Here’s 5 salads you won’t get sick of eating. From a girl who makes a BIG batch of Greek salad almost every week of her life!

You can find the easy and healthy recipes below. From my kitchen to yours, I hope you love them. Cassie x

Halloumi orzo salad

2 blocks halloumi cheese, diced and grilled

1.5 cups cooked orzo or risoni

2 cups cherry tomatoes, halved

2 Lebanese cucumbers, sliced

1 small red onion, finely diced

3/4 cup Kalamata olives

Large handful fresh parsley, chopped

2 tbs extra virgin olive oil

Juice of 1 lemon

Cook the orzo as per packet instructions. Chop the cucumber, cherry tomatoes, red onion and parsley. Pan fry the halloumi for a few minutes on each side until golden. Combine salad veggies in a large serving bowl with the cooked orzo, fresh parsley, halloumi, olive oil and lemon. Toss to combine and enjoy!

Bang Bang Crsipy Tuna Rice Salad

This is an On Trac recipe you can find it on his site!

Crispy Smashed Potato Salad

Roast potatoes:

1kg baby potatoes

2-3 tbs extra virgin olive oil

1 tsp garlic powder

Sprinkle salt and pepper

Dressing:

1/2 red onion, finely diced

1 Lebanese cucumber, finely diced

3/4 cup Greek yoghurt

1/4 cup mayonnaise

Handful fresh dill, parsley and chives,

chopped

1/2 cup pickles, finely diced

1 tsp Dijon mustard

1 tsp wholegrain mustard

Sprinkle salt and pepper

Boil potatoes for 20 minutes. Preheat your oven to 200 degrees fan forced and line a large tray with baking paper. Drain potatoes and place on baking tray. Smash down using the base of a glass. Top with olive oil, salt and pepper. Bake for 40-45 minutes or until golden and crispy. Meanwhile, prepare the dressing and mix well to combine. Remove potatoes and break apart with a spatula. Mix through the salad dressing and enjoy!

Couscous Chopped Salad with Crumbly Feta

1 cup wholemeal couscous, cooked

1 punnet cherry tomatoes, halved

1 large cucumber, finely chopped

1 green capsicum, finely chopped

1/2 red onion, finely diced

1/2 cup crumbly feta cheese

Handful of parsley and mint, chopped

2 tablespoons extra virgin olive oil

Juice of half a lemon

Sprinkle sea salt

Cook the couscous as per packet instructions. Set aside to cool and fluff up with a fork. Prepare and chop the remaining salad vegetables and place into a large serving bowl. Add the cooked couscous, mint, parsley, olive oil, lemon juice and salt. Enjoy!

Chicken Caesar Salad

1 x chicken schnitzel

1-2 cups shredded cos lettuce

1 cucumber, chopped

1/2 avocado, chopped

1/4 cup grated parmesan

2 tbs caesar dressing

Sprinkle salt and pepper

*extra parmesan to top

For homemade schnitzels crumb:

1 cup panko breadcrumbs

1/2 cup grated parmesan

2 tbs chopped parsley

Sprinkle sea salt

If you’re making your own schnitzels, first flour the chicken, then drench in egg wash and next into a mix of panko breadcrumbs, parmesan, parsley and salt.

Cook the chicken schnitzel in olive oil until golden and crispy. Meanwhile, combine the salad ingredients and toss to combine. Layer the chicken schnitzel with salad and extra parmesan on top. Enjoy!