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Adding pulses to salads adds wonderful texture and helps fill the tummy, high in protein and greaton the pocket.  With regards to the vegetables added feel free to mix and match with what is available in your kitchen.

Serves 4

1 leek, sliced thinly and washed and drained

¼ cup olive oil

¼ tsp fennel seeds, crushed

2 carrots, grated

1 fennel bulb, sliced thinly

1 (390g) tin chickpeas, drained and rinsed

1 (390g) tin butter beans or cannellini, drained and rinsed

2 lemons, juice

1 tsp sumac

Handful rocket, parsley roughly chopped


Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes.  Season with salt and pepper and set aside.

Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up.  Add the leek mixture and all the oil as this is your dressing, mix well. Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again.  Taste and adjust if necessary.

Best eaten at room temperature


eggs with caviar

Despite the fact that caviar is deservedly considered the queen of any table and can be eaten in its pure form, there are recipes for salads and snacks where it is supplemented with other products that emphasize its exquisite taste. One of the most successful is this one - where caviar is combined with a boiled egg and crispy fresh cucumbers.

Serves 5


Chicken eggs 5 pcs.

Sturgeon caviar 100 g

Cucumber 1 pc.

Greens (onions, parsley) for decoration

Thick sour cream 150 g

Salt, pepper to taste


Step 1 Put caviar to a salad bowl, leaving a little for decoration

Step 2 Peel the eggs, divide the protein into halves, and finely chop the yolk and send to a salad bowl

Step 3 Finely chop the cucumber and add to the salad bowl with sour cream. Salt and pepper to taste and mix

Step 4 Fill the halves of the eggs with the resulting mixture and decorate on top with sprigs of greenery and a small amount of caviar.


Now that the evenings are getting lighter and the sun higher we are thinking BBQ’s and Havoc’s plump sausages work a treat, but let’s mix it up with a fresh, crisp salad like the one below.


Serves 4

4-8 pork and fennel sausages

Apple and fennel salad

30 ml olive oil

1/3 cup cider vinegar

2 tsp sugar

1 clove garlic, finely chopped

2 tsp yellow mustard seeds

2 shallots, or 1 medium red onion, finely diced

1 bulb fennel, finely sliced

2 tsp fennel leaves, roughly chopped

2 tart apples, cored and cut into wedges


Preheat the BBQ or Grill in the oven to medium-hot.

Place the plump sausage directly onto the grill and cook rotating often so that they are golden all over and cooked through (12-15 minutes).

Whilst they are cooking make the salad: Begin by making the dressing, adding the oil, vinegar, sugar, mustard seeds and garlic together in a medium sized bowl. Stir to combine and set aside.

As soon as you cut the apples place directly into the dressing and toss to coat (this will help discolouration.  Continue by adding the finely sliced fennel, shallots or red onion and fennel leaves.  Season lightly with sea salt flakes and stir gently.

To serve place the cooked pork and fennel sausages onto a platter and serve with the crisp, fragrant salad alongside.  As simple as that!


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It is always great to have a few quick ideas up your sleeve and carrots are great for this.  This simple little salad can be served with most things, and it’s a great platform for adding other tasty ingredients.

Serves 4-6

500g carrots, coarsely grated

3 tablespoons rice vinegar

1 Tbsp caster sugar

salt to taste

a thumb of ginger, peeled and finely grated


Combine rice vinegar, sugar and ginger. Pour over the grated carrot and add salt to taste. Stir to combine and serve.


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Broccoli is in abundance at the moment so make the most of this fortunate glut and eat up with this fantastic salad.

Serves 4-6

150g dry chickpeas, soak overnight or 1x 425g tin

300g broccoli, cut into florets

1 leek, washed well

10g dill, or fennel tops roughly chopped

Handful parsley, roughly chopped

Pinch chilli flakes

1 garlic clove, peeled and crushed

1 Tbsp tahini (optional)

Grated zest of 1 lemon and juice

200g natural yoghurt

100ml olive oil

Coarse sea salt and black pepper


Soak the chickpeas in lots of cold water for 24 hours. Next day, drain, cover with cold water and simmer for at least an hour, skim any froth that rises to the surface; they’re done when tender but still retaining their shape (40-60 minutes). Drain, add a tablespoon of olive oil and a little salt, and set aside to cool.

Bring a medium pot of lightly salted water to the boil.  Cook the leek for 3 minutes first and then add the broccoli and cook for a further minute, drain, refresh and set aside on a tray with a clean cloth to drain some more.  Heat a fry pan for a few minutes. Toss the broccoli in two tablespoons of oil and some salt and pepper, then grill for three to four minutes, to char all over, this will add a smoky flavour and wonderful texture to the broccoli, remove and allow to cool. Slice the cooked leek into bite sized rounds.

In a bowl, mix the broccoli, leek, chickpeas and herbs. Add two tablespoons of oil, garlic, pinch of chilli the zest, and half the juice, salt and pepper. Toss, taste and adjust seasoning.

In another bowl whisk the yogurt, two more tablespoons of oil, tahini and the rest of the juice, salt and pepper mix to combine and taste.

To serve I like to place the broccoli and chickpeas onto a platter and then add drizzle over the yoghurt dressing.

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Two seasonal crunchy ingredients yet with such different flavours.  The combination of these two will surprise and please you.

Serves 4

2 cups cabbage

2 Bulbs fennel, leaves reserved

1 granny smith apple

1 red skinned apple

1 small red onion


¼ cup natural yoghurt

2 Tbsp extra virgin olive oil

1-2 Tbsp lemon juice

2 tsp Dijon mustard

Couple pinches salt

Freshly ground black pepper (be generous)


Combine dressing ingredients in a sealable container and shake to emulsify.

Finely slice the cabbage, fennel, onion and apple I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thin.

Combine sliced ingredients in a mixing bowl and toss. Add the dressing and toss the salad to combine well.

Serve immediately.







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I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!

Serves 4-6

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme


1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese


Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.






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Serves 4-6

1 kg yams

2 red onions, sliced into wedges

4 sprigs fresh thyme or rosemary

2 Tbsp oil


1 tsp grain mustard

1 tsp honey

1 Tbsp red wine or cider vinegar

3 Tbsp extra virgin olive oil

Salt and freshly ground pepper


Preheat oven 200C

Place the yams, thyme and onions on a baking tray and drizzle over 2 tablespoons of oil, season with salt and pepper and bake for 20 minutes or until tender.

Meanwhile mix all the ingredients together for dressing, taste and adjust if necessary.

When the yams are cooked place into large bowl, drizzle over dressing and toss gently to combine.

Serve at hot or at room temperature.

This salad also works well with the addition of spinach leaves added to the warm salad and allow to lightly wilt, add a handful of feta cheese


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Carrots are juicy, sweet and bright! When they are simply grated and served raw with a tasty dressing they are become even more scrumptious!

Serves 4

500g, carrots coarsely grated (about 4 cups)

¼ cup vegetable oil or extra-virgin olive oil

3 – 4 Tbsp fresh lemon juice

¼ cup chopped fresh corniander, mint or parsley

2 – 4 cloves garlic, minced

1 tsp ground cumin

1 tsp sweet paprika

Pinch of salt

About ½ tsp harissa (Northwest African chili paste) or any good chilli sauce


In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 30 mins to 1 hour!

Great with natural yoghurt with garlic and tahini with a squeeze of lemon juice and some flatbreads!




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1 kg yams, washed and cut into thirds
2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves) or any green chillies
2 cups fresh coriander, roughly chopped
2 shallots, roughly chopped
2 Tbsp cider vinegar
6 Tbsp extra virgin olive oil
A few splashes of Thai fish sauce
Salt and pepper to taste

In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes). Be careful not to overcook them or they will break up. When the yams are done, drain them and spread out over a tray to cool down quickly.

While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil. Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary.

Put the yams into a bowl and pour over chilli mixture, toss gently and serve.