Fragrant Thai salad with barbecued beef, served with wedges of lime.

Healthy, fragrant and authentic Japanese teriyaki chicken rice salad.

The sweet citrus flavours of the mandarin are a wonderful contract to the richness of the pork in this fresh, crisp salad.

Exquisite Japanese teriyaki pork with wasabi dressing served with a colourful salad.

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

Sweet and spicy, these stir-fried prawns on a pineapple and chilli salad make a stunning starter or lovely light lunch.

The garlic toasts can be made a day ahead; store in an airtight container. Note

serving per person for each of the five food groups 1½ serves vegetables;1 serve grain foods; 1 serve lean meat and bean foods. Note

You can also make this salad with leftover barbecued chicken. Note

This colourful, tasty salad makes a perfect side dish for a summer barbecue.

Use a mandolin or V-slicer if you have one, to finely shred the cabbage and slice the radishes. Note

Crispy and crunchy oven-baked parmesan chicken with a curly endive and olive salad.

Peanuts add extra crunch to this fresh and delicious beef and rice noodles dish. Perfect for those nights when you just want something light and tasty.

Fire up the barbecue and enjoy the summer weather with this tasty platter.

Turkey drumsticks are available from poultry shops and most major supermarkets. Turn this recipe into a tossed salad by mixing the sliced turkey through the ingredients, rather than serving it alongside the salad. Note

Papaya salsa makes a piquant dressing for this delicious grilled barramundi.

Fragrant and flavour-packed Moroccan chicken with couscous, raisins, apricots and mint.

This refreshing, punchy noodle salad makes the perfect healthy lunch or dinner.

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

The bright, sharp colours and flavours of this chickpea, tomato and capsicum salad are complemented by the red wine and lemon juice dressing.

Delicious and colourful beetroot and carrot salad with goat's cheese twists from Australian Women's Weekly.

Salad is best prepared as required. Note

Ocean trout is a tender and tasty addition to a salad - especially if you're over salmon. Together with sweet pear, crunchy seared vegetables and cashews, this salad has it all.

The lobster meat in the tail is the sweetest and most delicately flavoured. Enjoy this decadent salad.

A healthy and filling salad with lots of bright colours.

Make your own healthy warm chicken and coriander salad from Australian Women's Weekly.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

A healthy and filling tomato and kumara rice salad from Australian Women's Weekly.

Sour cream dressing adds a lemony lift to this smoked trout and avocado salad. If you can't get your hands on any smoked trout, you could substitute smoked salmon. Either way, the crisp leaves, soft avocado and fish bites make a delicious dish.

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab.

Tamarind honey chicken with asian wombok salad from Australian Women's Weekly.

You could add a handful of olives to give this delicious Mediterranean-style salad a piquant boost.

Naturally sweet pumpkin and orange make for a delicious dish of couscous.

Experiment with a variety of seasonal flowers and greens. Mix mild greens with a garnish of stronger-tasting flowers and vice versa. Suggested flowers include violas, calendula, culinary herb flowers, pineapple sage, dianthus, day lilies and roses. If the flowers are large, use only their petals. Note

Fragrant, refreshing and zingy Thai salad from Australian Women's Weekly.

Jazz up your standard weekend barbecue with this delicious grilled beef rump recipe. It's complete with a fragrant anchovy butter and roasted tomato and capsicum salad - too good.

Crunchy lettuce wedges with a sweet and sour lemony dressing from Australian Women's Weekly.

Tossed in a zingy red wine vinaigrette, this salad is full of flavours due to a variety of punchy herbs and greens.

Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream. Note

A fragrant and delicious warm rice and chickpea salad from Australian Women's Weekly.

Make the lime and mint granita at the last minute ­ it will melt quickly if left waiting. Cut the top and bottom off each orange and grapefruit, cut down the side following the curve of the fruit, to remove the rind and white pith. Segment the fruit over a plate or bowl, cutting between […]

Crab meat is available from fish markets and the seafood section of some major supermarkets. Note

Served with udon noodles and a punchy ginger and hazelnut dressing, this pork salad is deliciously satisfying.

Tangy and fragrant Vietnamese pork steaks with noodle salad from Australian Women's Weekly.

A classic mix of great flavours!

Broad beans are also known as fava beans. They are high in fibre and a good source of vitamin C and folate. This recipe is delicious, and would also be excellent with a good squeeze of lemon on top.

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

This recipe is so fast and easy! Great for a simple dinner or quick lunch.

Serve this fresh and nutritious tomato salsa with corn chips or atop crusty toasted sourdough, bruschetta-style. It is even more delicious when topped with crumbled feta.

If there is not enough oil in the mixed vegetable antipasto to make ⅓ cup, add olive oil to make up the required amount. Note

Tender, juicy peppered steak with a ripe tomato and rocket salad makes a fabulous, relaxed meal for dinner with friends.

The polenta and dressing can be made a day ahead; refrigerate, covered. Vegetables can be cooked a few hours ahead; keep wrapped in a damp cloth in the fridge. Note

A healthy warm bean and lentil salad drizzled with vinaigrette from Australian Women's Weekly.

For a packed lunch, prepare this salad the night before; it is best dressed just before serving. Place beetroot in base of lunch container, top with mesclun, potato and beef; pack dressing separately. Store in the fridge; bring to room temperature before serving. Note

Frozen edamame, soy beans in the pod, are available from Asian supermarkets. You will need about 300g (9½ ounces) in the pod. You can also use frozen broad (fava) beans; you’ll need to discard the outer skin after the podded beans have been brought to the boil. Note

Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

For a more intense flavour, marinate the lamb 1 hour. Note

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

This salad could hardly be simpler, but the combination of shredded chicken, fresh figs and bitter leaves makes for a quietly spectacular dish.

A healthy and filling warm lamb sausage and ravioli salad from Australian Women's Weekly.

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note