Salad days

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02 Dec 2014

Well, summer is here and one Australian food blogger couldn’t be happier. “I love this time of year,” says One Hungry Mami. “The weather is warmer, the days are longer and holidays are imminent. Also, it’s stone fruit season!”

One Hungry Mami’s blog shares recipes and ideas on whole plant foods. Not that she’s out to convert people: “You must eat the foods that make you feel best,” she says.

But who wouldn’t feel great tucking into these two fruit-inspired salads? “The flavours of sweet and savoury really work well together,” says Mami, “and they also add a different texture depending on what you do with them.”

White nectarine and tofu salad (serves 2 as a side or 1 as a light meal)

  • 1 white nectarine, sliced into wedges
  • 100g firm tofu, sliced into 0.5cm thickness
  • 2 handfuls of rocket
  • 1tbsp red onion, thinly sliced
  • 1/2 lemon, juiced
  • sea salt and freshly crushed pepper to taste

Method

1 Heat up a small frying pan and place nectarine wedges flesh side down. (I used a non-stick frying pan so didn’t need to add oil.)

2 Cook for about 3 mins per side; they should be a little bit caramelised. Remove from heat

and now cook tofu on each side. (Again, I didn’t use oil but feel free to if you prefer.)

3 In a medium-sized bowl combine rocket, nectarine, onion and tofu. Pour in lemon juice and seasoning and get your hands in there and give it a gentle but thorough mix so everything is coated evenly. Serve.

Baked apple and pumpkin salad (serves 4 as a side)

  • 2 granny smith apples
  • 4 cups of pumpkin chunks
  • 1 tbs balsamic vinegar
  • 1 tbs extra virgin olive oil
  • sea salt and ground pepper
  • 4 handfuls of rocket
  • 3/4 cup bortoli beans
  • 1/4 cup walnut halves, chopped
  • 2 tbs dried cranberries

 Method

1 Pre-heat oven to 180°C. Line a tray with baking paper. Peel and core apples, cut them into thick wedges and place on tray along with pumpkin pieces. Bake in oven for about 30 mins, or until pumpkin is cooked.

2 Once cooked, remove from oven and leave to cool for about 20 mins. In a screw-top jar, add balsamic vinegar, olive oil and seasoning. Shake to emulsify.

3 In a medium-sized bowl, place rocket, beans, walnuts and cranberries. Add the pumpkin and apples and toss gently. Serve.

For more plant-based recipes visit onehungrymami.com