Short & Savoury

Summer is totally about quick, easy, fresh and tasty.

So over the next wee while that’s what I’m gonna give you.

There may or may not be a lot of reading involved on your behalf- which means there may or may not be a lot of writing on my behalf- it also means more time for you to spend out on the deck in the sun eating a yummy salad and drinking a crisp Pinot Gris…

I love raw broccoli- slightly spicy, great texture and such a beautiful colour.

Raw Broccoli and Cranberry Salad

Raw Broccoli – cut into small pieces- kinda like couscous

Toasted Almonds

Dried Cranberries

Your favorite vinagrette (balsamic, oil, seeded mustard, honey)

Mix everything together and enjoy- seriously it is that easy!

This is also great if you add some chilli flakes for a bit of heat, or avocado, feta, wild rice even red rice for texture.

Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

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