Roasted cauliflower with pomegranate, almonds and mint

I have my colleague Rachael to thank for planting the seed that became this recipe. She has been extolling the deliciousness of roasted cauliflower and brussel sprouts for some time, and although brussel sprouts are a bridge to far, I was attracted to the idea of roast cauliflower, and thought it might get a look-in, although previously…

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Summer greens with cous cous

“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.” Yotam Ottolenghi This delicious salad sparkles with summer flavours and textures, and I do believe that it makes perfect sense for all of them to be there; in the bowl, on the plate, and in the…

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Carrot salad with coriander, chilli and sesame

According to Tennyson, in the spring a young man’s fancy lightly turns to thoughts of love; mine, however, turns towards thoughts of salad. I love them all – green salad, Greek salad, Caesar salad, Cobb salad; salads with roasted beetroot, salads with  spinach and cous cous and quinoa; Asian salads, potato salads and Middle Eastern salads. I love the simplicity…

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Heirloom tomatoes with a simple dressing

Unless you have tasted really beautiful tomatoes you might think this salad would be dull, flavourless and not worthy to grace your table. So many tomatoes are like that – lacking in flavour, almost chalky in texture, watery and unappealing. And with this dish there is nowhere for the tomatoes to hide. There has, however, been…

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Kale and farro salad – superfood extravaganza

I have been very reluctant to jump on the kale bandwagon, which seems to have exploded in my part of the world in recent times. Evangelists of green shakes full of pureed kale and other greens are everywhere, but I have failed to be compelled by their vocal praises of kale. However, after trying it a…

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Tomato, eggplant and ricotta salad

I made this super quick salad to use some of the fresh ricotta I have been making for the last couple of weeks. Along with a green salad, grilled chicken, and crusty bread it made a delicious dinner on a weekday evening. It was so pleasurable to spread the ricotta on the bread, add a…

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Spiced salmon with green goddess dressing

Perfect for a simple Sunday lunch, this salad is rich with salmon and creamy avocado, balanced with touches of caramel and spice, and the clean bite of radishes. The recipe is based on one that I saw in the October 2014 issue of Delicious magazine. It’s one of my favourite food magazines, because the recipes are almost always…

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Brie and rocket salad with pomegranate dressing

This recipe is based on a well-known creation of Donna Hay, who publishes a wonderful food magazine and is one of my favourite cooks and cook book authors. She makes beautiful food using everyday ingredients – fresh, simple and creative – and her photography is spectacular. Her recipe uses dried cranberries in the dressing, but pomegranates are in…

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Buttermilk chicken with crunchy fennel slaw

This recipe is my take on American southern fried chicken, where chicken pieces, usually on the bone, are marinated in buttermilk, coated with crumbs and deep fried. I’ve gone for a much lighter approach by pan frying in a little oil and butter, but used the buttermilk, along with whole-grain mustard, to marinate chicken breasts,…

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Avocado slammer salad

When I made this avocado and rocket salad, my eldest son suggested I call it avocado slammer salad, because of the lemon wedges and little pile of salt on the plate. And when we eat it, it has a certain slammer-like quality – take a wedge of avocado, sprinkle on salt, squeeze over some lemon…

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