Salads (4)

Quinoa salad from Dominika Grossy
vegan, gluten-free, serves 8

• 2 cups cooked quinoa (use absorption method as you would with rice; only takes 15 minutes)
• 1/2 small bunch or 1/4 large bunch of celery, chopped
• 1 bunch parsley, chopped
• 1-2 cups walnuts and/or pecans, whole
• 1 cup apricots, chopped
• lime rind, grated
• juice of 1-2 limes

1. place all, except lime juice, in a large handy bowl and mix together
2. add lime juice to each serving as you go – stops edges of celery going brown

OPTIONS
• add oil of choice (olive, flax, evening primrose)
• use more nuts (pepitas or almonds)
• substitute lemon for lime or orange for the lime and apricots
(May 2007)

Kumera salad from Caroline Harris, Dave's mum
vegan, wheat-free, serves 4

• 1.5kg kumera (orange sweet potato)
• rocket and/other other greens
• oil for roasting
• 3 large avocados, sliced or cubed
• 1 tsp salt

1. Cut sweet potato into chunks. In a large mixing bowl, toss with oil and salt. Place chunks in an oiled roasting pan and roast in a 190°C oven for 45 minutes until soft (use a fork to test). Turn with spatula a couple of times during roasting. 
2. Allow to cool and place on a bed of rocket and/or other leafy greens, drizzle a little balsamic vinegar and extra oil if desired and sprinkle a little pepper to taste. Add avocado tossed in lemon juice to prevent browning. Serve immediately.

OPTION: Add steamed cooled broccoli or green beans.
(December 2007)

Autumn salad from Dominika Grossy
vegan, gluten-free, raw, serves 1-3, depending on how much you like salad!

• 3 pears (Buerre Bosc is best although Williams is almost as good)
• 1 bunch rocket
• a generous handful or two of pinenuts

1. Chop the rocket and pears
2. Place in bowl(s)
3. Sprinkle pinenuts on top
(February 2008)

Rainbow chard and beetroot salad from Jo Rose
This simple and colourful salad is a great way to use the stem of the chard. Delicious served with fresh bread topped with goats' cheese.

Serves 2
• a collection of multi-coloured chard stems, cleaned and diced
• 2 small beetroot, cubed
• 1 capsicum, diced
• 1 small red onion, diced
• 2 stalks of celery, diced
• 3 garlic cloves, minced
• herbs, to taste (parsley, thyme, basil)
• splash olive oil
• splash balsamic vinegar
• salt and pepper, to taste

1. Combine chopped vegetables in a bowl.
2. Add herbs, oil, vinegar, salt and pepper.
(October 2008)