Super SALADS

Brighten up your summer with these fresh and funky ideas

HAM CAESAR SALAD

SERVES 6 PREP AND COOK: 35 MINS

1 Toss bread with oil and garlic in a large bowl. Spread over a large oven tray.

2 Cook in a moderate oven (180°C) for about 15 minutes, or until golden. Remove. Cool.

3 Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to a boil. Gently boil for 4 minutes for semi-soft-boiled eggs. Transfer to a bowl of cold water to cool slightly. Peel off shells. Cut into quarters.

4 To make dressing, place all ingredients and 1 tblsp of water in a medium jug. Blend with a stick blender until smooth. Set aside.

5 Boil, steam or microwave beans until tender. Drain. Refresh in cold water, then drain well.

6 Place bread, beans, lettuce, ham and parmesan in a large bowl. Toss to combine. Transfer to a plate. Top with eggs. Drizzle with dressing.

Top tips

Try adding 2 chopped anchovies to the dressing for an authentic Caesar flavour. Salad can be prepared several hours ahead. Keep, covered, in the fridge. Add dressing just before serving.

ROASTED CAULIFLOWER SALAD

SERVES 4 PREP AND COOK: 55 MINS

1 Cut cauliflower into small florets. Place in a large bowl with combined oil and seasoning. Season with salt and pepper. Toss well to combine. Place on a large, oiled oven tray in a single layer.

2 Cook in a hot oven (200°C) for 25 minutes, stirring halfway, or until tender. Remove. Transfer to a large bowl. Toss through spinach.

3 Meanwhile, make dressing. Combine all ingredients with 1 tblsp of water in a small jug. Season with salt and pepper. Whisk well.

4 Add cucumber, tomatoes, mint leaves, currants and pine nuts to cauliflower. Toss to combine.

5 Just before serving, drizzle with dressing.