"Why only eat your favourite bacon, avocado, egg and toast combo for breakfast when you can enjoy it as a beautiful salad for lunch or dinner?" – Lucy Nunes

“Bo tai chanh is a super-vibrant and deliciously simple beef salad that’s cooked using the acidity in limes. The meat changes from red to light pink in the fridge as the garlic and fresh lime begin to coat the fillet. Combined with lightly pickled veg and a herbaceous salad, and finished with peanuts and nutty shallots on top of a prawn cracker, it’s a playground of texture and flavour. We usually serve this with different types of prawn crackers or cassava crackers. Grab some salad and place it on the cracker and have a bite.” – Khanh Ong

A super-healthy and quick salad that will be sure to please family and friends. If time permits, marinate the chicken for as long as possible before cooking; overnight in the fridge, if you have the time. 

“This warm winter salad is a textural sensation. The balsamic reduces around the puffy red beans and contrasts beautifully with the mildly bitter kale.” – Amelia Christie-Miller

“Salad can be cooked on the braai (barbecue), too, and here it blisters tomatoes perfectly to intensify their sweetness and give them a bit of a smoky edge. Beans are eaten widely across South Africa, and turn this salad into a meal. You can add them to the spiced pickles 30 minutes before draining, as they’ll absorb all that incredible flavour!” – Warren Mendes

“I absolutely love radicchio and treviso as it adds bitterness to salads, but you can sub it out if you’re not a fan. I treat this salad as a healthy way of creating a nacho bowl, but I won’t stop you from chopping everything up and creating a more classic salad.” – Paul Farag

This speedy salad is super tasty and refreshing. Enjoy on its own for a vegetarian light meal or pair with some grilled meat or fish to assemble some quick tacos. And if you don’t demolish this in one go, you’ll be happy to discover that the flavours only intensify over time for a stronger chilli kick. 

John Gregory-Smith shares his roasted pumpkin salad – an easy breezy side, perfect for entertaining.

"It's all about the beautiful sweet corn and the great peppers. Plus the herbs bring so much brightness to this salad," says Matt Moran.

“This dish really reminds me of my grandma, who loved this salad, and she taught me how to cook.” Recipe by Halima from Free to Feed.

“This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.” – Paul Farag

Skip the croutons and try this inventive fennel caesar salad on for size.

This sweet potato, chorizo and broad bean salad is an impressive side or main dish.

"Tinned tuna works well instead of salmon." – Hayden Quinn

“Watermelon and feta are great partners" - Collin Fassnidge.