This is one of the best salad plates you'll ever have to learn. Simply, because you don't really have to learn anything at all. So long as you have some fresh produce around, then you'll be able to throw something like this together any evening. I have however, for ease and education, given this recipe as a foundation to create amazing summer salads for lazy evenings, or for when you need to impress friends with limited time. 

The key is to always have a few staples on hand. I always have a jar of tahini in the pantry, a good quality cold-pressed oil like hemp, avocado or organic olive, and a range of nuts, seeds and ancient grains in the pantry. From there all you need is seasonal produce which can vary widely to suit all your tastes, and then optional haloumi, meat of your choice or salmon to add some protein. To keep this vegan, simply add some nutritional yeast and an extra serving of mixed nuts and seeds or throw home made falafel together to serve. 

Salad plate (recipe serves 4)

You are welcome to create this on each plate by spreading the ingredients evenly across 4 plates, or you can make one large platter and people can help themselves to create their own. Ideally use homegrown and local where possible, and if you don't have a certain ingredients, simply swap it out for something you do have. 

1 cup of cherry tomatoes (yellow or red)
2 cups cooked bulgar wheat or quinoa if GF mixed with 1 tablespoon chia seeds
1 cup cucumber, sliced
1 cup pea sprouts
1 red capsicum, sliced
1 cup kale or silverbeet, sliced
1 cup snow peas
1 whole large avocado, sliced
1/2 red onion, sliced
4 tablespoons tahini
4 tablespoons olive, hemp or avocado oil
Salt and pepper to taste
Coriander or parsley to serve

Optional slices of grilled haloumi and/or smoked salmon per plate. I used 200g between 4.

Arrange all the ingredients as you wish to on the plates or in bowls, and simply serve with a good serve of salt and pepper and drizzle of oil and tahini. I added black sesame on my avocado, and mixed some kelp into my bulgar wheat and chia.