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It’s a Greek Salad with Garlic Salt; Fennel Salad with Orange-infused Salt; and Crusty Bread with Balsamic & Lemon Myrtle Salt … Earmark this recipe for when you’re having company over and you want to offer a mix of fresh plates with dinner; or you’re craving something fresh, but easy and flavour-packed, too.    

You will need

Serves 2

For Greek salad

  • 400-500 grams cherry tomatoes, halved
  • 1 cucumber, diced
  • 3–4 tablespoons kalamata olives, de-seeded and halved
  • 1/4 red onion, finely diced
  • A sprinkle of dry oregano
  • 2 teaspoons olive oil

Garlic salt

  • 2 teaspoons fine garlic powder
  • 2 tablespoons salt

For fennel salad

  • 1 fennel, sliced
  • 2–3 sprigs of parsley, roughly chopped
  • 2-3 cubes plant based feta
  • 1 orange, cut into wedges
  • 2 teaspoons olive oil

Orange salt

  • 1 orange, zest only
  • 2 tablespoons salt

For bread plate

  • 1/2 loaf crusty bread (gluten-free if needed), sliced
  • Balsamic vinegar mixed with olive oil

Lemon myrtle salt

  • 1 teaspoon dried lemon myrtle, finely ground (you can use lemon zest if you're unable to find this!)
  • 3 teaspoons salt

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10 mins to prep

5 mins to cook

  1. Step 1

    Make the Greek salad by combining tomatoes, cucumbers, olives, and red onions. Sprinkle oregano on top. Drizzle with olive oil.

  2. Step 2

    Combine ingredients to make the garlic salt; sprinkle a generous pinch of garlic salt over the Greek salad, to taste.

  3. Step 3

    For the fennel salad, combine fennel, parsley and orange wedges. Break up the feta and add it in. Drizzle olive oil on top.

  4. Step 4

    Combine ingredients to make the orange salt. Sprinkle it onto the fennel salad, to taste.

  5. Step 5

    For lemon myrtle salt, combine lemon myrtle powder with salt. Serve it with crusty bread and a little dipping bowl of balsamic vinegar mixed with olive oil. Sprinkle a little lemon myrtle salt on each bite of oil-dunked bread as you eat!

Recipe: Simon Toohey

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