William Meppem
With summer comes salads – easy, breezy and vibrant bowls that celebrate the best of summer produce. They make for attractive sides, or main meals that hold their own.
Kingfish poke with pickled ginger ponzu
Mike McEnearney’s grilled prawn, watermelon and tomato salad
Tuna salad with zucchini, radish and sesame dressing
Saint Peter’s oxheart tomato and white peach salad
Char-grilled capsicum salad with sherry vinaigrette
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Prawn and avocado salad with spiced tomato dressing
Bert’s zucchini, stracciatella and basil salad
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
Peach, basil, jamón and pumpernickel salad
Prawn and bean salad with preserved lemon dressing
Scallop and ocean trout ceviche with butter bean salad
Sean Moran’s heirloom tomato salad with feta, pistachio pesto and fried okra
Thai grilled pork salad with green mango
Prawn and pomelo salad with roasted chilli dressing
Sichuan chicken salad with chilled noodles and cucumber
Prawn and soba noodle salad with sesame-ginger dressing
Poached chicken and millet salad with peas and mint
Tofu, watermelon and radish salad with nahm jim
Vietnamese-style beef and vermicelli salad
Zucchini, guanciale, mozzarella and fregola salad
Chicken noodle salad with turmeric-lime dressing
Mixed tomato salad with sumac, herbs and flatbread
Grilled chicken, peach and avocado salad
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