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To wrap up our 10 summer salads we have one of our newest recipes! This one is perfect for a simple addition to your next BBQ 👏🏼🌞⁠
Summer Salad Series #10 - BBQ Potatoes with Lemon, Parsley and Walnut Pesto Dressing⁠
BBQ Potatoes⁠
3 blue potatoes, sliced into 7.5mm slices (red potato also fine)⁠
3 Tbsp olive oil⁠
Lemon, Parsley and Walnut Pesto Dressing⁠
Makes around 1 ½ cup⁠
1 cup chopped parsley⁠
½ clove garlic, roughly chopped⁠
½ cup olive oil⁠
½ cup walnuts, lightly toasted then roughly chopped.⁠
Ÿ cup grated parmesan⁠
Ÿ cup lemon juice, or to taste⁠
BBQ Potatoes⁠
1. Toss potatoes through oil and season.⁠
2. Place on a preheated BBQ grill plate (or in a hot pan) and place the lid down.⁠
3. Cook for approximately 6-8 mins (or until lovely dark grill marks form, then turn and continue cooking for about 3 mins.⁠
4. Remove when potatoes are fork tender.⁠
Lemon, Parsley and Walnut Pesto Dressing⁠
1. Place all ingredients in a food processor and process to a loose paste.⁠
2. Adjust with more oil for a looser dressing.⁠
3. Season with salt and pepper⁠
4. Toss potatoes with ½ cup dressing⁠
5. Garnish with chopped toasted walnuts, parsley and serve next to tomatoes on the vine⁠
Summer Salad Series #9 Vegan Summer Grazing Platter for 8⁠
4 large blue potatoes, each sliced into 8 wedges⁠
2 tbsp olive oil⁠
2 tsp cumin⁠
2 tsp salt⁠
4-8 coz lettuce leaves, washed⁠
1 punnet cherry tomato (on the vine if possible)⁠
1 vegan dip, store-bought⁠
4 tbsp toasted Seeds⁠
Vegan crisps - we used beetroot chips and kale and wasabi corn chips from Woolworths⁠
4 baby cucumbers, halved⁠
1⁄2 bunch broccolini, ends trimmed⁠
1⁄2 bunch asparagus, ends trimmed⁠
4-8 Dutch carrots washed and trimmed⁠
1 cup fermented kraut or vegetables, store-bought⁠
1 cup of nuts (we used walnuts)⁠
Preheat oven to 200C.⁠
Toss potato wedges with the oil, salt and cumin in a bowl to coat.⁠
Place on a lined baking tray and place in the oven for 15 minutes before turning and placing them back in the oven for 10 minutes or until crisp and fork tender. Set aside.⁠
Set a pot full of water on high heat to boil. Add the broccolini and asparagus to the boiling water to blanch for a minute before removing it to a bowl of ice and water to stop the cooking process. Remove from the iced water and set aside on paper towel to drain.⁠
Build your platter by starting with the potatoes fanned out in a couple of layers in one section. Create a visually pleasing display on your platter with all the listed ingredients displayed around the potatoes. Fill the coz with kraut, transfer the dip to a bowl and sprinkle your platter with seeds. Fill in any holes with the chips.
Summer Salad Series #8 Grain Free Potato and Jackfruit Burrito Bowl for 2⁠
2 red potatoes, sliced into 5mm rounds, skin on⁠
2 tablespoons olive oil⁠
MEXICAN SPICE MIX (store bought is also fine)⁠
1 tsp each smoked paprika, cumin, coriander, garlic powder, onion powder, thyme, salt⁠
½ tsp chilli optional⁠
200g BBQ flavoured Jackfruit (store bought)⁠
½ lime sliced into 5mm rounds⁠
½ small red capsicum sliced into thin strips⁠
1 cob corn⁠
200g tinned blackbeans, rinsed and drained⁠
Ÿ small red onion, finely diced⁠
1 tomato, deseeded and finely diced⁠
Stems of a bunch of coriander finely sliced⁠
½ lime juice⁠
1 tbsp olive oil⁠
Salt to taste⁠
½ large avocado⁠
½ clove garlic minced⁠
Lime juice and salt to taste⁠
1. Preheat oven to 200° fan forced⁠
2. Toss potatoes, oil and spices in a bowl until coated⁠
3. Spread potato slices out over a lined baking tray.⁠
4. Cook for 20 minutes or until browned and appropriately crispy.⁠
5. Heat Jackfruit in a small saucepan over low heat until they reach a low simmer. Pop the lid on and turn off heat.⁠
6. Place all Smashed Avocado ingredients in a small bowl and crush with a fork until smoothish. Season with salt and lime juice to taste.⁠
7. Combine Blackbean salsa ingredients in a small bowl and toss to combine.⁠
8. Prepare corn by removing the husk, coating in a little oil and placing in a hot pan. Turn as each side becomes charred. Remove to a chopping board and slice off kernels. Set aside.⁠
9. Once the potatoes are ready, layer your ingredients into two bowls as desired and finish with the lime rounds, coriander leaves and serve with chipotle sauce if you wish.
Summer Salad Series #7 - Kipfler Potato Salad with Lemony Jalapeùo Dressing⁠
600g Kipfler potatoes⁠
1 lebanese cucumber, sliced into thin rounds⁠
1 cup celery heart leaves, washed and roughly chopped⁠
50ml lemon juice⁠
50g preserved lemon, finely chopped⁠
80ml extra virgin olive oil⁠
25g finely grated parmesan⁠
½ cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve⁠
2 fresh jalapenos, finely chopped⁠
Add a little water to thin if you like⁠
1. Place whole, washed Kipfler potatoes (or small red potatoes) in a saucepan of cold, salted water over medium-high heat and bring to the boil.⁠
2. Reduce heat to medium and cook for 15-20 minutes until fork tender, then drain, and set aside to cool completely.⁠
3. Once Kipfler potatoes are cooled, slice each one into approximately three even pieces width ways.⁠
4. Place lemon juice, preserved lemon, oil and parmesan in a blender and whiz until thick and emulsified.⁠
5. Transfer to a large bowl and stir through parsley and jalapeùo followed by the potatoes.⁠
6. Place the Kipfler potatoes on a platter then garnish with cucumber and celery leaves.
Summer Salad Series #6 - Potato Crumbs⁠
Take your leftover roast potato and create crunchy crumbs to throw on your next salad! ⁠
1 large cold roast potato⁠
2 tbsp olive oil⁠
1 tsp garlic powder⁠
½ tsp smoked or sweet paprika⁠
½ tsp salt⁠
Preheat oven to 200°C⁠
Crumble the roast potato into small, uneven pieces across a lined baking tray.⁠
Drizzle and shake the remaining ingredients across the potato crumbs and toss to coat.⁠
Place the tray in the oven and toss the crumbs at ten minute intervals.⁠
Repeat until the crumbs are crisp.⁠
Toss the potato crumbs over your favourite salad.⁠
Summer Salad Series #5⁠
Warm Potato and Mt Barker Pesto Chicken Salad⁠
500g baby potatoes, halved⁠
2 tbsp olive oil⁠
1 pack Mt Barker Pesto Chicken Strips⁠
½ punnet cherry tomatoes, halved⁠
100g baby spinach leaves⁠
150g bacon rashers, sliced 1cm strips width ways⁠
½ cup sunflower seeds (or crushed almonds or pepitas)⁠
½ cup store bought pesto (optional)⁠
1. Cut the potatoes in half and place in a saucepan of salted water.⁠
2. Bring to the boil, then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.⁠
3. Meanwhile, heat a fry pan and lightly oil. Add the bacon and cook stirring until it starts to brown and crisp. Add the sunflower seeds and toss with the bacon for a couple of minutes to toast. Remove the bacon and seeds to a large bowl with a slotted spoon, leaving the oil and bacon fat in the pan.⁠
4. Add the chicken strips to the fry pan and cook on each side for around 3 minutes or until cooked through. Remove them to the bowl with the bacon and seeds.⁠
5. Leave the fry pan on high heat and add the steamed potatoes, tossing for a few minutes so they crisp a little and are wrapped in the bacon and pesto flavour.⁠
6. Add the potatoes and all remaining ingredients together, while the bacon, potatoes and chicken are still warm, and present on a platter. Serve with extra store bought pesto if you wish.⁠
This recipe was developed in collaboration with Mt Barker Chicken and features their ready-to-cook basil pesto strips.
Summer Salad #4⁠
Grilled Kipfler, Mint and Cos Salad with Avocado, Kefir Dressing⁠
6 Kipfler potato, par boiled skin on⁠
2 tbsp olive oil⁠
1 Lebanese cucumber, halved, seeds removed and sliced on an angle⁠
Handful fresh mint leaves picked, washed and drained⁠
½ cup frozen peas, thawed⁠
1 baby Cos, leaves separated, washed and dried⁠
10 snow peas, topped and sliced 5mm on a sharp angle⁠
2 sticks celery sliced 5mm on a sharp angle⁠
Handful of celery leaves from the center of the bunch⁠
3 radish, sliced into 2mm rounds⁠
DRESSING (1.5 cups approx)⁠
½ large avo⁠
ž cup plain kefir⁠
1 small clove garlic⁠
½ cup nutritional yeast⁠
2 tbsp olive oil⁠
2 tbsp chopped parsley⁠
4 tbsp lemon juice.⁠
Season to taste⁠
1. Parboil the kipfler potatoes, leaving the skin on. (About 10-15 minutes)⁠
2. Remove them to a board when a fork will push into the potatoes with a little pressure.⁠
3. Once cool enough to handle, slice potatoes lengthwise through the center then place in bowl with the olive oil.⁠
4. Toss to coat.⁠
5. Heat a griddle or your BBQ on high and grill the potatoes for around 5 minutes, or until they develop lovely charr marks, then turn and give them a couple of minutes on the other side before removing them to a plate to cool.⁠
6. Once cooled layer the potatoes onto a platter with all the other ingredients in an aesthetically pleasing way.⁠
7. Drizzle liberally with the dressing and finish with a little fresh mint.⁠
1. Place all ingredients in a blender and process until smooth. Add a little water to thin the dressing if you wish. Refrigerate until ready to use.⁠
2. Should last three days in a sealed jar or plastic container in the refrigerator.
Summer Salad #3 ⁠
Sour cream, green herb and bean potato salad ⁠
400 g baby potatoes⁠
1 tsp salt⁠
120 g green beans, trimmed & halved⁠
1 medium garlic clove, crushed⁠
Pinch salt⁠
1/3 cup (80 g) sour cream⁠
1 1⁄2 tbsp mixed fresh herbs (dill, chives, basil or parsley), finely chopped 2 tbsp lemon juice⁠
1 tbsp water⁠
100 g Continental cucumber, thinly sliced with a vegetable peeler⁠
1 spring onion, finely sliced⁠
2 eggs, hard boiled & halved⁠
Fresh dill sprigs, to garnish⁠
Fresh cracked black pepper⁠
1. Place the baby potatoes in a medium saucepan and cover with cold water. Add the salt and bring to the boil. Simmer until tender. Drain well and allow to cool before cutting in halves.⁠
2. Bring a small saucepan of salted water to the boil and simmer the green beans until tender. Drain well and allow to cool.⁠
3. Using a mortar and pestle, stick or benchtop blender, puree the crushed garlic, sour cream, chopped herbs, lemon juice and water with a pinch of salt until a thick, well-blended pouring consistency.⁠
4. Smear a spoonful of the sour cream herb dressing in a circle on the base of a plate and then arrange the potatoes, beans, and cucumber ribbons on half.⁠
5. Dollop a little more dressing on the potatoes before serving with the hard-boiled egg halves placed on top and garnished with the spring onion, fresh dill sprigs and freshly cracked black pepper.