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Warm winter salad of leek, savoy cabbage and chorizo
Savoy cabbages and leeks are currently very fresh and sweet here in New Zealand, and perfect to use in a warm winter salad. To make this vegetarian, leave out the chorizo, and to make vegan also leave...
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Warm winter salad of saffron roast cauliflower and leek
I had never thought of roasting cauliflower before, along with broccoli I thought you pretty much could only boil and steam. However, you really can roast them and they come out beautiful. I’ll admit...
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Warm salad of borlotti beans and spinach with pomegranate molasses
This is a very tasty warm salad that would go nicely with fish, duck or lamb. I just ate it by itself for lunch. You can use canned borlotti beans, or cannelini. Personally I like to soak a big batch …...
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Roast vegetable quinoa salad
This tasty salad was inspired by a recipe by Yottom Ottolenghi and his brilliant new vegetable book Plenty. Instead of couscous though I used organic red quinoa, and I added avocado and salad greens....
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Aubergine and mango noodles
This is a delicious cold noodle salad, perfect for lunch, which is a great use of leftover grilled aubergine. I love the fusion of east and west in this dish with the sweet and sour. Soba noodles are a...
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Spicy Carrot Salad
This salad is a bit of a favourite of ours and one taught to us from Sam’s Mother. It goes lovely with fish, chicken or lamb. It is quick and easy to make especially if you grate the carrot in …...
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Simple Bean Salad
When beans are in season this is a simple yet very tasty salad to throw together. Feel free to vary the type of nuts you use and the type of citrus. Ingredients Two handfuls of French beans (washed and...
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Fennel and red cabbage slaw
I made this slaw using my own lime alioli but you could use any good quality mayonnaise Ingredients 1/4 red cabbage thinly sliced 1 large fennel bulb thinly sliced 3 heart stalks of celery and their...
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Roast honey ginger beer can chicken with noodle salad
Roasting a chicken on a beer can on my barbecue is my favourite way of cooking a whole bird. The Vietnamese inspired marinade gave great flavour, even though the skin was pretty charred. This would...
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