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.
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).
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.
What do you do when you need mashed potato to go with dinner, but you are being visited by someone who will not contemplate calories like that in the evening? Simple, you use cauliflower. It’s also just as good for the soul as potato, not to mention soaking up the juices and sauces from the rest of the meal.