sweet potato & haloumi summer salad | vegetarian

This is another massive salad made for a family meal with my Mum, Dad, brother & sister.
This enormous salad bowl (approx 50cm diameter) was a Christmas present from my brother – meant to put all salad ingredients in, then toss & put in a more suitable bowl for the table but of course, this bowl has already ended up on the table almost every night since Christmas!

INGREDIENTS – feel free to make up your own proportions, this is just an ingredient combination which worked well.
Half block haloumi (you can buy from Coles or Woolworths)
1 medium sweet potato, cut in half lengthwise, then cut into semi-circular pieces
20 green beans, cut in half, then steamed for 2 minutes
6 asparagus stalks, steamed for 2-4 minutes
1 handful mint
1 handful parsley
4-5 cups mixed lettuce of your choice

METHOD
1. Heat the oven to 180 degrees celsius
2. Throw sweet potato on an oven tray & drizzle w olive oil then set the timer for 45 minutes.
3. steam the asparagus for 2-4 minutes, then let it cool
4. steam the beans for 2-4 minutes, then let them cool
5. once you have removed the sweet potato from the oven, let it cool slighltly while pan-frying the haloumi (this needs to be the last ingredient in)
6. throw all ingredients in a big salad bowl, top w haloumi & sprinkle over the mint & parsley. Serve immediately!

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Couscous salad | vegan

My Mum & I have been making variations on this salad for about 10 years now. Yes, it contains gluten but still tastes light. It works with any greens, especially snow peas, asparagus & zucchini.

INGREDIENTS
1 cup couscous – pour 1.5 cups boiling water over couscous in a heat proof bowl & sit a plate over the top to keep heat in1 medium sweet potato, cut into cubes
1 tspn cumin
1 tspn cinnamon
1 rosemary twig
1 cup silverbeet
1/2 cup basil leaves
**optional: dried chilli flakes x 1 teaspoon

METHOD
1. Heat oven to 180 degrees
2. Throw sweet potato cubes in the oven & set the timer for 45 minutes
3. boil the kettle then pour 1.5 cups boiled water onto 1 cup couscous & leave to absorb.
4. Wash the silverbeet, then roughly chop. Turn on the stove & throw silverbeet into a hot frying pan. The water from washing sould be sufficient (no need to add more water). Stir constantly until wilted then remove from heat.
5. in a large mixing bowl, stir couscous, silverbeet, roast sweet potato
6. top with fresh basil leaves

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Raw slaw | vegan

My younger sister has left today to go back to her home of the last 3 years – London. Every time she comes to Sydney, I tend to party more than I normally would (let’s face it, I’m a working Mum of a 2 1/2yr old & 4 yr old), go to bed later, drink a little more, expose myself to the sun more, & generally stretch myself thin (metaphorically, definitely not physically).
There have been many a family meal enjoyed over the last few weeks, but thankfully my Mum is not only an amazing cook, but also LOVES salad & is part of a community garden which produces amazing fresh vegetables, just round the corner from her house.

INGREDIENTS
1/2 small red cabbage
2 organic carrots
handful parsley

DRESSING INGREDIENTS
3 tbspns olive oil
1 tbspns Apple Cider Vinegar – I use Bragg’s (purchase at Wholefoods house, Woollahra)
1 tbspn rice malt syrup (you can use honey if you are not following a fructose-free or vegan diet)
**optional: as per 99% of my recipes, chilli is an additional ingredient that adds another element to every dish. It may just happen to be that we also have a chilli plant that is producing a never-ending supply of chillis!

A NOTE ON CHILLI: I pick the chillis once they become red & leave them in a shallow bowl on the window sill to slow-dry them. Of course you can serve chilli fresh in all these dishes.

METHOD
1. I used the grater attachment on my food processor to grate the carrots, but of course do by hand if easier
2. Using a slightly wider attachment, shred the red cabbage
3. Throw carrot & cabbage in a bowl together & mix with hands
4. Mix all dressing ingredients together
5. tip dressing over the top & mix up using hands
6. Top w parsley
**a great alternative dressing is a sugar-free mayonnaise – the inspiring team at I Quit Sugar has a recipe which I can’t wait to try – you can find it here: http://www.iquitsugar.com/recipe/homemade-mayonnaise/

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