What is the secret to a good salad? ~

Other than flavour and quality ingredients it’s all about look and texture. Flavours and texture combined creates a dance party in your mouth, the look and texture makes you salivate and want more. Cooking can become instinctive and most of the time you can create something delicious from the fridge. If you prefer using a recipe use this as a guide and substitute what you have already. You may find you create a completely different dish in the end and then have a new recipe of your own for next time. You don’t necessarily need to go to buy one particular ingredient to make a recipe delicious you can simply look at what is in your fridge. In the fridge I had some spring asparagus and staples, broccoli, zucchini and onions. I also had a can of cannellini beans in the pantry.

Guide

Instinctive cooking comes with thinking outside the box, substituting when required and using your touch, taste and feel. Use these ingredients as a guide. I have included the amount of vegetables per person so that you can adjust depending on how many mouths you are feeding. When I was single I would be put off making things as recipes, as they were always made for 4. If you are single double the recipe to make a dinner and lunch for the next day. If you are a couple you can 4x the ingredients for a dinner and lunch next day combo.

Ingredients (per Person)

~ 1x zucchini

~ 1x small onion peeled and cut in half with the grain (see pic below)

~ 4x spears of asparagus cut into 4

~ 3-4 whole mushrooms

~ ¼ of a can of cannellini beans, drained

~ ¼ of a broccoli (head cut into florets and stalked roughly diced, see pic below)

~ ½ tbsp of balsamic vinegar

~ ½ tsp of tamari

~ ½ tbsp of olive oil

~ Coriander and black sesame top

Dressing

~ Couple of stalks of coriander

~ 1x spring onion

~ 1 tbsp of apple cider vinegar

~ ½ tbsp of sesame oil

~ ½ tbsp of olive oil

~ Salt and pepper to taste

Preparation

~ Place the mushrooms and onions in a bowl, toss through tamari, balsamic vinegar and oil. Place in a baking tray and bake for 20 min @ 180°c. Once cooked place in a large bowl.

~ Steam the asparagus and broccoli florets and place in the bowl with onion and mushrooms.

~ Use a peeler to create long strips of zucchini and add to the bowl with the other vegetables.

~ Add raw broccoli stalks and cannellini beans to the bowl with the other vegetables.

~ Put all dressing ingredients in a jar and shake, toss through the bowl of vegetables.

~ Place in a bowl and top with coriander and black sesame seeds.

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Seasonal spring salad ~ Meal/Side