All things bright and beautiful come together in this sensational salad from Yotam Ottolenghi, which is perfect for summer entertaining.

“I like to cook this with bone-in cutlets and then, once the chook is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, ask the butcher to debone the cutlets for you first, or use thigh fillets. Thighs are forgiving (not mine, mind you); you’ll just need to reduce the cooking time as explained below.” This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

Make use of tomatoes when they are in season with this simple summer salad.

In Thailand, people use a large, tall mortar and pestle to make this delicious papaya salad. We've used a large saucepan and rolling pin instead. You'll need to start this recipe a day ahead.

Start off your summer soiree with this sensational seafood salad.

“I love the way the Thai flavours marry with the smoky rich kingfish in this dish. They complement each other beautifully.” – Adam D'Sylva

“This dish is inspired by a salad my Mum makes at Christmas. It’s the perfect side for rich roasted meats, as well as fresh seafood.” – Tom Gorringe

“This is a super simple, well-balanced salad that ticks all the flavour boxes. The creme fraiche and mustard dressing balances out the acidity from the pickled blackberries beautifully. Fig-wise, use whatever’s in season and super ripe but, if you have a choice, lean towards sweeter, more jammy black figs rather than the drier-style green ones.” – Andrew McConnell

“You can substitute the bitter leaves in this recipe with anything you like. Spigarello, wild rocket, frisee or escarole are all great. If you find them too hard to source, you can make this with different types of lettuce.” – Paul Farag

“You say tabouli, I say tabbouleh. If there’s one recipe I suggest you take from this book and share with your family and friends, it’s this one. It’s inspired by my wife Nat’s raw broccoli salad, which is a regular feature of our family table. Looking for inspiration that would do her proud and not be outright rejected by the kids, I found some broccoli in the fridge and thought I’d have a go at her salad, which normally contains chopped raw broccoli, toasted almonds and pumpkin seeds, and Persian feta. Instead, somehow, I made a connection between the texture of raw broccoli and the texture of burghul, which is an integral ingredient in tabbouleh. Broccoli tabbouleh was born. And it’s gluten free! I think I’m pretty clever with this one.” This is an edited extract from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, published by Murdoch Books, AUD$39.99, available now. Photography by Armelle Habib.

Helena Moursellas makes the most of her store-bought ravioli by turning it into a crunchy salad protein.

Melon and mozz may not seem like a common combo, but trust us, it's a match made in heaven.

Typhoon shelter dishes originate from Hong Kong, where they were served on fishing boats taking refugee from the elements.

‘Soba’ is the Japanese word for buckwheat – a gluten-free grain popular throughout Asia. However, if you are wanting to avoid gluten, make sure you look at the ingredient list, as some noodles sold as soba are actually wheat-based. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

Potato and lettuce salad has never been tastier.