Summer salads


Whether served up as a side dish at a barbecue or eaten as a wholesome lunch, you can’t go past a delicious and simple summer salad!

Spicy and sweet courgette and sultana salad

The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, Published by Bluebird, RRP $39.99.

summer salad in a bowl

Serves: 2-4

  • 100g sultanas
  • Around 50ml warmed apple juice, for soaking (optional)
  • 2 courgettes
  • Juice and zest of ½ lemon
  • 1 Tbsp extra virgin olive oil
  • Sea salt and black pepper
  • Pinch of chilli flakes
  • 50g blanched hazelnuts
  • 95g pea shoots
  • Handful of parsley, chopped

Place the sultanas in a medium bowl and pour over the warmed apple juice or 50ml warm water. The sultanas should be just covered by the liquid.

Using a vegetable peeler or mandoline, slice the courgettes as thinly as possible. Alternatively you could use a grater. Toss the courgettes with the lemon juice, olive oil, a pinch of salt and the chilli flakes. Allow the acidity from the lemon to ‘cook’ the courgette.

Meanwhile, toast the hazelnuts lightly in a frying pan, then transfer them to a clean kitchen towel and lightly crush.

Drain the sultanas and add them to the courgettes along with the pea shoots and hazelnuts. Season with salt and pepper and serve garnished with the parsley and lemon zest.

More recipes:

Pickled onion and cucumber salad

Recipe courtesy of Australian Onions |

Serves: 6-8 as a side

Prep: 30 mins, plus overnight pickling

Cook: 4 mins

summer salad on a table
  • 3 medium white onions (500g), peeled
  • 6 large Lebanese cucumbers (1kg), washed
  • 1 Tbsp fine table salt
  • 1 tsp mustard seeds
  • 1⅓ cups water
  • ⅔ cup apple cider or white vinegar
  • 1½ Tbsp caster sugar
  • 1 tsp coarsely ground black pepper
  • Small mint leaves, to serve

Using a mandoline or sharp knife, thinly slice onions and cucumbers into very thin rounds. Place into a large bowl, sprinkle over the salt. Toss gently to coat. Cover and set aside 30 minutes.

Tip the mustard seeds into a small, dry frying pan. Place over medium heat and cook, shaking the pan for 3-4 minutes until warm and aromatic.

Combine the water, vinegar, sugar, pepper and warm mustard seeds in a large jug, stir to dissolve the sugar.

Using your hands, squeeze the onions and cucumber, in batches, over the sink to remove excess liquid. Place the onions and cucumber into a tall, clean jar or deep glass bowl. Pour over the pickling mixture, making sure the vegetables are covered. Refrigerate overnight.

Spoon onto a shallow bowl, scatter with mint leaves and serve.

Serving suggestion: this clean, crisp refreshing salad is delicious served with seafood, chicken or schnitzel. Also perfect at Christmas time with ham, turkey, prawns and oysters. The salad will keep in a clean jar in the fridge for 1 week.