Posts Tagged With: salad

Zucchini, mint and feta salad with crunchy pangrattato

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If you have a spiraliser then this dish is easy and looks fantastic! If not, then julienne your zucchini by slicing or peeling them into as thin strips as possible.

Fresh from the garden: zucchini, mint, lemon, sage, mint
Recipe source: Melissa
Serves: 6 or 24 tastes


·     Food processor

·     Measures – cup, ½ cup, tablespoon, teaspoon

·     Microplane zester

·     Paper towel

·     Large frying pan

·     Spiraliser

·     Scissors

·     Citrus juicer

·     Serving bowls and smaller bowls for pangrattato






For the pangrattato:

·     1/2 teaspoon fennel seeds

·     1/2 teaspoon chilli flakes

·     2 tablespoons olive oil

·     Half a small loaf of sourdough bread

·     1/2 cup pepitas (pumpkin seeds)

·     1 lemon

·     3 sage leaves

For the salad:

·     3 zucchini

·     A small branch of mint leaves

·     3 tablespoons olive oil

·     100g Danish feta

·     Flaked salt

What to do:

For pangrattato:

  1. Break or tear the sourdough into small chunks and then blend up in the food processor until they resemble breadcrumbs. You’ll need about a heaped cup.
  2. Wash and wipe the lemon dry, then zest the lemon, taking only the thin layer of skin off and leaving the white pith on. Wash the sage leaves and gently press dry with a piece of paper towel. With scissors, snip into thin strips.
  3. Heat the 2 tablespoons of olive oil in the frying pan. Add the rest of the pangrattato ingredients and toss until golden and crunchy (this takes about 5 minutes). Taste and add more seasoning if needed. Set aside to cool and crisp up.

For zucchini salad:

  1. Wash the zucchini and wipe dry, then spiralise or julienne them into thin strips. Wash the mint, press dry with a piece of paper towel and using the scissors, snip them into thin strips. You should have about 2 tablespoons worth.
  2. Cut the zested lemon in half and juice one half.

To finish:

  1. Place zucchini in a dish, top with mint leaves, oil and the lemon juice and season with a grind of pepper. Check the seasoning and add a sprinkle of salt if needed. Weigh the feta and crumble what you need into the zucchini. Toss to combine and divide out into your serving bowls.
  2. To serve, top salad with a little of the pangrattato and serve the rest in little bowls on the side for each person to help themselves to, just before eating.

Notes: What does a heaped cup mean? How does a spiraliser work? What is pangrattato?

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New Menu #6 (26th February)


Hello hello!

My new menu is up, ready and waiting for you!

I’ve got these dishes coming up this week: Chicken Kiev – Ottolenghi’s Red rice, Quinoa and Pistachio Salad – Magic Dough – and delicious jars of new season Black Plum Jam as well the old faves… this link will take you to my latest newsletter, and order button.

The Bondi Cook Newsletter Menu #6

As always – please order by midday Wednesday (tomorrow) and pick up Friday 3pm – 4pm at The Cottage, Bondi Public School on Wellington St.

Hope to see you soon!






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Spring salad of broad beans, radish and goats cheese

This salad is a beautiful celebration of spring, with lots of lovely texture from the broad beans, crunch from the radishes and creaminess from the goats cheese. At school the children love to run out and find edible flowers like nasturtiums or borage to garnish their salads. And if the broad beans are particularly small or very young, we don’t both to double-pod them.


Fresh from the garden: lettuces, broad beans, radishes, marjoram, edible flowers

Recipe source: Melissa

Serves: 6 or 24 tastes


  • Saucepan & lid
  • Bowls – 2 large, 2 med, 2 small
  • Colander
  • 2 salad spinners
  • Paper towel
  • Mandoline slicer
  • Potato peeler
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Plates or bowls to serve

  • A handful of lettuce leaves
  • A large handful broad beans in pod
  • A small handful of radishes
  • 2 sprigs marjoram
  • A small log of goats’ cheese
  • 1 tablespoon red wine vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper
  • Edible flowers

What to do:

  1. Fill the saucepan with water & set to boil on high heat.
  2. Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  3. Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  4. Wash the lettuce leaves really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
  5. Wash the flowers gently in a small bowl of cold water and reserve on a piece of paper towel until ready to use.
  6. Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
  7. For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
  8. Drizzle the dressing around the large lettuce bowl and gently turn the leaves with your fingers.
  9. Place the leaves in the serving bowls, then pour the broad beans, radish slices and snap peas into the bowl and mix to cover in the residual dressing. Then sprinkle over each bowl of leaves.
  10. Break the goats cheese into small chunks with your fingers and divide over the salads with the marjoram leaves.
  11. Finish by carefully placing the flowers on top of the bowls of salad. Serve immediately!

Notes: What does residual mean? Why do we use honey vinaigrette here instead of our usual lemony dressing? Can you name some edible flowers?


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Orange and fennel salad with blood orange vinaigrette

This salad is a fresh and gorgeous, with contrasting flavours of orange and aniseed from the fennel. The lesson focusses on slicing oranges without squashing the juice out of them in the process!

Fresh from the garden: oranges, blood oranges, fennel, red onion, parsley

Recipe source: Melissa

Serves: 6 or 24 tastes


  • Chopping boards and knives
  • Microplane grater
  • A medium jar with lid
  • Measures: jug, 1/3 cup, 1/4 cup, teaspoon
  • Selection of mixing bowls
  • Colander
  • Salad spinner
  • Paper towel
  • Bowls to serve

  • 3 oranges
  • 2 small fennel bulbs
  • 1 medium red onion
  • A small handful parsley or coriander

Blood orange vinaigrette

  • 1 blood orange
  • 100mls olive oil
  • 1 teaspoon wholegrain mustard
  • Flaked salt & ground black pepper 

What to do:

To make the blood orange vinaigrette:

  1. Finely grate the rind from the blood orange using the microplane grater and reserve in a screw-top jar.
  2. Cut the blood orange in half and juice to make about 1/3 cup juice.
  3. Measure and add in the olive oil, blood orange juice, mustard and a pinch of salt and grind of pepper. Screw lid on securely and shake well.

To make the salad:

  1. Wash the fennel and trim it. Finely slice the fennel very carefully using a sharp knife.
  2. Peel the red onion and cut in half. Finely slice each half to form little half-moons.
  3. Peel the remaining oranges and cut in half. Place each half on the chopping board and very thinly slice them, without squashing the orange!
  4. Wash the parsley or coriander and spin-dry. Pick off the leaves, discarding the stalks and chop if needed.
  5. Toss the orange slices with the fennel and red onion in a bowl to combine. Place in a large mixing bowl, sprinkle with the parsley or coriander and pour over the orange vinaigrette.
  6. Toss to combine and then divide into your serving bowls.

Notes: Why is it called a blood orange? What does fennel smell like?

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Kitchen News 4th November 2015

Potato gnocchi with parmesan, burnt butter and crispy sage. Rosemary and thyme grissini. Creamy hummus made with a recipe adapted from Ottolenghi’s Jerusalem book… these are some of the dishes our clever kids whipped up last week in the cottage! A major focus for one group was handling fragile lettuce: washing and spinning it dry and then rolling it up to store in the fridge until ready to compile a deliciously fresh and gorgeous looking Master salad with lemon vinaigrette. And we even made crispy herbed potato skins with leftovers from the gnocchi!

The Year 2 students continue their attack on Kitchen Garden – enthusiastically displaying their knife skills amongst other fabulous talents – and one class even got to sample one of our programs most successful and asked-for dishes ever: Globe artichokes with lemon and garlic vinaigrette. They’re very lucky as we’ve had a lot of trouble growing them in these last few years – the last ones we harvested in 2012! Hopefully we’ll have a few more popping up in the next few weeks. And I’m looking forward to seeing the Year 5 and 6 kids back next week too!

Tea towel sales went through the roof so thank you to all who bought early. Year 2 and Kindergarten is SOLD OUT! We have other age groups but I am reclaiming my Monday and Friday mornings for a while so will be back in December – anybody wishing to buy some before then can see me in the cottage at 8.30am or 2.30pm Tuesdays, Wednesdays or Thursdays in the meantime.

Thanks Mx

And thanks for the little mufti Melissas last Friday! Loved all of you!

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Green tabule salad for spring

Sarit Packer and Itamar Srulovich used to be the head chefs for Yotam Ottolenghi and now own their own restaurant in London called Honey and Co. They wrote a book of their delicious recipes, and this tabule is one of their favourites. They say: This (recipe) is the closest to original tabule salad. The dominant flavours are herby and green, and the taste of the olive oil should really shine through, so use the good stuff here.

We say: Get the kids chopping their little hearts out! Smart strong chops, no fiddling around. You want the parsley cut, not tickled!

Fresh from the garden: cucumbers, spring onions, parsley, mint, lemon

Recipe source: adapted from a recipe in Honey and Co, Food From the Middle East


  • Kettle
  • Scales
  • Selection of mixing bowls
  • Plastic wrap/ cling film
  • Fork
  • Measures: jug, tablespoon, teaspoon
  • Salad spinner
  • Chopping boards and knives
  • Citrus juicer
  • Serving bowls

·       75g bulgar wheat

·       2 spring onions

·       2 Lebanese cucumbers

·       1 bunch of parsley

·       6 sprigs of mint

·       1 teaspoon cooking salt plus a pinch

·       4 tablespoons best quality olive oil

·       1 lemon

What to do:

Basic bulgar wheat:

  1. For every 75g of bulgar wheat you will need a pinch of cooking salt, a splash of good olive oil and 75ml of boiling water (90ml for coarse bulgar wheat).
  2. Place the bulgar wheat, oil and salt into a bowl and stir well til the grains are all coated in the oil. Pour over the just boiled water and quickly cling-film the bowl to seal in the steam.
  3. Leave for 5 minutes and then carefully uncover. Use a fork to fluff the bulgar wheat up and break the mass into individual grains (or rub it between your palms to break it up). Allow to cool uncovered and then it is ready to use. It will keep like this for 3 days in an airtight container in the fridge.

To prepare the salad:

  1. Wash the spring onions and then peeling the first layer off, trim off the roots and discard. Finely chop.
  2. Wash the cucumber and then finely dice it.
  3. Wash the parsley and spin it dry, and finely chop the leaves and soft stalks.
  4. Wash the mint, spin it dry and pick off the leaves and finely chop them. You should have about 3 tablespoons’ worth.
  5. Cut the lemon in half and juice one half.

To finish the salad:

  1. Mix everything together as close to eating as possible for the best flavour and to stop it going soggy.
  2. They say: I recommend that you just add the juice of half the lemon to begin with and taste to see what you think. We love this sharp and would always add more lemon, but you may find that this is enough for you.

Notes: What is bulgar wheat? How many other ways can you spell tabule?

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Easy potato salad with tomatoes, basil and rocket

Whether in the park, or at home with a BBQ this salad is always a winner – especially with this simple but delicious dressing.

Fresh from the garden: potatoes, tomatoes, rocket, chives, coriander, mint, spring onions
Recipe source: Melissa
Serves: 6 or 24 tastes


  •       Scrubby brush
  •       Large saucepan
  •       Chopping board & knife
  •       Measures: ¼ cup
  •       Salad spinner, paper towel
  •       Mixing bowls – large, medium
  •       Garlic press
  •       Tea towel
  •       Colander
  •       Metal spoon
  •       Serving bowls

  •       1kg potatoes
  •       A small handful mint
  •       A small handful tomatoes
  •       4 spring onions
  •       A small handful parsley
  •       A small handful chives
  •       A small handful coriander
  •       Flaked salt


  •       1 garlic clove
  •       1/3 cup extra virgin olive oil
  •       Flaked salt & black pepper
  •       A sprig of basil

What to do:

  • Wash the potatoes well, scrubbing with a brush if needed, and cut any large ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
  • Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes.
  • To make the dressing: Peel and squeeze the garlic through the press into a medium bowl. Measure in the olive oil with a pinch of salt and grind of pepper. Wash the basil, pick the leaves and spin them dry in the salad spinner. Tear into pieces with your fingers and add to the oil.
  • Wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
  • Wash the tomatoes and carefully slice into small chunks. Wash the rocket in several changes of water and spin dry. Slice into thin ribbons.
  • When the potatoes are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the dressing, spring onions, tomato chunks and rocket. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
  • Just before serving, sprinkle over the chopped herbs and turn out into serving bowls. 

Notes: Why do we start cooking the potatoes in cold water? What is a thin ribbon?

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Winter salad with poached eggs and roasted bits

We tend to veer towards slow-braised soups and stews in the winter, but I also love warm salads, blending crisp and green with warm and comforting, all in the one bowl…

Fresh from the garden: salad leaves, eggs, lemon, parsley, marjoram, thyme, coriander, chives
Recipe source: Melissa
Serves: 6 or 24 at home


  • Mixing bowls
  • Colander
  • Paper towel, tea towel
  • Chopping boards & knives
  • Measures:1/3 cup, tablespoon
  • 2 large baking trays
  • 2 salad spinners
  • Mortar & pestle
  • Citrus juicer
  • Mezzaluna
  • Whisk, tongs
  • Medium frying pan
  • Slotted spoon
  • Serving bowls



  • A handful Brussels sprouts leaves
  • A handful cauliflower florets
  • A big bunch salad leaves: mache, mizuna, rocket, lettuce
  • A large handful of herbs
  • A few garnishing flowers
  • 4 eggs
  • Ground coriander and cumin

Herby vinaigrette dressing

  • 1 clove garlic
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful mixed herbs: parsley, marjoram, thyme, coriander, chives

What to do:

  • Preheat the oven the 180C.Wash the Brussels sprout leaves and cauliflower in a bowl of cold water, refilling if needed. Drain and pat dry with paper towel. Strip the leaves from the stalks and cut into ribbons. Cut the cauli into smaller florets. Turn the cauliflower into a clean dry bowl and sprinkle over a tablespoon of olive oil, a sprinkle of salt, ground coriander and ground cumin and mix to combine. Place on the baking tray and then add the Brussels sprout leaves, add another tablespoon of olive oil and sprinkle of salt etc. to the bowl. Lay the leaves out on a separate baking tray.
  • Roast the cauliflower for 20 minutes, then slide the tray of Brussels sprout leaves into the oven and roast for a further 5 to 10 minutes, removing when crispy.
  • Fill up 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry. Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up a medium bowl with water and wash the herbs and small garnishing leaves. Spin dry and pick leaves, discarding stalks into compost. Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves. Chop the herbs finely and keep separate in their own small bowl.
  • Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with a teaspoon and scrape it into a clean bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly. Wash and spin dry the herbs, pick off the leaves and chop finely in the mezzaluna. Add to the dressing.
  • Meanwhile, to poach eggs, fill the medium sized frying pan with water and bring to a simmer. Carefully crack each egg into its own small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes on the barest simmer until done.
  • Carefully remove oven tray of veggies with oven mitts and leave to cool for a few minutes.
  • Unwrap the parcel of salad leaves & tip them into the bowl with the herbs and the dressing. Add in the roasted cauliflower & sprout leaves and gently turn the leaves in the dressing using a clean hand or tongs.
  • Pile up the dressed leaves into the serving bowls, carefully drain an egg using a slotted spoon and place in the centre of each bowl of salad with garnishing petals or leaves and serve immediately.

Notes: What else could you add to a warm winter salad? What is the best way of using a mortar and pestle? What does ground coriander smell like? How is it made?

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Green salad

The title is simple but the ingredients are many and varied! Just take care when washing young delicate leaves so that they don’t get squashed…

Fresh from the garden: rocket, lettuces, pea shoots, baby spinach, kale, spring onions, herbs
Recipe source: Melissa
Serves: 4 or 24 tastes


  • Mixing bowls – 3 big, 2 med, 2 small
  • Colanders
  • 2 salad spinners
  • Scissors
  • Paper towel
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Bowlsto serve



  • A few stalks of kale
  • A large handful of rocket
  • A large handful lettuce leaves
  • A large handful pea shoots
  • A large handful baby spinach
  • A small bunch of spring onions
  • Edible flowers
  • A handful baby nasturtium leaves
  • A bunch of aromatic herbs: marjoram, basil, thyme, coriander
  • 1 tablespoon apple cider vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper

What to do:

  • Wash the kale and shake dry. Cut the leaves from the stalks and discard the stalks. Roll up the kale leaves into a tube shape and then finely slice into very thin ribbons.
  • Wash all the leaves & pea shoots in several large bowls and many changes of cold water, filling up the bowls with the water and gently swilling the leaves around, draining in the colander and checking each time for any dirt left in the water. Spin dry in handfuls, reserving the leaves in a large clean, dry bowl.
  • Wash and trim the spring onions, discarding any roots and browning layers. Using scissors, snip into tiny discs and add to the bowl of prepared leaves and shoots.
  • Reserve the edible flowers and nasturtium leaves in a small bowl of cold water. When ready to use, drain on a piece of paper towel and use for the garnish.
  • Wash & dry the herb sprigs, leaving small leaves whole and chopping or snipping with scissors any large leaves and the coriander stalks into tiny pieces.
  • For the dressing, measure the olive oil, vinegar and honey and pour them into the jar. Add all the herbs with a sprinkle of salt and pepper, then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the leaves and gently turn the leaves with your fingers so that all the leaves are covered. Lift out and drain the dressed leaves, dividing into serving bowls.
  • Finish by popping the edible flowers and nasturtium leaves on top of the bowls of salad. Serve immediately!

Notes: Why do we have to be so gentle when preparing these leaves and pea shoots? What is vinaigrette? What do the edible flowers taste like?

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Poached egg salad with peas and basil mayo

We love making mayonnaise at Bondi and always talk about the difference in flavour from the ready-bought stuff! This salad is wonderful – creamy from the mayo and egg yolk but also tangy from the dressed lettuce – and it’s so worth fetching some fresh peas to pod as they really pop in your mouth!

Fresh from the garden: lettuce, eggs, peas, basil, salad burnet, lemon, garlic
Recipe source: Melissa
Serves: 4 at home or 24 tastes


  • Small saucepan
  • Colander
  • Medium high-sided frying pan
  • Bowls – 3 large, at least 4 small
  • Salad spinner
  • Paper towel & tea towel
  • Citrus juicer
  • Chopping boards and knives, scissors
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Stick blender & its cup
  • Measuring jug, fork
  • Slotted spoon
  • Serving plates




  • A handful of fresh peas in the shell
  • 4 eggs
  • 2 large handfuls of lettuce
  • A handful salad burnet

For the basil mayonnaise:

  • A small branch of basil leaves
  • 1 egg
  • ½ teaspoon salt
  • 1 small clove garlic
  • 1 level teaspoon mustard powder
  • 120ml rice bran oil
  • 25ml olive oil
  • 1 teaspoon white wine vinegar
  • 1 lemon
  • Freshly milled black pepper

What to do:

For the salad:

  • Fill the small saucepan up with water and set it to boil. Pod the peas and have ready a big bowl of cold water. When the water is boiling, add the podded peas and cook for 3 minutes. Drain and refresh in the bowl of cold water. Drain and reserve.
  • Separate out the lettuce leaves over the sink and rinse under the tap.Fill up a big bowl with cold water & wash the iceberg leaves in several changes of water, looking for any dirt in the bottom of the bowl. Spin dry in small batches.
  • Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Wash and spin dry the burnet and strip off the leaves, discarding the stalks. Wrap them carefully in paper towel and keep them in the fridge with the lettuce.

For the mayonnaise:

  • Wash, spin dry and separate off the basil leaves and discard the stalks into the compost.
  • Cut the lemon in half and squeeze one half to yield ½ teaspoon lemon juice. Peel the garlic clove and finely slice.
  • Now break the egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, thenblitz to blend these together.
  • Now measure the oils into the jug, mix well with a fork and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice and basil leaves, then blend again until the leaves are quite finely chopped.

To poach the eggs:

  • Fill a medium-sized frying pan with water to a depth of approximately 5cm, heat it up to the boil, then lower the heat it to a bare simmer.
  • Then break the 4 eggs into the four separate small bowls taking care not to break the yolks and removing any shell with your fingertips. Then lower them, one at a time, into the simmering water and let them cook together, uncovered, for 4 minutes. Fill a large bowl with cold water.
  • Then, use the slotted spoon to lift them from the water and transfer them to the bowl of cold water, until you are ready to use them.

To serve:

  • Bring the lettuce out of the fridge, gently slice up the leaves if needed and put into a big mixing bowl. Drizzle a teaspoon each of olive oil and white wine vinegar over the leaves with a pinch of salt and grind of pepper, and turn gently to combine.
  • Arrange the leaves on each serving plate.
  • Holding a clean tea towel in one hand, scoop up an egg with the slotted spoon and carefully drain of water. Arrange a poached egg in the centre of each salad plate, drizzle some of the mayonnaise over the top of each salad, followed by a sprinkle of the peas and then the salad burnet leaves.
  • Serve.

Notes:Why do we add a trickle of oil at first into the egg mixture of the mayonnaise? Why shouldn’t we break the eggs when poaching them? What is salad burnet and what does it smell like?

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