“This is a bit of a one-bowl wonder that’s really satisfying. Make it easier by using frozen beans.” – Paul Farag

“Give rice salad a fresh makeover with different flavours and textures” - Silvia Colloca.

"Butter lettuce is one of my favourites, because when it's fresh, it's crisp and perfect as a side dish," says Brent Savage.

Inspired by the flavours of the med, this simple tuna salad is a refreshing and nutritious meal that's ready in just 30 minutes. Packed with vibrant flavours, wholesome farro and a zesty vinaigrette, an unassuming can of tuna is the real star of the show.

This classic salad has been revived by Phoebe Wood, and the herby dressing will have your guests coming back for seconds.

“You can use all basil for the pesto if you prefer” - Silvia Colloca.

A quick and easy meal that's budget friendly to boot.

“We first served this when you could get tuna at a reasonable price – that’s hard to do now, which is good, because the price reflects the fact it’s being fished sustainably. The sauce is loosely based on an almond sauce we had in Cádiz, but that one was always served with meat. We thought it would be a great fit with the richness of the tuna.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

"Apervito on the Amalfi is all about fresh produce from the Med- tuna and ripe tomatoes are a favourite pairing" - Phoebe Wood.

“A sophisticated salad for entertaining”

This spring greens salad is the perfect side dish but also deserves to be part of the main game.

This salad is jam-packed with delicious vegetables and flavour, making it perfect for a mid-week light and healthy dinner.

A summery pasta salad that works even better as leftovers, says Shannon Bennett.

Tastes just as good as it looks. Recipe by chef Tom Walton, from Nudefish poké.

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