Month: September 2015

Easy Like Devilled Chicken Skewers

I know it sound’s funny but I just….. have to tell you about another food penchant I have.  I am utterly obsessed with kebabs.   If you like it,  then you should  put a stick in it may well be one of my cooking mantras. 

Lord only knows what that says about the sad state of my psyche. My addiction to Buffy the Vampire Slayer gone awry?  Or just being time poor and realising that if you chop stuff up small and put a stick in it, food  cooks in a fraction of the time?  Yeah, lets go with that one. 

Devilled Chicken Skewers5Guess what?  We’ve finally hit E in the A-Z of Cooking.  And to quote The Shamen from 1992.  “E’s are good, e’s are good”.  And I’m sure, in some sort of 13 year prescience, this is EXACTLY what they were referring to.  Shame on you all those people who thought it was some thinly veiled drug reference. 

Devilled Chicken Skewers

And not only are we up to E but, in another tip to the music of 1992 we are Easy Like a Sunday Morning or Easy Enough For Beginners as The A-Z of Cooking prefers to call it.

And yep, the recipe for Devilled Chicken, because that’s what we’re making today folks is easy peasy. 

Mix together the wet ingredients – chutney, tomato paste, mustard and tabasco and pour over your chicken pieces.  I didn’t have chutney so I used a sweet chilli relish I was given in a Christmas Hamper.  You could also use a sweet chilli sauce or anything else that is going to give you a sweet and spicy vibe. 

Devilled Chicken Skewers2Cook.



And for something that easy, it’s very tasty. And sure you can leave it just like that.  Or, fancy it up a bit by cutting the chicken into smaller pieces,adding some veg and putting a stick in it to make some super easy, super tasty chicken skewers.

Devilled Chicken Skewers3I used cherry tomatoes, onion, green peppers and pineapple. And these were delicious!  And with all the time I saved, I made these dinky little pot plant holders with air plants and recycled wine corks and watched the Faith No More version of Easy about a million times on YouTube. You could probably do something more useful with your life….

Recycled Cork PlanterAnyway, I ‘m off to drink more wine…create a few more planters.  I think I might give them as stocking stuffers this year.  I might need to create a LOT more planters between now and Christmas!  I know, it’s a dirty job, but someone’s got to do it!

Have a fabulous week. 

Devilled Chicken Skewers
Easy enough for beginners, these chicken skewers are tasty and very quick to make.
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  1. 3 tbsp chutney / sweet chilli relish / sweet chilli sauce
  2. 1 tbsp tomato paste
  3. 1/4 tsp Tabasco sauce, or to taste
  4. 1/4 tsp wholegrain mustard
  5. 4 chicken breast pieces
  6. 1 onion, sliced
  7. 1 punnet cherry tomatoes
  8. 1 can pineapple rings, quartered
  9. I green pepper, cut into strips
  10. Salt and Pepper
  1. Mix together the chutney, tomato paste, Tabasco sauce, mustard and seasonings.
  2. Cut the chicken breasts into long, thin strips.
  3. Place in the chutney mix and stir to combine.
  4. If you have time, leave this to marinate, you can leave it overnight or use it immediately.
  5. Heat your grill to 200C
  6. Thread the chicken onto skewers, alternating with vegetables and pineapple.
  7. Place under the grill and cook for 15 minutes or until chicken is tender, and juices run clear
  1. If using wooden skewers, soak in water for half and hour before using.
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times
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My Year Of Cooking Slow

It’s done, fini, that’s all folks.  Nearly a year to the day I have made all of the recipes I selected from Valli Little’s book Slow.  I bought this for our very first Tasty Reads bookclub  meeting way back in August of 2014 and cooked the last recipe I had selected  on 1 September 2015.  

Slow - Valli Little

Recipes in book: 60

Recipes marked to cook: 34 38 39

Cooked to date 12 22 38 39

Recently Cooked

p6 Braised Beef Cheeks With Salsa Verde

Can you believe that I have lost the photos of this?  I was so proud of having cooked Beef Cheeks. However,  I deleted a whole heap of photos from both my camera and phone before we went on holidays and I think the Beef Cheeks and the Truffle Oil Mac and Cheese fell victim to some overzealousness on my part. 

I have no really ooky factor about beef cheeks although I know many people do.  My only concern with cooking mine was that everything I have read about them says you have to trim them really well.  I feel I might have been a bit too meticulous in this area as I there seemed to be an awful lot of “trimmings” and not a lot of beef cheek by the time I had finished. 

Also, In homage to one of my favourite Melbourne restaurants, MoVida, which does an amazing beef cheeks in red wine, I replaced the mashed potatoes suggested by Valli with a cauliflower puree which was delicious – mine was not as good as the one at MoVida but that one is sublime!

Anyway, I was so glad I made this, the beef was meltingly tender and mellow and the Salsa Verde was zingy and bright.  The creamy smooth cauliflower puree contrasted beautifully with both.  This was amazing. Here is Valli’s picture:

p8 Braciola

Because I am not a millionaire, I did not buy a fillet of beef for this.  However because I am obsessed with little food, I made a mini version of Valli’s Braciola and it was super!  I used thinly pounded steaks, rolled up the filling and quickly seared them.  The stuffing, which is salami, cheese and sundried tomato is to die for.  This would make a lovely canapé.

Mini Beef Braciola - Valli Little Slow

p10 Steak with Wild Mushroom Sauce

This is exactly what it says on the box.  Steak with Mushroom Sauce.  If you like Steak with Mushroom sauce, you will like this.

Steak With Mushroom Sauce - Valli Littlep22 Lamb &  Apricot Tagine

One of the dishes Dani has brought to the bookclub meetings was a Lamb and Apricot Tagine.  In my mind, it was the one from Persiana and when I made that one a while ago I was very disappointed as it was not nearly as nice as my memory of Dani’s.  I mentioned this the next time I saw her and she said said had made the Valli Little one.  I made this one a few weeks later and it was maybe still not as good as Dani’s but better than one in Persiana.  Kudos to Valli Little for an amazing delicious recipe.  Just no one tell Sabrina Ghayour.  Because I love her.

Lamb & Apricot Taginep24 Massaman Curry Lamb Shanks

This is such a good dish for winter!  Slow cooked, fragrant, hearty.  Magnificent! I swapped out the peas in the recipe for beans and served with bread instead of rice. 

Lamb Shank Massaman Curryp28 Lamb En Croute

This was the last recipe I made from Slow and it was a lovely way to finish.  I was a little disappointed as even though I followed the recipe to the letter, by the time the pastry cooked, the lamb was over cooked for my taste.  Next time I make this I will cut down the sear time on the lamb.  And pray.    Lamb En Croute (2)p36 Macaroni Cheese with Truffle Oil

Sorry,  this is another photo from the book. There is a story attached to this though.  I went to…ok…in Australia we have two main supermarkets, and then we have the IGA’s and then we have the European Cheap Supermarket.  Now I am quite fond of the European Cheap Supermarket except for one thing.  The people who shop there, in my locale anyway are….ok….I’m going to sound elitist and snooty here but just between you and me…they’re all kinds of trashy.

To wit – the other day I went in there and was nearly barrelled over by some dude stealing a pack of biscuits.  I think he thought that my going in through the turnstile would negate his charging out but no, Einstein, it doesn’t work like that and you triggered all the alarms anyway.

If I was more like a commando instead of totally living inside my head I could have taken him down and been a citizen’s arrest hero.  Then again, he was stealing fake Tim Tams from Aldi.  Hardly a master criminal. I like to think that if I was going to launch myself into a life of crime, I’d at least go for the real Tim Tams. 

Mac and Cheese with Truffle OilAnyhoo, all this is just cotton candy.  I went into the cheap European….oh, WTF, I’ve already outed it as Aldi,  a few months ago and they were selling truffles. 

Only thing was no price on the truffles and, being Aldi, no one to ask.  So, I took it up to the counter, along with my six slabs of their Fair Trade Dark Chocolate (amazing) and my six bottles of their Tudor Pinot Noir (even more amazing) and asked the price. Because you know…truffles…that bottle could be a thousand dollars.  I’m kinda doubting that in Aldi but you know…c’est possible.

“Seven ninety nine” drawls the sales clerk.

“I’ll take ’em” I say.

And that should have been the end of it.  Buyer.  Seller.  Agreement. Capitalism at it’s finest. 

TrufflesUntil some toothless old hag who was behind me in line decided to get in on the act.  I almost expected her first line to to “By the pricking of my thumbs, something wicked this way comes”  But instead she snatched the bottle from the cashier’s hand and began shrieking

“Why are you paying eight dollars for such a small jar?  What’s in that?”

“It’s truffles”

“So what’s that then?”

“Well…they’re…they taste kind of like the most mushroomy mushroom you ever ate but they grow…”

“I could buy a kilo of mushrooms for that”

“They’re not mushrooms”

“You said they were”

“No I didn’t”

“Well, I hope you know how to cook them better than you know how to explain them”.

Well, I hope you fuck off and die you nosey old bag. I’m sorry I’m not buying  eye of newt or tongue of dog or any other ingredient I’m sure you are far more familiar with.

I used one truffle for something else then topped up the jar with some olive oil.  After about a week it became quite truffle-y Then I used that oil on my Mac and Cheese.  And it was good.  But you know…Mac and Cheese =  comfort food goodness with, or without, truffle oil. 

p44 Meatballs with Heavenly Mash

Mmmm..meatballs.  And that mash was heavenly.  It contains cream, fontina cheese and butter.  Need I say more? 

Meatballs with Heavenly Mash

p62 Roast Quail with Split Pea Dhal

Sounds very exotic.  Tasty pretty ordinary.  It was the first time I had cooked quail.  It might be the last. I did not care for the curry butter at all.

Roast Quailp68 Duck Cassoulet

I hadn’t originally planned on making this, but I had some confit duck legs and some white beans from something else so and I thought why not?  A better question would have been why? Not my favourite.  By a long shot. I think it was the olives.  I normally love olives but I just don’t think they worked in this dish. 

Duck Cassouletp88 Mushroom Soup with Garlic Bread

This was delicious. 

Mushroom Soup with Garlic Breadp92 Cauliflower Cheese Soup

I found this too much.  Too much cream.  Too much cheese.  Who knew either of those things existed? But apparently they do.

Cauliflower Cheese Soupp104 Pumpkin, Goat’s Cheese and Onion Marmalade Jalousie

This was very tasty.  I am already thinking about how to do mini versions which I think would be adorable. My only problem with this is that I find most bought onion marmalades too sweet.  This one was no exception.  I think I will have to start making my own.  Sigh. Another thing to add to my increasing list of things I need to cook from scratch!

This is one of my favourite photo’s.  I think it turned out really well. 

Pumpkin, Goat's Cheese and Onion Marmalade Jalousie

p106 Twice Baked Souffles

The Francophile in me really wanted to like these.  The rest of me found them a bit heavy.  Which reminds me.  Back when I used to work in the hell-hole, the area I was in merged with another department.  And as part of the two groups getting to know each other we had to do this dumbarse thing where we each had little cards printed up with a picture on one side and a fact about you that no one might know on the other.  And you had to swap them with everyone you met.  Because we were all five.  I mean really?  REALLY?  We’re playing SWAP CARDS?  FFS people!  Anyway my “fun” fact was “I am a Francophile and have just read Harry Potter in French”.  And I thought that was kind of cool until one of the biggest dumbarses looked at my card and said “Francophile?  Is that like a Pedophile?”  For a vague second I knew exactly how those people who mow down their work mates with machine guns must feel like.  It was the kind of event that made me want to re-evaluate every choice I had ever made in my life that had lead me to be in that place, at that time, swapping dumbarse cards with the terminally stupid.

Twice Baked Goats Cheese Soufflesp110 Mushroom & Potato Tarts

These.  Were.  Awesome. 

Damn, they were good!  I need to get these on high rotation. 

Potato and Mushroom Tartsp116 Bagna Cauda with Baby Vegetables

Mmmmm…salty creamy dip with vegies  AKA – All the good words. I loved this.  And the dip with the eggs?  Out of this world good. 

Bagna Caudap118 Instant Fondue with Roast Vegetables

And just when you thought the best was past, Valli goes and saves the best to last!

I went totally over the top with this.  Valli’s suggestion is roast vegetables.  Which I had but I also had grissini sticks, twiggy salami, roasted olives, potato chips…anything that can be dunked, should be dunked in this.  This is not only super tasty but so much fun. What a fabulous appetiser, give everyone a fork and allow them to tuck in!

Instant FondueI don’t think it’s any surprise that I have loved cooking from this book and there are so many recipes I will cook over and over.  My favorites?  The fondue above, the beef cheeks, the radicchio and gorgonzola risotto, the fish pie, the feta baked mushrooms, the recipe that made me like carrot soup.  This may be a little book but it is jammed with great recipes. 

Hmm…our December book club was going to be a recap on all of the books we have cooked.  I am so tempted to do the instant fondue….

What do you think?  Anything grab your fancy? What would you make?

Previous recaps of Slow are




I feel like I have been a bit more vitriolic this time.  I’m putting it down to reading that Marie Kondo book on The Magical Art of Tidying Up.  Don’t even get me started on her particlular brand of insanity but I think maybe I am cleaning out my closet mentally as well as physically.

Next up, I will be focussing on cooking through Persiana which is still, to my view, the best book we have ever done at Tasty Reads even though I liked Vall’s Lamb and Apricot Tagine better.  See you with the results of that in a year. 

Oh, do you have a favourite post on here?  In October I will be doing a LIVE reading of a post at a local literary event.  I have a couple of posts that I think might go down well in front of a live audience but please let me know what you think.  And if you are local, please don’t come, I am terrified enough about doing this as it is. 

 Have a great week!

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Nuwara Eliya & A Tea Punch Cocktail

If you were looking to write a Gothic novel, your first choice of location would most likely not be tropical Sri Lanka.  Because the tropes of Gothic novels include storms, rain, mist and fog and Sri Lanka is all sunshine, white sand, blue water and palm trees right?

Wrong, so wrong.  Welcome to Nuwara Eliya.

Nuwara Eliya WeatherSituated “up country” Nuwara Eliya is about as far away most people’s idea of a “tropical” country as you can get.  This is a famous tea growing district  – all of the bushes you can see in the photo above are tea plants.  We were there for three days and the weather was like this the entire time, all low swirling clouds, fog, mist and rain. 

As we climbed higher and higher into the hills, the weather changed from hot and sunny, to cold and gloomy.  It was as if you were entering a different, very isolated world – even though the nearest town was only a few kilometers away and you could usually get a decent wifi signal. 

As well as the weather, a good Gothic novel should be set in a (preferably haunted) old mansion or manor house.  Nuwara Eliya is nicknamed Little England and The Hill Club, where we stayed,  would not look out of place on the Yorkshire Moors. 

Hill Club, Nuwara Eliya

I’ve read enough Agatha Christie and watched enough episodes of Midsomer Murders to know that the English Manor house is actually a hot bed of murder and sexual intrigue.  If it’s not a pyromaniac mad woman in the attic, it’s something nasty in the woodshed!  

Hill Club3The Hill Club may well be the one place where the sun hasn’t set on the British Empire.  Staying there is like taking a step back in time.  I suspect that not even in Britain today are there many hotels where one wall in the bar is adorned with a large portrait of the Queen and another with an equally large photo of Winston Churchill.  And this is not someone’s idea of a decorating a hotel with some kitschy memorabilia from the days of Empire.  This is a Hotel from the days of Empire.  Actually, sorry, not a hotel at all.  A gentlemen’s club.

Hill Club
The olde-worlde atmosphere only contributed to the feeling that you had somehow strayed into either some sort of time slip stream or parallel universe.  I would not have been entirely surprised to wake and find myself back the 1940’s or to see a ghostly figure roaming the halls. Speaking of which, there was also a long corridor which could have come direct out of The Shining:

Hallway CollageAdd to this some flickering lights and power outages caused by the storm and you have almost the perfect place to gather around the fire in the reading room either to read your favourite Gothic novel by candlelight or to see who can make up the spookiest story.  Who knows, it may even be the next Frankenstein!

Hill Club4But telling ghost stories can be thirsty work, so whilst you are doing that you need the perfect libation to not only wet your whistle but give you some Dutch courage in the event that a large hound starts baying outside or the tap, tap, tapping on the window turns out not to be a tree branch but your dead lover come to woo you from the grave. 

All of which, after the longest intro, ever means, I made us a cocktail. 

Tea Punch Cocktail I wanted to make something with tea to highlight the wonderful produce from Nuwara Eliya. And, in a wonderful piece of serendipity, the very next chapter of The A-Z of Cooking contained a recipe for a tea punch. (Yes, we are still only up to D – Dips and Drinks). 

Tea Punch Cocktail 2

Sadly, the Tea Punch in The A-Z of Cooking was non-alcoholic.  So, I boozed it up.  Because in my mind, a punch needs to have a little punch if you know what I mean. 

My only dilemma with this was what to use as the “spike” for my tea.  Absinthe would have been the Byronesque choice however I can’t bear the taste of it nor the big shirts with frilly collars. 

Tea Punch Cocktail 4

Arrack was my next choice because I brought a bottle home with me, but that would be no fun for any of you.  Arrack is a Sri Lankan spirit made from toddy, which is the fermented juice from a coconut palm. 

Tea Punch Cocktail 5

I then found this wonderful article in Gothicked which confirmed not only spiked tea as a Gothic drink of choice but also whiskey.  I still had some Jameson’s from when I made the Emerald Presse so I used that.

The original recipe called for Orange Bitters, I had Rhubarb Bitters so I used them instead. 

Whether you are in a Gothic Manor house or at home just reading about them,  this is a really nice drink –  the combination of the tea, whiskey and ginger give it a dark, smokey flavour whilst the peach and orange adds some sweetness and a lovely bright tropical colour!

If you are a reader and you were interested in learning a bit more about Sri Lanka, particularly the civil war that tore that beautiful country apart in the ’80’s and ’90’s you might want to take a look at this book:

  I read it when we were there which made the story that much more real, particularly as completely by chance we stayed at two of the places, Mount Lavinia and Havelock Town which feature in the book. 

And if anyone is inspired by this post to write a spooky Gothic tale or locked room murder mystery set in Nuwara Eliya, please let me know, I would love to read it!

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Tea Punch Cocktail
A tropical cocktail with a dark heart
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  1. 50ml strong Ceylon tea
  2. 30ml whiskey
  3. 30 ml peach juice
  4. 30 ml orange juice (about 1/2 an orange)
  5. 5 drops Rhubarb Bitters
  6. Dry Ginger Ale
  7. Orange and peach slices to garnish
  1. Mix the tea, whiskey and fruit juices.
  2. Top with the dry ginger ale.
  3. Add the bitters and stir to mix.
  4. Garnish with orange and peach slices
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times

Oeufs A La Cantalienne & Greens with Horseradish Dressing

What do you do when, you are about 30 seconds away from your front door and realise that you have left two essential ingredients for your planned dinner in the fridge at work? 

Oeufs A La Cantalienne

First, swear. 

A lot. 

Then drum up an emergency supper of Oeufs a La Cantilienne and serve that with a Salad of Bitter Greens with Horseradish Dressing! 

Happy days! 

How eight hours can change you.  I started the day off being super organised!  For dinner, I had planned to celebrate Meatless Monday by making the cauliflower and chickpea “meat” balls from the Meatball book which is our latest selection from the Tasty Reads book club.  I’d read the recipe that morning and realised I was short a few ingredients – namely basil and parsley for the green sauce which was going to accompany the meatballs.

I had tasted this green sauce on a visit to the Meatball and Wine Bar and it is SENSATIONAL.  As far as I was concerned, no green sauce, no non-meatballs.   You can kind of see the sauce in this picture.  The man in the street looks pretty taken by them too!

Meatballs with Green SauceBut I digress.  We’ll get to the meatball book in due course.  Today is all about the eggs.  And the cheese and the horseradish dressing. 

Ouefs a La C2Anyway, back to my super-organised morning, I was early that day so  I stopped in at the supermarket beside the station and bought my herbs.  And stored them in the work fridge for the day.

Where they stayed. 

What to do?  I wasn’t going back to get them.  So, another dinner needed to be pulled out of  the ingredients I had in the fridge and the pantry.

Ouefs a La Cantalienne4Now I ‘m going to let you in on a secret.  I actually had the ingredients for a very posh and trés français version of the Oeufs a La Cantalienne.  Because I plan my food within an inch of my life it was on my menu plan for later in the week.   But you could also make a perfectly delicious version of this from ingredients you are likely to have in your fridge.  It’s a great emergency meal!

Oeufs A La Cantalienne WhitesSo what are Oeufs a La Cantalienne?  It’s a French Baked Cheesy Eggs.  The version I was going to make had duck eggs, comté cheese and créme fraiche.  But it would be equally delish with normal eggs, cheddar or swiss (gruyere) cheese and cream or sour cream.  Of course the flavour will be slightly different with each variation but hey, it will all be good!!!

oeufs a la cantalienne5What’s more, these will be on the table in about 20 minutes.  Just enough time for you to pour yourself a glass of vino and make your Bitter Greens Salad with Horseradish Dressing.

Oeufs a la cantalienne6And you know.  Eggs, cheese and cream.  That’s never going to be bad. About 12 minutes in the oven is about perfect.  I got a bit distracted by a reality cooking show on the telly something really important and end up cooking mine for about a quarter of an hour but in another plus, this recipe is pretty forgiving! 

oeufs a la c cookedThe bitter green salad with horseradish salad is a perfect accompaniment to this.  I used rocket (arugula), kale, spinach and radicchio in mine but whatever greens you have in your fridge will be fine. This is not a meal to be too precious about! 

Bitter Green Salad with Horseradish DressingThe horseradish dressing is….OMG…just make it.  Make it now!!!  So good.  So, so good. I have made this salad, or versions of it about a million times since – with eggs, avocado, steamed beans and broccoli, grilled salmon…and everytime it has been amazing.  It’s my new favourite thing. 

Bitter Greens With Horseradish Dressing

And, in a reversal of the initial dilemma of leaving things at work, there was a morning when when I got to work and realised I had left the horseradish dressing for my salad in the fridge at home. Well, there was no eating the salad without the dressing, I kept it in the fridge,  bought my lunch and brought the dressing in the next day!  That’s how good this dressing is. If it wasn’t totally unseemly, I would be licking it off the spoon. (I totally did that when no one was looking).

Oeufs A La Cantalienne

Oh, and when I finally made the non-meatballs?  Total  let down. The green sauce was pretty good but the balls were like the worst falafel I’ve ever eaten. 

I should have just made more eggs!

Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing
Serves 2
A great emergency supper. The Oeufs A La Cantalienne can be made as fancy or as simple as you like and the salad has quickly become a firm favourite!
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For the Oeufs A La Cantalienne
  1. 2 duck eggs //eggs
  2. 30g Comté cheese//sharp cheddar//gruyere
  3. 1 tbsp crème fraiche //sour cream //cream
  4. pinch of nutmeg (optional)
  5. For the Bitter Greens Salad
  6. 2 tbsp mixed toasted seeds - I used pepitas, sunflower seeds and flax seeds
  7. 2 cups bitter greens - I used rocket (arugula), kale, spinach and radicchio
  8. 1/2 red onion thinly sliced
For the Dressing
  1. 3 tbsp creme fraiche
  2. 2 tbsp fresh grated horseradish or 1 tbsp prepared horseradish
  3. 1 tbsp champagne or white wine vinegar
For the Ouefs A La Cantalienne
  1. Preheat oven to 220°C.
  2. Grate the cheese and scatter half over the base of a buttered individual baking dish.
  3. Separate the eggs, keeping yolks intact.
  4. Whisk whites to soft peaks. Season with salt, pepper and nutmeg.
  5. Fold in the remaining cheese.
  6. Pour mixture into the baking dishes and make an indentation in the middle of mixture.
  7. Place an egg yolk in each indentation.
  8. Add a 1/2 tbsp of crème fraiche by the side of each yolk.
  9. Bake for 10 minutes or until golden and set.
For the Salad
  1. Toss the greens and onion together.
  2. Whisk the crème fraiche, horseradish and vinegar together until smooth.
  3. Just before serving, toss through the greens and onion.
  4. Top with the toasted seeds.
  1. The dressing will make much more than you need for one salad. You'll want to use the extra on everything you eat over the next week!
  2. If you are making this for more than 2 people you can cook it in one large baking dish, you might just have to adjust the cooking time to be a bit longer.
Adapted from Eggs from SBS Food, Salad from Bon Appetit,
Retro Food For Modern Times

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