Cauliflower are in abundance in Autumn and Winter in Australia. The name comes from the Latin word ‘caulis’ (cabbage) and flower. They come from the Brassica family of vegetables, known for their disease-fighting properties.
We often refer to this as our ‘anti-ageing salad’ as it is jam packed with good oils, vitamins & minerals, antioxidants and low GI grains. We have combined flavoursome herbs and fresh seasonal produce with a splash of salt-reduced Asian sauces to provide a taste experience that you will want to revisit again and again. Topped with a lovely fresh fillet of salmon, the fish oil helps to reduce excessive inflammation in the body and may be useful in protecting our heart & joints, improving brain function and reducing our risk of some cancers. Leaf herbs such as coriander and cruciferous vegetables like broccolini were added as rich sources of antioxidants. Ginger has been traditionally used to stimulate appetite and soothe the digestive system and avocado provides a bonus dose of folate. Lime is loaded with Vitamin C and tops off this simple to prepare lunch or dinner salad. We hope you enjoy it.
This vibrant baby beet salad is rich in colourful vegetables, vitamins, minerals and antioxidants. Perfect for any time of the year, it is tossed with seasonal herbs and is begging for your personal touch, whether it be walnuts, watercress or white wine vinegar. A crumbling of Greek or goat’s feta adds protein to the dish, which will make it satisfying enough on its own as a small meal. Wrapping the beets in foil to bake in the oven gives them a sweet flavour not experienced with boiling. A sprinkling of lightly roasted walnuts add extra good fats for brain function and before you know it, this salad will become a year-round staple in your household.