RIBBON SALAD
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is a wonderfully fresh way to serve zucchini. 2–3 medium zucchini 2 tbsp pine nuts, lightly toasted 2 tbsp currants 1 tbsp lemon zest 2 tbsp lemon juice 1 tsp sugar pinch salt 2 tbsp extra virgin olive oil Using a veggie peeler create ribbons from the […]
THYME-ROASTED TOMATO + RICE SALAD WITH PRESERVED LEMON + SUMAC
Recipe & Photography: Emma Galloway Roasting tomatoes until slightly dried intensifies their flavours and makes them the perfect flavour-bomb to add to summer salads. This rice-based salad is the perfect make-ahead dish to take along to summer BBQs. Add some cooked chickpeas for a more substantial stand-alone meal. I used medium-sized tomatoes. If you use […]
GRILLED CORN SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This beautiful salad was created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. 3–4 corn cobs (from Linehan Tender Sweet Corn) ½ cucumber 1 red capsicum 3–4 tomatoes (from Paul’s Tomatoes) 2 spring onions (from Hetherdale Produce) 1 avocado fresh coriander red wine […]
MARKET PESTO POTATO SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Gorgeous fresh new potatoes are beautiful at this time of year and they make a wonderfully simple salad if you have a jar of pesto in the fridge. Store bought is fine, but it is easy to make and a great way to use up excess greens and […]
SUMMER PASTA SALAD
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This is a great salad to throw together depending on what you picked up at the market on Saturday. This one was created after a wonderful Summers morning at the Tauranga Farmers Market. I love to add some grilled slices of Hungarian Artisan salami or chorizo or you […]
NECTARINE & TOFU CAPRESE SALAD
Recipe & Photography: Amber Bremner Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in […]
BAKED FETTA
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up […]
BABY KALE, ZUCCHINI & GREEN BEAN SALAD
Photography: Ashlee deCaires Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese. 250g blanched green beans 2 small zucchinis 1-2 cups baby kale leaves 25g shaved vintage Meyer Gouda ⅓ […]
WATERMELON CUCUMBER SALAD
Photography: Ashlee deCaires This refreshing salad from Hamish Carter of Oscar & Otto in Tauranga with its zingy lime and chilli dressing is perfect with the BBQ duck. 4 cups seeded watermelon, cut into ½ inch cubes 1 telegraph cucumber, halved, seeded and sliced into 1cm slices 1 cup fresh mint leaves (½ cup roughly […]
Kumara, Carrot and Horopito Salad
Recipe and Images: 5+ A Day Serves: 2 mains or 4-6 sides 3 medium kūmara, chopped into bite-sized pieces ½ large carrot, cut into thick chunks 60g fresh spinach ½ red onion, sliced chunky 1/3 cup sunflower seeds 4 sundried tomato strips, finely chopped ½ teaspoon chia seeds drizzle olive oil salt and pepper to […]