If roasted hazelnuts are unavailable, you can roast your own. Place nuts on an oven tray; roast at 200°C about 5 minutes or until the skins begin to split. Rub hazelnuts in a tea towel to remove most of the skins. Cool. Fresh pomegranate seeds can sometimes be found in packs in the fridge section […]

The salad, without the dressing, can be made several hours ahead and refrigerated, covered. Toss the dressing through the salad just before serving. For an even more Mediterranean touch, add about 200g of diced fetta cheese to the salad. Note

Koshumbir, sometimes spelled koshambir, is a fresh shredded vegetable salad that is served in India alongside curries. Note

This warm prawn and noodle salad, enlivened with lemon, garlic and mint, makes a wonderful dish for a luncheon.

This salad is simple and delicious with warm slices of haloumi cheese, wedges of avocado, asparagus and a zingy chive dressing.

Sour and crunchy, green mangoes are just immature fruit that can be eaten as a vegetable in salads, salsas, curries and stir-fries. They will keep, wrapped in plastic, in the fridge for up to two weeks. Note

Radicchio has a bold, somewhat bitter taste that comes into its own when contrasted with more subtle flavours. This is a simple salad, but an elegant one.

This fresh and fragrant Vietnamese beef salad is perfect for a light and low-carb lunch or dinner. For best results, marinate the beef for at least 30 minutes.

Use barbecued chicken breast with the skin removed, leftover roast chicken, or pan-fried or poached chicken breasts. If making ahead of time, don’t dress the salad until ready to serve. We used a fat-free french vinaigrette, but dress the salad with your favourite fat-free dressing. Note

Fresh, light and tasty, barbecued salmon fillet with yoghurt dressing and fennel salad makes a wonderful lunch for weekend entertaining.

This recipe is quick, simple and healthy. A great combination for a light meal on the go.

Crunchy iceberg cups filled with Thai-style soy and chilli infused chicken salad.

This is a good salad for a barbecue as it keeps well and is not fussy about the temperature at which it is served.

A great way to use up left-over cooked pasta, this chicken and asparagus pasta salad is simple, tasty and quick to make. You can use most pasta varieties.

To make this mouth-watering recipe a light main course for two, serve it with steamed rice or noodles.

An Italian-style raw beef carpaccio with a fresh Thai basil salad.

If making the salad ahead of time, dress the salad just before serving. You could use thick rice noodles instead of the rice vermicelli. Note

A light, fresh and fragrant Thai herb and mango salad from Australian Women's Weekly.

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables. Note

A healthy and refreshing Turkish lamb and yoghurt salad from Australian Women's Weekly.

If you don’t feel like toasting the bread cubes in the oven, toast the whole slices in the toaster or under a grill then cut the bread into small squares. Make sure you drain the anchovy fillet well between pieces of absorbent paper. If you want to have this delicious recipe at home, poach the […]

You will need about 600g watermelon (weighed with skin) for this recipe. Note

You can substitute shredded chicken, sliced pressed tofu or sliced beef for the crab. You could use cellophane (harusame) or dried wheat (somen) noodles instead of soba. Note

A healthy and delicious zucchini quinoa salad with candied walnuts and haloumi.

This fresh, crunchy classic is popular for good reason. Perfect for lunch or a light dinner.

Not suitable to freeze. Not suitable to microwave. Note

If the handle of your frying pan is not heatproof, cover it with aluminium foil before placing it under the grill. Frittata is delicious served warm, but if you like it cold or want to take it to work, make it the evening before, keep it in the fridge overnight, then wrap it in plastic […]

Colourful asparagus, teardrop tomato and rocket salad with a basil pesto dressing.

Recipe can be prepared a day ahead. Add the dressing up to three hours before serving. Note

This salad will keep for up to 2 days in the refrigerator. Pack yogurt and lemon wedges separately. You need about half a barbecued chicken. We used 2 x 280g jars of mixed char-grilled vegetables in oil (not the pickled variety); you can also buy marinated grilled vegetables from the delicatessen. Note

This summery salad is quick, easy and delicious with prawns added for a treat.

Sometimes you need a recipe for something quick, healthy and the perfect size for one, and this chicken and peach salad offers all that plus fresh and delicious flavours.

The delicious tangy citrus flavours make this fresh seafood salad perfect for summer nights.

An exquisite and exotic warm Asian chicken salad with sesame dressing from Australian Women's Weekly.

While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked. Note

You will need about 2 limes for this recipe. Note

Shredded brussels sprouts, fragrant basil and toasted pine nuts are topped with soft poached eggs and shaved parmesan in this delicious salad.

You can use any type of fruit-flavoured yoghurt you like or plain yoghurt. Note

Duck and citrus are a stunning pair in this flavour-packed salad.

A healthy, sweet and delicious warm beef, orange and date salad from Australian Women's Weekly.

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.

The perfect side salad for a romantic dinner.

The flavour combination in this easy salad is simply mouth-watering.

This is also a great family meal served with rice or bread. The tandoori paste is found in the Asian section of the supermarket. Serve the salad in an airtight container that fits inside the lunchbox with a freezer block. Put the dressing into a smaller container to be put on the salad (or dunked into) at lunchtime – if it's put on in the morning, it will become soggy. If your kids are little gourmets, throw a wedge of lemon in as well.

The delicate flavour of ocean trout makes it the perfect fish for this crisp, tender three bean salad. Buttermilk makes for a creamy yet light dressing. Altogether lip-smacking.

Almonds add a fresh, nutty taste to this crumbed chicken, which is perfectly paired with a zesty citrus salad.

Austalian Women's Weekly brings you this delicious veal stroganoff pies with carrot salad.

Colourful and delicious warm cabbage and bacon salad from Australian Women's Weekly.

Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

Not suitable to freeze. Not suitable to microwave. Note

Serve salad warm or at room temperature. Note

The pork can be crumbed 6 hours ahead. Keep covered in the refrigerator. The slaw can be prepared 6 hours ahead, add the dressing just before serving. You could sprinkle the slaw with a few fennel fronds, if you like. Note

You can use any firm, waxy potatoes, such as pontiac or desiree, for this salad. You will need about 1½ cups (240g) coarsely shredded cooked chicken. Note

Drizzled in a garlic yoghurt sauce, this colourful salad is full of flavour and nutrition.

The fresh flavours of Vietnam make this plump prawn and crisp cucumber salad an utterly delightful dish.

Packed full of protein and flavour, this delicious turkey and brown rice salad makes a great post workout meal or healthy lunch or dinner to charge you for a big day.

Please everyone with this vegan starter. The deliciously dense tofu goes perfectly with the crunchy capsicum and buckwheat salad.

All ingredients can be prepared ahead of time and stored separately, covered, in the refrigerator. Use scissors to cut the seaweed into fine shreds. Note

This light egg salad would make a lovely side dish at a summer barbecue.

hints Combining fruit and meat in a recipe confirms the adage that opposites attract. What might seem the unlikeliest of relationships can, with an innovate cook serving as matchmaker, become a marriage made in culinary heaven. These two recipes both call for fig as the featured fruit, yet melon, mandarin, peach or even pomegranate could […]

Sweet, sour and spicy nam jim chicken with a fresh and fragrant rice noodle salad.

This home-made winter coleslaw is so much better than anything from the store.

Fresh, herbed broad bean salad makes the perfect bed for this tender char-grilled chicken breast topped with chive butter.

Try this fish with fresh tomato salsa for a quick, easy and healthy mid-week meal. Served with a generous helping of fresh mixed leaves and a drizzle of olive oil it's a complete and satisfying lunch or dinner.

This simple salad makes a great lunch dish for a light meal, or as part of a spread with which to welcome guests.

We used sirloin for this recipe, although fillet and rump are also suitable. Note

You can use lime juice instead of lemon juice, if you prefer. Note

Zucchini and chorizo salad from Australian Women's Weekly.

Crispy fried noodles are available in the Asian aisle of supermarkets. Using a large sharp knife, shred the cabbage as thinly as you can. Stack the slices neatly, cut them lengthways into matchstick-sized strips. This is called `julienne’. Note

For a light and refreshing weeknight meal, try this fragrant beef and noodle salad.