Warm Veg Salad { THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD } Contributor: Pimp My Salad { INGREDIENTS } SALAD 800g Baby White Potatoes (washed)1 Red Onion (roughly chopped)1 Tbsp Oil1 tsp Salt½ tsp Black Pepper2 Cups Asparagus (roughly chopped)230g Cannellini Beans (drained)Handful of Pimp My Salad Coconut Bacon Handful of Pimp My Salad Super Seed Sprinkles½ Cup Black Rice (cooked)    DRESSING 3 Tbsp Smooth Tahini2 Tbsp Fresh Lemon Juice1 Tbsp Nutritional Yeast1 Tbsp Pimp My Salad Cashew Parmesan ½
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Teacup Watermelon Salad { What’s better than ending your Sunday BBQ than with some juicy watermelon with a twist? These hydrating and gorgeously refreshing fruit salads are the perfect solution to the searing spring sun. } Contributor: Lee Holmes { INGREDIENTS } 350 g (12 oz/2 cups) diced seedless watermelon 90 g (31/4 oz/2 cups) baby English spinach leaves small handful of mint leaves, torn or roughly chopped 1 large celery stalk, thinly sliced 1/2 red onion, thinly sliced 60 g (21/4 oz/1/2 cup) crumbled goat’s cheese Dressing: 1 teaspoon lemon juice 1 teaspoon lime juice handful of coriander (cilantro) leaves, chopped
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MANGO SALSA AND HALOUMI { You’ve got to love a fresh recipe that takes no time at all to prepare and celebrates health. I can picture this dish sitting just as proudly on your midweek, have-no-time-really-hungry dinner table, as on your table with friends sitting between other yummy dishes and made to share. } Contributor: Nadia Felsch { INGREDIENTS } 2 small mangoes 2 small avocados 3 teaspoons red onion ⅓ cup shallots, mainly green part ¼ fresh coriander leaves ½ long red chilli, or as preferred Juice, ½ lime Salt and pepper, to taste 150g haloumi Butter, to cook { METHOD
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Veggie Nori Wraps { These perfectly packaged nori wraps are satisfyingly simple and great for your spring picnic or when you’re on the go. Feel free to make them your own – add any additional veggies you like to the mix! } Contributor: Lee Holmes { INGREDIENTS } 1 tablespoon wheat-free tamari 2 teaspoons rice malt (brown rice) syrup 2 nori sheets 1 tablespoon nut butter (cashew nut butter works well) A few handfuls of baby English spinach leaves 40 g (11/2 oz/1/2 cup) shredded red cabbage 1/2 large carrot, grated 100 g (31/2 oz/about 1/2 large) avocado, sliced Small handful
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Chickpea Salad with Sweet and Crunchy Vegetables { This chickpea salad is nutritious, quick and easy, and uses simple ingredients. What makes it extra special is that it is a little bit different with delicious flavours and array of textures. With the sweetness of tomatoes and carrot, crunchiness of celery, and the creaminess of a touch of feta. eating well doesn’t get much tastier! } Contributor: Jade Gibbons { INGREDIENTS } 1⁄2 lettuce head of choice, leaves removed, washed and roughly chopped (if larger) 1 tin chickpeas, drained and rinsed (allow to dry after rinsing) 2 large celery sticks, finely sliced 1
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Alkalising Buckwheat Salad { Spring is here and we are craving lighter foods. This salad is packed with healthy fats and is nutrient-dense, sure to keep you satiated. } Contributor: Jo Anderson { INGREDIENTS } 1 cup raw buckwheat 2 handfuls baby spinach 2 spring onions chopped 1 handful fresh basil leaves zest of 1 lemon juice of ½ lemon 50g feta cheese 1 ripe avocado (or two, if small like these) ½ red onion finely chopped 2 T pepitas 2 T mixed sprouts 1 fresh red chilli thinly sliced ¼ cup olive oil sea salt and pepper to taste
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Spring Prawn Salad { The blossoms have bloomed, the days are longer and with it the promise of warmer weather. Our palate moves from the heavy meals of winter to lighter more detoxifying meals with an abundance of seasonal produce which naturally prepares our bodies to renew. } Contributor: Steph Lowe { INGREDIENTS } 300g fresh prawns, peeled and deveined 1 red chilli, deseeded and finely chopped 1 garlic clove, finely chopped 1 lemon, zested and juiced ¼ cup extra virgin olive oil ½ head iceberg lettuce, roughly chopped 2 stalks celery, diced 125g cherry tomatoes, quartered 1 avocado, diced 1
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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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