All Blog Posts — Salads

Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours. Ingredients 500g cooked small/medium beetroot, cut into wedges 2 large blood plums, each cut into 8-10 wedges 200g crumbled barrel aged fetta 2 cups rocket 1 cup soy caramelized walnut halves or pieces, see website for recipe ¼ – ½ cup fresh mint, basil, or dill, whole or chopped Pepper & Salt 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette Method Arrange the rocket around the edges of a platter so that the stalk end...

Orange and Olive Salad is a personal favourite for Phillippa. She could eat this all day long! The ideal olive is a ‘Volo’ but they have become difficult to find. Ingredients 8 navel oranges 200g Salute kalamata olives in brine - halved and pitted 3 tbsps Salute extra virgin olive oil Fresh chopped Dill, optional Method Using a sharp wide bladed knife, remove all the skin and pith from the oranges. Slice each into 6-8 rounds. Place in a bowl with the olives and dill. Chill. Drizzle with olive oil and serve. Delicious with ham, duck or turkey.

Add a pop of festive colour to your feast with this lovely Roast Cherry Tomato Salad with Burrata. The freshness of basil elevates this dish. A pot of well-tended basil, growing close to the kitchen will reward you with fresh basil all summer long! Ingredients 600g colourful cherry tomatoes 2 tbsp Salute Olive Oil 1 burrata cheese 1⁄2 cup loosely packed fresh basil 1 tsp sugar pepper & salt 100g rocket or baby spinach 3 tbsp Phillippa’s Dijon and Red Wine Vinaigrette. Method Put tomatoes in a single layer in a baking tray, toss in olive oil and pepper. Grill...

Fresh and festive, this Cured Zucchini Salad with Pickled Red Onion is simple and flavoursome. You'll also find the recipe for making the pickled onion below, which you can make and use in a variety of dishes, for weeks! Ingredients 3 medium zucchini – 650g, sliced into very thin circles 1 tbsp Flaky salt 1⁄4 cup Salute semi-dried black olives – halved and pitted 2 tbsps pickled red onion 3 tbsps Salute Extra Virgin Olive Oil (you can use the oil from the olives) fresh dill, chopped or picked into small pieces 180g crumbled barrel aged feta, optional 100g mixed...