This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.
This salad is easy to make. It’s just a matter of boiling some eggs and tossing together a few ingredients for a tasty and filling lunch.
This summer pasta salad of smoked salmon, avocado, fennel, lime and preserved lemon managed the high accolade of ‘my favourite pasta salad ever’. It’s easy to make and filling. You can also leave out the pasta for an easy, grain-free option.
It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing: one option is a recipe we’ve been using for years, uses a deliciously creamy, yet vegan mayonnaise, and everyone prefers it; the second one is now a new favourite and uses some much-loved ‘Asian’ flavours. Our new favourite is pictured here.
A month in Queensland and we were searching for new ideas for salads. This one caught my eye and proved to be a winner. Sorry, no photos just yet thanks to the mysteries of a borrowed iPad. 1 carrot 1 stalk of celery 1 or 2 stems from a fennel bulb 1/4 cup of black…
Roasted garlic, baked chickpeas, crispy cauliflower, sweet roasted capsicum: what a combination. Best of all, if you have chickpeas ready to go, it’s a good quick dish to bake; and it’s perfect for someone dining alone. I guess it could be a side dish in a main meal, but I think it’s far too good for that. So we make it for lunch or even brunch.
One thing about being in the southern hemisphere is that those talented northerners keep posting delicious summer dishes when there’s snow on the hills around us. It’s tantalising: I love salads, but I know I’ll never find these brilliant suggestions again once summer comes back to us, so I’ve marked them here, along with some interesting new writers from our much-loved WordPress community (there are a couple of stories the children might enjoy).
I first met tabouleh when it appeared in a local bistro many years ago. Served as part of a chicken and tabouleh sandwich, it quickly became my favourite bought lunch. I’ve since learned how to make it, and it appears a few times over summer, especially at barbecues and parties.
If you’re on the search for a kale salad then look no further. This one is perfect, with the flavours of orange and fennel balancing the kale. They’re naturally sweet, so there’s no need for any kind of extra sweetener: you can leave your honey and maple syrup in the cupboard and just enjoy.
The sweet persimmons in this salad balance perfectly with the rich toasted walnuts, the strong pepper flavours of the rocket and the blue cheese. It’s a surprisingly filling salad that everyone seems to enjoy.
Warm pasta salads are ideal weekend lunches in the cooler, autumn weather. You can use any spinach/silverbeet for this: baby spinach/silverbeet will have a more delicate flavour, adult spinach/silverbeet will be stronger and need a few more minutes in the wok to cook through.
Just outside the back door, there’s a lawn of self-sown baby spinach, the last lettuce before winter, a cucumber, and tomatoes from the few bushes that survived a hot, dry summer. Add some balsamic vinegar and olive oil. There’s lunch. Simple food can satisfy even the most sensuous of souls. A recipe in a neat 50…
This baked beetroot salad is uber healthy and filling and tastes great. We usually try to time the baking with something else, like a casserole or a roast, and have it chilled and ready for lunch the next day.
OK. So we made up this great pre-luncheon starter as a way to eat yet more zucchini from the mega zucchini harvest of 2012.
Our family enjoys our sweet zucchini; and we love feta cheese (or any cheese, really). This dish ‘helps’ this kids eats their veges. The white beans make it a well-balanced Saturday lunch that really lasts until dinner.