Sunday Star-Times - Sunday Magazine - - COOKING SPECIAL -

Salad and cake as your first meal of the day? Why not, when they taste this good.


2 very ripe ba­nanas – lightly mashed ½ cup (125ml) co­conut cream (can also use yo­ghurt) 1 tea­spoon good-qual­ity vanilla ex­tract 4 free-range eggs 1¼ cups (125g) des­ic­cated co­conut ¼ cup (30g) co­conut flour ½ cup (70g) brown rice flour / spelt flour ¾ tea­spoon bak­ing soda 1 tea­spoon ap­ple cider vine­gar

TO GAR­NISH Co­conut chips (op­tional)

Pre­heat oven to 180°C.

Put the ba­nana, co­conut cream, vanilla and eggs into a food processor and process un­til smooth. Add the re­main­ing in­gre­di­ents and run for a minute un­til well mixed. Leave bat­ter to sit for 10 min­utes to al­low the co­conut flour to ab­sorb the mois­ture.

Process briefly again be­fore pour­ing into a 21cm spring-form cake tin lined with bak­ing pa­per. Place the cake on a flat sur­face and wig­gle lightly to flat­ten the top. Sprin­kle with co­conut chips if us­ing.

Bake for 50–55 min­utes un­til golden and a skewer comes out clean when in­serted. Leave to cool for 30 min­utes be­fore cut­ting. Store in the fridge in an air­tight con­tainer for up to four days.


500g baby pota­toes* 3 ta­ble­spoons melted ghee 200g green beans – trimmed 4 free-range eggs* 100g baby kale leaves or rocket or mixed greens 16 Kala­mata olives 12–15 cherry toma­toes – halved 300g smoked sal­mon fil­lets (use hot-smoked rather than cold-smoked sal­mon slices) – bro­ken into large chunks


Juice of 1 lemon ½ tea­spoon Di­jon mus­tard 60ml good-qual­ity ex­tra vir­gin olive oil 1 gar­lic clove – finely diced Salt and cracked black pep­per Pump­kin seeds Fresh dill * Add the eggs and pota­toes while hot, so pre­pare

just be­fore serv­ing. Pre­heat oven to 200°C.

Halve pota­toes. Toss with melted ghee and sea­son gen­er­ously with salt. Roast for 30–40 min­utes un­til golden. Com­bine the dress­ing in­gre­di­ents in a jar and shake vig­or­ously un­til well mixed. Sea­son gen­er­ously.

Trim and halve beans. Bring a saucepan of wa­ter to boil. Add beans and cook for 1 minute be­fore plung­ing into icy cold wa­ter to cool rapidly (this helps re­tain the bright green colour).

Bring an­other saucepan of wa­ter to boil. Add the eggs and cook for 6 min­utes (softer) or 8 min­utes (hard-boiled). Run un­der cold wa­ter be­fore peel­ing. Cut in half.

To assem­ble: Toss the leaves in two-thirds of the dress­ing and scat­ter on a plat­ter or large plate.

Ar­range the pota­toes, greens, sal­mon, eggs and cherry toma­toes on top. Driz­zle with left­over dress­ing.

Gar­nish with pump­kin seeds and fresh dill. Serve im­me­di­ately. (This is called Hearty Din­ner Salad in Kelly’s book, but we are serv­ing it for brunch.) Whole­hearted, by Kelly Gib­ney, Beat­nik Pub­lish­ing, RRP$49.99.

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