My Top 3 Salads


Watermelon, Mint & Feta Salad

The coolness of the watermelon, the tang of the onion and the creaminess of the feta is awesom




  • 1.5kg watermelon; cut into small cubes
  • Half red onion; sliced thinly
  • Feta Cheese; as much as you want (I use The Cheese Board Feta with Garlic, Herbs & Olive Oil that we sell in store)
  • 1/2 cup Slivered Almonds; toasted
  • Fresh Mint leaves
  • Aurelio Caramelised Balsamic Vinegar (available in our store and online)




In a large salad bowl add watermelon, onions and feta cheese.
Spoon some of the flavoured oil from the feta tub over the salad.
Sprinkle toasted almonds and mint leaves over salad.
Drizzle with balsamic vinegar and a crack of black pepper ( me!)
Serve at your next BBQ.

Charred Sweet Corn Salad

This is my go - salad and my most requested recipe.
You can cook the corn cobs on the barbecue if you like.
Just make sure they are charred!





5-6  sweet corn, husks and silk removed

Extra virgin olive oil

1 red capsicum, chopped

1 long red chilli, chopped

5 lengths of eschallots (spring onion), chopped

Coriander and mint, chopped to taste

2 tablespoons fresh lime juice and zest

120g feta, crumbled


Heat pan and add olive oil.

Cut off kernels and cook in pan for 3 mins and add red capsicum and chilli. Mix and allow the corn to char. May take 5 mins.

Remove from heat and let cool slightly.

Add the eschallots and feta cheese.

Sprinkle over herbs and add salt and pepper to taste.

Drizzle extra virgin olive oil and lime juice as a dressing.


Roasted Vegetable

Often I clear out the crisper in my fridge to create this salad.
Adding fresh baby spinach leaves makes it go further for a crowd.



  • Pumpkin, Sweet potato, Red and Green Capsicum, Beetroot, Chat Potatoes; cubed
  • Olive oil
  • 300g baby Spinach leaves
  • 1/2 cup shaved Parmesan Cheese
  • 1/4 cup chopped Continental Parsley
  • 5 lengths Eschallots (spring onions);chopped
  • Aurelio Caramelised Balsamic Vinegar (available in our store and online)


Preheat oven to 200.C
Add all the vegetables to 2 oven trays lined with baking paper. Drizzle with Olive oil and add salt and pepper.
Roast for 20-30 mins or until cooked.
Once cooked and cooled add to large serving bowl with spinach leaves, cheese, parsley and eschallots.
Drizzle with the vinegar as a dressing and carefully mix.


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