Bountiful salads, created from early summer farmer's market produce, to take you through any holiday occasion
Fennel, orange and swiss chard salad

- Using a mandolin or a sharp knife, finely slice 1-2 large bulbs fennel, including the fronds. Add to a bowl with some chard leaves, some peppery rocket, orange segments and a handful of toasted walnuts.
- Add a splash of red wine vinegar, a pour of walnut oil, a sprinkle of sea salt and toss together well.
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Asparagus and radish salad

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- Using a sharp potato peeler, shave 1 bunch each of green and purple asparagus into a bowl. Add a bunch of finely sliced radishes, a big handful torn chervil (or coriander), the zest and juice of an orange and toss well.
- Serve the salad drizzled with truffle oil (or good olive oil), garnish with grated boiled egg, and season with salt and freshly ground black pepper.
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Marinated mushroom salad

- Finely slice a mix of brown and white button mushrooms into a bowl. Add 1-2 cloves crushed garlic, lemon juice, olive oil, salt and freshly ground black pepper. Toss together well and leave to marinate until the mushrooms soften slightly. Mix through a little chopped parsley or chervil to serve.
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Barbecue cauliflower and pomegranate salad

- Make a dressing by finely chopping a small handful of dates and soaking them with enough Gingerella (or apple juice) to soften. Then fold into fresh yoghurt and chill.
- Cut the florets from a head of cauliflower into bite sized pieces, along with a small bunch spring garlic scapes (or baby leeks). Toss in a bowl with a little fresh thyme, truffle or olive oil, and barbecue or bake until coloured and just tender. Remove to a bowl.
- Add a handful of torn tarragon leaves, the seeds from a pomegranate, a splash of balsamic vinegar, salt and freshly ground black pepper and toss well. Drizzle with dressing to serve.
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