Community: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon

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Notes about Recipes in this book

  • Spiced sweet potato, Puy lentils and rocket with honey-roasted walnuts

    • Cati on September 08, 2017

      First recipe I tried from this just purchased book. Easy and delicious. Page 61.

    • Melanie on March 08, 2015

      This is a really delicious salad! The honey roasted nuts really help to seal the deal!

    • e_ballad on November 01, 2017

      A very tasty salad, though I’d reduce the oven temperature for the honey-roasted walnuts & start checking at the 10 min mark, as mine were slightly scorched.

    • purrviciouz on May 21, 2021

      We loved this. I'd recommend making extra honey spiced walnuts for snacking later. I used Aleppo pepper flakes and doubled the amount called for.

  • Roasted cauliflower with caper vinaigrette and lemon-parsley pangrattato

    • RosieB on June 15, 2015

      A really nice salad. Pretty easy to prepare. Will make again.

    • aargle on August 22, 2018

      Really enjoyed this salad which I served with pan fried barramundi. A definite repeat. I used one large cauliflower which was ample.

  • Soba noodles with shredded vegetables and ginger-shallot sauce

    • aliradloff on April 06, 2020

      This recipe is easy and delicious, but like most of the recipes in Hetty McKinnon's books makes some very generous serves. We added some poached chicken into this and it was a great (non-vegetarian) addition.

  • Vietnamese cabbage salad with tofu, rice vermicelli and peanuts

    • Apollonia on June 12, 2021

      Great summer lunch dish. I used half the noodles called for (I prefer more salad proportions), and it still made plenty, although I'd consider increasing the sauce by half next time.

  • Spicy fried edamame with eggplant and soba noodles

    • Apollonia on June 11, 2021

      Very tasty, if a bit oily. I prefer a high veg to noodle ratio, so cut the soba in half, and still had four very generous servings; you'll get 6 easy out of it if you use the larger amount of noodles originally called for.

  • Broccoli and orecchiette with yoghurt and peas

    • DKennedy on October 28, 2017

      Made this as one of a trio of salads I will be serving tonight for the first course of our community progressive dinner. I blanched the broccoli, refreshed the peas, cooked the pasta, whizzed up the sauce and toasted the pine nuts all early in the day. I will combine and plate just before guests arrive. I just tasted a sampling and I think the strong garlic flavor in the sauce invites parmesan cheese or another bold flavor to act as a contrast. I added some parm and tiny gold tomatoes to my second taste and it seems much better balanced. I will probably include both when I serve this tonight.

    • DKennedy on October 28, 2017

      Cut sauce recipe for this dish in 1/2-it makes way too much.

  • Peas and mint with quinoa, feta and almonds

    • aargle on March 18, 2015

      This was very nice but not sensational however definitely worth repeating as it's extremely easy. Also want to repeat when mint is in abundance - didn't have quite enough.

    • e_ballad on June 22, 2017

      Utterly delicious. Loved this. And it's so quick & easy. Winner.

  • Balsamic-roasted pears with lentils, Gorgonzola and sage

    • aargle on January 04, 2015

      We all thought this was sensational. Used a very special white balsamic from South Australia.

    • MmeFleiss on October 04, 2020

      This was another huge hit at the party I threw last night. I got so many compliments on the pears. I used a combo of anjou and bosc pears.

  • Chargrilled zucchini and pearl barley with whipped feta and dill

    • aargle on January 04, 2015

      This was delicious and greater than the sum of its parts. My carnivore loving family (all male) happily demolished this and were full of complements.

    • e_ballad on November 22, 2016

      This was ok, though the feta dressing did dominate. Great balance of textures.

  • Ginger-peanut kale with tofu and quinoa

    • aargle on August 17, 2015

      This was really yummy and a meal in itself. Made the sauce in a wok and could then add everything into it which saved on washing up. A definite repeat. Used organic soy instead of tamari.

  • Smashed chickpeas with broccoli and dukkah

    • Melanie on March 08, 2015

      I made the smashed chickpeas and served with the dukkah as a dip, although I think this would make for a delicious meal with the broccoli. I added extra lemon juice to help brighten the flavour. I liked the contrast of the creamy chickpeas to the crunch of the dukkah.

    • saarwouters on October 14, 2018

      I didnt have a mortar so it was a bit tricky to get the chickeas to a creamy texture. I also added a bit more salt and lemon juice to give the chickpeas more flavour. The dukkah makes the dish!

    • e_ballad on July 10, 2019

      Agree with @saarwouters that the dukkah makes the dish. Liked the idea of the smashed chickpeas/hummus, but was underwhelmed by the flavour. Will repeat this using a preferred hummus recipe next time.

  • Chargrilled broccoli with chickpeas, almonds, lemon and chilli

    • Melanie on October 12, 2015

      Really enjoyed this salad. Used shaved Parmesan but far less than indicated in recipe. Also, only used a small amount of mint - would not use full amount.

    • Dishyrishie on July 19, 2015

      Try grated Parmesan or marinated feta.

    • e_ballad on June 22, 2017

      A great salad, though you would have to be an enthusiastic caper fan for the quantity used. For ease, I would imagine that oven-roasting the broccoli (12 mins at 220oC from other recipes) would be a less labour-intensive option.

  • Pickled beetroot with Puy lentils, baby spinach and cheddar

    • Melanie on March 08, 2015

      A delicious dish that I will definitely repeat. I didn't use the dill but thought there were enough fresh herbs despite this. I liked that the beets were lightly pickled.

  • Za'atar-roasted carrots with kale, freekeh and blood orange-maple dressing

    • Melanie on March 08, 2015

      Delicious. Worked well for work lunches - added nuts and dressing at the last moment. I used the orange & grapefruit substitute for the blood oranges.

    • MmeFleiss on September 21, 2015

      I thought this was great, but was a lot better without the parsley.

    • e_ballad on April 29, 2017

      Really tasty & easy to get on the table.

  • Spiced roasted carrot with fennel, caramelised onion and hazelnuts

    • Melanie on March 08, 2015

      This tasted best when freshly made, the flavours aren't as pronounced once it cools down. Good mix of textures. The colour of the carrots was slightly muddied due to the spice mix.

    • e_ballad on July 25, 2019

      Very tasty, with plenty of textural variety.

  • Cinnamon pumpkin with chickpeas, tahini and candied pumpkin seeds

    • Melanie on June 14, 2015

      Loved this salad - delicious dish that's perfect for winter. Instead of using egg white to help bind the candied pumpkin seeds I used some water, which worked perfectly.

  • Barbecued corn and roasted butternut pumpkin with black beans and jalapeño sour cream

    • Melanie on March 08, 2015

      Really easy to make. I didn't add all the suggested delicious toppings but will next time - already a great dish so it would be good to see what the full picture tastes like.

    • e_ballad on January 06, 2019

      Absolutely fantastic. Makes a massive amount, but holds up well as leftovers. Highly recommend!

    • Suzamo on February 11, 2016

      Easy and tasty...another great recipe from this book

  • Thai kohlrabi and cabbage slaw with apple and crushed peanuts

    • Melanie on December 11, 2016

      Substituted carrots for the kohlrabi and made a 1.5 time quantity salad to take to a party. I really liked this salad, great dressing flavour.

  • Puy lentils with balsamic-soaked figs, watercress and walnuts

    • Melanie on March 08, 2015

      This tasted good but wasn't a wow of a dish. Better when freshly made with the newly toasted walnuts.

  • Pumpkin with chickpeas, toasted coconut and lemon tahini

    • Hellyloves2cook on October 19, 2015

      I love pumpkin in salads and so this is what drew me to the recipe when flicking through this book. I was interested to see how the amalgamation of different flavours would taste in this fusion oriented salad. There is the distinct Thai influence of the basil, coriander, kaffir lime leaves and coconut together with the distinct middle eastern dressing. Hmm... very interesting. There is quite a bit of prep work before final assembly of ingredients, so its not something that can be whipped up in 20 mins. Roasting of pumpkin, seeds and coconut plus cooking of the beans. Was it worth it... In some ways yes. But I couldn't get my head around the shredded kaffir limes leaves, coconut and the tahini. My husband thought a lovely tangy lime based dressing would have been nicer and I think I would have to agree with him. Don't get me wrong it was quite nice and I liked the concept but wasn't convinced it was a marriage made in heaven. A few members of my family were not overly impressed.

  • Winter tabbouleh with quinoa, sumac cauliflower, pomegranate and feta

    • Hellyloves2cook on October 19, 2015

      A good option for those that are gluten free as quinoa is used to replace the traditional bulgar wheat in this tabbouleh. I followed this recipe pretty much as was but a few changes just because I was using things up. For instance I had some plain cooked quinoa leftover ( I always make a big batch) which was not cooked in stock as the recipe calls for. I used red onion in place of the Chinese shallots and my tomatoes were not Roma ( not in season here in NZ at time of making). All in all a good recipe with flavour...although the tomatoes I managed to obtain were not flavoursome at all. Im sure that would have had an affect on the final dish. Some prep required before assembly.. roasting of caullflower and rinsing and cooking the quinoa and cooling these too. So it is a salad to prepare in advance. Will definitely make again.

  • Pumpkin with burnt butter, poppy seeds and crispy sage

    • MmeFleiss on October 04, 2020

      This was seriously great and was a huge hit at the party I threw last night.

    • saarwouters on October 14, 2018

      Pumpkin and sage are a classic combination and they went really well with the feta and walnuts. Loved this and will definetely make again!

  • Cavolo nero and borlotti beans with tomatoes, croutons and basil cream

    • MmeFleiss on June 26, 2018

      Delicious, but also really high in fat.

  • Smoky baba ghanoush with roasted cauliflower, lentils and pomegranate

    • e_ballad on October 24, 2018

      A rare ‘meh’ for a Hetty recipe. It’s ok, but fails to reach ‘interesting’ territory.

  • Pearl barley with pistachios, rocket and basil oil

    • e_ballad on November 10, 2016

      This was perfectly fine, but I think we've been spoiled by Hetty's other recipes that typically elicit a whole heap of 'wows'. Comparatively, this was ok, but nothing particularly exciting.

    • ChelseaP on June 06, 2021

      I love this salad and make it all the time. Quite often I sub out the pearl barley for Israeli couscous. Great lunchbox salad.

  • Nasi goreng with Asian greens

    • e_ballad on October 24, 2016

      Love Hetty's recipes but this was lacking any zip & turned out rather stodgy.

  • Fried zucchini with green couscous

    • e_ballad on October 27, 2016

      As a herby couscous, this is fine, but for all the faffing, there's a lot simpler recipes out there that deliver similar outcomes.

  • Turnips, Dutch carrots and cannellini beans with sunflower-seed pesto

    • e_ballad on May 07, 2018

      Really enjoyed this - definitely more than a sum of its parts. Unlike other recipes in this book, the quantity of dressing does not overwhelm the other ingredients.

  • Chargrilled cauliflower with fried butter beans and pumpkin hummus

    • e_ballad on November 28, 2016

      Very tasty, though I did need to add a splash of water to the cauliflower as it just wasn't cooking using just the BBQ only. I also used lime juice instead of lemon juice (using up what I had on hand) - think it would have been better if I'd kept to the recipe. Went really well with lamb cutlets.

  • Beetroot and dill with crème fraîche and walnuts

    • e_ballad on October 31, 2016

      Tasty, though needs some sharpness against the sweetness of the beetroot & the heaviness of the creme fraiche. Could probably double the amount of lemon juice.

  • Honey-roasted carrots with mung beans and labneh

    • e_ballad on July 13, 2020

      Absolutely delicious. Makes very large serves, more like 8x serves as a side salad.

  • Miso eggplant with soba noodles and walnuts

    • fibarr on February 23, 2017

      Slightly too salty for me - less or no veg stock, substitute for water. Could be the miso I used was a bit stronger. Seriously yummy though and not as complicated as some of the other recipes in the book.

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  • ISBN 10 1743530404
  • ISBN 13 9781743530405
  • Linked ISBNs
  • Published May 01 2014
  • Format Paperback
  • Page Count 184
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia
  • Imprint Plum

Publishers Text

Community is all about sharing good food, giving you endless ideas on delicious salads to serve up for your family, friends and neighbours. These simple, sustainable and healthy recipes feature fresh, seasonal produce and inject colour, life and flair into that most modest of everyday meals: the salad. Rather than being simply sides, Community's salads are meals in their own right, giving vegetables, legumes, herbs and nuts their moment to shine.

The recipes in Community are inspired by author Hetty McKinnon's community kitchen, Arthur Street Kitchen, where Hetty single-handedly makes and delivers homemade salads to residents in Surry Hills, Sydney, on Thursday and Friday every week. All by bike! Hetty's salads use only the freshest produce, sourced locally wherever possible. Inspired first and foremost by the seasons, Hetty also takes cues from what she sees, smells and experiences from the world around her. At the heart of every dish is a core vegetable, around which a thoughtful culinary story is built, resulting in honest, inventive and hearty salads that deliver big, punchy flavours.

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