Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

4 beef rib eye or scotch fillet steaks (about 200g each)
1 tablespoon olive oil
salt and ground black pepper
aioli potato salad
600g chat potatoes
100g thinly sliced prosciutto
1 small red onion, thinly sliced
¾ cup Paul Newman’s Own Aioli Mayonnaise baby spinach, to serve

1. Boil chat potatoes for 10-12 minutes or until tender. Drain and rinse under cold water.
2. Heat a large non-stick frypan over a medium high heat. Cook prosciutto for 2 minutes each side or until well done. Drain on kitchen paper. When cool, break into pieces.
3. Cut potatoes in half and place in a large bowl along with prosciutto and onion. Mix to combine.
4. Heat a barbecue grill or char-grill over a medium-high heat. Brush steaks with 1 tablespoon oil. Sprinkle with salt and pepper.
5. Grill steaks for 4 minutes each side for medium or to your liking. Remove from heat and cover loosely with foil. Allow to rest 5 minutes
6. Add mayonnaise to potato mixture and stir gently. Serve steaks accompanied by the potato salad and baby spinach.

preparation time: 10 minutes
cooking time: 40 minutes (plus cooling time)

Serves 4

1/3 Cup Praise Deli Style Balsamic and Roasted Garlic Dressing
600g peeled pumpkin
250g zucchini
1 red capsicum, seeded and deveined
1 red onion, cut into wedges
1 tablespoon olive oil
50g rocket
¼ cup pine nuts, toasted

1. Preheat oven to 190ºC.
2. Cut pumpkin, zucchini and capsicum into 3cm chunks. Place in a large baking dish with onion and oil. Stir to coat. Roast 40 minutes or until vegetables are tender. Cool.
3. Toss rocket with vegetables. Place in a shallow serving bowl or on a platter. Drizzle with dressing, then sprinkle with pine nuts.

preparation time: 15 minutes
cooking time: 12 minutes

Serves: 4 -6

150g bacon, cut into 2cm pieces
1 large barbecued chicken
150g mixed lettuce
1 large avocado, sliced
1 yellow capsicum, seeded and deveined, cut into 2 cm pieces
250g punnet cherry tomatoes, halved
½ cup Paul Newman’s Own South West Dressing
Parmesan croutons
3 slices Italian-style bread, torn into bite-sized pieces
1 tablespoon olive oil
1 tablespoon finely grated Parmesan cheese

1. Make Parmesan croutons. Preheat oven to180ºC. Line an oven tray with baking paper.
   Place bread pieces in a bowl. Drizzle with oil and toss to coat. Spread in a single layer on prepared tray. Bake 10 minutes or until a pale golden colour, then remove and sprinkle with Parmesan. Bake for a further 2 minutes. Remove and set aside to cool.
2. Meanwhile, heat a non-stick frypan over a medium-high heat. Add bacon and cook, stirring often, for 10 minutes or until well cooked. Drain on paper towel. Allow to cool.
3. Remove meat from chicken and cut into serving pieces.
4. Place lettuce, chicken, avocado, capsicum, cherry tomatoes, bacon and croutons in a large shallow serving bowl or platter. Toss gently to combine. Drizzle with dressing.

Preparation time: 10 minutes
Cooking time: 8 minutes

Serves: 4 - 6

2 tablespoons pinenuts
2 rashers rindless bacon, cut into 1cm long strips
100g mixed salad leaves
1 small yellow capsicum, seeded, deveined and sliced
250g cherry tomatoes, halved
100g snowpeas, trimmed and halved diagonally
1 avocado, peeled and sliced
1/3 cup Praise Italian dressing

1. Heat a non-stick pan over a medium-high heat. Add pinenuts and cook, stirring, for 3 minutes or until lightly toasted. Remove from pan and set aside.
2. Add bacon to pan and cook, stirring occasionally, for 5 minutes or until crisp. Drain on absorbent paper.
3. Combine all remaining ingredients, except for dressing, in a large salad bowl. Add bacon and toss gently to combine.
4. Just before serving, add salad dressing and toss gently. Serve sprinkled with toasted pinenuts.