Vegetables, take a bow. These vegan salads celebrate the best of the season’s produce in the freshest way possible, and in good company with hersb, grains and flavoursome dressings.
NOTE: For recipes involving soy sauce, be sure to use a vegan brand such as Kikkoman, as some brands include fish sauce. Similarly, for recipes involving chicken stock, use a vegan-friendly option. Massel’s vegan-based stocks are available at most supermarkets.

Toasted corn and spelt with miso dressing

Freekeh and shaved cauliflower salad with herb dressing

Char-grilled capsicum salad with sherry vinaigrette

Tomato and mixed-grain salad with black garlic dressing

Automata’s radicchio salad with blistered grapes, shallot and za’atar

Dave Pynt’s radish and butter lettuce salad

Eggplant, tofu and sugarsnap peas with ginger and soy dressing

Caramelised pumpkin, corn and lentil bowl

Cauliflower, pomegranate and quinoa salad

Beetroot salad with sweet and sour dressing

Osteria Illaria’s grilled fennel and asparagus salad

Beetroot and orange salad with sumac dressing

Charred lettuce and pea salad with charred lemon dressing

Cauliflower steaks with grain salad and spiced dressing

Barley and seaweed salad with cucumber and sesame

Africola’s curried young coconut salad with sorrel

Simple tomato and onion salad with vincotto dressing

Finger fennel with farro and curry dressing

Tabbouleh of spring beans, seeds and nuts

Radish, pear and seaweed salad with miso dressing
