We picked up an amazing salad book, called Community, on our last trip to Australia which really pushes salad to centre stage. The recipes can all be served as a main course or as a side and they portions are accordingly generous. This one is good but the predominant flavour is honey so if that’s not your thing then perhaps give it a miss. We thought it might be nice with some roast pork.
The honey-roasted walnuts are a nice snack on their own too, so don’t be afraid of making too many.
Wine Suggestion: We went a little left-field for this and opened a Colterenzio Lagrein, a spicy, earthy red from Alto Adige – Südtirol; choose something a little earthy with a little spice and good fruit.
Spiced sweet potato, puy lentils and rocket with honey-roasted walnuts – serves 4 to 6
- 2 kg sweet potatoes, peeled and cut into 2 cm cubes
- 2-3 tbsp extra virgin olive oil
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- ½ tsp ground allspice
- sea salt and black pepper
- 250g Puy lentils, rinsed
- 1 x 250 ml cup of soft herbs e.g. mint, parsley, chervil, tarragon, chives, dill or coriander – finely chopped
- 2 x 250ml cups of baby rocket leaves
- 50g Parmesan, shaved
SWEET VINAIGRETTE:
- 1 tbsp honey
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
HONEY-ROASTED WALNUTS:
- 2 tbsp honey
- ¼ tsp dried chilli flakes
- ½ tsp turmeric
- pinch sea salt
- 2 x 250ml cups walnuts
Preheat the oven to 200C.
Combine the sweet potato, olive oil, nutmeg, cinnamon, cumin and allspice in a large bowl with some salt and pepper. Roast for 30 minutes or until tender and turning golden.
Bring a large pot of water to the boil, then simmer the lentils for about 20 minutes or until tender but still with a little bite. Drain.
Whisk together all the ingredients for the sweet vinaigrette and season with salt and pepper. Stir the vinaigrette through the lentils while they’re still warm.
To prepare the honey-roasted walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Toss the walnuts in the paste and spread over a baking tray. Roast for 15 minutes or until they are crunchy. They will still be a bit sticky. Watch very carefully after the first 10 minute as they can go from toasted to burnt in seconds.
Combine half the chopped herbs with the rocket, sweet potato and lentils and season well. Scatter over the walnuts, the remaining herbs and the Parmesan before serving.
(Original recipe from Community: Salad recipes from Arthur Street Kitchen by Hetty McKinnon, Pan Macmillan Australia, 2014.)
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Such a nice tomato salad with lots of delicious dressing for which you will require some crusty bread. You do need to skin the tomatoes but it actually takes no time at all if you follow the instructions below and it allows them to soak up the dressing so don’t be tempted to leave that step out.
A lovely later summer salad. We used mixed radishes from our garden – red, white and everything in between. Freshly picked they had a wonderful peppery kick that we never seem to get from shop bought radishes.
A revelation of a dish that we’ve been cooking all summer. Much tastier than expected and goes with pretty much anything you cook on the barbecue.
Jono & Jules do food & wine 