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Savoury Veggie Crackers

| Healthy Lunchbox, Savoury Snacks

My kids are big veggie lovers, but this hasn’t always been the case. I’ve written extensively on the topic of raising real food loving kids here – it’s a topic I’m super passionate about. I also have a whole chapter in my ebook ‘The Well Nourished Lunchbox’ about delicious ways to include vegetables in your kids diet (as well as over 50 sensational recipes including loads of savoury cracker options). Click HERE to find out more.

One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eaters here.

I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this  cracker is really quick and easy to make. I hope you and yours enjoy it too.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.
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4.84 from 6 votes

Veggie Crackers

This is an easy to make, crunchy savoury cracker that the whole family will love.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Servings: 50 crackers
Author: Georgia Harding

Ingredients

  • 60 ml water (¼ cup)
  • 50 g baby spinach (2 large handfuls)
  • 1 tbsp olive oil -extra virgin
  • 2 tsp sea salt
  • 1 tsp coconut sugar or rapadura
  • 1 tsp baking powder
  • 2 tbsp sesame seeds -optional
  • 1 tbsp nutritional yeast -optional
  • 1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
  • 200 g wholemeal spelt flour (1¾ cups approx.) see below for GF

Instructions

  • Pre heat the oven to 180℃/350℉.
  • In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
  • Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
  • Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
  • IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below). 
  • Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
  • Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even). 
  • Lift this carefully onto a baking tray. 
  • Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.

Store

  • In an airtight container. They can also be frozen and packed into the lunchbox (from frozen). 

Notes

Gluten or grain-free

I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free) that I bought from The Whole Food Collective (here). I found these needed extra time in the oven to crisp up. 

Beetroot (pink crackers)

Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers. 

Garlic and sesame-free

Simply omit from the recipe.

I'd love to hear how you enjoyed these - post your feedback in the comments below. 

Potato, Pea and Spinach Curry

| Budget Friendly, Make-ahead Meals, Side dishes, Vegetarian

It’s no secret I’m a huge fan of Indian cuisine. This mild curry brings back memories of breakfast on the beach in Goa, India. This was our staple as we finished-up our backpacking adventure pretty much broke, but milking our last days of travel in a make-shift hut on a gorgeous secluded beach in the south of India. Every morning we ate a potato curry of sorts for brekkie firstly because it was delicious and what the locals were eating, but also it was a dirt cheap, filling start to the day.

These days, far removed from that blissful beach, I make this often as a side dish in the hope there will be left overs for the next days breakfast along with with food memories to deliver me back to India, with sand between my toes.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Potato, Pea and Spinach Curry - This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It's gluten, dairy, grain free and vegan.
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4.84 from 6 votes

Potato, Pea and Spinach Curry

This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4

Ingredients

  • 2 tbsp butter, ghee or olive oil
  • 2 red onion/s -sliced
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • 4 potato/s (large) peeled and cut to a 1.5cm dice
  • 1 tsp sea salt - or to taste
  • Ground black pepper -to taste
  • 60 ml water (¼ cup) or bone broth if you'd like to make it a bit more nourishing
  • 1 cup baby spinach
  • 75 g frozen peas (½ cup)
  • ¼ bunch/s fresh coriander leaves -to serve
  • 1 lime/s -cut into 4 wedges, to serve

Instructions

  • In a large cast iron or non-stick pan, heat the ghee, butter or oil over a moderate to low heat.
  • Add the onions and cook until softened (about 3-4 mins).
  • Add the spices and cook for 1 min.
  • Turn the heat up a little and add the potatoes to the pan, stirring well to coat in the ghee, onions and spices. Season well with the sea salt and pepper. Cook, stirring, until the potatoes start to caramelise on the outside.
  • Reduce the heat to low. Add the water, cover and cook, stirring occasionally until the potatoes are cooked through. The potatoes are cooked when a knife passes through them easily.
  • Once the potatoes are cooked add the peas and spinach and cook for one more minute until the spinach has just wilted.
  • Top with the coriander leaves and serve with the lime wedges.

Make ahead

  • Re-heat in a pot over a low heat until just hot. You may need to add a little water or stock to stop it sticking.

Store

  • Store in an airtight container in the fridge.

Notes

Make a meal of it

Add in diced paneer (Indian cottage cheese available from supermarkets) or add a cup of chickpeas. Add both once the potato is nearly cooked. 

Vegan

Replace the ghee/butter with coconut oil.

Onion-free

Replace the onion with one bulb of fennel, diced and sautéed (as with onion). 

What are your fondest food memories. Perhaps it's of a dish I could re-create with a healthy spin. Let me know by posting a comment below. 

6 Vegetables to Hide in a Smoothie (including recipes)

| Drinks & Smoothies

No matter what I’m cooking, I’m always thinking in terms of how I can inject more nourishment, especially when feeding my kids. Because children are growing so rapidly, they have a much greater nutritional requirements, yet a smaller capacity to be nourished (smaller stomachs). So my motto when working to improve the health of kids is to make ‘every mouthful count’ nutritionally.

One tip I always offer parents of finicky eaters is to work with what they like – so if they like say noodle soup, think of adding some vegetables to it next time you make it. Now I know a lot of kids like smoothies and adding fruit is great, but I’d encourage you to also consider the addition of some vegetables for a real nutrient boost. So today I’m sharing my 6 favourite veggies that disappear in a smoothie.

When adding vegetables, start with a small amount and increase the quantity over time. If you happen to overdo it and the kids don’t like the taste of the smoothie, you can always add more fruit, re-blend (and freeze any leftover smoothie into ice blocks/ popsicle moulds).

Whilst I am a huge fan of ‘boosting’ nutrition, I’m not a fan of always having to ‘hide’ vegetables for fussy eaters (in the long term at least) and you can read my views on hiding food and tips for veggie fussy kids here. Having said that, I do generally choose to ‘boost’ my kids smoothies with veggies they generally don’t enjoy eating in their whole form, just to increase their nutritional variety. I figure if they can’t taste it, why not add it?

My kids now know that vegetables belong in smoothies, so when they make their own, they generally add at least one. My 8yr old son who loves to experiment in the kitchen recently added rocket leaves to a blueberry smoothie he made for the family for breakfast – lets just say rocket is not on the following list of veggies to add to a smoothie!!

So here we are – 6 vegetables that disappear in a smoothie…

1. Avocado

Okay, technically a fruit, but seeing as it doesn’t add any sweetness, I’m adding it to my list of nutrient boosters.

Why? Avocado is a rich source of mono-unsaturated fatty acids and one extremely nutrient dense fruit containing a wide variety of vitamins, minerals and antioxidants. It really helps a smoothie to be more sustaining and its potassium content makes is great to add to a smoothie before kids sport.

How? Avocado adds a lovely creamy, mousse like texture to smoothies so add it to your favourite combo. It is a secret ingredient in my Fruit Whip and Chocolate Breakfast Smoothie recipes.

2. Cauliflower

Raw cauliflower is pretty much undetectable in a smoothie. You will just need a good, high powered blender to process it smooth though.

Why? Cauliflower contains a rich supply of health-promoting phytochemicals, especially protective antioxidants and anti-inflammatory compounds. It supports digestion and liver detoxification and is a rich source of vitamin C.

How? Break it up into florets, wash and keep in a container to add to your morning smoothie. Because it is white it won’t effect the colour of the smoothie which is a real bonus. Start with one floret and build up to more if you like. Here’s a recipe for my Strawberry Shortcake Smoothie.

3. Zucchini (courgette)

Zucchini is one of my kids least favourite vegetables, especially cooked. But adding it raw into their smoothie, they are none the wiser.

Why? Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium and vitamin C.

How? Zucchini is very tasteless and also doesn’t effect the colour of a smoothie much so is perfect to add a fibre and nutrient boost to your favourite smoothie. I add about the size of a quarter cup of zucchini to most smoothies.

4. Baby Spinach

Baby spinach is also rather tasteless but it does turn smoothies green. So for kids that aren’t keen on ‘green’ – it’s best to blend it with a chocolate smoothie so the colour is disguised.

Why? Spinach is host to a huge variety of vitamins, minerals, fibre and protective plant compounds. It’s just good!

How? As long as the colour isn’t a problem, add a handful to any smoothie. It is lovely in this Tropical Smoothie (which also contains avocado) and I love to add it to my Pine-Lime Splice (often with a handful of mint, it’s so good).

5. Sweet potato

Sweet potato can be added to smoothies either raw or cooked. For raw sweet potato you’ll need a powerful blender to ensure it is able to be processed smooth

Why? Sweet potato is a fibre and beta carotene rich veggie. It is host to good amounts of vitamin C, B vitamins and essential minerals.

How? Add a small piece of raw sweet potato or left over cooked sweet potato to any smoothie. I love raw sweet potato combined with orange and ginger.

6. Beetroot

Raw beetroot in a smoothie needs to be peeled and you also need a powerful blender to ensure it is able to be processed smooth.

Why? Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids).

How? Depending on the size of your beet, you will only need to include a small amount of beetroot. I love it with berries and chocolate so this Coco-beet Berry Smoothie is a delish combo that my whole family loves.

 

Well that’s it for my favourite vegetables to add to a smoothie. What are your favourites and are there any I missed? Post your comments and questions below.

Haloumi, Asparagus and Strawberry Salad

| Salads, Vegetarian

I love creating healthy, delicious salads. Gone are the days of iceberg lettuce, tomato and cucumber salads! So with the season of summer BBQ’s in mind, I thought I’d share this divine, colourful flavour combo.

Health benefits

Lots of plant-based goodness here! The Spinach is loaded with fibre, antioxidants and to many vitamins and minerals to list. The basil contains many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Asparagus contains anti-inflammatory and detoxifying  compounds and as a rich source of chromium, is perfect for helping sugar cravings. The haloumi adds a little protein and deliciousness!

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Strawberry haloumi salad
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4 from 1 vote

Haloumi, Asparagus and Strawberry Salad

This delicious Haloumi, Asparagus and Strawberry Salad is sure to impress - such a cracking combination of flavours.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Servings: 4

Ingredients

  • 120 g baby spinach -washed
  • ¼ bunch/s fresh basil leaves -washed and picked off the stems
  • 10-15 snow peas -trimmed
  • 1 bunch/s asparagus -halved
  • 1 punnet strawberries -hulled and sliced
  • 180 g haloumi -sliced thinly

Dressing

  • 1 lemon/s -zest and 1 tbsp juice
  • 1 tbsp aged balsamic vinegar
  • 60 ml lemon-infused olive oil (¼ cup) can sub regular extra virgin olive oil
  • Sea salt and freshly ground black pepper -to taste

Instructions

  • In a frypan or a griddle,  cook your asparagus over a low heat in a little olive oil. Once just cooked (take care not to overcook), set aside to cool.
  • Now cook your haloumi on both sides until golden and crisp.
  • On a large serving plate or platter arrange your baby spinach, strawberries, snow peas and asparagus and top with the grilled haloumi.
  • To make the dressing, simply combine all ingredients together in  jar or jug and shake/mix well.
  • Dress just prior to serving.

Notes

 

 

I'd love to hear how you like this recipe. Post a comment and rate this recipe below. 

Pumpkin Lasagne (with lots of twists)

| Budget Friendly, Freezable Meals, Make-ahead Meals, Vegetarian

My kids really don’t like pumpkin by itself (baked or steamed) – but they love it in soups (my favourite four recipes here) or in a lasagne or bake.  So today I thought I’d share my veggie packed, creamy Pumpkin Lasagne. I have lots of variations to suit your dietary requirements and tastes. This is a really versatile recipe, so customise it to suit your family.

Health Benefits

This lasagne is a fibre rich, supercharged veggie bonanza, including lots of different coloured vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Pumpkin lasagne - Pumpkin Lasagne (with lots of twists) - this vegetable loaded lasagne is quick and easy to make. Includes variations for vegan, dairy, egg and gluten-free.
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4.91 from 31 votes

Pumpkin Lasagne (with lots of twists)

My favourite vegetarian meal, this Pumpkin Lasagne is a plant powered, delicious delight. Even though it has a few layers, it really is simple to make and worth every minute of prep. 
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr
Course: Main Course
Servings: 6

Ingredients

Pumpkin layer

  • 1 kg pumpkin (butternut or Jap) peeled and roughly sliced
  • 2 carrot/s (large) roughly cut
  • 200 g cauliflower (1½ cups approx.) florets broken apart
  • 1 onion/s -peeled and sliced
  • 2 clove/s garlic -peeled and sliced
  • 1 tsp sea salt - or to taste
  • Ground black pepper -to taste
  • 50 g butter, ghee or olive oil -melted
  • 120 g quark or ricotta cheese (½ cup)
  • 2 free-range or organic egg/s
  • 100 g parmesan cheese (1 cup) finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)

Spinach layer

  • 50 g butter, ghee or olive oil -melted
  • 1 onion/s (large) peeled and diced
  • 1 clove/s garlic -peeled and crushed
  • 300 g baby spinach -washed
  • 100 g feta cheese -or goats feta

Tomato layer

  • 400 g diced tinned tomatoes
  • 1 tbsp dried oregano

Pasta layer

  • Fresh lasagne sheets - regular or gluten-free (or for grain-free, use a large zucchini, cut into ribbons) I have also layered both to increase the veggie content.
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced).
  • In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
  • Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
  • Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
  • Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
  • Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
  • Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
  • Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
  • Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
  • Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.

Thermomix Method

  • Grate the parmesan (10 seconds, speed 8). Set aside.
  • Follow step 1, 2 and 3 above.
  • For the spinach layer, chop the onion and garlic (3 seconds, speed 5). Scrape down the sides and add the fat of your choice (cook 3 minutes, temp 80, speed 1).
  • Add the spinach (cook 3 minutes, temp 90, speed 2).
  • Finally, add the feta and puree (10 seconds, speed 5). Set aside.
  • Without washing the bowl, puree your pumpkin mix (20 seconds, speed 5). Add half of the parmesan the quark, eggs and puree again (20 seconds, speed 6). Taste and season again if required.
  • Go to step 6 above, to finish.

Time saving tip

  • If you're not bothered about layers, you can combine the spinach and pumpkin to save time. Just add the onion and garlic (from the spinach layer) in the baking dish with the pumpkin/veggies and then puree all together with the spinach (raw is fine) and cheeses or DF options)

Serve

  • With a leafy green salad.

Make ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
  • Can also be frozen.

Notes

Dairy-free

Sub the parmesan with the same amount of nutritional yeast and a good pinch of sea salt. Sub the quark for  ½ cup of cashew nuts (preferably soaked and throw them in with the vegetables to toast) and the feta for ¼ cup of cashew nuts (soaked) and a good pinch of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.

Gluten and grain-free

Use gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.

Egg-free

Omit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.

Vegan

Combine dairy-free and egg-free versions above.

Onion-free

Replace the onion with one large bulb of fennel, finely diced (and divided between the two layers).

Garlic-free

Replace the garlic with a teaspoon of cumin and a pinch of cayenne pepper. 

I'd love to hear how you like this family favourite. Post a comment and let me know (you could also simply rate the recipe).

Pomegranate and Maple Spiced Walnut Salad

| Salads, Vegetarian

This Pomegranate and Maple Spiced Walnut salad recipe makes a simple yet fabulous edition to the Christmas table. Nothing screams Christmas to me like pomegranate. It lends such a beautiful colour, texture and flavour to a salad and really compliments traditional Christmas meats. Once more it is so very healthy and nourishing. Pomegranate has an antioxidant profile to rival green tea.  It is also a rich source of vitamin C and many other vitamins and minerals.

I am especially fond of this flavoursome fruit as I grew up with a pomegranate tree in my Nans backyard – in fact, not only did it provide much childhood nourishment, but also shade from the hot Perth sun. We had many Christmas celebrations under its canopy, so lots of nostalgia for me from these beautiful red pearls of sweet juice.

This salad is especially good for feeding a group because it can  be largely pre-prepared and simply assembled just prior to serving.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Pomegranate feta salad
Print Recipe
5 from 1 vote

Pomegranate and Maple Spiced Walnut Salad

A really delicious and nourishing salad - my Pomegranate and Maple Spiced Walnut Salad is an easy to make, impressive salad.
Prep Time15 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Servings: 4

Ingredients

  • 50 g baby spinach (approx.) washed and dried
  • 1 pomegranate -seeds
  • 100 g soft goats cheese (or you could use feta cheese)

Candied Walnuts (make in advance)

  • 60 g walnuts (1 cup)
  • 1 tbsp coconut oil -or macadamia nut oil
  • 2 tbsp rice malt syrup or maple syrup
  • 1 tsp mixed spice

Dressing (make in advance)

  • 6 tbsp olive oil -extra virgin
  • 3 tbsp raspberry vinegar (you can sub red wine vinegar)
  • Sea salt and freshly ground black pepper -to taste

Instructions

Prepare the candied walnuts

  • Preheat your oven to 150 degrees celsius.  Line a small baking tray or large plate with baking paper.
  • Mix the oil and sweetener of your choice with the mixed spice and toss through the walnuts to coat them evenly.
  • Lay them in a single layer on the baking tray and bake for 15 minutes.
  • Allow to cool completely and store in an airtight container until the salad is ready to assemble.

Prepare your dressing

  • Shake the oil, vinegar, and seasoning in a jar until combined.
  • Taste and adjust the seasoning and / or vinegar to taste.  Set aside.

Then assemble the salad just prior to serving

  • Place the spinach leaves in the serving bowl and toss with the dressing to coat the leaves.
  • Top with the candied walnuts, pomegranate and goat's cheese.
  • Serve immediately. Enjoy!

Notes

Dairy-free and vegan

Replace the cheese with a vegan cheese.

Fructose friendly 

Choose rice malt syrup as your sweetener.

No Pomegranate 

Replace with sweet plums or pear (depending on your seasonal availability).

Boxing day salad

Make this salad on boxing day and add leftover turkey, ham or both to make a post-Christmas, refreshing salad meal.
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.
 

I'd love to hear what you think of this salad? I just love its simplicity and flavours. Post a comment or rate this recipe below.