Raw A+B+C Salad

Apple, beetroot and carrot… well, salads just don’t come any easier or fresher than this. The divine flavours of the fruit and vegetables are prefect as they are, so no dressing is needed. If you like, add a little white cabbage and this dish moonlights as a fantastic dairy free coleslaw. Either way, you are going to love this.

What’ you’ll need: serves 4-6
3 fresh beetroots (440g) peeled and quartered
3 small carrots (100g) peeled and chopped into fours
½ a red onion, peeled and quartered
1 granny smith apple peeled, cored and quartered
¼ of a cup of fresh coriander, washed and chopped
½ cup of walnuts (optional)


How to prepare:
Place apple, beetroot, carrot and onion into the TM bowl of your Thermomix
Chop on speed 4 for 7 seconds, then transfer salad into a serving bowl and garnish with walnuts (optional) and fresh coriander
If you don’t have a Thermomix, you can use a blender but will have to prepare the salad in batches
With no dressing this salad remains equally tasty day two. Any left overs are delicious in a toasted wrap with smashed white beans (stay tuned, that recipe is on its way).

Warm, rustic chickpea and green bean salad

I am so excited I can hardly sit still to type. Following my cauliflower and butter bean soup post I had a tonne of mail requesting more Christmas day menu ideas. So, over the next few days I will have a complete cruelty free Christmas day menu, ready for you to road test this festive season. To get things rolling, this sublimely fresh and rather substantial warm chickpea salad is the perfect accompaniment to the nut roast, which will be this year’s ‘main event’ at our place. Stay tuned…

Rustic chickpea salad

What you’ll need: (serves 4)
300g of green beans, topped and tailed, then halved
10 grape or cherry tomatoes washed, then halved
Olive oil
1 x garlic clove, peeled then sliced
1 x 400g can of organic chickpeas, drained and rinsed
1 x lemon
Sea salt and freshly ground black pepper
2 tablespoons of coarsely cut fresh mint
2 tablespoons of coarsely cut fresh basil

How to prepare:
Zest lemon into a bowl. Cut lemon and juice into the same bowl trying to avoid any pips, set aside
Bring a medium saucepan of salted water to a simmer, then add beans
Cook beans for three minutes. Drain and set aside
Heat 1 tablespoon of olive oil in a saucepan, over medium heat and cook garlic for 30 seconds or until fragrant
Add drained chickpeas, stir and warm through for no more than two minutes
Stir in lemon juice and zest, then remove from heat
Add beans to a mixing bowl, then tomatoes, sea salt and pepper and herbs, then lightly toss
Add chickpeas and lightly toss again
Transfer to a serving bowl and enjoy!

Strawberry and macadamia nut salad with raw vegan ‘cheese’

I eat salad almost everyday, no matter what the season. And this one is my new favourite. To me, a perfect salad requires both the refreshest ingredients and good layering. For a salad like this one, tossing or mixing it just won’t do.  Layering means each serve has just the right amount of every ingredient. I served this salad aside delicious, piping-hot pumpkin and lentil pasties last night. There were lots of  ‘mmms’ and not a crumb, or a seed left on the plates. Oh and if you loved last month’s killer sandwich‘ post, this dish is just another great way to experiment with raw, vegan cheese.

What is vegan cheese?
Instead of dairy (or anything derived from an animal, rennet included), vegan cheeses are created entirely from plant-based foods. A great option for those of us who care about the welfare of our animals and who are making a conscious effort to tread a little lighter on our planet. It also means that they are completely free of any antibiotics and hormones. Generally speaking, the plant-based origin also means more nutritional value. Especially when the vegan cheese is raw. In this case, Botanical Cuisine, the Australian brand I love is! It is made from raw cashews and a bunch of other wholesome, organic ingredients.


Seasonal alternatives
While strawberries aren’t supposed to be in season, they seem to be everywhere at the moment. You could easily substitute strawberries with what is truly seasonal like mandarin segments or nashi slices and hazelnuts are a great seasonal alternative too.

What you’ll need: serves 2-4
200g of four-leaf salad mix
Half an avocado, diced
A punnet of strawberries, halved
1/2 a small red onion, finely sliced
3 tablespoons of linseeds
3 tablespoons of chia seeds
11 small tomatoes, halved
A cup of macadamia nuts
Botanical Cuisine’s lemon and dill ‘cheese’
Olive oil, fresh lemon, sea salt and cracked pepper to season

How to prepare:
Rinse salad mix, pat dry with a clean tea towel and add to your salad bowl.  I always remove the very ends of each leaf as I add them to the bowl
Next add your avocado, strawberries and tomatoes, dropping them at even intervals around the bowl. Followed by the red onion
Now sprinkle your linseeds and chia seeds allowing them to fall through the leaves
Add the macadamia nuts at even intervals, also dropping them onto and through the salad leaves
Then finish with teaspoon-sized dollops of smooth vegan cheese. I always make sure I use enough, but not too much, so you’re left wanting more
I just pop the olive oil, a cut lemon, sea salt and cracked pepper on the table for guests to season for themselves