Four satisfying new Sarah Pound salads you’ll actually want to eat

A great salad shouldn’t be an afterthought or a bowl of leaves you force yourself to finish. It needs weight, contrast and purpose.

For me, assembling a salad is about building layers: pairing hearty bases such as grains, roasted root vegetables or noodles with sharp herbs, big-hitting proteins, and a dressing strong enough to hold all the elements together.

Once you stop treating salads like a diet requirement and start treating them like an actual meal, the options open up fast. The recipes below from Wholesome Made Easy reflect that exact approach – generous, textured and punchy enough to take centre stage at the table.

Sarah’s salad tips

• Remember the crunch. Nuts, seeds, croutons, crispy noodles, fried shallots or even crushed tortilla chips can completely change a salad.
• A great dressing matters. It’s what brings everything together, but add it gradually. You want to coat the ingredients, not drown them.
• Think beyond leaves. Grains, noodles, potatoes, roasted vegetables and legumes can turn a simple salad into a really satisfying meal.
• Use what you have. You don’t need to follow a salad recipe religiously. Swap the herbs, vegetables, grains or protein depending on what’s in the fridge.
• Balance is everything. I love having something fresh, something creamy, something crunchy and a little acidity or sweetness. That combination makes you want to keep going back for another bite.

Raw asparagus, hazelnut, celery and parmesan salad

Raw asparagus is unbelievably good. If you’ve never tried it, you simply must give this salad a go to understand how fresh, zesty and crunchy it really is. I’m completely obsessed with how simple this is, too. It uses just a handful of ingredients, comes together quickly and tastes so much better than you would ever expect.

INGREDIENTS

• 4 bunches of asparagus (about 600g), trimmed and finely sliced on the diagonal
• 4 celery stalks, finely sliced
• 140g (1 cup) hazelnuts, toasted and roughly chopped
• 50g (½ cup) finely grated parmesan
• 25g (¼ cup) shaved parmesan, to serve
• freshly ground black pepper

Shallot, lemon and chilli dressing

• 1 French shallot (eschalot), finely diced
• 3 tbsp extra virgin olive oil
• juice of 1 large lemon
• 1 tsp salt flakes
• pinch of chilli flakes
• 1-2 tsp honey or maple syrup

METHOD

1. Place the asparagus and celery in a large bowl.
2. Whisk the dressing ingredients together well in a small bowl. Taste and adjust the seasoning if needed.
3. Pour half the dressing over the vegetables and toss gently to coat evenly. Add the hazelnuts and grated parmesan and toss again.
4. Transfer the salad to a large bowl and finish with the shaved parmesan and a good grind of pepper. Serve straight away.

Serves 4

Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Chargrilled zucchini and broccoli salad with corn and rocket

The crunchy parmesan, seed and pine nut topping on this salad will change your life. Seriously, it’s so moreish you’ll find yourself sneaking some straight from the pan, and it works beautifully on other salads too. This vibrant and utterly delicious salad is the perfect combo of textures and flavours, and I love that it’s easy enough for a weeknight but impressive enough for weekend entertaining.

INGREDIENTS

• 750g zucchini, cut diagonally into 1cm slices
• 300g broccoli florets
• 1-2 tbsp extra virgin olive oil
• salt flakes and freshly ground black pepper
• 2 tbsp apple cider vinegar
• 2 corn cobs, husks removed
• 2 handfuls of rocket leaves
• 1 large handful basil and mint leaves

Creamy basil dressing

• 2 tbsp salted capers, rinsed and drained
• 1 handful of basil leaves
• 1 garlic clove, roughly chopped
• juice of 1 lemon
• 125g (½ cup) Greek yoghurt
• pinch of salt flakes

Crunchy topping

• 2 tbsp pine nuts
• 2 tbsp pumpkin seeds
• 2 tbsp finely grated parmesan

METHOD

1. Heat a large chargrill pan or barbecue over medium-high heat. Toss the zucchini and broccoli with the olive oil in a large bowl, then season with salt and pepper. Cook for 3-4 minutes each side, until golden and slightly charred. Transfer to a large serving bowl, drizzle on the vinegar while still warm and toss to coat.
2. Next, chargrill the corn cobs for 8-10 minutes, turning occasionally, until lightly charred and cooked through. Set aside to cool slightly, then cut the kernels from the cobs and add to the zucchini and broccoli. Next, add the rocket, basil and mint leaves.
3. Combine all the creamy basil dressing ingredients in a food processor and blend until smooth. Add 1 teaspoon of water at a time, processing after each addition, until a nice thin consistency is reached. Taste and adjust the seasoning if needed.
4. Combine the crunchy topping ingredients in a dry frying pan over medium heat and lightly toast for 3-4 minutes, until golden and fragrant.
5. Drizzle the dressing over the salad and toss gently to coat everything evenly. Finish with the delicious crunchy, chewy and savoury topping. This salad is best served while the chargrilled vegetables are still slightly warm.

Serves 4

Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Classic Mediterranean pasta salad

Everyone loves a good pasta salad. I think the best ones are where all the ingredients come together – the juicy tomatoes, salty olives, crunchy capsicum, fresh herbs and creamy cheeses – to create the perfect mix of flavours and textures. It is full of the Mediterranean flavours I adore and is always a crowd-pleaser, wonderful for family meals, picnics or summer entertaining.

INGREDIENTS

• 300g dried short pasta (such as spirals, fusilli or small shells)
• 200g cherry tomatoes, halved
• 60g (½ cup) pitted black or green olives, sliced (optional)
• 1 small Lebanese cucumber, diced
• 1 small red capsicum, diced
• 1 small green capsicum, diced
• 1 small red onion, finely sliced
• 1 handful of flat-leaf parsley leaves, chopped
• 100g salami, cut into small pieces (optional)
• 125g mozzarella, cubed, or cherry bocconcini
• 50g (½ cup) freshly grated parmesan, plus extra to serve (optional)
• salt flakes and freshly ground black pepper
• 1 tsp dried Italian herbs

DRESSING OPTIONS

1: Classic vinaigrette

• 80ml (⅓ cup) vegetable oil or half extra virgin olive oil, half vegetable oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp caster sugar
• salt flakes and freshly ground black pepper

2: Creamy Italian dressing

• 125g (½ cup) Greek yoghurt
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar or freshly squeezed lemon juice
• 1 tsp Dijon mustard
• ½ tsp dried Italian herbs
• 1-2 tsp extra virgin olive oil (optional, for extra silkiness)
• salt flakes and freshly ground black pepper

METHOD

1. Cook the pasta according to the packet instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare your chosen dressing by whisking all the ingredients together in a small bowl until smooth. Taste and adjust the seasoning if needed.
3. Combine the cooled pasta with the cherry tomatoes, olives, if using, cucumber, capsicums, onion, parsley, salami, if using, and cheeses in a large bowl. Pour the dressing over the top, season with salt and pepper and toss gently until everything is evenly coated.
4. Chill the pasta salad in the fridge for at least 30 minutes before serving. Serve cold with a sprinkle of dried Italian herbs and some extra parmesan or black pepper, if desired.

Serves 6-8

Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Roasted carrot salad with almond harissa crunch

Carrots are such an underrated and very affordable vegetable. I’ve made this salad so many times recently because it is easy, uses very few ingredients and comes together quickly to create a beautiful side dish. Plus, it is ideal for entertaining or taking somewhere – simply prep all the parts separately and pop them together just before serving.

INGREDIENTS

• 1kg small carrots, washed and halved lengthways
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 tbsp honey
• 1 tbsp fennel seeds
• 1 tbsp dukkah or zaatar
• salt flakes and freshly ground black pepper

Almond harissa crunch

• 155g (1 cup) whole almonds (honey-roasted almonds are even better), roughly chopped
• 1 tbsp unsalted butter
• 1 tbsp harissa paste

Creamy dill base

• 250g (1 cup) Greek yoghurt
• zest of 1 lemon
• juice of ½ lemon
• 2 tbsp finely chopped dill, plus extra to serve
• pinch of salt flakes

To serve

• 2 spring onions, finely sliced
• handful of mint leaves
• 100g soft goat’s cheese or feta, crumbled

METHOD

1. Preheat the oven to 200C fan-forced (220C conventional).
2. Place the carrots on a large baking tray and drizzle on 2 tablespoons olive oil and the honey, then scatter on the fennel seeds, dukkah or zaatar and salt and pepper, to taste. Toss to coat. Roast for 30-40 minutes, until the carrots are tender and caramelised.
3. Meanwhile, make the almond harissa crunch. Heat a frying pan over medium heat, add the almonds and butter and toast for 5-8 minutes, until the nuts are golden. Stir in the harissa and cook for 1-2 minutes, until fragrant. Set aside to cool slightly. –
4. Combine the creamy dill base ingredients in a bowl until smooth. Taste and adjust the seasoning if needed.
5. Spread the creamy dill base over a serving plate. Arrange the roasted carrots on top. Sprinkle on the almond harissa crunch, spring onion, mint and extra dill, then finish with the goat’s cheese or feta and a drizzle of olive oil.

Serves 4-6

Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

This is an edited extract from Wholesome Made Easy by Sarah Pound, photography by Mark Roper. Published by Plum, RRP $44.99.