The trick to this salad is making a flavour base with spiced onions. The onions bring a complementary texture to the grains as well as all the flavour, so you don’t need to make much of a dressing.

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.

The iconic potato salad gets a vibrant glow-up in this delicious recipe by the Cornersmith team. Retaining its signature creamy texture, Alex Elliott-Howery and Jaimee Edwards swap in zingy tartare sauce which pairs exceptionally well with the sharp, savoury flavours of dill and pickles. If you're looking for a fresh, summery take on the entertaining staple, this is it.

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.

“Everyone loves a good coleslaw, and the beauty of this one is that it stays super crispy even after being tossed in the dressing, which also has a lovely pepperberry kick to it!” – Tracey Pattison

This delicious broccoli salad is the perfect side dish for your next dining occasion. The perfect balance of salty, savoury and sweet flavours is achieved in this easy vegetarian dish with a handful of dried cranberries providing some sharp notes while a scattering of roasted sunflower seeds, cashews and sesame seeds adds crunchy texture. Drizzle over a sharp lemon and parmesan dressing to lift the flavours and you've got yourself the ideal side plate.

“A really simple side of fresh asparagus lightly grilled, the cheese and lemon work really well together. I prefer to cook the asparagus over charcoal, but if this isn’t feasible, you can do it in a pan. With the asparagus, check if they have a thick and fibrous base at the stem. Traditionally, we break off the stems, but if they’re young and tender they’re fine to eat.” – Paul Farag

"To transport this pasta salad, toss everything together, then place in an airtight container. When ready to serve, transfer to a serving platter or bowl." - Dominic Smith

Nothing says summer quite like Shannon Bennett's eggplant, zucchini and tomatoes. The tahini dressing makes for a perfect topping.

“You can substitute fresh peas and broad beans for frozen, but nothing compares to the freshness and crunch you get from in-season beans. If smoked stracciatella is hard to source, normal is fine; you could even use any soft-curd cheese you like. I personally love to eat this with a bit of crusty bread.”

“You can make this into smaller individual rostis, but I really like having a large one in the middle of the table so everyone can get involved. If you’re feeling fancy, you could add salmon roe, or even caviar to really make it a plush side. This batch should comfortably do 2 x 23cm pans. I like to make this recipe using a mandoline with the julienne attachment, but if this isn’t available, you can use a box grater.” – Paul Farag

“This red capsicum condiment might seem like a lot of work, but you can make a larger batch and keep it in the fridge for about a week and use it for other recipes, too. It makes a great dip when blended and also a quick-fire pasta sauce for an easy midweek meal.” – Paul Farag.

“Pumpkin and blue cheese is like pork and apple to me – it’s a match made in heaven! I like to keep this simple. It’s all about the decadence of the custard and the soft pumpkin. I prefer to use butternut pumpkin, as it’s not overly wet when roasted and the skin is delicious, but you could use any pumpkin of your choice. If you wanted to, you could add roasted hazelnut and a dried fruit of your choice, but that could be the Egyptian in me.” – Paul Farag.

Shannon Bennett's lemon & caraway butter heirloom carrots are a rustic must for your next dinner party.

This light potato salad changes the game with basil oil, something we've realised we can't live without.