Jicama Salad with Cucumber and Lime | Yam Bean Salad

This is a simple Jicama Salad, easy and quick to make, which matches its crispy apple taste with the Summery freshness of cucumber.  A little heat from chilli and a tang from lime juice, and a gorgeous salad is born.

Jicama, or Yam Bean, is a funny little vegetable, with papery brown skin that can be pulled off in layers. There is nothing there to suggest the beautiful white flesh below which is so crisp, juicy and a little sweet, with a taste hinting at apples. It is versatile, perfect in salads, making wonderful pickles, and can be cooked as well.

Are you looking for other Jicama recipes? Try Jicama and Green Mango Salad, Pickled Jicama, and Jicama Salad with Coconut Milk.

Or perhaps Cucumber recipes? Try Sunday Salad, Cucumber Salad with Japanese Dressing, and Cucumber Yoghurt Salad.

Browse all of our Jicama dishes, our Cucumber recipes, and all of our many many salads. Or take some time to explore our Late Summer recipes.

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Gorgonzola and White Bean Salad with Chickpeas

For a huge amount of time, gorgonzola was not available in Australia. It was a source of huge frustration for any foodie, particularly those who love cheeses. But over the years, the restrictions have been relaxed and gorgonzola now appears even on supermarket shelves.

Need I say that we love this cheese? Here is another salad that uses it. It is one of our simple salads and combines the cheese with some tomatoes and Chickpeas and/or White Beans. I like to use cannelini or haricot beans. If you can’t get gorgonzola, there are more cost effective Australian Blue Cheeses that are also divine.

Are you looking for other Gorgonzola Salads? Try a Gorgonzola Snack, and Gorgonzola Torte.

Or other White Bean Salads? Try Roasted Red Pepper Salad with White Beans and Mozzarella, Grilled Eggplant Salad with White Beans, and Easy White Bean Salad.

Or perhaps Chickpea Salads? Try Green Salad with Chickpeas and Feta, Chickpea Tabouleh, and Chickpea and Carrot Salad with a Curry Dressing.

Browse all of our Gorgonzola dishes, all of our White Bean recipes and all of our Chickpea recipes. All of our many many Salads are here. Or explore our Late Autumn recipes.

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Apple and Celery Salad with Creamy Miso-Seed Dressing

A wonderful Winter salad is apple and celery with walnuts – seasonal, healthy, crunchy and delicious. This easy salad has a blended dressing made with seeds (sunflower or pepitas – pumpkin seeds), miso and umeboshi plums.

Similar recipes include Miso and Tofu Dipping Sauce and Dressing, Miso-Tahini Molasses Dressing and Miso-Sesame Dressing.

Browse all of our Salads, all of our Apple Salads, Celery Salads and our Dressings. Or explore our Early Winter dishes.

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Pasta and Roasted Sweet Peppers Salad with Walnuts

A pasta salad! Some may say this is corny, but we love them, and they are also such a good way to use up left over cooked pasta. This one takes some sweet roasted peppers – at least some red ones, but add green, yellow and orange if you have them, and tosses them with any cooked and cooled pasta and toasted walnuts. Goats cheese or Persian feta is optional. Today we left it off, but it does make a good addition to the salad.

Are you after other Pasta dishes? Try Fettuccine with Cheese and Pepper, Hand Made Pesto, and Light Pasta Lunch Salads.

What about other Capsicum dishes? Try Roasted Pepper Salad with Mozzarella and White Beans, Tomato and Red Pepper Salad with Crispy Flatbread, Lime and Chilli, and Roasted Peppers and Eggplant Salad.

Browse all of our Pasta dishes, and all of our Capsicum dishes. Our Italian dishes are here. Or explore all of our Late Autumn recipes.

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Tomato Salad with Lemon or Lime

Tomato Salads can be quite simple yet pack a flavour punch. In this world of complex recipes, it is worth having dishes that you can get onto the table in less than 5 minutes – dishes that will compliment the rest of your meal.

Recently we have been making tomato salads – we love to make them in Autumn as Autumn tomatoes are so flavoursome. Today’s recipe is a reminder that simple is often the best. Oh yes.

Similar recipes include Broad Bean and Tomato Salad, Tomato Salad with Green Olives, and the Best Tomato Salad.

Browse all of our Tomato salads and all of our Salads. Or browse our Mid Autumn recipes.

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Green Puy Lentils, Asparagus and Watercress

Green lentils, brown lentils, red lentils, black lentils, yellow lentils, split peas, dried peas – the world of Western lentils is quite different to the world of Indian lentils. It presents a challenge to your pantry space if you commonly cook lentils from both cuisines. Two of the coloured lentils we adore and keep in our pantry each winter – the green French or Du Puy lentil, and the black Beluga lentil.

This salad is terrific, mixing hot green lentils with parmesan and asparagus with a dressing made from watercress and parsley. In many ways, this dish is about the parmesan rather than the lentils, dressing or asparagus. That yeasty, earthy umami flavour with the lentils and dressing as a base will have you coming back for more and more. The asparagus offers a delightful crunch.

It is an Ottolenghi recipe from his book Plenty. Currently we are cooking from his book Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by.  For the original recipes, check his books and his Guardian column.

Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through Plenty More. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Marinated Buffalo Mozzarella and Tomato

We have been making this dish for ever and a day. We make all sorts of variations. Sometimes we use Trecce, the plaits of Mozzarella, or really large balls, and tear them apart, drizzling with a grassy extra virgin olive oil and tossing tomato wedges, cucumber slices and basil leaves on top. It is divine, and ready in 5 minutes. Salt and pepper, and it is done.

Sometimes we use tiny bocconcini balls, cutting or tearing them in halves and marinating them, or using them as-is. Add some spring onions to the tomatoes and cucumbers. Drizzle with even more olive oil.

We can’t even remember where we first came across this practice but it is common. Ottolenghi has a great recipe where large balls of Buffalo Mozzarella are marinated in some spices, herbs, garlic and oil, before tomatoes are added. This is probably one of the simplest yet finest suppers you can make. It is a great summery meal to eat on the couch watching your favourite show.

Use only ripe summery tomatoes, juicy and sweetly intense, straight from the garden if you can. Get the best-quality buffalo mozzarella you can find. Serve with good crusty white bread. Enjoy!

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Are you looking for other Mozzarella recipes? Try Roasted Red Pepper Salad with Mozzarella and White Beans, Mozzarella and Cucumber Salad with Lemon and Caperberries, and Mozzarella with Crispy Tomato Crumbs.

We have lots of Tomato Salads. Try Tomato Salad with Lemon or Lime.

Browse all of our Ottolenghi recipes, and all of our Mozzarella dishes. Our Tomato recipes are here and our Salads here. Check out our Ottolenghi dishes from Plenty. We have written about our experiences cooking through Plenty More.Or explore our Late Summer dishes.

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Crunchy Root Vegetable Slaw

This is a great Winter salad, a great accompaniment to hot Wintery dishes, and healthy as well. Winter root vegetables are julienned and dressed with a chilli vinaigrette before toasted almonds and poppy seeds are added. There is not much that is more delicious than this. You can make it at other times of the year – I do – but it is harder to find kohlrabi or jicama in Summer.

The recipe is an Ottolenghi one, from his book Plenty More. I received my first Ottolenghi book, Ottolenghi, as a gift after a visit to London, and before Yotham had made an impact in Australia. It was an eye opening book at the time, and it is a measure of the impact of Ottolenghi and his crew that we now take as normal many of the ingredients that Yotham introduced and were harder to find at the time.

In fact, today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar dishes include Waldorf Salad, Ensalada, and Roast Beetroot Salad with Sweetcorn.

Browse all of our Salads and all of our Ottolenghi dishes. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter dishes.

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Apple and Yoghurt Salad with Grapes | Seb Kachumber

This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.

Similar dishes include Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and  Chickpeas and Ginger Kachumber.

Browse all of our Indian Salads, our Apple Salads and Grape Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Cabbage or Lettuce Salad with Swiss Cheese and Rye, and a Russian Dressing

Simple salads are still coming – a few more yet – we are nearly at the end of our 101 Salads project. Simple salads can seem at first glance of the recipe to be incomplete, but put them together and the simplicity leaves the vegetables to shine gloriously. Whether it is tomato or Brussels Sprouts, or lettuce, or avocado, or whatever, simple salads remind us that it is Ok to leave ingredients alone, allow them their own space. Elizabeth David was a great advocate of this approach. Ottolenghi, conversely, breaks all the rules of simplicity.

This salad is shredded cabbage (Napa or Wombok) or some lettuce with some nutty Swiss cheese (I love Ementhal) and some rye bread croutons. Dress it with a dressing with a touch of heat. Nice.

Are you after other Cabbage dishes? Try Chilli Cabbage, Wombok Salad and Radish with Peanut Dressing, and Cabbage Thoran.

Also Tomato and Lettuce Salad with Pickles and Croutons.

Browse all of our Cabbage dishes, Cabbage Salads and Lettuce Salads, and all of our many, many Salads. Or simply browse our Late Autumn recipes.

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Roasted Brussels Sprouts with Pomelo and Star Anise

An unusual combination of pomelo, star anise and brussels sprouts feature in this recipe, but it works. Why anyone ever thought that boiling Brussels Sprouts was a good idea when there is the option of roasting them, is one of life’s great mysteries.

The citrusy syrup used to dress the salad, with its hints of spice, takes the edge off the natural bitterness of the Brussels Sprouts. If you can’t get Pomelo, use Grapefruit segments instead, and not as much lemon juice. Don’t discard any leftover sugar syrup – add it to fruit salads, or make a cocktail with it. Perhaps add it to a gin and tonic.

The salad takes a while to make, about 1.75 elapsed hours, but this includes the syrup cooling and then the pomelo marinating in it for an hour. The effort involved is not huge. And the flavours are definitely worth it.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Are you looking for other Pomelo recipes? Try Pomelo Salad with Asian Flavours and Pomelo and Carrot Salad.

For other Brussels Sprouts recipes, try Brussels Sprouts Salad, and cooking them a la Grecque – poaching them gently with other vegetables in white wine.

Browse all of our Pomelo recipes and all or our Brussels Sprouts recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or enjoy our collection of easy Late Autumn dishes.

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Grilled Sweetcorn Slaw with Cabbage and Carrot

I read that the average head of sweetcorn has 800 kernels, all lined up in 16 neat rows, and each of those kernels is a seed in its own right. While we eat sweetcorn as a vegetable, it is, technically speaking, a grass, being a variety of maize that is harvested when the ears are immature. As a result, the sugar content in the kernels is much higher than it is in other varieties of maize, which are harvested at a much later stage when they are dry, and eaten as a grain. When you eat the kernels of sweetcorn whole, be that gnawing them off the cob or after shaving off the kernels first, the starch element is retained in each seed, making the dominant experience of eating fresh corn one of tender, juicy sweetness.

Today we are using that beautiful sweet seed of the grass in a slaw with cabbage and carrot. The sweetcorn is grilled first, intensifying the sweetness, before being mixed with a mustard dressing and the slaw ingredients.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Crunchy Root Vegetable Slaw, Salad with Swiss Cheese and Rye, Sweetcorn and Tomato Salad, and Roasted Sweetcorn and Avocado Salad.

Browse all of our Sweetcorn dishes, our Sweetcorn Salads and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Puy Lentils with Witlof and Honeyed Walnuts

Would you put honeyed lentils and honeyed walnuts with witlof or radicchio and herbs? Not many of us would. But Ottolenghi will, and does, and the earthiness of the puy lentils and the bitter of the Belgian Endive (witlof) or radicchio and the salty funkiness of the cheese balances the honey beautiful.

Ottolenghi recommends Manuka honey, but not only is that expensive (even in Australia), it may be difficult to source in other countries. Use a strong flavoured honey instead. Manuka honey tastes almost medicinal, so that is the sort of flavour you are after.

This Ottolenghi dish is from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Rich, sweet, sticky honey paired with crunchy, spicy walnuts and bitter radicchio topped with cheese – what’s not to like?

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Puy Lentils with Asparagus and Watercress, Citrusy Beetroot with Puy Lentils, Puy Lentil Sundal, and Endives au Jus.

Browse our Puy Lentil recipes and our Witlof dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

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Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

Similar recipes include Kachumber, Apple and Grape Kachumber, Carrot Sambol, Baked Millet with Ginger, Pumpkin and Daikon, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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The Little Italy Salad | Tomatoes with Mozzarella

Where would we be without tomatoes? Here is yet another version of a Tomato Salad, one that pairs them with Mozzarella. Fresh or traditional mozzarella can be used – both are great. Fresh Buffalo Mozzarella and Boccancini balls go so well with tomatoes, but so does the traditional, drier Mozzarella. Normally associated with pizza, it is also nice eaten sliced or cubed as part of an antipasto plate or in a salad. That’s the one we use today, but you can choose either.

Are you after other Mozzarella Salads? Try Marinated Buffalo Mozzarella and Tomato, Grilled Fennel with Fresh Mozzarella, Marinated Zucchini Salad with Bocconcini, and Mozzarella and Eggplant Torte.

Or other Tomato Salads? Try Fennel, Potato and Tomato Salad with Garlicky Mayonnaise, Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, and Cherry Tomatoes with a Soy Dressing.

Browse all of our Tomato Salads, our Mozzarella Salads, or indeed all of our many many Salads. Or take some time to explore our Early Autumn dishes.

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