Most of these delicious side-kicks are so yummy they can be eaten as filling meals in their own right with a nice chunk of fresh bread, but they also complement their protein partners perfectly. Sitting demurely next to them on the plate.
Salads are also in this category, I hope you enjoy them!
Although you can enjoy them anytime (no gravy required!).
This recipe is based on a Donna Hay recipe I found in the 2009 Christmas edition. If you’ve been reading this blog for a while you’ll know I haven’t had much luck with old Donna’s recipes before – remember the chocolate self saucing pudding disaster?
However, I have to applaud her and her team this time because these worked out perfectly! Luckily, as it was the first time I’d made them and they were for our Christmas dinner.
I used gluten free flour so my lovely mother-in-law could enjoy them and they were absolutely delicious when used to mop up gravy. A great alternative to stuffing or bread rolls. (more…)
I’ve heard people complain they don’t eat salads because they still feel hungry afterward. Rubbish! They’re obviously not eating the right salads.
I’ll let you in on a secret: salads don’t have to include lettuce. Gasp! It’s a hard secret for some to swallow, but once you start to follow the no-lettuce rule, salads get a lot more interesting.
It would also be right at home next to a nice piece of salmon, a grilled chicken breast, a juicy steak – can you see where I’m going with this? Yes that’s right, it goes with everything! (more…)
That’s why I decided to give it an overhaul using beautiful seasonal produce to add flavour, texture and freshness – without the fat.
It’s a clean, fresh and cheery little salad. (more…)
This is one of my all time favourite salads, it congers up childhood memories of large family gatherings that were heaving with food.
Most dishes use herbs sparingly, but this salad packs a massive herby punch and the overload of parsley does freak some people out.
For those of us that love it, and there’s lots of us, the combination of parsley, tomatoes, onion and cracked wheat is freshness personified.
It’s just as good served alongside grilled meats or felafal as well as simply scooped up with pita bread or crisp lettuce leaves. (more…)