THE SALAD FORMULA { THIS GORGEOUS SALAD IS SURE TO PLEASE ANY DINNER PARTY GUEST. IT EVEN HAS A BIT OF HEAT! } Contributor: Rozas { INGREDIENTS } 1 cup red leaf lettuce 1 cup cucumber, sliced on the angle ½ cup red onion rings, sliced finely 1 cup rocket leaves ½ cup radish, finely sliced 1 cup cherry tomatoes, halved 1 cup snow pea sprouts 4 tbsp walnuts, roughly chopped 4 tbsp goji berries Drizzle of olive oil, enough to coat salad vegetables 8-10 tbsp Roza’s Gourmet Coconut Chilli Mayonnaise { METHOD } Combine all ingredients, except the mayonnaise in
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The Ultimate Kale and Lime Salad { THIS ALLERGY-FRIENDLY SALAD IS THE PERFECT DINNER PARTY SIDE } Contributor: Angie Cowen { INGREDIENTS } Medium bunch (3 cups) kale, stalks removed 2 medium carrots, peeled and grated 1½ limes, juiced 1 ripe avocado, cubed 2 medium ripe egg tomatoes, sliced in thin wedges 2 tablespoons extra virgin olive oil ¼ teaspoon Himalayan or Celtic sea salt Pepper to taste { METHOD } Slice kale finely. Combine kale, olive oil, lime juice and a pinch of good quality salt in a medium bowl. Using your hands, massage through for about 30 seconds;
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GAI LAN WITH OYSTER SAUCE { YUM CHA FAVOURITE GAI LAN WITH OYSTER SAUCE. } Contributor: Changs { INGREDIENTS } 1 bunch fresh Gai Lan (Chinese Broccoli), washed thoroughly 2 tbsp. Chang’s Oyster Sauce 1 tbsp. Chang’s Light Soy Sauce ½ tsp Chang’s Sesame Oil { METHOD } Bring a large saucepan of water to the boil, set aside to simmer. Cut the Gai Lan into 4-6 pieces, and either boil or steam until cooked al dente. Drain the Gai Lan and set aside. Combine the Chang’s Oyster Sauce, Sesame Oil and Light Soy Sauce in a medium bowl. Spoon
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