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Thread: Help me with a salad/veg dish from my garden

  1. #1

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    Default Help me with a salad/veg dish from my garden

    Ok, have to go to a party on the weekend and I have been asked to bring a salad. The birthday girl is a vegetarian and a number of the guests are as well. I would love to do something from our veggie patch.

    We have:
    Butternut
    Kent pumpkin and some other orange pumpkin
    Spaghetti squash
    Beans - green and purple
    Eggplant (I think) little purple stripey ones and I have no idea if they are ready or have been eaten by slugs
    Chocolate capsicum
    Purple and orange capsicums
    Rainbow chard, silverbeet
    I think some tomatoes - roma and little yellow cherry
    Beetroot
    Celery
    Most herbs

  2. #2

    Join Date
    Feb 2006
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    melbourne
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    Default

    Do you have a food processor?
    Thermomix have an awesome Beetroot salad, can post you the recipe if you like, I'm sure you could do it in a food processor

  3. #3

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    Sorry Olive, I am the last person on this forum to promote a Thermomix to Have had a beetroot salad at a demo and really did not like it. Way to much onion for me.

  4. #4

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    Default

    Not promoting thermomix, just the salad you can always omit the onion!

  5. #5

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    How about roasting most of the root veges and the making a cous cous, chard and roast veges & garlic type salad? Toss with lemon juice and olive oil and go! I would add in tomatoes and beans as well... maybe some pine nuts? Noms

  6. #6

    Default

    You could use the pumpkin and some of the beans and maybe capsicum in a cous-cous salad. The herbs too - do you have mint?

    The beans and tomatoes in a green bean with vinigiarette.

    Tomatoes, mozarella, basil and exrta virgin olive oil is a match made in heavan.

    Browned eggplant and yogurt.

    Turkish beetroot dip

    3 beetroots
    5 tablespoon of Greek yoghurt
    1 clove garlic
    a pinch of salt

    Boil the beetroots (or cook in microwave oven with two spoonfuls of water, covered for four minutes). Let it cool.

    Grate the beetroot using the fine blade on your grater. Crush the garlic.
    or
    Mix the beetroots and the garlic clove in the blender.

    Place the mixture into a bowl, add salt and yoghurt.

    Sprinkle dried mint and drizzle with olive oil for serving.
    Eat with Turkish or Leb bread.

  7. #7

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    Default

    Sorry ladies - forgot to come back and say thanks for the ideas.

  8. #8

    Default

    Oh deary me, never mind it's an old post bumped up!


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