Super Light Suppers

Enjoy lighter meals for slightly lighter evenings this January.

As winter's peak passes and daylight slowly stretches, our dinner cravings subtly shift. The deep need for heavy stews makes room for meals that are both comforting and revitalising. This transitional season calls for the winter salad, a hearty, satisfying dish that provides warmth without heaviness, perfectly aligning with the lengthening light.

Forget the notion of salad as a summer side. A true winter salad is a robust, complete meal. It celebrates the season's stalwarts: sweet roasted roots, hardy greens, nutty whole grains, and protein-rich legumes, all unified by a warming dressing. Enjoy vibrant nourishment, fuelling your body with energising nutrients this January.

Roasted Squash & Kale Salad with Maple-Tahini Dressing

Ingredients:1 medium squash (cubed)1 bunch cavolo nero or dark kale (torn)1 cup cooked barley¼ cup pumpkin seedsgoat cheese (optional)Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 garlic clove (minced), 3-4 tbsp warm water, salt.

Method: Toss squash with oil, salt, and pepper; roast at 200°C until tender (25-30 mins). Massage kale with a little oil. Whisk dressing ingredients, thinning with water. Combine warm squash, kale, barley, and seeds. Drizzle with dressing and top with crumbled cheese if using.

Warm Spiced Lentil & Roasted Beetroot Salad

Ingredients:3-4 beetroots (cubed)½ tsp cumin seeds1 can cooked lentils2 cups rocket leaves½ cup walnuts2 tbsp fresh dillDressing: 3 tbsp olive oil, 1 tbsp each orange juice & red wine vinegar, 1 minced shallot, 1 tsp Dijon mustard, salt, pepper.

Method: Toss beetroots with oil, salt, pepper, and ½ tsp cumin; roast at 200°C until tender (30-35 mins). Warm through cooked canned lentils in a pan and drain. Whisk dressing. Combine greens with warm lentils and beets (the heat will gently wilt them). Scatter with walnuts and dill, drizzle with dressing, and toss.

Warm Brussels Sprout & Apple Slaw with Cider Vinaigrette

Ingredients:500g brussels sprouts (shredded)1 granny smith½ cup pecan nutsparmesan to tasteDressing: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp pure maple syrup

Method: Wilt shredded sprouts in olive oil in a pan over medium heat. Toss in warm pan with dressing, thinly sliced apple and add toasted pecans for crunch. Finish with a sprinkle of grated Parmesan.

Welcome the growing light with dinners that mirror its uplifting energy. These salads are a nourishing, flavourful transition on a plate, proof that lightness in winter can be deeply satisfying.