Not really so much of a recipe… more of a “hey, let’s bring these things together, because it works!” Continue reading
Roasted Beetroot, Sweet Potato & Feta
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Category Archives: Sides
Couscous Salad with Currants and Cashews
After a beautiful, warm, sunny day, we’ll sit down this evening to the first G&T of the season, some grilled meat off the barbecue and this flavourful little Couscous Salad. It’s exciting to be preparing salads once more and to be able to source such beautiful ingredients from both the local Farmer’s Market and our own back garden. Continue reading
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Polenta-Crusted Roast Potatoes
I’m somewhat reticent to admit it, but the side dishes I prepare to accompany our main meals are invariably a way-too-simple selection of vegetables. Boiled, steamed, fried or roasted… depending on the dish they are to supplement and how much time I have to spend on preparing them. They are sadly more of an afterthought, than a feature. Eyes glancing through the crisper drawer once the main meal is underway, to work out what will go well. More of a means for getting nutritious vegetables into our bodies each and every day, than for pure enjoyment. Continue reading
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Watermelon Feta and Olive Salad
Weather in all of it’s extremes is often to be marvelled at… admired… but unfortunately not always enjoyed. The soaring heat that our part of Australia has been experiencing recently has been reason enough to stock the freezer with copious quantities of icy-poles, to serve up antipasto platters for dinner and to lunch on a variety of cooling salads.
We enjoyed this salad with dinner the other night, while catching up with a dear friend who we hadn’t seen in a while and it was so refreshing that I decided to make it again for lunch today. It is adapted from a recipe in Nigella Lawson’s book ‘Forever Summer’.
Watermelon Feta and Olive Salad | Gather and Graze
- 750g Watermelon (diced)
- 125g Feta Cheese (diced or crumbled)
- 8 – 10 Kalamata Olives (pitted and quartered)
- Handful of Fresh Mint (Finely Sliced)
- Drizzle of Extra Virgin Olive Oil
- Juice of ½ a Lime
Arrange watermelon, feta, olives and mint in a serving bowl, drizzle over oil and lime juice.
Cooking Notes:
- Option of adding a little finely sliced red onion (tossed through with the lime juice) to the salad.
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Asian-Infused Salad
I know that we’re not out of the woods yet… our spring has a fickleness about it, that is known to throw us back into wintery weather with little warning, at any given time. We’re still a few weeks away from predictable warmth and sunshine.
Rather encouragingly though, this past weekend has seen us while away the lunch hour outside on our back deck with a rather different style of food than in the months gone by. No more of the heavy, comfort-giving winter fare. With the onset of spring my body seems to unsurprisingly be craving the freshness and lightness of salads, grilled meat and fresh fruit.
Asian-Infused Salad | Gather and Graze
- ¼ Red Cabbage
- 1 Medium Fennel Bulb
- 3 Spring Onions/Green Shallots
- 1 Medium Red Capsicum/Sweet Pepper
- Large handful fresh Coriander
- 1 Cup Roasted Unsalted Cashew Nuts
Thinly slice the cabbage, fennel and spring onions. Dice the capsicum. Chop rather roughly the coriander (including the stalks) and also the cashew nuts. Combine all these ingredients together in a bowl and toss through as much of the dressing below as required. Top with a few extra chopped cashew nuts.
Dressing
- ¼ Cup Vegetable Oil
- ¼ Cup Mirin (or Rice Wine)
- 1 Tablespoon (Salt-Reduced) Soy Sauce
- 1 Tablespoon Sesame Oil
- Thumb-size piece Fresh Ginger (finely grated)
- A good squeeze of lemon juice
- A couple of grinds of Sea Salt and Pepper
- 1 Tablespoon Sweet Chilli Sauce (optional)
Whisk all ingredients together in a bowl until completely combined. Adjust the amounts of soy sauce and lemon juice, as required.
Gather & Graze 