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LOADED CHICKEN SALAD WITH HONEY MUSTARD DRESSING
I didn’t really know what to call this as it has a bit of everything in it and is loaded with flavour.. thus what I ended up calling it! This salad is a reworking of one of my favourite vegetarian salads but with a different dressing and a few other changes because… well I can’t make it the same now can I?
WASABI AVOCADO, EDAMAME AND PINK GRAPEFRUIT NOODLE SALAD
The noodle salad is made with a mixture of ribboned carrot ‘noodles’ and rice noodles. The combination of fresh and pickled vegetables with the spicy avocado dressing a tart grapefruit is so refreshing you’ll be craving this when the warm weather really sets in.
ZUCCHINI AND AVOCADO SALAD WITH HERB ‘MAYO’ AND CHICKPEA CROUTONS
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.
SPRING POWER SALAD
This salad is high in protein and fibre to keep you full for longer and it’s so delicious! Like, surprisingly delicious. I made it for my friend Ally for lunch and she proceeded to message me at 30 second intervals as she ate it saying things like ‘it’s so yummmmm’ ‘Holy shit this salad is delicious’ and the like. She’s very supportive.
MIXED GRAIN SALAD BOWL WITH PUMPKIN, PICKLED CABBAGE AND GOCHUJANG DRESSING
I’m a big grain bowl fan. I usually make a different combination every second week, using different vegetables and dressings to make the usual seem like something new and shiny. This one is delicious and great for clearing out the pantry when you’ve got little bits of this and that when it comes to grains.
CRISPY SKIN OCEAN TROUT BOWLS WITH CORIANDER YOGHURT
These bowls are filled with different vegetables, textures and flavours. Not to mention that perfectly cooked ocean trout. And that coriander yoghurt is my new obsession. I want to eat it with everything! The other day i just spread it on toast, is that weird? Don’t care, it tasted so good!
FRIED RICE WITH CUCUMBER AND CORIANDER SALAD
Fried rice is one of my favourite things. Not wasting leftovers is another of my favourite things. Christmas is a time when we tend to over cater in my household, and coming up with new ways of using the leftovers is a fun post Christmas game. This fried rice is super tasty, full of veg and can use up a tonne of left over bits and pieces in your fridge.
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.
ROAST POTATO SALAD WITH AN ASIAN VINAIGERETTE
I’m a little potato obsessed. I love all kinds and I also love that different potatoes have favourite ways of being cooked, it gives them their own little personality. Dutch creams love a good mashing, Russets make the best roasties and fries and kipflers, well those litlle nuggets of joy are perfect eaten with their skin on boiled or roasted. In this recipe I boil them then roast them and chuck them in a mayonnaise free roast potato salad of sorts. It’s served warm but would be fine the next day straight from the fridge too. The asian flavours make a nice break from my usual potato salad and lend the kipflers a welcome freshness. The texture of the soft coriander, crunchy nuts and the crispy potatoes is also great. Plus potatoes love salt and the dressing is all about that.
Greek Inspired Chicken Glow Bowl
The spice mix on this chicken is so perfect with all the fresh veg and herbs in this ‘glow bowl’. Full of stuff that makes me feel good, plus textures and flavours that I love: creamy avocado, nutty al dente grains, bright toms, tangy lemon, salty feta and the dill coated crunchy cucumber. And the super juicy pan roasted chicken breast is coated in the McCormick Greek Style Street Food seasoning – garlic, oregano and a hint of mint and lemon. Such a delicious time!