Smoked Salmon, Lentil and Apple Salad with Beetroot Hummus and Turmeric Tahini Dressing

Recipe: Hayes Common | Photography: Brydie Thompson Serves 6 500g piece smoked salmon (we smoke ours in-house) Beetroot Hummus 2 cups (or 1 can) cooked chickpeas 1 cup chickpea cooking water (or 3 tbsp liquor from can with ¾ cup water added) 2 cups roasted peeled beetroot, diced (approx 3 medium beetroot) ½ cup tahini…

Charred Fennel and Zucchini, Goat’s Cheese, Walnuts, Pomegranate and Cranberries

Recipe: Justin Thomson from The Shack | Photography: Leah Hoskin A salad that will complete those BBQ’d pork sausages Serves 4–6 1 tbsp lemon juice zest of 1 orange 1 tbsp parsley, finely chopped 1 tbsp pomegranate syrup 2 tbsp extra virgin olive oil 2 tbsp dried cranberries, chopped 1 tbsp capers olive oil 3…