Sum­mer sal­ads strike a happy bal­ance of heft, crunch and fresh­ness.

Gourmet Traveller (Australia) - - News -

Sal­ads that bal­ance heft, crunch and fresh­ness.

The sum­mer heat can make the prospect of even another round of fish and chips or a burger from the beach­side kiosk seem nigh on un­think­able. Raw veg­eta­bles with plenty of herbs, a lit­tle pro­tein, punchy dress­ings and a squeeze of cit­rus backed up with some crunch will sat­isfy with­out floor­ing you in the hu­mid­ity.

All-in-one bowls work well when you’re out and about and need to feed a crowd. Prep in bulk and box up in­di­vid­ual el­e­ments for easy assem­bly; mak­ing a dou­ble batch of quinoa, or hav­ing ver­mi­celli on hand to soak as needed will make things even eas­ier.

The herbs and dress­ings bring the flavour here; opt for a va­ri­ety of leaves, and keep tast­ing the dress­ings as you go to get the bal­ance spot on.

Salad bowls Cu­tipol black fork from Pe­ter’s of Kens­ing­ton. Nougat bowl (left) from Brett Stone. Bowl with con­crete glaze (right) from Kather­ine Ma­honey. Small bowl from Chuchu. All other props stylist’s own. Stockists p176.

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