Summer Slaw

I called this salad 'Summer Slaw' because the it is so bright and festive it makes me think of summer and warmth. But really, with the fennel, root vegetables and orange segments, it is perfect to make in winter when these ingredients are at their peak. 

2 beetroot julienne, and then rinsed twice  

2 carrot julienne

1 baby fennel, sliced on a mandolin

handful green beans, steamed

1 orange cut into segments, reserve any juice for dressing

1/2 cup caramelised walnuts

1/2 an avocado, cut in cubes (optional)

large handful of parsley, chopped

large handful mint leaves, shredded

Dressing

1/4 cup olive oil

reserved orange juice

juice of half a lemon

1 tspn maple syrup

salt & pepper

1-2 tbspns sherry vinegar or red wine vinegar

For dressing, combine all ingredients and taste. It should taste slightly too acidic and slightly too salty for it to work perfectly once it is on the salad.

For caramelised walnuts, in a non stick pan dry fry the walnuts until they are toasted (about 2-3 mins). Remove nuts, sprinkle 1-2 tspns castor sugar in the pan, place on the heat and watch as the sugar starts to melt. Return the walnuts to the pan and toss in the toffee until coated. Remove from the pan and set aside to cool.

Combine beetroot, carrot, fennel and beans. Pour over dressing and mix. Add orange, avocado (if using), nuts and herbs and toss to combine.

Heirloom Carrot Salad with Fresh Figs and Maple Walnuts

This salad looks so pretty, you may just want to keep it on the table to look at. But once you try it you will see it is even more delicious than it looks. With the gorgeous hues of the carrots and pomegranate against the stark whiteness of the cheese and the pale flesh of the figs, you might initially think this salad is just about contrast of colour. But I like to roast some of the carrots and keep some raw to get a great contrast in texture too. With the crunch and sweetness of the walnuts again the delicacy of the figs and the creaminess of the cheese, every mouthful is a party.

2-3 bunches heirloom carrots (try to get different colours)

4 figs 

Seeds of half pomegranate

1/2 cup walnuts - maple roasted

handful of parsley, leaves only, chopped

handful of mint, leaves only, shredded

goats curd - as little or as much as you like

Dressing

1/4 cup peppery olive oil

1/2 tspn honey

salt & pepper

1 tbspn red wine vinegar

For maple walnuts, preheat oven to 170 deg. Place walnuts on a lined tray and roast for 8 mins. Remove from oven, drizzle with 2 tspn maple syrup, toss to combine and return to oven  for another 5 minutes. Remove and set aside to cool.

Increase oven temp to 190 degrees. Scrub or peel carrots. Place two thirds of the carrots on baking trays and drizzle or spray with olive oil and season with salt. Roast for 15 - 20 mins or until just tender. Remove from oven and allow to cool. Finely slice the remaining carrot longways (you can use a peeler and shave ribbons off the carrots alternatively).

Arrange carrots (cooked and raw) on a platter. Scatter over figs, pomegranate seeds, walnuts, herbs and dot with goats curd.

Combine ingredients for dressing and taste it. Adjust seasoning and vinegar and sweetness to your taste. Drizzle over salad. Admire your artwork. Dig in and enjoy.

Roast Carrot Salad with Farro, Feta and Spiced Citrus Vinaigrette

This is another visual beauty, and it tastes even better than it looks. The saltiness of the feta, combines perfectly with the spiced dressing and the faro and carrots ground everything. The mint and parsley add a fantastic freshness to the whole dish.

Farro is a grain available at delis or middle eastern stores. Cook it like pasta, in boiling salted water til al dente, then drain well. You can substitute the farro for quinoa, barley or freekeh.

1 bunch dutch carrots or 3 large carrots cut into sticks

2 cups spinach

1 cup cooked faro

1 can chickpeas, rinsed and drained

½ cup chopped pasley

½ cup shredded mint leaves

½ cup slivered almonds, toasted

½ cup pomegranate seeds

150g feta cheese, sliced or crumbled

dressing

¼ cup lemon juice

¼ cup orange juice

½ tbspn cinnamon

½ tbspn orange zest

½ tbspn lemon zest

2 tspn maple syrup

¼ cup olive oil

good pinch sea salt

good grinding of pepper

Combine ingredients for dressing and set aside. Preheat oven to 200 degrees and roast carrots for 40 mins or until golden and tender. Combine all ingredients except feta. Pour over dressing reserving 2 tbspns. Toss salad. Scatter over feta and drizzle with remaining dressing.

Chermoula Salmon with Parsley, Fennel and Lemon Salad

Chermoula is a North African spice made from a heady combination of cumin, paprika, chilli, mint and coriander among other things. You can buy chermoula as a spice or paste from delis, middle eastern stores or spice stores, or be adventurous and make your own! Once you have the spice mix, this dish takes 5 minutes to prepare and cook and looks super impressive and like you spent a lot more time slaving in the kitchen. Be sure to serve it with plenty of fresh lemon.

4 pieces of salmon, skin off, cut into scallop sized pieces (ask your fishmonger to do this for you)

3 tbspn olive oil plus extra for drizzling

3 heaped teaspoons of chermoula

good pinch sea salt

1 bunch parsley, leaves only

1 fennel or 2 baby fennel thinly slice (a mandolin is ideal for this)

1 tspn baby capers

1-2 lemons cut into wedges

Place the fish, oil, chermoula and salt in a snap lock bag and shake until fish is evenly covered. Leave to marinate for half an hour if you have time. If not, don’t worry. Preheat the grill to 220 degrees. Line a baking tray with foil, and place the fish pieces on it, taking care to separate each piece. Grill the fish for 2-3 minutes, turn pieces over and put back in the grill for 2 minutes. Meanwhile, place the parsley, fennel and capers on a serving plate. Top with cooked fish, drizzle with extra olive oil and squeeze over lemon wedges. Leave lemon wedges on the plate for colour and flavor.