This Australia Day you don't have to stick to the usual meat pies and sausage sizzles. A great array of gourmet salads will also satisfy your guests.


  •   4 eggs

  •   1 large bunch rocket, trimmed

  •   400g can artichoke hearts, drained and quartered

  •   1/3 cup pitted Kalamata olives

  •   100g chargrilled capsicum, cut into thin strips (from a jar or the deli)

  •   200g grape tomatoes, halved

  •   ½ red onion, finely sliced lengthways

  •   400g can cannellini beans, rinse and drained

  •   1 ½ tbsp extra virgin olive oil

  •   3 tsp white balsamic vinegar (or white wine vinegar)

  •   ½ tsp Dijon mustard

  •   2 tbsp shredded basil


  • 1.

    Place the eggs into a saucepan and cover with water. Cover and bring to the boil, and when it begins uncover and start timing for 10 minutes. Drain and cool under cold water, then peel.

  • 2.

    Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or onto plates. Cut the eggs into quarters and arrange on top.

  • 3.

    Whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads, then sprinkle the basil over. Season with freshly ground black pepper.

  • Tip:

  • 1.

    To make this a more child friendly meal, replace the rocket with torn Cos lettuce leaves, omit the olives and onions. Add 200g chopped shaved ham, and add chopped cucumber and/or carrot.

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