Build the Ultimate Salad
Love salads but need inspiration of what else goes in a salad besides the usual lettuce, cucumber, and tomatoes? We've created a pull-out guide so you can create the tastiest and most nutritious salads of the summer.
Choose one item from each of the salad categories and discover some fabulous combinations. Each salad combo serves one person.
Layer them or toss them – it's up to you!
TIP: Weekend meal prep makes these an excellent weekday lunch. Take your dressing in a tiny container to avoid a soggy salad!
Dukkah
Dukkah is an Egyptian nut, seed, and spice blend. It lends an irresistibly nutty, subtly spiced flavour to everything it touches. An authentic recipe will use whole coriander and cumin seeds, but we've opted for a quick and easy recipe with ready ground spices. There are many variations on dukkah, but you'll always find sesame seeds and spices included.
½ cup hazelnuts
3 tbsp almonds
4 tbsp white sesame seeds
3 tbsp shelled pistachios
1 tbsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp fine sea salt
Place the hazelnuts and almonds in a dry cast iron pan (do not add oil). Toast briefly over medium high heat, tossing regularly, until the nuts start to turn golden brown. Transfer to a side dish for now. Place the sesame seeds in the same pan and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick, so watch carefully).
Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and salt. Pulse for a few seconds until you reach a nice coarse mixture. (Do not over process the dukkah. The mixture should not be too fine.)
Use straight away, or store in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables.
Toasted seed mix
Add a crunch to your salads with this toasted tamari seed salad topper. Doubles as a tasty snack!
30g (1/4 cup) pumpkin seeds
30g (1/4 cup) sunflower seeds
40g (1/4 cup) sesame seeds
20ml (1 tbsp) tamari
Mix your seeds, then place in a medium frypan on a gentle heat. Fry the seeds for about 3 minutes, stirring often. The seeds will begin to pop and puff up as they cook.
When the seeds are a golden brown, add the tamari to the pan. Continue to stir until the seeds are dry, making sure they don't catch and burn.
Tip the seeds onto a plate or tray and allow to cool. When cool, store in an airtight container in the fridge.
Check out our recipes for salad dressings!
Also see our recipe for Pickled radishes.