The recipe for this attractive salad is from my latest book, The Cook’s Garden.  It is of Middle Eastern origin and the combination of flavours and textures is very refreshing – the oily avocado flesh contrasting well with the pomegranate seeds and citrus fruits.

In a serving bowl, whisk together the olive oil, lime or lemon juice, honey and salt and pepper.
Cut the avocados in half. Twist to separate into halves, remove the stone (best done by hitting with a sharp kitchen knife and twisting to loosen). Using a small sharp knife, peel off the skin. Cut into attractive slices, being careful not to bruise and drop into the dressing.
Slice the top and bottom off the grapefruit and oranges. Stand on their base and using a downwards action, cut off the skin leaving no pith and with a small sharp knife, cut out the segments. Add to the avocado along with the washed and dried watercress. Toss gently to combine. Sprinkle the mint and pomegranate seeds (if using ) over the top.

Tip: use pink grapefruit when in season. Blood oranges are also marvellous but they have a limited season. For a more substantial dish, add some flaked fresh crab.

This healthy colourful salad is fromYotam Ottolenghi’s book Plenty (Ebury Press), a fabulous book of recipes for vegetarians. “Farro is the Italian name for an old wheat variety similar to emmer or spelt. It can be eaten by some people who are normally intolerant to wheat.  It is sold in a few forms – whole, semi-pearled and pearled – and the one you use will determing the cooking time which can be anywhere between 15 minutes and an hour.  When done, it should be tender but reatain a real bite.  You can buy it in gourmet delis and at Wild Basket.  Alternatively use pearled spelt or pearl barley,” says Ottolenghi

Place the farro in a pan of boiling water and simmer until just tender.  Drain, rinse under cold water and leave to dry.
Meanwhile, prepare the capsicum: preheat grill to high. Use a small sharp knife to cut around the stalk of each capsicum and lift it out with seeds attached.  Place capsicums on the grill pan and grill, turning every now and then, until totally black on the outside – this will take about 30 minutes.  When ready, remove from grill and cover with foil.  Once cool enough to handle, remove and discard the skin.  Tear by hand into slices about 1cm wide.
To make the dressing: whisk together all the dressing ingredients in a bowl and set aside.
Place the cooked faro in a large mixing bowl and add the capsicum, olives, oregano or thyme, spring onions and most of the fetta, reserving some to finish.  Pour over the dressing and gently mix everything together.  Taste and add more salt if you life.
To serve, pile up the salad on a plate or in a bowl and finish with the reserved fetta and a sprinkle of paprika.

The dressing for this salad is deliciously sweet and tangy.  Drizzle it over a roasted vegetable or potato salad for extra flavour. It’s from my new book, The Cook’s Garden (NH $49.95).

Choose a good selection of green salad leaves such as Cos, silverbeet or witlof with a firm leaf for this. They need to be sturdy to hold the dressing.
Wash and dry the leaves. Put into a salad bowl with the onion rings and orange segments. Whisk together the dressing ingredients, thinning with some warm water and toss through the salad. Season to taste.

This easy, tasty recipe is the perfect accompaniment to a Spring lunch or dinner and is from my new book “The Cook’s Garden” (NH $49.95)), in-store now.  Wonderful photography by Andy Payne.

Put the mushrooms, onion and capsicum into a salad bowl. Mix together the oil, lemon juice and garlic.
Season to taste. Toss  dressing through the salad ingredients. Strew with freshly chopped parsley.

Variation: mix equal amounts finely sliced baby white mushrooms and small prawns with vinaigrette.
Garnish with mint, basil or tarragon.

This salad is included in my new book, Mini Chef – Cooking with Kids.  Make sure you use pesticide-free flower petals. I’ve used a very light dressing because the petals are delicate.  It’s almost too beautiful to eat!

Preparation time: 10-15 minutes
Serves: 4 as a side salad or entree

1. Wash and dry the leaves and flower petals carefully. Toss together gently
in a salad bowl.
2. Make a dressing with three parts light olive oil and one part white
balsamic vinegar, adding salt and pepper to taste. You can also add a little caster sugar, if you like.

Note: in her delightful book, En Cuisine, my friend Jules Francois has a recipe for Nasturtium Salad (Salade de Capucines) in which she used just the leaves and flowers of nasturtiums.  She suggestes you check insid the flowers for tiny snails, who love this plant, before using.  Her salad dressing is made with 1/2 cup light oil, 1/2 cup white wine vinegar, 1 tbsp wholegrain mustad, 2 teaspoons sugar and salt and pepper.

I discovered this crunchy colourful Turkish salad on a recent trip to the Biennale on Cockatoo Island, Sydney Harbour.  Belinda Franks is doing  a great job catering on the island and this is just one of many delicious take-away meals available.  The recipe is an adapation of one from  “Turquoise” by Melbourne chef Greg Malouf. You can use skinned, diced tomatoes if preferred and delete the apricots.

Combine all dressing ingredients. Combine all salad ingredients and dress.
Smear hommus on the bottom of a platter. Place salad on top. Serve pita crisps on the side.

The Nashi season coincides with the celebration of Chinese New Year - The Year of the Tiger, February 14th – 28th.  The Tiger, deemed a manifestation of royalty in Asia, shares centre stage with the fruit of Emperors – the Nashi, which the Chinese first grew in Australia during the 1850’s Goldrush.

Cut  the duck meat in very thin strips (julienne)  with skin intact and set aside. Julienne the carrot and cucumber (1 cupful each), the radish (½ cupful) and the whole unpeeled nashi. Set each aside. Make up the dressing. Using a small pot, bring the vinegar and sugar to the boil.  Simmer until sugar has dissolved. Set aside with the remaining garnish ingredients.Put sesame seeds into a small pan and on low heat stir slowly until roasted golden.  Remove and set aside with the remaining garnish ingredients.

Assemble the Salad

Place the julienned duck, salad vegetables and the nashi in a mixing bowl. Add the dressing, tossing ingredients to combine well. Transfer to a serving plate.  Spoon 2-3 tablespoons of the duck juice over the salad. Add the garnish, sprinkling the top of the salad with the roasted sesame seeds and serve.

Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.

200g rice sticks
1 teaspoon sesame oil
1 1/2 cups shredded green papaya
1 1/2 cups shredded green mango
1 cup shredded daikon radish
2 shallots (spring onions) cut into fine strips
1/4 cup picked coriander leaves

Dressing:
Juice of 2 limes
1 1/2 tabelspoons fish sauce
20g (1 tablespoon) palm sugar, shaved
1 tablespoon sweet chilli sauce
1/2 teaspoon pepper
2 teaspoons ginger juice (optional)
60ml mild vegetable oil

Soak the rice sticks in boiling water for 5 minutes. Drain and toss through the sesame oil.
Mix all of the dressing ingredients together.
Add the papaya, mango, daikon,onions and coriander to the noodles with approx half of the dressing and toss together to mix well. Stand for 30 minutes to allow the flavours to develop.

Tip: To slice the fruit and vegetables, use a Japanese mandolin with the correct shredding attachment. A sharp knife can also be used to cut fine ‘julliene’ strips or a grater can be used although a much coarser result will be achieved.

This attractive salad comes from the Middle East – the oily avocado flesh contrasts well with the citrus fruits. Terrific with seafood.

Serves 4 – 6

4 tablespoons extra virgin olive oil
Juice of 1 lime or lemon
1 tablespoon honey, slightly warmed
Sea salt and freshly cracked pepper
2 large avocados
1 small grapefruit
2 oranges
½ small bunch watercress, leaves only
8 – 10 mint leaves, shredded

In a serving bowl, whisk together the olive oil, lime or lemon juice, honey and salt and pepper.
Cut the avocados in half. Twist to separate into halves, remove the stone (best done by hitting with a sharp kitchen knife and twisting to loosen). Using a small sharp knife, peel off the skin. Cut into attractive slices, being careful not to bruise and drop into the dressing.
Slice the top and bottom off the grapefruit and oranges. Stand on their base and using a downwards action,. cut off the skin leaving no pith and with a small sharp knife, cut out the segments. Add to the avocado along with the washed and dried watercress. Toss gently to combine. Sprinkle the mint and pomegranate seeds (if using ) over the top.

Tip: use pink grapefruit when in season. Blood oranges are also marvellous but they have a limited season.