Rainbow Roast Potato Salad

Serves 4

• 500g baby potatoes, cut into quarters
• 500g sweet potato, peeled and cut into wedges
• Salt and pepper, to taste
• 2 sticks celery, finely chopped
• 2 spring onions, finely sliced
• 3 tbsp pepitas, toasted
• 1 tbsp sunflower seeds, toasted

Dressing

• 1 cup Sour cream
• ½ cup mayonnaise
• 2 tbsp whole grain mustard
• Juice of 1 lemon

Place the baby potato and sweet potato onto a baking tray and lightly spray with olive oil.
Bake in a moderate oven or on the barbecue for approximately 15 to 20 minutes, until tender.
While the potatoes are cooking, prepare the dressing by combining the sour cream, mayonnaise, mustard and lemon juice. Season with salt and pepper, to taste.
Stir the celery and spring onions through the dressing. Set aside.
When the potatoes are cooked, place into a mixing bowl and gently combine with the prepared dressing.
To serve, place the salad in a serving bowl, garnish with the toasted pepitas and sunflower seeds.

Lemon & Herb Mixed Bean Salad

Serves 6

• 4 x 400g cans beans of your choice*
• 4 spring onions, finely sliced
• ½ cup fresh parsley leaves, roughly chopped
• ½ cup fresh dill, roughly chopped
• ¼ cup chives, roughly chopped
• 2 cloves garlic, crushed
• Juice and zest of 2 lemons
• ½ cup olive oil
• Salt and pepper, to taste

*choose different colours and types to makes the salad interesting

Drain and rinse the beans in a colander or large sieve. Place into a large serving bowl and add the prepared fresh herbs.
Place the garlic, lemon juice, zest and olive oil in a jar. Close with lid and shake to combine.
When ready to serve, toss with the dressing and garnish with extra lemon zest and a few herbs sprigs.

Roast Pineapple & Mango Salad

Serves 4

• 1 whole pineapple, skin removed
• 1 large mango, diced
• 1 Lebanese cucumber, shaved
• ½ cup fresh coriander leaves
• ¼ cup fresh mint leaves
• ½ cup toasted coconut flakes
• ½ cup pistachios, chopped

Dressing

• ½ cup pineapple juice
• ¼ cup honey
• 1 tsp fresh ginger, grated

Cut the pineapple into 8 wedges.
Place the wedges onto a preheated BBQ grill and allow to caramelise and char. Remove from the barbecue and place onto a serving platter or board.
Build the salad around the pineapple wedges, scatter over the diced mango, roll the shaved cucumber and tuck in between the pineapple and mango.
Scatter the coriander and mint leaves over the top of the fruit, followed by the coconut flakes and pistachios.
To make the dressing, combine the juice, honey and ginger in a jar. Close with lid and shake. Serve beside the salad for people to pour over their servings.

Mediterranean Tuna Pasta Salad

Serves 4

• 200g bow tie pasta
• 200g can tuna in olive oil
• 1 medium red onion, peeled and finely sliced
• 1 punnet cherry tomatoes, quartered
• ½ cup pitted Kalamata olives
• Salt and pepper, to taste
• ¼ cup fresh basil leaves, roughly torn
• 2 tbsp pine nuts, toasted

Cook the pasta according to the packet directions. Drain and allow to cool a little.
In a large bowl, combine the pasta, tuna and oil (do not drain), red onion, cherry tomatoes and olives. Season with salt and pepper.
To serve, add the basil leaves and sprinkle with toasted pine nuts.

Feta, Mint & Smashed Pea Salad

Serves 4

• 500g frozen peas
• 1 bunch fresh mint, leaves picked
• 70g feta, crumbled
• 4 spring onions, sliced
• Salt and pepper, to taste
• 4 tbsp olive oil
• Zest of 1 lemon
• Handful sugar snap peas, blanched, to garnish*

*optional

Place the peas into a microwave-safe dish, cover and cook in the microwave for 4 minutes. Drain and allow to cool.
When the peas are cool, place into a serving bowl and roughly smash using a potato masher or fork.
Add crumbled feta, spring onions and mint leaves to the bowl.
Season the salad with salt and pepper and drizzle with the olive oil. Toss to combine.
Serve garnished with lemon zest and a few blanched sugar snap peas split open.