We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.

Start the week off with a freshly made salad. It's super easy to make and tastes as good as it looks.

Jamie Oliver adds a healthy twist to the traditional nicoise salad.

“The best part about bakes featuring zucchini is that you can just about guarantee they’re going to be moist. While the batter cooks, the shredded zucchini sweats. Have a play with your own additions and aromatics for this one. And tip in some chopped soft green herbs, too.” – Alice Zaslavsky

A light and refreshing salad that looks as good as it tastes.

This classic Aussie dessert is perfect for any entertaining or at-home occasion. You'll need to start this recipe at least 6 hours ahead.

The perfect side salad to accompany a long and lazy lunch or dinner.

Hamish Ingham and Rebecca Lines are putting botanicals centre stage. This fresh take on the classic roast chook is a new style of cooking the whole family will love.

High in protein and full of healthy fats, this is one salad that you'll have prepared (and eaten) in no time.

Light, slightly bitter and full of flavour, this is one salad made for easy spring lunching.

Tom Walton's twist on the classic tabbouleh is jam packed full of summer faves like pomegranate, buckwheat and roasted carrots.

Don't underestimate this salad: packed with good carbohydrates, healthy fats and protein, it's a meal in itself. Pre-roast the sweet potatoes ahead of time for a speedy mid-week supper.

The sweet plums, salty ricotta and ripe tomatoes combine the best flavors of summer in one vivid dish.

Panzanella is a traditional Tuscan salad which features stale chunks of bread and tomatoes soaked in a vinegary dressing. This version has doughy yoghurt flatbreads that are perfect for mopping up the tangy dressing.

Enjoy the classic slice flavour that you love, with fewer carbs. You’ll ned a 20cm x 30cm slice pan for this recipe.