Plenty of salad days ahead for stu­dent

Dalby Herald - - FINDA -

WHEN you are about to leave home for the first time and your diet is ve­gan based, the thought of pre­par­ing and making meals is a lit­tle daunt­ing. The sto­ries of poor univer­sity students ex­ist­ing on two-minute noo­dles was start­ing to sound like a re­al­ity un­til I laid my hands on a copy of the recipe book Sal­ads All Year Round com­piled by Makkie Mul­der. The prospect of liv­ing on the piti­ful uni stu­dent diet faded and my taste buds be­gan to sing as I flicked through the 100 recipes pub­lished in this book. Ad­mit­tedly the pho­to­graphs of selected recipes alone are enough to get the mouth wa­ter­ing, but the fact that most of the recipes seem quick and easy to make and need a short list of in­gre­di­ents adds to its ap­peal. Another good thing is the ‘be­fore you start’ sec­tion that gives tips and tricks to making great sal­ads, along with a guide to the in­gre­di­ents. I need all the help I can get. As a ve­gan, there were sev­eral sec­tions of the recipe book which didn’t in­ter­est me like fish and prawns, cheese, poul­try and meat. How­ever the recipes cov­er­ing these food groups looked good for those who like that fare. For me, chap­ter seven was the go-to sec­tion. The fruit-based recipes are per­fect es­pe­cially with the warm weather we are presently ex­pe­ri­enc­ing. I tried the herb salad with fen­nel, car­rot, or­ange and pome­gran­ate. Even though a cou­ple of the in­gre­di­ents are a lit­tle ob­scure, it was tasty, fresh and sweet. I’ll be try­ing out more of the recipes in this book but know­ing how time poor I am, I imag­ine I will be re­vert­ing back to the sta­ple diet of a univer­sity stu­dent from time to time. 2 fen­nel bulbs 2 carrots Ice cubes Large hand­ful dill 3 large hand­fuls flat-leaf (Ital­ian) pars­ley leaves Large hand­ful mint leaves Seeds of 1 pome­gran­ate 2 tbs fen­nel seeds, toasted 4–5 or­anges (200ml juice) 150ml ex­tra vir­gin olive oil Juice of ½ le­mon For the dress­ing, thickly peel 4 or­anges to cut away all the peel and pith and cut the seg­ments away from the mem­branes. Re­serve any juice that comes out – you want 200 ml juice in to­tal. Juice the fifth or­ange if you haven’t got enough juice. Re­duce the or­ange juice in a small saucepan for 15 min­utes on medium heat un­til thick and sticky. Don’t let it burn. Dis­card the outer layer of the fen­nel bulbs. Very thinly slice the fen­nel bulbs and carrots length­ways us­ing a man­do­line slicer. Fill a large bowl with wa­ter and ice cubes and sub­merge the fen­nel and car­rot. The veg­eta­bles will curl up and go nice and crunchy. Drain, then pat dry us­ing a clean tea towel. Mix the fen­nel and car­rot with the dill, pars­ley, mint and pome­gran­ate seeds in a serv­ing bowl. To make the dress­ing, whisk the olive oil and le­mon juice into the re­duced or­ange juice. Stir the dress­ing into the salad and sprin­kle with the toasted fen­nel seeds.

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