From vibrant salads to golden-brown roast potatoes, these sides are perfect to bring extra flair and bursts of flavour to your holiday feast.   

Duck-fat roast potatoes with Parmesan and rosemary 

Serves 6 // Cooking time 40 minutes 

Ingredients 

1kg baby potatoes, peeled (if you like) and halved
5 Tbsp flour
5 Tbsp duck fat
3 cloves garlic, chopped
2 Tbsp sea salt flakes
10g rosemary
40g grated Parmesan  

Method 

1. Preheat oven to 200°C.
2. Parboil the potatoes for 10 minutes.
3. Remove and rinse in cold water, then drain well. Toss the potatoes through the flour until evenly coated.
4. Place the duck fat in a roasting tray and toss the potatoes through it until fully coated. Sprinkle with the garlic, salt and rosemary and roast for 20 minutes, tossing the potatoes every five minutes, until golden and crispy.
5. Remove from the oven and sprinkle with Parmesan. Serve immediately.

 

Carrot and quinoa salad with hummus dressing  

Serves 4-6 

Ingredients  

400g rainbow or regular baby carrots, trimmed and halved 
250g Brussels sprouts, halved 
Glug olive or canola oil
2 cloves garlic, chopped 
Salt and milled black pepper 
2 cups cooked quinoa 
½ lemon, juiced 
2 Tbsp chopped coriander
200g baby spinach 
5-6 radishes, sliced 
50g crispy chickpeas (optional)   

For the dressing

250g hummus 
3 Tbsp olive oil 
¼ cup of lemon juice
2 red chillis, deseeded and chopped 
1 Tbsp chopped fresh coriander   

Method  

1. Preheat oven to 180°
2. Place carrots and Brussels sprouts on a baking tray. Drizzle with oil, sprinkle with garlic and season. 
3. Roast for 10-12 minutes or until cooked through. 
4. Spread cooked quinoa over two baking trays and roast in the oven, stirring every few minutes until crispy and golden. Cool. 
5. Combine quinoa, lemon juice and coriander, and season. 
6. Place spinach on a serving dish and top with quinoa mixture. 
7. Add roasted carrots and Brussels sprouts, radish and crispy chickpeas. 
8. Combine dressing ingredients and season to taste. 
9. Serve salad with dressing on the side or drizzled over.

 

French-onion tartiflette 

Serves 8 // Cooking time 2 hours 30 minutes 

 

Ingredients 

For the crust

2 cups flour
¼ tsp salt
125g butter, chilled and cubed
3 Tbsp cold water  

For the filling

6 eggs
200g mature Cheddar, grated
1 cup cream
4 sprigs thyme + extra for serving
2 Tbsp flour
Pinch nutmeg
2 red onions, peeled and sliced 

Method 

1. For the crust, grease a 25cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll the dough out to 35cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200°C.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
7. For the filling, whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
8. Pour into the baked pastry shell and top with the onions and some extra thyme.
9. Bake for 40–45 minutes, until golden brown and set.

 

Thai watermelon salad 

Serves 4 // Cooking time 20 minutes 

 

Ingredients 

For the dressing

Juice of 3 limes
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sesame oil
2 tsp grated, chopped ginger
1 tsp salt  

For the salad

400g watermelon, peeled, seeded and cubed
Handful basil, torn
Handful mint, torn
Handful coriander, chopped
6 radishes, thinly sliced
2 red chillies, thinly sliced
1 red onion, peeled and sliced
1 Tbsp sesame seeds, toasted  

Method 

1. Mix the dressing ingredients together and set aside.
2. Arrange all salad ingredients on a serving platter drizzle with dressing.

Also read: 5 festive roasts to feast on