"Healthy wholemeal pasta is the star of this show, packing an extra bite and soaking up any flavour it’s paired with." - Dominic Smith

“A celebration of spring produce that speaks of soil, fire and the gentle shift of the seasons.” – Lennox Hastie

Healthy and delicious, this speedy vegetarian salad is perfect for a quick lunch, bring-a-plate event or barbecue side dish. The leftovers also taste amazing the next day… if there are any.

This fresh green salad is the perfect summer side this year. Baby cos lettuce leaves are tossed with crunchy snap peas with a creamy and herby green goddess dressing drizzled through, topped with a spicy pangrattato for an extra crispy kick.

This beautiful salad screams spring and all things green. Ready in just 30 minutes with little hands-on cooking involved, it's topped with crispy pancetta and creamy stracciatella for a touch of decadence. Serve it on weeknights when you can't be bothered to cook or when you're asked to bring a plate.    

Level up your next festive feast with this epic potato salad.

"A typical Turkish mezze includes eggplant salad served with bread and Turkish dips," says Fatma Barut.

This pumpkin salad recipe is the ultimate vegetarian side for a long, lazy lunch. Chewy strips of salty haloumi elevate the sweet slices of the roast pumpkin, while a generous handful of freekeh boosts the salad with earthy flavours. Drizzle on a zingy hot honey dressing and you've got yourself the perfect vegetable side that delivers all of your favourite flavours.

There are few salads as instantly recognisable on Australian tables as the crispy noodle salad. A true retro classic, it’s the dish that turned up at barbecues, potlucks and family gatherings for decades – made straight from the recipe printed on the back of a packet of Chang’s Original Fried Noodles. This version keeps all that nostalgia intact, but with a few small updates. Instead of going store-bought, the dressing is made from scratch – a simple mix that brings better balance and depth. A spoonful of crispy chilli oil is optional, but adds gentle heat and extra crunch, giving the salad a modern edge without losing its familiar appeal. Make it ahead, toss just before serving and watch it disappear – proof that some classics don’t need reinventing, just a little refinement. This salad is best assembled just before serving so the noodles stay crunchy.

Classic, refreshing flavours come together in this delicious cabbage and fennel salad with a pecorino twist. The ideal easy side dish for any main course.

This crunchy brussels sprout salad will make the perfect side for your long lunch. Made for entertaining and sharing, this summer salad delivers sharp, fresh flavours with green apple, lemon zest, shredded mint and parsley with sweet and tangy strips of pancetta and candied nuts. Perfectly balanced with a bold and zesty manchego cheese, this delicious salad is sure to be your next favourite.

The sweetness of figs offers a satisfying contrast to the bite of bitter leaves and the crunch of macadamias in this standout salad by Darren Roberston and Magdalena Roze.

"This beautiful salad allows you to enjoy your turkey without having the stress of roasting a whole bird. You can even roast the turkey breast a day ahead, for a relaxed Christmas Day." - Dominic Smith Recipe note: Begin this recipe a day ahead You can serve this dish with the turkey warm or at room temperature. If roasting the turkey the day before, set aside to cool completely before covering with plastic wrap and storing in the fridge. Bring to room temperature to serve. Slice the turkey just before serving, so it doesn’t dry out.

Enjoy Mediterranean flavours in this feta and watermelon salad. Perfect as a fresh and quick side for a summery lunch, this easy salad balances the rich and sharp notes of the crumbly feta with the sweet, juicy flavour of the watermelon, making the ideal summer side.

This simple salad from Yotam Ottolenghi combines nourishing greens with filling pasta for the perfect healthy midweek meal. "This salad is rich with vegetables and fresh herbs, and is so simple to make," the chef says.