Nothing beats a fresh summer salad and thanks to our favourite foodie, Bianca Dawson, here are a few of our favourites. Perfect for a light lunch or dinner or part of a BBQ buffet.

Quick & Easy Prawn Salad



  • 500 grams of large cooked prawns
  • 2 vine ripened tomatoes
  • ½ red onion
  • ½ cup mixed soft herbs – we used basil and dill
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • Salt and pepper to taste

Finely dice tomatoes, red onion and herbs. Place in a serving bowl with herbs, drizzle with oil and vinegar and season to taste. Toss the prawns through the mixture.

Fennel and Apple Salad



  • 1 x Fennel bulb
  • 1 x small Apple
  • ¼ cup of roughly chopped Parsley
  • 2 tablespoons of baby capers
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons White wine vinegar
  • Salt and pepper

Finely slice fennel and apple using a sharp knife or mandolin. Add all ingredients to a bowl and season to taste. Perfect accompaniment to a piece of fish or chicken breast. Serves four as a side dish.