Spiked with mint, tomato and oregano this salad is a plate of joy Food is an ice breaker, and a way we have always welcomed family, neighbours, colleagues ans peers and made them feel comfortable.

Celebrate the longer, brighter days of spring with a lively main course salad of soft lettuces, fresh mint, radishes, asparagus, and sugar snap peas as garnishes for chicken breasts, all coated ...

Drain them and pat dry with kitchen paper. Halve the green beans lengthways and put them in a large bowl. Tear in the mint and add the sliced peaches and toasted almonds.

Pick the yellow and pale-green leaves from the celery. Slice the heart finely lengthways using a mandolin, then add to a bowl along with the celery leaves and mint.

A crunchy Thai appetiser where the spiciness is tempered by cooling fresh mint and salad leaves, best results are achieved with fresh prawns. You can serve it as part of a Thai meal too.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Season lightly with salt and pepper and whisk to dissolve salt. Add the salami, cantaloupe, red onion, and mint; toss to combine. Serve salad on plates topped with a dollop of yogurt.

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These crisp green-and-gold lettuce wraps of mango, cucumber, avocado and mint in a sesame and sweet chilli vinaigrette celebrate everything we love about Australia in summer.

You may have thought you shouldn’t fiddle with a classic like caprese salad — tomatoes, mozzarella, and basil — but go ahead and make a delightful riff with ripe peaches, feta, and mint.