A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household.

Healthy, light and fresh. Everything you could want in a quick midweek meal.

"This hearty salad is vibrant both to look at and to eat. Pickle juice makes an unsuspectedly delicious and simple dressing and the various textures of the finely diced ingredients make this delightful to eat. The herby sauce on top is very flexible and a staple that I make all the time, especially when I find those enormous bunches of herbs for cheap at the markets. It’s a great way to preserve your herbs and add a delicious whack of green to heaps of different meals, so double the mix if you have herbs to use up. Use whatever herbs you have on hand, and save some for tossing through the salad."

“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 is a modern twist on one of my mum’s family favourites” - Colin Fassnidge.

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

Haloumi makes a great substitute for meat in this salad, perfect for that meat-free midweek meal.

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

Inspired by visiting the plantations in Tonga, Matt Wilkinson introduces the sweetness of vanilla to this savoury wild rice salad.

This spanner crab and crispy rice dish couldn't get much easier, and the delicately balanced flavours will leave everyone impressed.

This warm rice and vegetable salad by Alex Herbert is transformed into a hearty meal with a dollop of harissa yoghurt.

Show a little Aussie pride with these green and gold rice bowls from Matt Preston.

“This dish is based on my favourite poké bar flavours. You can adapt the topping according to what you have in the refrigerator: pickled ginger, thinly sliced radish and cucumber, chopped spring onion and steamed broccoli all make regular appearances for me.” - Eleanor Maidment.

“Andalusia is the one of the biggest producers of rice in Spain, and rice appears in many dishes.” This is an edited extract from Andalusia by José Pizarro with photography by Emma Lee (Hardie Grant, $49.99).

This barramundi salad from Alessandro Pavoni makes the most of seasonal produce.