When I first saw pictures of salad bowls full of colour, I knew it was something I would be trying.
It sounds clichéd & I’m not going to pretend to be the first to say it but preparing a meal full of nature’s colours – green, red, orange, yellow, purple, really does leave you feeling more satisfied than a monomeal, or even a meal w 2 main elements. Maybe it’s the different textures & tastes that help, as well as the aesthetics.
I’m not going to tell you how to combine your veggies but I would recommend in each bowl a combination of textures & flavours (or sweet, savoury, spicy).
A tip on cooking veg: steaming is better than boiling, so nutrients don’t get lost in the water. If you are boiling, when you turn off the stove, drain the water immediately. This stops the veg cooking & no more nutrients escape into the water.
Here are some winning combinations –
SYDNEY AUTUMN
Dutch (purple) carrots
Pumpkin (roasted)
Peppers/Capsicum
Parsley
Kale
Goats Cheese
Chilli
SYDNEY WINTER
radicchio
Radish
Cauliflower, steamed 2 minutes
Broccoli, steamed 2 minutes
Kale
Squash, steamed 1 minute
Carrot
SYDNEY SPRING
Capsicum
Broccoli
Sweet potato
Red cabbage
Carrot w coriander
Cos lettuce
LONDON SUMMER
Carrot
Peppers / Capsicum
Parsley
Parmesan
Watercress & Rocket
Radish
LONDON END OF SUMMER
Peppers
Sweet Potato, roasted in ginger
Carrot & basil
Radish
Mushroom & parsley
Broccoli, steamed 2 minutes
Purple cabbage
Hummus as a dressing
