Posts labeled Salads

While the rest of the world is winding down for winter, here in New Zealand we are gearing up for summer. And this means a bigger selection of vegetables and fruit at the farmers markets and the shops. The preferred dishes change from hearty soups and stews to fresh salads and bowls packed with vegetables - and vitamins. 


Today I would like to share one of my all time favourite salad recipes from Sicily. It's super simple yet really delicious and even a little bit sophisticated, if you ask me. 

When served in Sicily the fennel and orange are usually cut in big chunks drizzled with olive oil. I prefer to shave the fennel really thinly and cut the orange in thin pieces to get the full mix of flavours with every bite, but it's totally up to you. 

Sicilian Fennel and Orange Salad

serves 2

1/2 large bulb of fennel
1 medium orange
1 shallot or half a small red onion
10 black olives
1/2 - 1 tbsp olive oil
1 tbsp Italian white wine vinegar
Sea salt to taste


Shave or cut the fennel into thin slices and put into a medium bowl. I like to take the stem out too, but it's not strictly necessary. Peel and thinly slice the shallot and add to the fennel.
With a sharp knife, peel the orange. Cut off all the white pith on the outside. Cut into small slices and add to the bowl. 
Season with sea salt, drizzle with olive oil and vinegar and mix well. Add olives. Leave in the fridge for an hour to develop the taste further, but you can also serve it straight away. Decorate with fennel fronds before serving.

Enjoy as a side or a light lunch with a slice of freshly baked bread.



Sicilian Fennel and Orange Salad

While the rest of the world is winding down for winter, here in New Zealand we are gearing up for summer. And this means a bigger selection ...

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A colourful rice salad packed with vitamins and asian flavours. A delicious and healthy lunch that can easily be prepared the day before.


The sushi place around the corner from our house sells sushi rice in the evenings. I usually buy it to make a poke bowl but it is always too much. This easy to prepare salad is my way of using up leftover sushi rice. Of course you can prepare your own sushi rice.

The salad takes about 10 minutes to throw together and can easily be prepared in the evening to take to work for lunch the next day. In fact, the flavour will be even better after it has spent some time in the fridge. If available, top it with this slices of sashimi quality tuna marinated in soy sauce and sesame seed oil.

Asian inspired salad with red sushi rice

serves 2-3

 1/4 red cabbage, chopped
1 carrot, grated
1 large spring onion
1/4 cucumber
1/4 large avocado or 1/2 small avocado
1/2 cup steamed edamame
1/2 cup sweet corn kernels
1 tbsp toasted sesame seeds 
100-150g red sushi rice

 for the dressing
1 tbsp rice wine vinegar
1/2 tbsp toasted sesame oil
1/2 tbsp low sodium soy sauce
minced red chilli to taste
salt to taste


 In a large bow, combine all the ingredients and mix well. In a small cup, whisk together the ingredients for the dressing and pour over the salad. Mix well. Cover the bowl and let sit in the fridge for at least 30 minutes to develop the flavours. Top with more sesame seeds and spring onion before serving. 


Asian inspired salad with red sushi rice

A colourful rice salad packed with vitamins and asian flavours. A delicious and healthy lunch that can easily be prepared the day before. ...

Read more

Autumn is here and here is my approach on an autumn salad

Salad with roast butternut squash and brussel sprouts and honey, balsamic and sage dressing


salad greens (I used butterhead lettuce)
butternut squash
brussels sprouts
jamon serrano or prosciutto crudo
feta cheese
roasted pumpkin seeds (about a hand ful)
olive oil
salt and freshly ground black pepper

for the dressing:
fresh sage leaves
honey
balsamic vinegar
olive oil

Preheat the oven to 200°C. Cut the squash in mouth size pieces, cut brussels sprouts into halves lengthwise. Put them in an oven-safe dish, add a generous dash of olive oil, salt and pepper. Toss until thoroughly covered. Roast in the oven for about 25-30 minutes.
Meanwhile prepare the salad greens, cut the jamon and feta cheese in small pieces. In a small cup combine about half a teaspoon of honey, some balsamic vinegar, olive oil. Chop the sage leaves and add to the dressing.
The squash and brussels sprouts should be crispy and a little brown on the outside and tender on the inside.
When they are done, take them out of the oven and let them cool before adding them to the salad. Add dressing and combine well.
Top with jamon, feta cheese and roasted pumpkin seeds and enjoy!

Autumn salad with roast butternut squash and brussle sprouts and honey, balsamic and sage dressing

Autumn is here and here is my approach on an autumn salad Salad with roast butternut squash and brussel sprouts and honey, balsam...

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