Serves: 4
INGREDIENTS
Citrus Pickled Onions
⅓ cup thinly sliced red onions
¼ cup freshly squeezed lime juice
pinch of coarse sea salt
Salad
½ cup raw walnuts
1 or 2 avocados, sliced in half and pit removed
olive oil
2 bags of Taylor Farms Kale Chopped Salads
1 lime, juiced
coarse sea salt
freshly ground black pepper
1 cup cherry tomatoes
METHOD
Citrus Pickled Onions
Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.
Preheat the oven to 160°C and line a baking sheet with parchment paper. Place the walnuts onto the prepared baking sheet and toss with olive oil. Roast in the oven for 5–8 minutes stirring once.
Salad
Lightly oil a grill pan and place it over medium heat. Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.
Arrange the Taylor Farms Kale Chopped Salad greens on a large platter. Add the tomato halves, pickled onions and walnuts.
Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter. Serve immediately with the lemon vinaigrette from the salad kit.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!