Recipe for Chinese Cabbage Salad	Layer each ingredient in the serving bowl as you cut them up Finely dice red capsicum Thinly slice leek - separate rings and wash to remove any grit. Thinly slice separated baby Chinese cabbage leaves Crumble fetta (the fetta has been stored in salty water with garlic) Sprinkle salt onto cabbage. Only a small amount to draw moisture from the cabbage. Let stand for about 15 to 30 minutes. Toss lightly and serve with your favourite salad dressing.

Recipe for Tangelo and Avocado Salad	This salad is a little more work, in that you have to segment the tangelo. Again, layer each ingredient and let the surprise occur when your guests discover "your" secret flavours. Mixed salad leaves Segmented tangelo Slices of avocado

To segment the tangelo : Using a paring knife - slice both ends off, then peel off the skin and pith of the fruit exposing the flesh. With the knife, cut the flesh out of each segment. Two gentle and quick slices with the knife following the natural wedge of the tangelo segment will give you a neat result.
To get not fuss avocado slices : Halve the avocado. Take out the seed by tapping a knife into it, twisting and removing gently. With a butter knife, slice into the flesh of the avocado - careful not to cut through the skin, to make your slices. Holding the avocado half in one hand, gently slide the butter knife between the skin and flesh of the avocado to separate the first few slices and ease them out. Continue running the knife between the skin and flesh to remove all of the slices.