Prepare to have your salad expectations shattered – there’s not a dried-out cheese cube in sight as Shannon Bennett re-imagines the classics with surprise additions and the best of the season.

Macaroni, radish and chorizo salad

“The ’70s-era staple gets a flavour kick with chorizo and chipotle” - Shannon Bennett.

Cobb salad

The classic cobb salad champions the cos lettuce, bringing it to life with flavour and colour.

Shannon Bennett's bean salad is all you'll want at work this week

Mum's bean salad

“My mum used to make this salad for just about every barbecue my dad put on, and trust me, he did put a show on – everything was cremated to the point of being carbonised. Mum could take just mixed beans from a tin and add whatever season vegetables were around, add some barbecue sauce and there you’d have it! I loved it then and still do today” - Shannon Bennett.

Waldorf salad

"Most of us know the history of the waldorf salad: Basically a fancy restaurant manager in 1896 thought he knew better the chef, and using the motto 'less i more' put together some witlof lettuce, apples and celery, and bound it in mayo! I'm no maitre'd, so my version is a little more detailed, if you get what I mean" - Shannon Bennett.

Kale sprout caesar with tandoori prawns

An unforgettable caesar salad that puts a fresh Aussie spin on an old classic.

The 'gourmandise' salad (my take on a green salad)

“The word gourmandise is more phrase than a word; it means a person who enjoys the finer things in food. A gourmandise salad in a great French Michelin-starred restaurant will sometimes appear on a lunch menu. A classic combination is crayfish with duck liver and black winter truffles” - Shannon Bennett.