All Blog Posts — Salads

This Candied Walnut Pear Salad is a lovely, simple summery salad. The candied walnuts are the hero and, as always, the success of a salad lies in the seasoning and in the quality and freshness of the ingredients - enjoy while pears are in season! Ingredients 1⁄2 cup Phillippa’s Soy-Candied Walnuts (see below) 1 medium firm ripe pear 1 tbsp lemon juice 100g rocket or mixed leaves 4 tbsp Phillippa’s Honey Vinaigrette 2 tbsp fresh mint Method Cut pears into quarters and slice thinly. Coat in lemon juice, set aside. Put leaves into the base of a shallow salad bowl, layer...

Devilled Eggs are easy to make and add a sophisticated, old school touch to any menu. Here are a couple of ways to make them - with a creamy dill stuffing and sprinkled with pickled red onions or caviar. Enjoy one or the other, or serve both and impress your guests! Ingredients  8 large eggs-hard boiled 1 large Tbsp chopped fresh dill* 100g crème fraiche (or sour cream) Salt and pepper 2 Tbsp finely diced red onion 1-2 Tbsp wine vinegar (white wine or champagne vinegar) Nigella seeds, optional *mustard powder, curry powder or other soft herbs (chives, chervil, parsley)...

This Nectarine & Fetta Salad is a great way to enjoy nectarines when they're in season.   Ingredients 4 large ripe nectarines 2 cups rocket or baby spinach 1⁄2 cup fresh mint 40g pine nuts or pistachios, toasted 1⁄2 cup Phillippa’s Honey Mustard Vinaigrette 150g Fetta in brine (Schulz is a favourite), diced Method Toss nectarine halves in oil and chargrill for 2 minutes. Slice halves into quarters, arrange over rocket or baby spinach, add fresh mint leaves and nuts, and drizzle with Vinaigrette and finish with Fetta.

This recipe is great for those who love the flavour from BBQ cooking. The capsicum adds a lovely sweetness and the Pane Toscano adds a great crunch. It's a handy recipe to have when you need to whip up a salad at your next BBQ! Ingredients 2 sliced red capsicum 2 sliced yellow capsicum 3 thick slices of Pane Toscano (drizzled with oil) 2 Tbsp oregano or basil 4 Tbsp Phillippa's Red Wine Vinaigrette 5 anchovies in oil, halved Method BBQ the capsicum and Pane Toscano (available in store). Toss together with herbs and Phillippa's Red Wine Vinaigrette. Lay anchovies over...