards.

Step 4

4.

Meanwhile, preheat a lightly greased chargrill pan on high. Brush

baguette slices with the oil. Cook, in 2 batches, turning, for 2
minutes each side or until bread is golden and charred. Place the
bread on a plate lined with paper towel to drain.

Step 5

5.

Plunge the lettuce into a large bowl of iced water for 10 minutes to
chill. Drain well.

Step 6

6.

Arrange the lettuce on large serving plates. Rub one cut side of the
bread slices with the garlic clove. Tuck the bread and prosciutto
among the lettuce. Cut the eggs in half and place on top of the
salad. Sprinkle with the parmesan and drizzle with the dressing.

18

Thai beef salad with nam jim

1 bunch coriander
3cm piece ginger, finely grated

2 cloves garlic, thinly sliced

4 long red chillies, seeded, thinly sliced on the diagonal

2 lemons, zested, juiced

2 tablespoons fish sauce

55g (1/4 cup firmly packed) brown sugar

700g beef sirloin, cut into 1cm x 4cm strips

80ml (1/3 cup) vegetable oil

1 red onion, halved, thinly sliced

1 Lebanese cucumber, halved, seeded, thinly sliced

1 cup mint leaves

Chopped roasted peanuts and cooked rice stick noodles (optional), to serve

Step 1
To make nam jim, trim roots from coriander and rinse well. Pick
leaves and reserve. Process coriander roots, ginger, garlic, half the
chillies, lemon zest and juice, fish sauce and brown sugar in a food
processor until well combined and finely chopped.

Step 2
Combine half the nam jim with beef in a large bowl, cover and
refrigerate for 30 minutes to marinate.

Step 3

Heat 2 tablespoons oil in a large wok over high heat. Add half the
beef mixture and stir-fry for 3 minutes or until beef is browned and
just cooked through. Remove from wok and repeat with the
remaining 2 tablespoons oil and beef mixture.

Step 4
Place onion, cucumber, reserved coriander leaves, mint, remaining
chillies, beef mixture and remaining nam jim in a large bowl and
toss to combine. Season with salt and pepper, scatter with peanuts
and serve with rice stick noodles, if using.

Baby spinach, orange and

macadamia salad
19

gredients
Nutrition

100g baby spinach leaves

2 oranges, peeled, halved, thinly sliced

50g macadamia nuts, toasted, chopped

100g marinated goat's feta*, drained

2 tablespoons lime-infused olive oil*, or olive oil

Select all ingredients

Step 1
Toss spinach, oranges and nuts together. Place on a platter,
crumble over feta and drizzle with oil. Season well and serve.

'Curried egg' garden salad

Ingredients
Nutrition

4 eggs

1 butter lettuce, leaves separated

1 telegraph cucumber, peeled, thinly sliced

1/4 cup micro cress (see Notes)

150g thick low-fat Greek yoghurt

1 teaspoon curry powder

2 tablespoons extra virgin olive oil

Pinch of cayenne pepper

1 teaspoon nigella seeds (see Notes)

Step 1
Fill a small pan with hot water and add eggs. Bring to the boil, then
reduce heat to low and simmer for 3-4 minutes until soft-boiled.
Remove eggs with a slotted spoon, cool, then peel and quarter.
Season and sprinkle with cayenne.

Step 2
Meanwhile, place yoghurt, curry powder and some salt and pepper
in a small bowl. Stir well to combine. Stir in oil and set aside.

Step 3

Divide lettuce among plates. Arrange the cucumber and the eggs
on top and dollop over yoghurt dressing. Scatter with cress and
nigella seeds and serve.