Middle Eastern Pearl Barley Salad

It’s the hint of sweet spices, orange juice and currants that I love most in this Middle Eastern spiced pearl barley salad.  The flavours and the irresistible turmeric colouring infuse into the nutty pearl barley, making every mouthful layered with taste. A sprinkling of toasted almonds, garnished over the top, adds the perfect and necessary…

Roasted Brussel Sprout And Chickpea Salad With Garlic Yoghurt

  A dear friends Aunty who I lived with for six months in Brighton, the UK, (20 odd years ago now), would steam her brussels for hours on end. On a Sunday morning (it was always a Sunday) she would begin the day by steaming the vegetables for the evening meal (gulp). The poor overcooked…

Kale And Pickled Carrot Slaw With Green Tahini

I have about half a dozen fantastic salads I’ve been eating over the summer that have all been on high rotation. There’s barely been a sandwich in sight! And why not? Salads have become the staple that make me happy. They lessen the guilt of chocolate… cheese… and wine… The simpler the salad the better. Like…

Turmeric Potato Salad With Red Quinoa And Yoghurt

This is far from the conventional mayonnaise based potato salad that most people have in their repertoire. This little beauty uses fresh turmeric added to the potatoes before boiling so the colour leaches out and stains the potatoes a vibrant yellow. It’s flavoured with coriander seeds, cumin seeds and nigella seeds, which are all roasted…

Zucchini, Tuna And Borlotti Bean Salad With Chilli And Lemon

Not even I can deny the convenience of opening a can of pulses, rinsing them under water, and having them ready to use. It’s what I call fast food. The type we should all be eating. Whether it’s Borlotti beans, cannellini beans or chickpeas (which by the way, the later two make a great substitute…

Lamb and Chickpea Kofta with Kale and Tahini Salad

As a rule of thumb I will only make kofta with freshly ground lamb mince. For this you will need to visit a respected butcher. The spices to flavour the meat are important. I use Middle Eastern flavours – cinnamon, all spice, and nutmeg. To heighten these spices I add smoked paprika and lemon zest. Now,…

Salad love – Lilly pilly, goats cheese and honey

There’s been much salad love this year. When I work from home I can mix together a salad in no-time. For me, salads are all about texture. There must be something crunchy, either a raw vegetable or toasted nut (I keep a small amount toasted on hand). There must be something soft – goats cheese,…

Quinoa tabbouleh with feta and pomegranate

This salad was inspired by my yoga teacher,  Linda Apps, who runs the Yoga Nook , a small yoga centre in Dulwich Hill, in the Inner West of Sydney. She follows my blog and every now and then, when not discussing yoga, we talk about food. She asked for a recipe that was yummy, and vegetarian, that she might…

Backed ricotta salad with black rice and corn

  The Blue Mountains, two hours west of Sydney, has always held a special place in my heart, and it will continue to do so as I had the great pleasure of marrying my spunky husband there last weekend. For those of you who have had the experience of getting married, you’d know how absolutely…

Fried Cauliflower with Hazelnuts and Tahini

Feed me Lebanese food several times a week and I’d be a happy woman. I tend towards the meat-free stuff and go wild for falafels, tabbouleh, baba gahnoush, hommus, and crispy fried cauliflower, yum… crispy fried cauliflower is so good. I remember tasting fried cauliflower for the first time. My mother had taken me out…