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RECIPES & BLOG — SALADS

BRIGHT TASTING HERBED LENTIL SALAD

Eleanor Ozich SALADS VEGAN VEGETARIAN

BRIGHT TASTING HERBED LENTIL SALAD

I often make this punchy, bright tasting lentil salad. Soak 1 cup beluga lentils for at least a few hours or overnight. Rinse, and simmer with 3 cups of good quality chicken or vegetable stock. They should be ready in about 15-20 minutes. Leave to cool slightly, then transfer to a bowl. Toss with 1/3 cup extra virgin olive oil, 1/4 cup nice quality balsamic or red wine vinegar, 1 tbsp dijon mustard, 5 finely sliced spring onions, 2 large handfuls of roughly chopped basil and a large handful of roughly chopped parsley. Season with sea salt and freshly ground...

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SMOKED PAPRIKA POTATOES WITH ASPARAGUS & HERBED SOUR CREAM

Eleanor Ozich SALADS VEGETARIAN

SMOKED PAPRIKA POTATOES WITH ASPARAGUS & HERBED SOUR CREAM

Crispy little cubes of potato, tossed in smoked paprika, then drizzled with plenty of olive oil and sprinkled with flaky sea salt. Roast in a hot oven, about 200 C, until golden. Serve with a bunch of blanched asparagus, 1/4 cup capers, a handful of fresh mint, 4 lemon wedges and herbed sour cream. I can imagine this salad gracing the middle of a garden table, served with crusty sourdough bread and homemade peach honey soda

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FENNEL SALAD WITH BUTTER BEANS

Eleanor Ozich SALADS VEGAN VEGETARIAN VIVA COLUMN

FENNEL SALAD WITH BUTTER BEANS

I love the hard white flesh and clean bite of a fennel bulb. The anise flavour is somewhat enticing and gorgeous, a certain crisp freshness to be enjoyed when prepared in paper thin slices. In this simple side dish, I have paired the elegant vegetable with creamy butter beans and a sharp apple cider vinaigrette. Find the recipe over on the Viva website. 

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SMOKED SALMON SALAD WITH CRIPSY POTATO AND ROASTED LEMON DRESSING

Eleanor Ozich DINNER LUNCH SALADS

SMOKED SALMON SALAD WITH CRIPSY POTATO AND ROASTED LEMON DRESSING

This weekend, I share with you this gorgeous hot smoked salad recipe that I created for Taste Magazine a few months ago. Inspired by my local farmers markets, this simple dish is perfect for a lazy saturday lunch. Serve with rustic olive sourdough and softened butter. For roasting:2 lemons, sliced in to quarters500g roasting potatoes¼ cup extra virgin olive oil1 tsp sea salt½ tsp ground pepperTo serve:250g hot smoked salmon3 large handfuls of baby spinacha large handful of Italian parsley, roughly choppedPre heat the oven to 200 C.Scrub the potatoes, and then finely slice in to very thin rounds, a...

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MASSAGED KALE SALAD WITH CHICKPEAS, RICOTTA & CHILLI VINIAGRETTE

Eleanor Ozich SALADS VEGETARIAN

MASSAGED KALE SALAD WITH CHICKPEAS, RICOTTA & CHILLI VINIAGRETTE

This massaged kale and chickpea salad packs a flavour kick and has a fantastic hint of garlic and chilli. This wintery salad is topped with beautifully fresh and creamy ricotta, and sprinkled with toasted pecans. Beautiful on its own, or served with grilled meat or fish. You can find the recipe over on the Viva - The New Zealand Herald website.  

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