07 December 2016

Insalata a-go-go

Salads are fantastic, because they're really quick and easy to throw together, they look stunning on the table and they're super tasty.  They can be tweaked throughout the year to suit the climate, what's available in the garden, and the whim of the eater.  

Everyone has their go-to salad - my Mum makes a fabulous layered south-west salad, reminiscent of her time in the Carolinas and Texas; my Ma-in-law makes a wicked one using all sorts of chopped up leaves (including mint and beetroot, amazing!!); our friend Mel makes this one.  She brought it to a BBQ recently and OMG, this is my new go-to.  Stealing it.  Mine.  It was awesome on the night of the barbee, it was even better 2 and three days later.  We've already made another batch.  And this weekend, what's on the menu for a Saturday barbee?  Yep, this salad.  It's that good.  And crazy easy - cook some kumara and potato, squeeze some orange juice, and chop up a few bits and bobs.  Done!  

This will make enough to take to a BBQ - halve amounts if just wanting to make for 4/5 people.  

1 kg diced cooked kumara (I like orange) and potato
1 cup small florets broccoli
1 cup chopped dates
2 stalks sliced celery
2 sliced spring onions
flesh of two chunkily-cut up oranges
1 cup mayonnaise (I used Pams American Mayo, which is like Best Foods - basically a thick mayo is ideal)
1/4 cup orange juice (I used a little more...)
2 tsp curry powder
nuts/seeds/fresh herbs, to garnish
  1. Cook kumara/potato (you could just use kumara if you like, we just didn't quite have enough in the pantry) until cooked but not mushy.  Before you drain, throw the broccoli in the boiling water, to blanch.  Drain, pour veges into bowl. 
  2. Add dates, celery, spring onions and orange to bowl.  
  3. Mix mayo, juice and curry together.  Pour over salad and combine.  
  4. Chill until ready to use.  When ready to eat, sprinkle with some nuts/seeds and chopped fresh herbs.     

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