There is no content to display.
In my HUMBLE opinion, when it comes to salad- go hard or go home. Make it big and make it memorable
It’s time to wrap your lips around these two current favourites
Roast pumpkin, 1 cup cooked quinoa, 100g crumbled feta, peas, few tbsp tomato pesto and spinach leaves.
You’ll need to roast your cubed pumpkin (3/4 of medium sized butternut will do) and boil your quinoa. Allow to cool fully before assembly.
Layer your spinach leaves at the bottom of your dish when ready to serve up and toss the rest of the ingredients together
Not too far from our house in the Southern Highlands, is a beaut little place called Burrawang General Store Cafe. It’s definitely worth a view if you are down in the Highlands and you want to stop for a bit to eat. I had the most amazing dish a while ago (fried chicken and a salady/slaw) and it was this salad that I recreated that was so memorable.
Shaved brussels Sprouts
Kale thinly sliced
Handful dried cranberries
Handful silvered almonds
Honey Mustard Dressing (This is my favourite dressing ever: 1/2 cup olive oil, 3 tbsp apple cider vinegar, 3 tbsp dijon mustard, slurp of honey, garlic clove and salt and pepper blitzed in the nutribullet with a little slurp of water to loosen it up. I’ve now made this dressing about 500 times and I put it on almost everything)
Toss it all together and devour! Perfect for a vegetarian