Salata: Mediterranean salads for all occasions

(Paperback)

Publishing Details

Classifications

Physical Properties

Description

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, salads have evolved.

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 ingredients into something special.

Want to personalise 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.

Author Bio

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 Caf Food for the Sydney Morning Herald Caf 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).