This salad has a lovely combination of both flavour and texture. In summer I would serve this as the main meal with a slice of fresh crusty bread on the side. In winter I use it as a generous sized side dish with some poached or sauteed chicken and toasted sourdough bread.
The portions in this recipe are for a winter side dish.
- 100 g fresh mixed spinach and rocket leaves
- 1 bunch broccolini, steamed until just cooked
- 1/2 sm red onion, finely sliced
- 1 roasted capsicum, peeled and sliced thinly
- 3 lg pieces sun-dried tomato, finely diced
- 3 T toasted pepitas
- handful of pecans, chopped
- 50 g parmesan cheese, shaved
Mix all ingredients together. Add salad dressing just before serving. Use just enough dressing to lightly coat the salad.
- 2 T olive oil
- 1 1/2 T balsamic vinegar
- 1 t honey
- 1/2 t dried oregano
- salt, pepper to taste
Mix all ingredients well.
Every Monday morning my plan is to cook up a storm and get meals prepared for the week ahead. Every Monday afternoon I find myself rushing to the shops looking for inspiration and supplies.This afternoon as I unpacked the shoping, my kitchen counter looked like the the contents of a Masterchef mystery box had been spilled across the counter. Wal and the sprogs were starving and getting scary, so something had to happen fast. In these situations it is good to find something that Wal can help with – more because it stops him asking if it’s ready yet, than for the help itself! So, since the only thing he can actually do to help is grill, BBQ pork is suddenly on the menu.
BBQ Pork Recipe
- 4 T honey
- 1 T kecap manis
- 2 T rice wine vinegar
- 4 T soy sauce
Mix marinade ingredients together and marinate the chops for at least 30 minutes. Cook on the grill on medium heat. Take care not to overcook – pork gets tough very quickly.
- generous handful of roquette
- 2 tomatoes
- 1 beetroot
- balsamic vinegar
- olive oil
Boil beetroot in its skin until just soft, and then peel. Roughly chop. Chop tomatoes into similar size squares as the beetroot. Add both to roquette. Drizzle with vinegar and oil and add salt to taste.
- 1/2 small cauliflour
- 1 bunch asparagus
- 10 button mushrooms
Cut cauliflour into chunks, and divide asparagus into thirds. Steam. Strain and place in bowl. Saute mushrooms and add to bowl
- 4 egg yolks,
- 5 T freshly squeezed lemon juice
- 125 g cold butter, chopped roughly
Mix yolks, lemon juice and 1/2 of butter together. Heat over very low heat stirring often. Once well mixed add remaining butter in two batches. Stir constantly until sauce has reached desired thickness. Poor over vegetables.