Simple, classic and timeless. There is a reason why this salad has stood the test of time. Best made in the late summer with homegrown tomatoes and basil or purchased from a local farmer’s market. Try heirloom or heritage varieties of tomatoes that offer flavour,...
Fattoush is a great way to use up old pittas and create an unforgettable summer salad. Sumac is a reddish-purplish powder made from dried and crushed fruits produced by one of the varieties of the sumac plant. It’s used in salads, to sprinkle on hummus and other mezze...
Summer is all about not having to spend much time in the kitchen and not having to turn on the oven. Spicy Peanut Noodles accomplishes both of those and is very moorish! The rice noodles only need soaking in hot water, the veggies just need chopping. This is great as...
Som Tum has is hands down my favourite Thai dish. I love the fragrant curries, the creamy soups and the tangy noodles, but this spicy green papaya salad makes my heart sing every time. The first bite takes me back to the the street food vendors of Thailand. Green...
Potato salad is a summer staple, this recipe for Curried Sweet Potato Salad is a exciting spin on the classic. The combination of roasted sweet potatoes and crunchy cashews is a match made in heaven, mingling with fresh coriander, curry powder and lime juice. Perfect...
Vietnamese rice paper rolls are not fried, they are served fresh. Rice paper is soaked and packed with fresh herbs, vegetables and rice noodles and served with a gorgeous dipping sauce to create an explosion of taste. These work great as an interactive...
The sun is shinning and that puts me in the mood for salad. Inspired by the flavours of Mexico, black bean and avocado salad is perfect served as a main with some tortilla chips or served in little gem lettuce leaves, or can be served as a side. The recipe is from...
Moroccan meals often include a sweet salad – like this Moroccan orange and date salad, to counter the spicy dishes. This salad is beautiful and goes very well with a spread of tagine, couscous and flatbreads. Blood oranges are fabulous to use when in season as they...
Squash, feta and pomegranate with kale is my new autumn favourite, I have completely fallen in love with it. The squash, roasted with ras el hanout, a North African spice blend, paired with creamy feta and speckled with pomegranate jewels make the dish not only tasty,...
Local juice company Bensons Apple Juice asked me for a recipe using their lovely apple juice. The result was roasted beetroot and fennel with apple glaze. This dish can be served warm paired with quinoa for some protein for a main meal or as a side dish. It is also...