First of all, welcome to our food blog. I’ve already typed up a bio in About Us, so I’m not going to repeat myself.

Salads have always been an issue for me. Not liking egg or tomato instantly puts the brakes on for your typical European salad. The good old Australian barbeque where someone brings a potato salad, a coleslaw and a garden salad has meant that I mostly eat meat at such an event. Of course, I could pick out the tomatoes, but why bother when there’s a giant plate of sausages as an alternative?

I’ve only recently gotten to the stage where I can eat mayonnaise, but only in small doses. Kewpie, preferably. At my sister’s wedding, the Caesar Salad was exceptional, and the first I’ve actually enjoyed.

But when you approach salads from a different angle, there are plenty of options. Remember, salads don’t have to use too many ingredients. They just need a vegetable or two and something to bring the ingredients together. Here are some simple recipes of salads that I often make when my body is craving green matter. Note: unless specific amounts are needed, my recipes are usually pretty slapdash. Use your head.

Haloumi and Lentil Salad

Wedges of Haloumi, grilled
Can of brown lentils or soaked green lentils
Spring onions
Baby spinach
Continental parsley

Cumin powder – 2 parts
Coriander powder – 2 parts
Harissa paste / chilli powder – 1 part
Lemon juice – 4 parts
Extra Virgin Olive Oil – 3 parts

-mix dressing separately, then add to bowl of all vegetables, toss

-top with haloumi

Green Salsa

Coriander leaves
Green chilli, diced
Lime juice

-Dead simple. Serve with chicken tacos!

Rad Radish

Daikon radish, peeled into long, thin strips
Lemon juice
Black pepper

-Great with Indian tandoori meats

Indian Carrot Salad

Vegetable oil
1/4 tsp black mustard seeds
1/4 teaspoon cumin seeds
pinch of ground turmeric
1/4 tsp salt
1/4 tsp caster sugar
2 tbsp lemon juice
500g carrots, grated
coriander leaves

-Fry mustard and cumin in oil until crackle and pop.

– Remove. Add turmeric, salt, sugar. Cool.

-Add lemon then carrots. Best prepared in advance

-Garnish with coriander

Fenugreek Potatoes

Handful of fenugreek leaves or spinach
(available frozen at Indian supermarkets)

Royal Blue potatoes, cubed and parboiled
3 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp cumin seeds

– Parboil potatoes, thaw fenugreek

-Fry spices in oil for 30 seconds, add potatoes. Sauté until potatoes fully cooked.

-Toss through fenugreek. Serve warm or cold.