this salad is inspired by one i tried at vault 21 in dunedin, new zealand.
the flavours were just incredible, its a salad on steroids – so i knew i had to try my hand at replicating it.
and this is perfect – just like the original. there is no doubt itll make an impact at your table!
its easy to make. the effort is in the confit garlic mayo, but please.. pretty please, please make it yourself… the flavour cant be replicated by store bought mayo… i promise itll be worth it and the fam will be impressed!
Continue reading “five spice chicken, avocado & macadamia salad with confit garlic mayo (keto)”
harissa is a beautifully balanced spicy paste with garlic, chilli, roasted red capsicum and spices. its absolutely delicious.
in this dish harissa is used as a marinade for the chicken. the spiciness of the chicken balances beautifully with the sweetness from the mango, and the warmth, savoury notes of the roasted carrot.
this salad feels gourmet, its bound to please but its really really easy to make – especially if you buy yourself a really good harissa paste…. look at the ingredients and make sure they are as pure as possible. you should know every ingredient that goes into it! i use sabato.
Continue reading “harissa chicken, with mango, roasted carrot, feta and spinach”
this salad is so easy to make. its sooooo tasty and full of texture. roasting cauliflower elevates the depth of flavour and sweetens it up which is perfect with the richness of the cheese and saltiness of the bacon.
i paired this beauty of a salad with a medium rare scotch fillet, but its a bloody good side dish thats going to suit pretty much anything you like.
Continue reading “roast cauli, bacon, garlic, cheese and spring onion salad”
this is a delicious salad! enough said……….
nah, i cant actually help myself…. mint is always a hit with lamb, in this recipe mint ends up in the homemade mayonnaise. the earthiness and slight chilli hit of the lamb is perfect with the sweet roasted carrot, and yea, i just love hot cheese………… who doesnt?
making mayo is slightly technical, BUT well worth the reward of making it at home. its much tastier and doesnt have a shit load of additives. it also gets super quick to make as you master the talent.
if you dont want to make your own, use store bought mayo – i recommend best foods.
Continue reading “moroccan lamb with roast carrots, haloumi and mint mayonnaise”
well this is away from my usual intensity of flavour, but its definitely not short of flavour.
there is a huge hit of freshness with the fennel and apple combination, the crisp texture of the salad balances beautifully with the rich tenderness of a pork steak.
perfect for a weekday evening, its a quick and easy recipe to do, especially if you have a julienne slicer to do the apple and fennel for you (like i do).
you will sound fancy calling it a remoulade, go with it 🙂
Continue reading “pork steak with fennel and apple remoulade”
im always on the hunt for new salad ideas…. i know i have to eat lots of fresh veges to be healthy … but honestly, im just not a big fan of one dimensional salads that you eat because you have to. it makes veges a chore rather than a joy. it doesnt have to be that way.
im on a mission to make healthy and nutritious salads…. but to slam dunk it on the flavour too.
this is one of those salads. flavours pop so much in this dish, you may not even recognise it as a salad.
in fact, dont even tell your kidlings its a salad – they might get the wrong idea.
Continue reading “middle eastern chicken salad, with tahini dressing”
a roaring success. this is easy to put together and wham bam, thank you mam, the flavour will suggest otherwise ….
the key to success on this baby is the strength of marinade in the chicken – depth is created with the touch of chilli, cinnamon and ginger, all balanced stunningly with my usual marinade faves – garlic, cumin, coriander …..
the grilled apricots match perfectly…. each bite of chicken will have you craving a slice of apricot to be on the fork too………………. so get into it.
Continue reading “moroccan chicken, with basil, grilled apricot, mozzarella, toasted almonds and sugar snap peas”