This is such a easy and delicious salad. The sweetness of the strawberries works so well with the heat of the rocket and the creaminess of the feta cheese.
It is such a fabulous salad to serve at a BBQ with a nice piece of fish or steak or simply by itself with a nice glass of wine.
Ingredients
200 grams of fresh strawberries - quartered
100 grams of feta cheese
125 grams of rocket
1 x spring onion finely chopped
Salt & pepper
1/4 cup Balsamic vinegar
Method
Place the rocket and spring onion into a bowl. Place half the strawberries and half the feta cheese with into the rocket mixture. Season with salt and pepper.
Just before serving, add the balsamic vinegar and toss quickly. Add the remaining strawberries and feta, tossing slightly, but ensuring they remain on top of the salad for presentation.
Devour!
Serves 4-6 people
I made this recipe years ago when I was experimenting. I wanted a nice refreshing side to go with some cajun fish and this was perfect! It's light, tasty, extremely refreshing and delicious.
Ingredients
2 cups diced pineapple
1 cup chopped coriander
1 avocado, diced
1 red chilli, seeded, finely chopped OR a pinch of chilli flakes
1 red capsium - diced
1/2 cup diced red onion
2 Tbsp. lime juice
Salt & pepper
Method
Place everything in a bowl and toss gently. Season with salt and pepper.
Serves 4
Happy living peeps!
I made this recipe over the xmas holidays and it was absolutely delicious. It's one of those recipes that was thrown together with what I had in my vegetable garden.
I love pesto!! So what better idea than to use those ingredients in a salad and with the baby tomatoes being exceptionally sweet at the moment, I guarantee your family will love this.
If you don't have pine nuts in your cupboard, use walnuts or almonds or cashews instead. You can even replace the basil or parsley with puha or whatever pungent flavoured green you might have in the garden. As always the opportunities are endless!
Added bonus - this is a very healthy dish!
Ingredients
200 grams cherry tomatoes - halved
1/4 cup of fresh basil - roughly chopped
1/4 cup of fresh italian parsley - roughly chopped
1/4 cup of pine nuts
1 clove of garlic - finely diced
1/4 cup of parmesan cheese - shavings
Olive oil to dress
Salt & freshly ground pepper to taste
Ingredients
Mix the first 6 ingredients in a bowl then toss through olive oil and season with salt and pepper.
Serves 4
Happy living peeps!
This is another quick, easy and healthy dish to whip up for a meal. It has some strong flavours so this dish goes really well with salmon, steak or lamb, or simply by itself with a nice chilled glass of white wine.
I like to lay the sliced tomatoes on a platter, then layer the rest of the ingredients, but if you prefer to place this in a bowl, then I recommend using sweet cherry tomatoes. Simply half them and gently toss with the rest of the ingredients.
Ingredients
3-4 tomatoes - sliced
2 garlic cloves - thinly sliced
A handful of roughly chopped fresh basil
Olive oil
Sea salt
Cracked pepper
Method
Get out a nice flat platter and lay the tomatoes in a single layer.
Sprinkle the garlic over the tomatoes and sprinkle with of olive oil over the top.
Season with salt and pepper and then finish by sprinkling the basil all over the tomatoes.
Serve at room temperature and enjoy!
Happy living peeps!!
It's the middle of winter and I have a huge patch of fresh coriander thriving on the conditions. I blogged about it in CORIANDER IN THE WINTER. This recipe works a treat with the fresh coriander as the salmon & other ingredients stand up to it's strength so that everything is in harmony and not one ingredient is overpowering.
As always, my dressings are generally just a drizzle of this and a drizzle of that until I am happy, but if you are more inclined to mix the dressing in a jar or have a favourite recipe then feel free.
The bonus with this recipe is that it's very filling, very healthy and equally better for lunch the next day.
Ingredients
200 - 300 gms of fresh salmon fillet
Juice and zest of 1 lemon
1 clove of garlic - thinly sliced
2 sprigs of thyme
2 big handfuls of baby spinach
3 big handfuls of fresh coriander
2 spring onions - finely chopped
2 apples - thinly sliced
1/2 cucumber, thinly sliced
2 large kumara cubed
1 red chilli
2 tablespoons of red wine vinegar
Olive Oil
Salt & Pepper
Method
Preheat the oven to 200°C and line two roasting trays with baking paper.
In one tray, place kumara. Lightly coat with olive oil and season with salt and pepper. Toss, then roast for 20 minutes or until golden. Set aside to cool.
In the second tray, place salmon on baking paper. Squeeze the juice of 1 lemon over the top following by a dash of olive oil. Season with salt and pepper. Cover with the zest of one lemon, sliced garlic and the thyme sprigs. Bake in the oven (at the same time as the kumara) for 15 mins or until lovely and golden. Set aside to cool slightly.
In a large bowl place spinach, coriander, spring onions, kumara, cucumber, red chilli, apples, red wine vinegar, juice of two lemons, a dash of olive oil and 1/3 of the cooked salmon. Toss with some tongs until everything is dressed. Taste for seasoning.
When serving, place the salad on a platter (or individual bowls), then break the remaining cooked salmon over the top.
Devour and enjoy!
Serves 4-6 people
Happy living peeps!
It's definitely been awhile since I took any photo's of food that I have created and during such a wonderful Easter weekend at home pottering about and enjoying myself, I decided to try something new for an unprompted dinner with friends and whanau who visited.
I love celery when it's fresh and crunchy, but some of my friends aren't too keen on it at all. I remember as a child eating celery sticks with peanut butter for an afternoon snack after school. Hmmmmmm the memories!!!
This is dead easy to make and tastes FAB-U-LICIOUS!! As long as you have a full head of celery, you can pretty much add any other vegetables and condiments as you'd like.
I used celery, spring onions and chilli, all of which were either in my vegetable garden or in my fridge. You pickle the celery by adding equal parts of salt and sugar to the finely chopped celery, then mix it all together and let it do it's thing for about 30 mins. After that time, make sure to squeeze all the liquid out of the celery before adding it to the rest of your ingredients (which should be in another bowl).
I place chopped chilli (seeds and all), finely chopped spring onions, toasted sesame seeds, salt & pepper and the dressing with the pickled celery.
Dressing is simple. White vinegar and sugar in a pot and reduce to 1/4, without stirring. Let cool then add to salad and toss.
It took 30 mins to make and about 5 mins to devour for dinner.
