Well it’s Australia Day – and there is one thing that is synonymous with Australia Day (and Tony Abbott in a pair of smugglers at the beach is not it). No, for most, Australia Day means cranking up the BBQ, slamming down some (hopefully organic) snags and enjoying a glass or two of vino to celebrate how lucky we are.
If you want to turn your fiesta into something a bit more special this year, we have a fantastic recipe generously shared by the girls at Sustainable Table – a gorgeous summer salad to go with your lamb chops and snags, and great for any vegetarian friends you may be entertaining.
Sustainable Table is a non-profit organisation we will admit to having a big crush on. They are doing some incredible work in helping consumers, businesses, and producers understand why a sustainable approach to the way we grow, purchase and eat our food is essential. They have developed a stunning cookbook (above) featuring a mix of foodies, home cooks and high profile chefs that are passionate about sustainable produce and cooking. Contributors include the amazing Annie Smithers and Matt Wilkinson to name just a couple. Not only will you impress all your friends with your incredible culinary skills with this cookbook, the proceeds of all sales support their ongoing work including development projects in Kenya and China, so you can feel super good too!
We’ll be chatting to the girls about how we can implement some of their tips into our daily lives in a later edition of the blog, but for now, do your self a favour and head on over to their website http://www.sustainabletable.org.au to find out more. After checking out their recipe below, you’ll want to pick up a copy of their cookbook while you are there!
lentil & haloumi salad
seasons: summer, autumn, spring
1½ cups dried brown or green lentils, rinsed (or 2 x 400g tins drained and rinsed)
1 small red onion, thinly sliced
1 cucumber, halved and sliced
2 tomatoes, chopped
½ cup mint leaves, shredded
1½ tbsp lemon juice
2 tbsp extra virgin olive oil
250g block haloumi cheese
flour, for dusting haloumi
fresh chilli (optional)
sea salt and cracked black pepper
1. If using dried lentils, prepare as per directions on the packet.
2. Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and 1 tablespoon of oil in a bowl. Season with salt, pepper and fresh chilli (optional), then toss to combine.
3. Cut the haloumi lengthways into 8 slices. Pat dry with paper towel. Dust lightly with flour and shake off excess.
4. Heat remaining oil in a non-stick frying pan over medium heat. Cook the haloumi, in batches, for 2 minutes each side, or until golden.
5. Drain the haloumi on paper towel. Serve the lentil salad topped with warm haloumi.
6. If you like it more lemony you can add extra lemon juice.
During winter you can replace the cucumber and tomatoes with a root vegetable such as roasted pumpkin and some spinach leaves.
wine Scion Viognier
Viognier loves food. And if Viognier could talk, it would just say ‘nom, nom, nom’ all day long. What does that have to do with lentil and haloumi salad? Well, this salad is serious food, and delivers lovely, fresh, firm flavours that this Viognier also shows.