Greetings for the festive season! We welcomed in 2015 in a blaze of fireworks, champagne and smoky horizons. We were lucky enough to enjoy our NYE evening with good company, delicious food and a magnificent view of the city from the patio of our friends, Tanya and Nick. My photos don’t do the fireworks spectacle any justice, but hopefully you can get a sense of the bursts of light, colour and noise filtering through the smoke.
These posts have been short, few and far between over the past few weeks, as we have progressed through a myriad of Christmas and New Year parties, a visit back home to Brisbane, a cancelled road trip through the rain, speeding fines (ahem), hot, humid and stormy days, beaches, national parks, coastal and inland walks and a couple more international guests. Our last visitor (out of six through the past five weeks!) left yesterday. Today our apartment is eerily quiet, and the whole day stretched out before us, unplanned and with nowhere to go or sights to see. I barely left the couch, other than to drag myself to a pilates class, make this salad for lunch and attempt to tidy the apartment (didn’t get very far on that). It seems that the neighbours are doing the same, as the sound of people chattering away on the surrounding balconies and vacuum cleaners are permeating the air.
Its hard to believe that we are in 2015. I had a fantastic time during 2014 – the year my life slowed down for the better, and am sad to see it go. But now its time to gather my thoughts and start figuring out where 2015 will lead.
This salad was inspired by the “raw cosmic salad” which I had at Porch and Parlour last week. Actually that salad is slightly different, served with fermented vegetables and sprouts, but you get the gist – lots of raw ingredients, some greens and a poached egg. Its light, cool and crunchy and packed full of nutritious vegetables, making it perfect for the hot weather, and getting your rhythm back after the over indulgences of the past few weeks. This recipe serves 2-3 adults for lunch or dinner, and is best served topped with a poached egg.
- 1-2 green curly kale leaves
- 1 large carrot
- 1 beetroot
- 1 baby fennel
- 3-4 red radishes
- 3-4 stalks of green shallots
- 4 stems of flat leaf parsley (with leaves)
- 1 avocado
- 1 tablespoon of nigella seeds (or black sesame seeds), for garnish
- 1 tablespoon of white sesame seeds, for garnish
- 1 free-range poached egg per person (optional)
- Salt and pepper, to taste
- 1 garlic clove
- A pinch of rock sea salt
- 3 tablespoons of flax seed oil (can substitute extra virgin olive oil)
- 2 tablespoons of lemon juice
- 1 tablespoon of tahini
- 1 tablespoon of water
- 1/2 teaspoon of honey
- Prepare the dressing by smashing the garlic clove with sea salt in a medium sized bowl until it forms a paste. Stir in the flaxseed oil, lemon juice, tahini, water and honey and mix well. Season with salt and pepper and set aside.
- De-stem the kale and roughly chop into thin slices. Add the kale to the dressing and use your hands to massage the dressing into the kale for 2-3 minutes (this will make it tender and edible). Set aside.
- Prepare the other vegetables by grating the carrot and beetroot into a medium sized salad bowl. Finely slice the fennel, radish (I used a mandolin for these two), green shallots and parsley leaves and add to the bowl. Lightly grind some salt over the radish to remove bitterness. Scoop avocado from its shell into the salad bowl.
- Add the kale and dressing into the salad bowl and mix well. Garnish with the nigella seeds and sesame seeds. Spoon into bowls and serve with a poached egg, or other protein of choice.