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RECIPES & BLOG — SALADS

WINTER SALAD OF FENNEL, APPLE AND FETA

Eleanor Ozich SALADS VEGETARIAN VIVA COLUMN

WINTER SALAD OF FENNEL, APPLE AND FETA

It’s hard to imagine a more refreshing salad than this in winter, or any time of year, for that matter. The combination of salty feta, sweet apple and crunchy fennel makes for a wonderfully cheerful salad thats fresh and invigorating. The best part? it can be thrown together in about ten minutes, and leaves you feeling both fancy and virtuous.  You can find the recipe in this week's column for VIVA. x Eleanor

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PANZANELLA WITH OREGANO AND ANCHOVIES

Eleanor Ozich DINNER ENTERTAINING LUNCH SALADS VIVA COLUMN

PANZANELLA WITH OREGANO AND ANCHOVIES

Panzanella is one of those fantastic stand-alone salads, with serious robust flavours. It's a great way to embrace the end of season tomatoes, when they are soft-skinned and beautifully ripe. I've added lentils to make the salad a little more substantial, and a small handful of roasted seeds for a toasty crunch.The salad becomes even more delicious when it has been made a few hours ahead as something special happens to the flavours as they mingle and melt together. I've shared the recipe in my column for VIVA. Happy weekend, friends!. x Eleanor Gorgeous photo captured by Greta Kenyon.

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ROASTED LEMON HEARTS WITH LEMON ZEST AND GARLIC AIOLI

Eleanor Ozich DINNER LUNCH SALADS VEGETARIAN

ROASTED LEMON HEARTS WITH LEMON ZEST AND GARLIC AIOLI

A warm salad of roasted lettuce hearts with home made zesty garlic aioli. Roasting the lettuce gives this salad a wonderful sweetness and a silky yet crunchy texture – an exciting new way to enjoy salad greens. For the roasted lettuce:4 baby cos or romaine lettucesextra virgin olive oil, for drizzling For the aioli: 2 free-range egg yolks, at room temperature 2 garlic cloves, roughly chopped zest and juice of 1 lemon 1 cup olive oil Put the egg yolks, garlic and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pepper. Begin to blend...

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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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