I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge. It features all manner of red ingredients from tomatoes and capsicums to red onion and beetroot, too. I really like the idea of making salads where the ingredients are dictated by a singular colour, so on the following pages you’ll find vibrant salads in shades of yellow, orange, purple, green and white. I hope you have as much fun making and eating these as I did creating them.

PURPLE | WAIPOROPORO ROASTED RED ONION & PURPLE POTATO SALAD WITH BLACK OLIVE DRESSING

YELLOW | KŌWHAI CHARRED SWEETCORN, MANGO & MOONG DAL SALAD WITH SESAME GINGER DRESSING

ORANGE | KARAKA CARROT & GRILLED CAPSICUM SALAD WITH GOJI DRESSING

GREEN | KĀKĀRIKI ZUCCHINI & GREEN BEAN SALAD WITH PUMPKIN SEED & CORIANDER DRESSING

WHITE | MĀ SHAVED CAULIFLOWER SALAD WITH PICKLED DAIKON, GRILLED HALOUMI & CAPER DRESSING