Vegan

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.

This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.