AVOCADO AND BROAD BEAN PANZANELLA
Words and images by Amber Bremner This loose interpretation of panzanella (Italian bread salad) is my idea of spring on a plate, though I’d be delighted to eat it any time of year. Toasted cubes of sourdough are tossed with chunks of avocado, podded broad beans, spring onions, salad greens (I used pea tendrils from […]
Carrot Salad
A good carrot salad is a cheap and easy dish to make any time of year. This one goes beautifully with lamb koftas or barbequed meat or halloumi. Make it ahead of time, as this salad is great once it has had time for the flavours to soak in. ½ cup raisins ½ cup orange […]
Small Batch Pickled Tamarillos with Oven-Roasted Pork Shoulder
Pickle tamarillos ahead of time, as they are best eaten after two weeks of being submerged in the pickling liquid. Makes 1 large jar 3 whole cloves ½ small cinnamon stick 2.5cm piece fresh ginger, peeled and sliced 500ml red wine vinegar 200g sugar a pinch of flaky salt pared rind of 1 small orange, […]
Warm Grapes & Leaves
It’s well known amongst my friends and followers that my darling consort doesn’t like fruit in his salads. I’ve had such delight testing these recipes, my wicked fruit eating ways being legitimised rather than seen as devious ploys to sway him. This salad of sorts I created on a whim, all my favourite flavours – […]
GRILLED COS WALDORF SALAD
The Waldorf salad is named for the Waldorf-Astoria Hotel in New York City where it was created to feed attendees at a swanky charity ball. These days it’s more associated with dingy motel buffets inside rather rank musty dining rooms, completely edible, but demoted to a rather lack lustre sloppy side dish. I have put […]
Za’atar-Roasted Eggplant Salad with Lentils, Halloumi + Roasted Cherry Tomatoes
You can find za’atar (a fragrant Middle Eastern spice mix) at Vetro, or for a simple version combine equal amounts of dried thyme, sumac and lightly toasted sesame seeds. It’s lovely over any roasted vegetable or sprinkled over salads or eggs. Serves 4 2 medium eggplants 4 tbsp olive oil 3 tbsp za’atar 250g cherry […]
Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish
The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil. Serves 4 600–700g firm-fleshed fish, such as blue cod, […]
Loaded Kūmara
You need to balance flavours in this recipe. Squeezing over lime or lemon juice adds acidity, along with the sumac, and red chilli flakes add heat, with the fresh herbs adding freshness. Adding salt will balance acidity. Serves 4 4 small-medium orange kūmara (each weighing about 200g), scrubbed olive oil for drizzling salt 1 cup […]
Marinated Green Beans
Recipe and Images Kathy Paterson The beans will lose their bright green colour after a few hours if making ahead, but there is no loss of flavour. Serves 4 400g green beans, trimmed, left whole or sliced 1 shallot, finely chopped 2 spring onions, trimmed and finely sliced 1 green chilli, deseeded and finely […]
Cucumber Salad
Recipes and Images Kathy Paterson Refreshing with a punchy hit from the shallots. The dressing is quite thin so use some crusty bread to mop up all the juices. Serves 4 Dressing ½ cup kefir yoghurt (I used Raglan Food Co natural kefir yoghurt smoothie) 1 tbsp sherry vinegar, or use your favourite white or […]
