Courgette and Noodle Salad

Words and Images by Kathy Patterson The incredibly versatile courgette often gets a bad rap as being a bit tasteless, but if you take a closer look, they are pretty wonderful. Eaten raw (my personal favourite), cooked until just bite-tender or slow-cooked in olive oil and finished with a few good squeezes of lemon juice…

Hazelnut, Toasted Cauliflower Rice & Portobello Salad

Another salad that ticks all the boxes from Wild One in Mount Maunganui. Images by Brydie Thompson   ½ head cauliflower, roughly chopped, including the stalk ½ cup toasted hazelnuts 1 pomegranate (seeds only, set half aside for garnish) 5 portobello mushrooms 3 cups baby spinach 1 tsp cumin 1 tsp smoked paprika 1 tsp…