Internationally acclaimed chef and ‘godfather’ of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you’ll want to make time and again.

'This book is a thing of complete beauty! Peter is a master of a very elusive art: combining great innovation with a massively delicious tummy-hug.' Yotam Ottolenghi

Created to be enjoyed all year round as a main meal, part of a sharing plate or as a side dish, every recipe combines ingredients that work harmoniously together: smooth textures complement crunch; a sharp citrus note setting off the sweetness of a roasted grape; a fiery chilli enlivening a sweet mango. Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king – it is the perfect combination that makes the dish.

Following Peter’s ethos that cooking should be fun, creative and fulfilling, you’ll find these recipes infused with delicious originality.  Try dishes as diverse and tempting as: asparagus, almonds, spiced quail eggs and shiitake miso dressing; puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; chilli-chocolate teriyaki mackerel with samphire, Jersey royals and orange; confit duck leg, caramelised onions, almonds, porcini, cavolo nero and blue cheese.

There is something here for everyone to enjoy, with salads for all seasons that are versatile, fun, and easy to make.

Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho.  In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower.  He is a co-founder of Crosstown doughnuts - perhaps London's most loved doughnuts.  Peter has self-authored eight books and writes regularly for The New Zealand Herald.