Sharing my passion – Sarah’s Salads

Food has been a passion of mine for as long as I can remember.

Some of my earliest memories are of baking with my mum. My family always grew some of our own fruit and vegetables, or had chickens be it for eggs or meat.

On Christmas holidays we would drive from the Atherton Tablelands to Brisbane and stay with my Grandparents. My Grandfather was a mad horticulturist – fruit, vegetables, flowers, he grew it all in abundance. I would sit in the peach or nectarine tree and just gorge myself. Even now, with his ill health he still instructs my Grandmother on what needs to be planted and done in the garden at their retirement village.

These days I also love growing my own herbs and vegetables and am hoping to expand into some fruit trees this summer.

Sarah's salads

 

I love reading and watching chefs and cooks who focus on the importance of good produce, Stephanie Alexander and Maggie Beer are my all time favorites. And then there is Hugh Fearnley-Whittingstall of River Cottage fame, and of course the adorable Jamie Oliver, and the charming Valentine Warner.

Something I am always complemented on is my salads. So as a way to share my passion with you, our lovely readers, I have put together a small collection of some of my salad recipes – Sarah’s Salads. These are the ones people constantly ask me the recipes for. I’m big on pimping salads and taking them to the next level. So each recipe has an optional “pimp it” section as well.

These recipes are not original, they are all influenced from others I have tried. I do hope that you enjoy them.

Bon Appetite!

Sarah xsarahs-salads_Image

11 thoughts on “Sharing my passion – Sarah’s Salads

  1. Cherie says:

    Thanks Sarah for all those yummy salads. Here is one of my favourite, I love this with cooked lamb.

    Pea Salad
    150g fresh snow peas
    150g fresh sugar snap peas
    150g frozen baby peas
    1/3 cup finely chopped fresh mint
    1tblsp white wine vinegar
    1tsp sugar
    2tblsp olive oil
    80g feta, crumbled
    1/4 cup flaked almonds, toasted

    Blanch all peas in boiling water for 60 seconds. Drain and refresh in iced water. Drain. Place mint, vinegar, sugar and olive oil in a screw top jar. Shake well. Divide the peas among 4 small ramekins and generously spoon over mint dressing. Top with crumbled feta and toasted almonds.

  2. jenjo22 says:

    yum! The perfect season for salads. I am looking forward to trying these. I have never thought of putting baby spinach with rice and that Lady salad sounds yum

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