Sunday, April 5, 2015

Autumnal Farro, Fig & Blue Cheese Salad

Autumnal Farro, Fig & Blue Cheese Salad 3

Over the last few weeks, I've missed out on a bit of our culinary journey with Diana Henry over at I Heart Cooking Clubs, but I felt I couldn't miss the opportunity to join in this week as we bid our fond farewells to Diana.  She is definitely an inspirational cook and I have loved cooking from her culinary tomes in which I have invested - A Change of Appetite and Salt Sugar Smoke.  I love a cookbook which is as much a joy to sit down and read as it is to cook from, and I have certainly found that in both of these volumes.  Sitting down with one of Diana's cookbooks to have a read and find a little dinner inspiration is like sitting down with a good friend, and I know that I will continue to enjoy her company in my kitchen.

Right now my neighbour's fig tree is literally groaning under the weight of its ripening crop, and it's a constant vigil to get to the fruit at just the right time before the birds do.  Must be the spectacular summer that we've had in my part of the world this year, but the fruit seems to be bigger, fatter, sweeter and juicier than ever before, and I knew that my farewell dish to Diana would have to include this much coveted autumn treat.

Autumnal Farro, Fig & Blue Cheese Salad 2

Inspiration came from Diana's recipe in A Change of Appetite for her salad of farro, hazelnuts, grapes and figs.  I changed things up a little bit to use ingredients I had on hand, but I think the spirit of this dish remains the same.  I tweaked the dressing a bit using red wine vinegar instead of white balsamic vinegar, leaving out hazelnut oil because I didn't have any, and adding in a bit of pomegranate molasses because ... well, just because.  I swapped out red chicory and watercress in favour of baby kale leaves which I had on hand;  I used roasted almonds instead of hazelnuts, blue cheese instead of goat cheese, and plump golden raisins instead of grapes.  I also pan roasted the figs in honey before adding them to the salad.

This salad is the ultimate ode to autumn on a plate.  The nutty flavour and texture of the farro is the perfect foil to the soft, sweet figs, the tangy dressing, the crunch of the almonds, and the salty hits of the blue cheese.  This was easily satisfying enough for me to make a meal out of it all on its own, but would also make a great accompaniment to perhaps a roasted chicken or some great sausages.

A glass of shiraz or a great pinot on the side, and you have a meal made in heaven.  I hope you'll give it a try.

Autumnal Farro, Fig & Blue Cheese Salad 1

Autumnal Fig, Farro & Blue Cheese Salad Recipe
Adapted from recipe by Diana Henry
from A Change of Appetite
Serves 2 as a generous meal or 4 as a side dish
Click here for a printable copy of this recipe

1x cup farro
juice of 1/2 lemon
extra virgin olive oil
flaky sea salt & freshly ground black pepper
baby kale leaves
generous handful roasted almonds
generous handful plump golden raisins, soaked in boiling water for 5 minutes
3-4 plump, fresh figs
1 tablespoon honey
50g blue cheese, crumbled

Dressing
3x tablespoons extra virgin olive oil
1x tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon pomegranate molasses
flaky sea salt & freshly ground black pepper

Put farro in a saucepan, cover with water and bring to the boil.  Reduce heat and simmer the farro until tender but still with a little bite - about 20 to 25 minutes.  Remove from heat, drain well and add lemon juice, 1 tablespoon extra virgin olive oil, and season liberally with flaky sea salt and freshly ground black pepper.  Set aside to cool to room temperature.

Meanwhile make the dressing.  Place all ingredients in a small jar and shake vigorously until everything is well combined.  Taste and adjust flavourings to your taste.  Set aside.

Cut figs in half.  Heat a tablespoon of olive oil in a small saute pan and add the tablespoon of honey.  Add the figs to the pan, cut side down, and allow the figs to soften and warm through in the pan.  Remove from pan, cool slightly, and cut each half in half again if figs are large.

Now that the farro has cooled, taste and adjust the seasoning if necessary.  Add the kale leaves, almonds and plumped-up raisins to the farro, and toss to combine.

Arrange farro mixture on a serving platter, nestle fig pieces into the mixture, and strew nuggets of the blue cheese over the top.  Serve immediately.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

Diana Henry badge 1A

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

And make sure to come back next week as we begin a new six month culinary journey of cooking with French chef Jacques Pepin.

I'm also sharing this at Souper (Soup, Salad & Sammie) Sundays, hosted by my very lovely friend Deb at Kahakai Kitchen.

Monday, March 23, 2015

Garlic, Lemon Prawns

Garlic, Lemon Prawns 2

If you're one of my regular visitors, you'll have noticed that I haven't posted anything for a while.  Some of you have even emailed me to check up on me, and I appreciate your thoughts and concern more than you can ever know.

I'm not going to go into details here, this is not the place, but the reality is life has been pretty challenging for me lately, leaving me completely disinterested in food.  I've scarcely been bothered to eat it, let alone cook it or write blog posts about it.  But life goes on;  there are plenty of people who are faced with very much worse;  and the clouds are beginning to part sufficiently for me to get back into the kitchen today.

And I have the lovely Nicole at I Am a Honey Bee to thank for getting me back to the stove top.  It's Secret Recipe Club (**) time, and Nicole's blog was my assignment for the month.  Nicole lives in the Bay State with her husband, Price, and beyond gorgeous 16 month old daughter, Autumn.  She works in architecture, and like me she enjoys cooking, design and loves all things Greek.

*  So what's this Secret Recipe Club you may ask?  The club has over a hundred members, divided into four groups, and each month one member is assigned (in secret) to another member from their group.  That person then selects a recipe (or more) to make, photograph, and prepare a blog post - all in secret.  Then everyone in the group posts their recipe on the same day, and of course the secret is then out.  It's a always a thrill to find out who has posted something from your own blog, and to meet and discover some new blogs.   If you are a food blogger and interested in joining the Secret Recipe Club, be sure to check out the Join SRC page.

So several weeks of secretly browsing through Nicole's blog, has been enough to tantalise my jaded taste buds.  Dishes like 40 Cloves of Garlic Chicken, Scallop Salad, and VegetarianWontons with Spicy Soy Dipping Sauce all piqued my appetite and have been bookmarked for a later date.  But it was Nicole's delicious Garlic Lemon Shrimp that eventually lured me back into the kitchen.

This dish is incredibly quick and easy to put together (which is just perfect for me right now), and I took Nicole's advice of serving it with some crusty bread, though you could just as easily as she suggests serve it over some rice or pasta.  To keep things healthy I had a simple green salad on the side.  Other than adjusting quantities, as I was only cooking for one, I followed Nicole's recipe fairly closely - adding lemon zest and parsley being the only other changes I made.

Garlic, Lemon Prawns 1

Garlic, Lemon Prawns Recipe
Adapted from recipe from I Am a Honey Bee
Serves one as a main meal
Click here for a printable copy of this recipe

200g (7 oz) prawns or shrimps, shelled & deveined
3x cloves garlic, crushed
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
1 tablespoon white wine
generous pinch of red pepper flakes
zest and juice of 1x lemon
flaky sea salt & freshly ground black pepper
1/2 lemon cut into wedges
generous handful of flat leaf parsley, roughly chopped

Preheat oven to 220 degrees C (450 degrees F).

Place prawns into a bowl.  Add the crushed garlic, butter, olive oil, wine, red pepper flakes, and lemon juice.  Add half the lemon zest, and set the remaining zest aside to use later.  Season generously with sea salt and black pepper, and mix everything together well.

Line a shallow baking dish with foil (makes the washing up easy later on), and spread the prawn mixture in the baking dish in a single layer.  Nestle lemon wedges in amongst the prawns, and place dish in the preheated oven.  Bake for 8-10 minutes, until the prawns have turned pink and cooked through.

If serving with crusty bread, place bread in the oven 5 minutes before the prawns finish to heat through.

Remove from the oven and use the foil to carefully transfer the prawns and all the lemony, garlicky juices to a serving dish.

Mix the reserved lemon zest with the chopped parsley and sprinkle over the top of the prawns and serve immediately.  Use crusty bread to mop up all those heavenly juices.

I hope you enjoy this dish as much as I did, and visit the links below to check out all the other great dishes my Secret Recipe Club friends made.



Thursday, February 12, 2015

Three of the Best - Salad Days # 9, 10 & 11

Out there in blogland I often hear some of you talk about dishes in your "regular rotation", but I seriously don't have any kind of regular rotation going on in my household.  I sometimes think it might make life a little bit easier if I did, but I just don't.  Truth is, even though I often say things like "this was so great, I'll definitely be making this again" - I usually don't.  I get seduced by some new idea and seldom make the same thing twice.

That said, there is a small selection of salads in my repertoire that I really have made several times because they were that good, and so I thought that it bears reintroducing them to you.

Roasted Eggplant, Mango & Soba Noodle Salad 2

Roasted Eggplant, Mango & Soba Noodle Salad
This is a salad, unsurprisingly, from my food hero - Yotam Ottolenghi - and with mangoes (albeit imported ones) and eggplant being in abundance right now, this is a great time for this salad.  Because we don't grow mangoes in New Zealand, they are one of the few imported items in the fruit and veggie department in which I allow myself to indulge over summer, and I really make a feast of it.  Lush, juicy mangoes alongside smokey, roasted aubergines is not a combination I would have ever thought of, but it really works.

Green Tea Soba Noodles with Soy-Roasted Salmon and Broad Bean & Radish Salad 1

Green Tea Soba Noodles with Soy Roasted Salmon & Broad Bean-Radish Salad
Adapted from a recipe by Donna Hay, this is probably one of my favourite dishes I've posted of all time, and one I really have repeated numerous times.  Try this once, and I'm sure it will become one of your regulars too.  A visually stunning dish, packed with great punch of flavour from the wasabi-ginger dressing, and yet quick and easy to prepare.  This is the perfect maximum impact - minimum effort dish.

Baby Spinach Salad with Dates & Almonds 3

Baby Spinach Salad with Dates & Almonds
When we had our time over at I Heart Cooking Clubs cooking with Ottolenghi, this was one of my favourite dishes I made.  I know several of my fellow participants, and several of my friends in the Tasting Jerusalem group also loved, so don't just take my word for it - this is a salad you definitely need to have in your "rotation".

This is salad numbers 9, 10, and 11 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.




Sunday, February 8, 2015

Burmese Chilli Prawns with Hot & Sour Asian Slaw - Salad Days # 8

Burmese Chilli Prawns with Hot & Sour Asian Slaw 1

This week at I Heart Cooking Clubs we're exploring the theme "East Meets West", choosing Diana Henry fusion dishes with a global influence.

Living here in New Zealand, I'm no stranger to fusion food - I'm sure the same can be said for most of my "neighbours" on the Pacific Rim.  It has always fascinated me, in just about any country, the influence that its immigrants has on the local food culture.  When I was growing up, Chicken Chop Suey at the local Chinese restaurant was about as exotic as it got.  In the last 20 years, however, increasing numbers of Asian immigrants has had a huge influence on the New Zealand culinary landscape.  Previously unheard of ingredients are now readily available;  Thai, Vietnamese, Indian, Malaysian, Burmese, Bangladeshi, and Indonesian restaurants abound;  and even the pantries of this nation's most unadventurous cooks would boast a bottle of soy sauce at the very least.

Burmese Chilli Prawns with Hot & Sour Asian Slaw 2

Looking through Diana Henry'd book A Change of Appetite, I thought her Burmese Chilli Fish with Hot & Sour Salad was the perfect dish to fit the brief.  The hot and sour salad, which is essentially an Asian take on a classic cole slaw seemed like the epitome of fusion food to me.  I made quite a few changes to the recipe ... For a start I replaced the fish with prawns, and tweaked the curry paste a little.  And I rang a few changes to the salad as well - adding in some red cabbage along with the white, and adding carrot, green papaya, cherry tomatoes, mint and peanuts to the slaw, and as I did with the curry paste I tweaked the dressing a bit.

Burmese Chilli Prawns with Hot & Sour Asian Slaw 3

This dish definitely had the wow factor - an absolute explosion of flavours and textures, and just enough heat to leave my lips tingling at the end of it ... in a good way.  If you like Asian flavours, I urge you to give this a try the next time you have cole slaw on your mind.

Burmese Chilli Prawns with Hot & Sour Asian Slaw Recipe
Inspired by recipe from Diana Henry
from A Change of Appetite
Serves 2 as a substantial meal

For the Burmese Chilli Prawns:
300g raw prawns, shells removed and deveined
1x clove garlic, roughly chopped
generous pinch of salt
piece of fresh ginger about the size of your thumb, grated
1/2 red chilli, roughly chopped (deseed if you like less heat)
1 teaspoon ground turmeric
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon lime juice

For the Hot & Sour Asian Slaw:
1x cup finely shredded white cabbage
1x cup finely shredded red cabbage (plus extra leaves for serving)
1x carrot finely shredded (a julienne peeler is ideal)
1x cup finely shredded green papaya
2x radishes, thinly sliced (a mandoline works perfectly if you have one)
12x cherry tomatoes, halved (use different colours if you can)
generous handful of mint leaves, roughly chopped
large handful of roasted peanuts, roughly chopped
1/2 red chilli, roughly chopped (deseed if you like less heat)

For the dressing:
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon lime juice

Preheat oven to 180 degrees C (350 degrees F).

Place garlic, salt, ginger, chilli, turmeric, olive oil, sesame oil and lime juice in a mortar and pestle, and grind to a paste.  Add paste to the prawns, and toss until all the prawns are well coated in the paste.  Put prawns in a single layer in an ovenproof dish, and bake in the preheated oven until cooked through - depending on the size of your prawns this will take between 5 and 10 minutes.

Meanwhile, place the dressing ingredients in a small jar and shake vigorously until well combined.  Taste and then adjust to your liking - you want a good balance of sweet-sour-salty, so play around with the ingredients until you get the flavour just right.

Place all the slaw ingredients in a large bowl, drizzle liberally with the dressing, and toss gently until everything is well combined.

Serve immediately piled into red cabbage leaves, and arrange prawns on the side.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

Diana Henry badge 1A

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

I'm also sharing this at Souper (Soup, Salad & Sammie) Sundays, hosted by my very lovely friend Deb at Kahakai Kitchen, and at Weekend Cooking, hosted by the lovely Beth at Beth Fish Reads.


This is salad number 8 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.



Saturday, February 7, 2015

Salad of Seafood with Tomatoes & Roasted Lemons - Salad Days # 7

Salad of Seafood with Tomatoes & Roasted Lemons 2

Yesterday was my birthday, and of course a birthday calls for celebration food.  Staying with my salad theme this month, I had been thinking along the lines of perhaps a duck and crispy noodle salad.  But then, my lovely friend Martine, who knows me so well, gave me a couple of crayfish tails.  If you're a seafood lover, you will know that few birthday gifts can rate as highly as crayfish tails!

I already had some scallops on hand and some prawns, so there was no doubt there was a substantial seafood salad in the making.

Salad of Seafood with Tomatoes & Roasted Lemon 1

The crayfish and prawns were lightly poached until just cooked through - take care not to overcook them - and the scallops sauteed in a little olive oil.

Further inspiration came from this recipe from my food hero, Yotam Ottolenghi.  I just couldn't go past those roasted lemons.  One or two lemons (depending on how many people you are serving) are sliced wafer thin and blanched in boiling water for a couple of minutes.  After draining the lemons, toss them gently with a little olive oil, generous sprinkling of flaky sea salt, drizzle of honey, and a generous handful of fresh oregano leaves, finely chopped.  Spread the lemons in a single layer on a lined baking tray, and roast in an oven preheated to 160 degrees C (325 degrees F) until starting to char.

Remove lemons from the oven and toss with chopped tomatoes (use as much variety of colours and sizes as you can) and avocado.  Drizzle over a little extra virgin olive oil, some roughly chopped flat leaf parsley, and a generous sprinkling of sumac.  Toss gently to combine everything.

Add seafood to the bowl, and once again toss gently to mix everything together.  Arrange on a serving platter and serve immediately.

I finished everything off with a drizzle of this Preserved Lemon Dressing.

The creamy avocados, tangy bite of the tomatoes, and caramelised lemons, along with the citrus tang of the sumac and the preserved lemon dressing compliment the sweet, delicate seafood beautifully without overpowering it.  This was definitely a dish fit for a special occasion - thanks, Martine xo

This is salad number 7 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.






Friday, February 6, 2015

Black Cherry & Blue Cheese Salad with Basil & Almond Gremolata - Salad Days # 6

Black Cherry & Blue Cheese Salad 2

Today's salad is my take on this Goat's Cheese and Macerated Cherry Salad recipe from Diana Henry.

As Diana says, there's nothing new about the combination of goat's cheese and cherries, but she goes on to say that this takes it to a whole new level.  And she's right - it seriously does.  Actually I didn't have any goat's cheese, but I did have some blue cheese which I subbed in instead, and which made for an equally sensational combination.  The cherries and the cheese don't just marry together nicely, they actually really enhance each other, so that somehow each ingredient seems to taste even better in the company of the other than on its own.  Between these two fabulous ingredients, and the flavour packed almond and basil gremolata sprinkled over the top, this has just become a summer favourite that I fully intend to repeat as many times as I can before fresh cherries are gone for another year.

I had this flavour packed salad with a simple piece of pan-fried fish, but I think it would also be great with some barbequed lamb chops or a classic roast chicken.  Whatever it's served with, I urge you to try this - you won't be disappointed.

And come back tomorrow for a sensational seafood salad with tomatoes, avocado and roasted lemons.  You won't want to miss that one!

Black Cherry & Blue Cheese Salad


This is salad number 6 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.



Thursday, February 5, 2015

Courgette, Parmesan & Hazelnut Salad and Green Bean, Spinach & "Falafel" Salad - Salad Days # 3 & # 4

Courgette, Parmesan & Hazelnut Salad 1

My Salad Days project continues and today I have two salads for you.  My first salad, a Courgette, Parmesan and Hazelnut  Salad could not be simpler.  Like all dishes which are incredibly simple, however, it relies entirely on good quality.

Begin with the freshest, crispest courgettes you can get your hands on.  I like to pick them fresh out of the garden literally moments before I use them, which means there's usually a few flowers I can use as well.  I also like to use the the little baby ones that are literally no bigger than your index finger, though they grow so quickly there's usually a few slightly larger ones as well.  If you happen to have different varieties and colours of courgettes/squash at your disposal use them too.

To put the salad together, cut your courgettes (as many as you like) as thinly as you can - a mandoline is really useful if you have one - and go for a variety of shapes.  I cut some into rings and some into long ribbons using a vegetable peeler.  Place the courgettes in a bowl with plenty of shaved parmesan and roasted hazelnuts.  Squeeze over some fresh lemon juice and a generous slosh of the best extra virgin olive oil you can get your hands on.  Hazelnut oil or walnut oil would also be great alternatives.  Season generously with flaky sea salt and freshly ground black pepper.  Toss everything together gently to combine and transfer to a serving dish.

Courgette, Parmesan & Hazelnut Salad 2
PS - Don't you love this gorgeous bowl made for me by my lovely friend, Clare Strange

My second salad today is a Green Bean, Spinach & "Falafel" Salad with a Harissa Dressing.

Green Bean, Spinach & Falafel Salad 2

This was another incredibly simple salad to put together.  I happened to have some mixture leftover from a batch of these Pea, Feta & Quinoa Fritters, so I rolled it into teeny, tiny fritters and fried them until crispy.  You could just as easily use some falafel mix instead. While they were cooking, I blanched some green beans, then tossed them together with some baby spinach leaves and diced cucumber.  Nestle the little fritters amongst the salad leaves and beans. The dressing is a simple combination of 2 tablespoons of harissa with 1/3 cup of natural yoghurt - if necessary thin with a little water if necessary to achieve a "dressing-like" consistency.

Green Bean, Spinach & Falafel Salad 1

This dish delivered all the things I love in a good salad - some protein from the quinoa and feta, great texture contrasts from the crispy fritters, crunchy beans, and soft velvety spinach, and finished off with a great dressing that packs a real flavour punch.  This salad makes a complete and satisfying meal on its own.

As I mentioned earlier, these are salad number 4 and 5 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.