Posts Tagged ‘salad’

Minted Fruit Salad

My balcony herbs are out of control. I went out there the other day and couldn’t work our what to do with all of that mint. It is spilling out of the pot. I never have any success with gardening up until now when I think I’m having a little too much success with the mint. While at first I was tempted to make a few too many mojitos (I am still considering this option) I decided a fruit salad on a hot summer day was probably more appropriate. The minty flavour makes the fruit taste just that little bit more refreshing. And in 35 degree Sydney heat, you need refreshing.

My balcony mint


Two kiwi fruit, peeled and cut into chunks
Two bananas, peeled and cut into chunks
One green apple, cored and cut into chunks
One punnet of strawberries, halved
2/3 cup orange juice
Handful of chopped mint


1.    Mix together chopped mint and orange juice in medium bowl.
2.    Cut bananas and apple first immediately placing them in juice to avoid browning.
3.    Add other fruit chunks and stir.
4.    Can be stored in the fridge ready for a picnic!


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There is some debate as to who “owns” this recipe. I was making this last year and knowing that something was missing (but too lazy to correct it). After a trip home my father put his finger on it when he decided to add the roasted tomatoes and use Persian fetta (so much smoother than the average Greek fetta) as a dressing. I’ll give him credit for that. For this attempt I used a variety of different small tomatoes, mainly kumatoes (the ones that look brown). They all have a little bit of a different taste to them which makes the salad better for savouring.

I have now more than once had this salad the next day cold (both times at the beach) and it was still delicious. I love dinner’s that become’s tomorrow’ lunches and this recipe remains firmly at the top of my list for that reason.

Colourful tomatoes make a meal brighter


1 butternut pumpkin, chopped into 1 inch cubes
600 grams of little (assorted colours best) tomatoes halved
500 grams canned chickpeas, rinsed
Olive oil
1 tablespoon finely chopped basil
Persian fetta

Straight from the oven


1.    Preheat over to 180°C fan forced
2.    Drizzle over olive oil and roast butternut pumpkin until tender (approx. 35 minutes)
3.    Drizzle over olive oil and sprinkle chopped basil on tomatoes and roast in same oven until tender (approx 15 minutes)
4.    Combine roasted tomatoes, roasted pumpkin and chickpeas in salad bowl.
5.    Mash up Persian fetta with a fork until smooth (may need to add olive oil).
6.    Mix fetta in to other ingredients. Eat up!

Sweet and creamy

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Serves two. 1 hour to make. Vegan.

I love the way that cannellini beans look, the kidney bean’s virginal cousin, much less meaty and overpowering. I also happen to think that roasted pumpkin is one of THE best salad ingredients ever. But what makes this salad is the dressing. Sweet and fresh, I didn’t expect that lemony flavour to go well with the hearty pumpkin, but I was wrong! One of the greatest joys of being an amateur cook is that the way that a recipe tastes often surprises you. Beware though, this salad leaves a lingering tang on the taste buds well after you’ve finished eating it…

Cannellini beans - look at them glow!


1 can (400g) cannellini beans drained and washed.
Half a butternut pumpkin cut into 3cm cubes
100g baby roquette
1 cup loosely packed fresh coriander leaves
1 small handful of sunflower seeds

Lemony Dressing:

Juice from one medium lemon
2 teaspoons grated lemon rind
1 tablespoon finely chopped eschallots
1/2 teaspoon caster sugar
1 teaspoon olive oil

My very favourite fishy salad utensils


  1. Preheat oven to 200 degrees celcius (fan forced). Place pumpkin in a single layer on tray lined with baking paper. Roast for about 30 minutes or until tender.
  2. Meanwhile, make sweet lemon dressing (combine and stir).
  3. Combine cannellini beans, pumpkin, baby roquette, and coriander in bowl.  Drizzle sweet lemon dressing on top and sprinkle with sunflower seeds. Ready to serve!

Ready to serve

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