Cheese recipes

Charred blood orange and mozzarella salad

5 minutes

Great value

Warm orzo salad

15 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Chicken recipes

Caesar chicken schnitzel

20–25 minutes

Cheese recipes

Stone fruit burrata salad

20 minutes

Asian recipes

Asian crunch salad

20 minutes

Christmas recipes

The festive acid salad

Avocado recipes

Strawberry, avocado and ricotta salad

Salad recipes

Peachy Greek salad

Salad recipes

Fennel, cucumber and grape salad

Cherry recipes

Cherry pistachio salsa salad

Cherry pistachio salsa salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g cherries, stoned
1 fennel bulb, shaved
1–2 Woolworths buffalo mozzarella balls

For the dressing, mix:

4 T red wine vinegar
¼ cup Woolworths ClemenGold juice
2 T lime juice
3 T extra virgin olive oil
2 T maple syrup

For the salsa, mix:

100 g shelled pistachios, chopped
20 g Italian parsley, chopped
20 g dill, chopped
12 capers, chopped
1 t lemon zest
salt, to taste

Method

Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.

Find more salad recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Charred blood orange and mozzarella salad

Warm orzo salad

Quinoa beetroot bowl

Tiger’s milk hake and noodles

Caesar chicken schnitzel

Stone fruit burrata salad

Asian crunch salad

The festive acid salad

Strawberry, avocado and ricotta salad

Peachy Greek salad

Fennel, cucumber and grape salad

Cherry pistachio salsa salad

Cherry pistachio salsa salad

Ingredients

Method