Christmassy Salads for your festive table

Rainbow Salad with Haloumi and Lentils

Using green beans, haloumi and a rainbow of vegies, this salad will be a hit on any table.


  • 150g green beans, trimmed, thinly sliced
  • 1 bunch broccoli, finely chopped 
  • 1 corn cob, husk and silk removed
  • 400g Mount Zero lentils, rinsed, drained
  • 1 small red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/4 small red cabbage, finely shredded
  • 200g cherry tomatoes, thinly sliced
  • 200g haloumi, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 2 tbs olive oil
  • 1/3 cup basil leaves
  • 1 lemon, zested, juiced


  • Step 1

Place beans and baby broccoli in a medium heatproof bowl. Pour over enough boiling water to cover. Set aside for 1-2 mins or until just tender. Refresh under cold water. Drain well.

  • Step 2

Meanwhile, use a small serrated knife to cut down the side of the corn to release kernels. Place corn kernels in a separate heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins or until tender. Drain.

  • Step 3

Arrange bean mixture, lentils, onion, cucumber, cabbage and tomato on a serving platter. Heat a barbecue grill or chargrill on high. Cook the haloumi for 1-2 mins each side or until golden brown. Arrange over the salad. Sprinkle with corn.

  • Step 4

Process the avocado, oil, basil, lemon zest and lemon juice in a food processor until combined. Serve with the salad.

Recipe from


Classic Italian Caprese Salad

This simple Italian salad combines the sweetness of cherry tomatoes with the decadence of good bocconcini.


1 kg cherry Tomatoes

350g cherry bocconcini

1/3 cup (80ml) extra virgin olive oil

Basil leaves


    Step 1

    Halve tomatoes and bocconcini and toss together in a bowl. Drizzle with olive oil and shredded basil and season to taste.

    Recipe from

    Mount Zero Cracked Farro, Roasted Cauliflower, Kale & Blistered Grape Salad


    ½ head cauliflower 

    ½ tsp ground cumin 

    ½ tsp sumac  

    1 cup of Red grapes 

    1 cup Mount Zero Cracked Farro 

    ½ bunch cavalo nero or curly kale, stems removed 

    Finely grated zest and juice of a lemon 

    Small handful of Italian parsley 

    Extra virgin olive oil 

    Pink lake salt/pepper to season


    Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of cracked farro. Finish off with some crumbled fetta or ricotta if you desire.

    Preheat the oven to 180 degrees.

    Firstly, cut the cauliflower into florets and arrange on a baking tray. Sprinkle over the ground cumin and sumac, drizzle with olive oil and season with pink lake salt and pepper. Roast until the cauliflower is crisp and starting to brown at the edges.

    Meanwhile, slice the grapes lengthways and add to a hot pan with a touch of olive oil. Cook until the grapes have blistered and are sticky. Set aside.

    Cook the Cracked Farro as per the packet instructions until the grains are tender.

    Remove the cavalo nero/curly kale leaves from the woody stems and slice into thick ribbons. Saute in a pan with a drizzle of olive oil until cooked through. 

    Alternatively, you can roast the kale if you prefer a crispier texture. Assemble the cauliflower, grapes, kale and farro in a serving bowl. 

    Finish with the finely grated lemon zest and juice from a lemon and some finely chopped Italian parsley. Season to taste and drizzle with a touch of extra virgin olive oil and an extra sprinkle of sumac. 

    Recipe from mountzeroolives

    Roasted Vegetable and Burrata Pasta Salad

    This gorgeous pasta salad is perfect for summer barbecues - it's topped with burrata and filled with flavour thanks to sweet potato, cherry tomatoes and olives.


    • 900g sweet potato, peeled, cut into 3cm cube
    • 2 large red onions, cut into wedges
    • 500g cherry tomatoes
    • 200g green beans, trimmed, halved
    • 500g Otway casarecce pasta
    • 2 tablespoons of extra virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 100g pitted kalamata olives
    • 1 Buratta cheese


    Step 1

    • Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper.
    • Step 2
      Arrange the sweet potato, onion and tomatoes on prepared trays. Spray with olive oil. Roast for 45 minutes, adding the beans and spraying with oil in the last 20 minutes of cooking. Roast until all vegetables are tender and slightly caramelised. Set all vegetables aside to cool to room temperature.
    • Step 3
      Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain the pasta into a colander over the sink then rinse under cold running water to cool and stop the cooking process. Drain well.
    • Step 4
      Place the pasta in a large bowl. Drizzle over the oil and lemon juice. Toss to coat. Add the tomatoes and toss to combine (the juices from the tomatoes will help dress the pasta). Add the olives and remaining roasted vegetables. Season well and toss. Transfer the pasta salad to a large serving bowl. Arrange the burrata on top and serve.

    Recipe from