Side Salad, Side Salad and Side Salad

I’m back – I’m sorry. It’s been a long long time, and I could make excuses but to make up for it, I will give you a bunch of yummy recipes instead! All really quick, really tasty sides, or salads on their own.

Tabouleh – Inspired by Pete Evans Wheat Free Tabouleh

  • 2 tbsp chia seeds
  • 4 tbsp lemon flavoured olive oil
  • 7 baby roma tomatoes, seeds removed and diced
  • 3 tbsp coarsely chopped mint
  • 3 tbsp coarsely chopped continental parsley
  • 60g slivered almonds, toasted
  • 1 tbsp finely chopped preserved lemon skin
  • 50g pomegranate seeds
  • Juice of half a lemon

Mix all ingredients together in a bowl and set aside for half an hour before serving

Cold Zucchini Pasta Salad – Inspired by a fantastic little place in Melbourne called Green Press.

  • 2 large zucchini’s, julienned
  • 4 tbsp olive oil
  • 1 clove garlic
  • 5 baby roma tomatoes diced
  • 1/2 carrot, seeds removed and diced
  • Celtic sea salt and pepper

In a large frypan cook olive oil, garlic, carrot and roma tomatoes. Cook on medium heat for 5 – 6 minutes, adding additional oil if required. Turn off the heat and pour mixture onto zucchini, gently stir through, leave to reach room temperature and serve

Mushroom & Spinach – Inspired by what was left in my fridge 🙂


  • 100g mixed mushrooms, shitake, enoki and oyster
  • 3 large spring onions cut into 2 cm lengths
  • 50g spinach
  • 1 tsp grass fed butter
  • 1 tsp olive oil
  • 1 clove garlic


  • Heat butter and olive oil in a large frypan, add mushrooms and cook for 2 – 3 minutes on medium heat
  • Add spring onion and spinach, mix through, turn down the heat and serve


Zucchini Salad

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