Salata evokes the Mediterranean with delicious and nourishing salads that are meals in their own right. Say goodbye to the uninspired lettuce leaves and chopped vegetables that can be an afterthought to a meal; thanks in large part to the many cuisines of the Mediterranean, the salad revolution is here.
The stunning recipes in this book champion seasonal produce and draw on Greek, French, Italian and Spanish culinary traditions as well as those across the sea to North Africa and the Middle East, offering the full medley of Mediterranean flavours.
Each chapter is designed to show you how easy it is to turn the vibrancy and balance of Med ingredients into nutritionally complete salads, whatever the occasion or dietary need. They cover:
every day and every night options
more luxurious options for weekends and entertaining
a range of simple salads that often spin just three central ingredients into something special.
Want to personalize or elevate your salads further? In the "Everything That Goes With Salad" chapter, there are handy dressings, protein hits and crunchy toppings galore, making it easy to up your flavour game and to keep your pantry and fridge stocked for quick and versatile meals. Throughout you'll find handy tips for reusing dishes in pastas, sandwiches and frittatas and more, so your efforts can go further.
Most recipes focus on vegetables, with many vegetarian and several vegan options. The book also includes several features on seasonal produce, and is gorgeously photographed throughout.
Michael Rantissi and Kristy Frawley are veterans of the hospitality industry and know how to make salads that scale, making Salata a perfect go-to whether you're cooking a quick meal for two or a feast for 80.
Introduction
Every Day, Every Night
Occasions
Simple Salads
Everything That Goes With Salad
Dressings
Crunchy bits
Zesty flavour bombs
Protein hits
Michael Rantissi grew up in Tel Aviv and trained in Israel, Paris and New York. He moved to Sydney in 2004, working at the iconic institution The Bathers' Pavilion for a number of years before opening Kepos Street Kitchen in 2012 and Kepos & Co in 2015. Kristy Frawley has worked in hospitality for many years, most recently at The Bathers' Pavilion. Together, Michael and Kristy are the authors of Falafel for Breakfast, Hummus & Co. and their best-of collection, Middle Eastern Feasts.
Kepos Street Kitchen's food is Mediterranean with a Middle Eastern twist. Within the first year of opening, Kepos Street Kitchen won Best Café Food for the Sydney Morning Herald Café Guide.
Michael and Kristy saw a gap in the market for Mediterranean-Middle Eastern catering and established Kepos Catering, an offshoot of their restaurants. One element of Kepos Catering is the bespoke platters that offer customers a choice of salads and vegetables to order by the platter for their next event. Currently, Michael and Kristy run Kepos Street Kitchen (Redfern), Kepos Catering, Kepos @ Carriageworks (market stall and catering, Eveleigh) and Salma's Canteen (Rosebery).
