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Spring Salad

Red KeyComment
Spring Salad

After our recent trip to Sydney, where the mercury topped a whopping 32 degrees on my birthday... In September! Which has only happened 6 times since records began! There was no denying Spring had sprung and it was time to put away my cast iron casserole dish and embrace a new way to cook and eat.

Whilst in Sydney I picked up a delightful recipe from Delicious.com.au by the charming Colin Fassnidge, of restaurant 4fourteen, and Australian My Kitchen Rules judge. It had all the hallmarks of the flavours I wanted to introduce to our jaded winter palates. Cumin, mint, dill, fresh spinach and oranges and the always pretty, pomegranate arils.

On the surface of it a very trendy ‘bowl’ meal, where the ingredients sit nestled together shimmering with health and hope. The sort of thing that is a little self congratulatory in nature, and not my usual, but for you dear reader an experiment, if you will.

The ingredient list is long at 15, and deceptively preparation and cooking times are not offered. So let me caution you now, this is not a meal you can throw together after a long day at the office for a quick mid-week meal. From start to finish this meal took me about 3 hours. It was delicious and I would recommend it, but don’t say I didn’t warn you. I don’t want your family to be fainting with hunger as mine was when I finally struggled to the table at 7.30 with their overdue repast.

The verdict: A beautiful spring meal, filled with flavour and fresh herbs. Gorgeous to behold and consume, but time consuming to construct. 7/10

Link to recipe: Chicken Thigh Cutlets with Warm Brown Rice Salad