Locked and loaded

These fully-loaded salads will satisfy the most ravenous of appetites perfect for any time of day.

Zesty yoghurt potato salad with salmon

PREP COOK TIME 35 MINUTES SERVES 4

1kg kipfler potatoes, scrubbed, halved lengthways 

100g pancetta

1 tablespoon extra virgin olive oil

4 x 150g skinless salmon fillets, pin-boned

2 stalks (300g) celery, trimmed, leaves reserved,

sliced on the diagonal

ZESTY YOGHURT DRESSING

½ cup (140g) Greek yoghurt

½ bunch fresh chives, chopped finely, plus extra to serve

1 teaspoon finely grated lemon rind, plus extra to serve

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Cover to keep warm.

2 Heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy; drain on paper towel.

3 Wipe frying pan clean. Heat oil in cleaned pan over medium heat; cook salmon for 3 minutes each side for medium-rare or until cooked as desired.

4 ZESTY YOGHURT DRESSING Place ingredients in a screw-top jar; season to taste. Shake well.

5 Place potatoes in a large bowl with celery and half the Dressing; toss well to coat. Transfer potato salad to a large platter; top with flaked salmon and the pancetta, then sprinkle with extra chives and extra rind. Serve with remaining dressing.

Creamy chicken Caesar salad with croque monsieur baguette

PREP + COOK TIME 35 MINUTES (+ STANDING TIME) SERVES 4