Salad Days

This divine Melbourne heat is the perfect time to eat fresh food in its most natural state, raw and preferably organic, but that doesn't mean boring.  Fresh raw foods provide your body with an optimal opportunity to absorb and utilise the vitamins, minerals and enzymes within the food.  If this is not enough they taste amazing too.
I am known in many circles as the Salad Queen I could live on them.. I virtually do most of the year, so for me salads need to be everything, satisfying, full of texture, appealing to the eye and most of all nutritious... Without further adieu allow me to give you just a taste of the 3 summer favourites at the moment.

Vegan Vietnamese Salad- inspired by food from a market stall food vendor I had here in Melbourne, I had to recreate it.  It's divine and full of amazing flavours.

Tomato Salad- if you have access to heirloom tomatoes , use these.

Fattoush Salad- this salad makes use of summer's amazing bounty with the addition of optional wholemeal pitta bread for texture.

For more super salad ideas, check out the website.

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Fattoush Salad

Some guys I used to work with would call this fat arse salad, for the obvious name reasons, an amazing salad to make with the divine organic radish that are around at the moment.

Ingredients:

1 round wholemeal Mountain bread/ Tannor bread


2 organic Lebanese cucumbers, finely diced (if very fresh, no need to peel)


2 organic tomatoes, finely diced


½ cup organic radish, finely diced


½ organic red capsicum, finely diced


4 organic spring onions, finely diced


2 tablespoons organic mint, finely chopped


½ cup organic parsley, finely chopped


Dressing juice of 1 organic lemon


¼ cup extra virgin olive oil


Salt and freshly ground pepper to taste

Description:

Bake the Lebanese bread in a medium oven for about 10 minutes. This will make the bread nice and crisp.


Combine the rest of the ingredients with the bread and toss with the dressing

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Fattoush Salad

2 organic Lebanese cucumbers
3 - 4 organic tomatoes, cut in half and deseeded
1 organic bunch spring onions
1 bunch organic radish 1 Organic red capsicum
1/2 organic bunch parsley, washed and chopped
1/2 organic bunch mint, washed and chopped
1/4 organic bunch coriander, washed and chopped
100 mls Extra Virgin Cold Pressed olive oil
2 organic lemons, zest and juice
2 slices of wholemeal pita bread, torn up
Pinch of cracked black pepper and sea salt
Dice the cucumbers, red capsicum, radish and tomatoes into small cubes. Place both into a large salad bowl. Slice the spring onions into fine slices and add to the tomato and cucumber. Wash the parsley, coriander and mint, and then combine and chop the mix to a fine consistency. Add to the other ingredients.
Tear the pita bread into the required size and bake in the oven for around 5-10 minutes, till crispy. Put the pita bread to one side and add to the salad just prior to serving.
Season salad with a little salt and pepper; add the lemon zest and then toss all the ingredients together.

Make the dressing by combining the olive oil and the lemon juice and mix well, pour over the salad and add the fried pita bread. If your salad needs a little more volume, you can add some finely chopped iceberg lettuce to it.

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