CHICKPEA AND BARLEY SALAD WITH PARMESAN DRESSING

Chickpea and barley salad with parmesan dressing 4

This chickpea salad is the kind of salad that will have a chickpea salad hater scooping up every last chickpea. Seriously. That dressing and chickpeas are meant to be. It’s a love story. A Parmesan laced love story.

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SALMON, FENNEL AND PEA PASTA

Salmon and Fennel pasta     This pasta. This pasta is everything. Soft, gently cooked, flakes of salmon tossed with al dente orecchiette that scoops up the peas and herbs. Plus, the fennel and lemon are the perfect thing to compliment salmon. This pasta is light and flavoursome. Fresh spring flavours in a bowl.

 

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CRISPY SATAY TOFU WITH COCONUT RICE AND CUCUMBER, AVOCADO SALAD

Crispy Satay Tofu 2

 

I’m going to start this post by saying I’m not really into tofu. I think it can be really bland sometimes and I’m not always into the spongy texture. This tofu is none of those things. This tofu I love. It’s crispy on the outside, smothered in satay sauce and nice and soft in the centre. This is the tofu that has converted me.

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ASPARAGUS, BROAD BEAN AND MINT COUS COUS SALAD

Asparagus, broad bean and mint cous cous salad   This salad is so pretty with the beautiful green vegetables next to the spheres of cous cous dressed in a simple lemony dressing. It’s also pretty simple to throw together and great as a meal by itself or as a side.

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9 SALADS YOU CAN MAKE FRIENDS WITH

ZUCCHINI AND AVOCADO SALAD WITH HERBED 'MAYO' AND CHICKPEA CROUTONS

Despite me posting a curry recipe yesterday and complaining about the lack of Spring weather… it’s getting sunny this weekend and that means it’s time to get pumped about salads.

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ZUCCHINI AND AVOCADO SALAD WITH HERB ‘MAYO’ AND CHICKPEA CROUTONS

ZUCCHINI AND AVOCADO SALAD WITH HERBED 'MAYO' AND CHICKPEA CROUTONS 10         This salad is so morish and fresh. Full of flavour and textures it’s basically everything a salad should be. The creamy yoghurt based dressing and the crunchy spiced chickpea croutons are winners you’ll be using in all your salad bowls.

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SPRING RISOTTO WITH ASPARAGUS, PEAS, CHICKEN AND SPINACH

Spring risotto with asparagus, peas and chicken 2  I love this risotto. It’s full of fresh green vegetables and finished with lemon zest to really enhance that freshness. Lemon zest and juice basically my favourite seasoning, up there with salt and pepper. Once you’ve tried it on this risotto you’ll see why.

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BREAKFAST SALAD

This makes for a fantastic grab and go, pre prepped for your morning rush breakfast solution. Yes salad is your breakfast solution. Because it’s acceptable to eat salad at all other times of the day so why not breakfast? I know fruit salad is a breakfast staple but I don’t really like fruit salad. It makes me think of nasty hotel breakfast buffets or syrupy concoctions. This is a savoury salad, full of greens and they typical things you might eat for breakfast – just in a  salad.

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MISO BUTTER GLAZED ASPARAGUS

The first time I bit into these charred and glossy spears I swore, with pure joy. And then I went and boiled an egg because I thought that would be amazing with them and called it lunch. I ate all the asparagus (whoops, that’s apparently not a great idea…). Then I licked the bowl. These are seriously that good. And I do realise I’m talking about asparagus.

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NASTURTIUM, MINT, GRAPEFRUIT AND POACHED CHICKEN SALAD

This salad is fresh and zingy and full of contrasting textures – everything I like in a salad.  And it’s basically fresh and zingy salad time now as the weekends have really been turning it on lately. Spring is here, like really here. Well for today anyway, if I get too excited about all this sun Melbourne will go and take it away again.

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