Is that title too long? I mean I could have listed every ingredient and made it even longer. This is me showing restraint. I’m clearly great at it! This salad is a trans seasonal dream, just like our current Melbourne weather. it’s got some beautiful late winter vegetables mixed with spring goodness and all tied together with that golden haloumi.
That whole gut makeover month really reignited a love of blue cheese for me. And wholesome, hearty salads like this one. Golden chicken breast? Yes please! With sticky sweet potato and all the bitter leaves… yum! All finished with creamy blue cheese that melts onto the warm chicken and vegetables. Now we’re really talking.
This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.
There’s a little theme going this week, this is my Szechuan week. I guess if I’m going to suggest an ingredient you might not have in your pantry already I should give you at least two great things to do with it yes? And these golden spicy prawns in crisp lettuce cups are the real deal.
I might be a little obsessed with this pesto and this salad. And the two together. Mostly the two together. There’s something about potatoes smothered in pesto that’s all kinds of right. Plus potato salad has long been a favourite food of mine… I just don’t usually make it this green!
This citrus and hot smoked salmon salad is full of fresh herbs and drizzled with the yummiest soy and ginger dressing. It’s all zingy freshness and definitely breaks up the whole heavy winter dishes vibe I’ve been going down lately. My booty was definitely begging for a salad.
This breakfast bowl is simple to make and loaded with goodness. Quinoa makes the base topped with olive oil sauteed kale, that’s all crisp at the edges, crunchy radish, creamy avocado and the fresh burst of pomegranate. And all finished with some Za’atar to spice things up in the morning.
I haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.
You all know by now that I’m pretty pro the cauliflower. Especially roasted, the texture is the best: tender on the inside, crispy on the outside. Plus, it’s a magnet for other delicious flavours. It’s so good that you can have this salad without the salmon and it’s still DELICIOUS. But the salmon is amazing too! This is basically the perfect warm winter salad.