This might not sound like your typical gratin but rest assured that all the elements that make this dish a favourite are in the mix.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.

These roasted mushrooms are simply prepared with thyme and garlic, allowing the vegetables to shine. Pair with toast, polenta or roast chicken - this dish is all about versatility.

Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.

Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.