THE SOLUTION TO A SIMPLE, MEANINGFUL, WELL-DESIGNED LIFE /
THE F Ê T E / LIF E PROJECT
05
NO. MAKING / SALADS Welcome to the Fête/Life Project – a collection of helpful, useful and practical articles that can be applied to life at any time, but especially now. Sourced from the many magazines we have released, our message has never been more relevant or needed by our community today… let’s embrace the simple life and treasure what is truly important – human connection, community, self care and pure acts of kindness. SUPPORT WHEN YOU NEED IT MOST /
If you think these stories can uplift or help someone else, please share our project and spread the love.
FETELIFE.COM.AU / INSTAGRAM.COM/FETE_LIFE / #THEFETELIFEPROJECT
photographs / J A N E C A M E R O N introduction / A N N A B E L L E K E R S L A K E
making / salads It’s that time of year again… the search is on for a light meal alternative. The holiday splurge is over so while new year resolutions are still strong avoid the temptations and substitute with salads that really pack a punch. Brimming with flavour and hearty ingredients there’s no need to feel deprived. These salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes, making an easy weeknight alternative. Step away from the oven as temperatures rise – simple salads are guilt free and oh so satisfying.
THIS SPREAD
01. H ein Placemat in Pale Grey $14.95, countryroad.com.au 02. S econd from left, Salad Hand Servers $22, 29 Milan, call 08 7225 0008
SALAD 1 CUP PEARL BARLEY 1/2 CUP PUY LENTILS 1/2 SMALL RED ONION 1/2 CUP CURRANTS 2 TABLESPOONS RED WINE VINEGAR 1 R E D O N I O N, F I N E LY D I C E D 1/2 BUNCH CORIANDER, CHOPPED 1/2 BUNCH PARSLEY, CHOPPED 2 TABLESPOONS PINE NUTS 2 TABLESPOONS FL AKED ALMONDS 2 TABLESPOONS PEPITAS 2 TABLESPOONS SUNFLOWER KERNELS
CYPRIOT SALAD / Recipe by Rustic Gourmet / rusticgourmet.com.au
SALAD / Cook pearl barley and lentils according to packet instructions. Set aside to cool. Place currants and red wine vinegar in a microwave-proof bowl. Cover with cling film and microwave for 45 seconds.
DRESSING
In a large bowl, combine the onion, coriander and parsley.
1/2 CUP OLIVE OIL
Add all remaining ingredients including rehydrated currents
1 LEMON, JUICE
and any remaining red wine vinegar.
2 TABLESPOONS VIN COT TO 1 TEASPOON SEA SALT
DRESSING / In a small bowl, combine the dressing ingredients and pour over salad, tossing well to combine. Serves eight.
INGREDIENTS 750G GREEN BEANS, TOPPED A N D H A LV E D L E N G T H WAY S 1 R E D O N I O N, F I N E LY C H O P P E D 2 TABLESPOONS DIJON MUSTARD 2 TABLESPOONS CAPERS, CHOPPED 1/2 BUNCH CHERVIL, C OA R S E LY C H O P P E D
TA R R AG O N A N D G R E E N B E A N S A L A D / Adapted from a recipe by Karen Martini / karenmartini.com
1/2 BUNCH FRENCH TARRAGON LEAVES, PICKED AND CHOPPED 100ML EXTRA VIRGIN OLIVE OIL 1 C LOV E O F G A R L I C, F I N E LY C H O P P E D S E A S A LT A N D F R E S H LY G R O U N D
METHOD / In a medium saucepan over high heat, cook the beans for 4 minutes in lightly salted boiling water or microwave for 3-4 minutes.
BL ACK PEPPER, TO TASTE
Drain well and keep warm.
4 TABLESPOONS WHITE WINE VINEGAR
In a large bowl, place all of the remaining ingredients except for the vinegar and stir to combine. Add the beans and toss to coat in the herb dressing. Stir in the vinegar and serve immediately. Serves four.
THIS SPREAD
01. T am Rectangle Platter in Snow $39.95, countryroad.com.au
SALAD 375G FREEKAH 5 CARROTS, SLICED 3 RED ONIONS, SLICED 1 TABLESPOON OLIVE OIL S E A S A LT A N D F R E S H LY G R O U N D BL ACK PEPPER, TO TASTE
FREEKAH, KALE AND CARROT SAL AD / Recipe by Rustic Gourmet, rusticgourmet.com.au
DRESSING 2 TABLESPOONS MAPLE SYRUP
SALAD /
1/2 CUP ORANGE JUICE
Cook the freekah according to packet instructions. Set aside to cool.
2 TABLESPOONS WHITE WINE VINEGAR 1/2 CLOVE GARLIC 1 TEASPOON SALT
Preheat oven to 180oC. Place the carrots and red onions onto a baking tray and toss with 1 tablespoon of olive oil and salt and pepper to taste.
TO SERVE
Roast in the preheated oven until browned, approximately
1/2 BUNCH KALE
30-40 minutes.
1/4 CUP HAZELNUTS, TOASTED
DRESSING / Combine dressing ingredients in a jar and shake well to combine.
TO SERVE / Finely slice the kale and transfer to a large bowl. Combine with roasted carrots and onions and toasted hazelnuts. Pour over dressing and toss to combine. Serves eight.
CROUTONS 2 CUPS WHITE BREAD, CUBED BEST WITH DAY OLD BREAD, WE USED CIABATTA 1/4 CUP OLIVE OIL 3 GARLIC CLOVES, MINCED 1-2 T E A S P O O N S E A S A LT F L A K E S
W H I T E B E A N, R O C K E T A N D TA H I N I S A L A D / Adapted from a recipe by The Minimalist Baker / minimalistbaker.com
DRESSING 1/3 CUP TAHINI 2 GARLIC CLOVES, MINCED 1+1/2 -2 L E M O N S, J U I C E 2 TABLESPOONS MAPLE SYRUP 3 TABLESPOONS OLIVE OIL
CROUTONS / Cube the bread into 1cm cubes and set aside. In a large skillet over medium heat, heat the olive oil and add the bread. Add the minced garlic and stir until well combined. Continue stirring
2 TABLESPOONS FL AT LEAF PARSLEY,
and cook bread until golden brown, approximately 5 minutes, taking
F I N E LY C H O P P E D
care not to burn the garlic.
1 TEASPOON SEA SALT
Sprinkle over salt and stir in to combine.
F R E S H LY G R O U N D B L AC K P E P P E R, TO TASTE
Remove from heat and set aside to cool.
SALAD
DRESSING /
2 CANS WHITE BEANS,
In a small bowl add the tahini, garlic, lemon juice, olive oil, parsley,
RINSED AND DRAINED 1 BAG ROCKET, RINSED AND DRIED
salt and pepper. Stir well to combine. Set aside.
TO SERVE / In a large bowl add the white beans and rocket. Pour over the dressing and mix gently to combine. Transfer to servingware and serve with the croutons. Serve immediately. Serves eight.
THIS SPREAD
01. T am Rectangle Platter in Snow $39.95, countryroad.com.au
INGREDIENTS 500G WHITE QUINOA 1 CAULIFLOWER 1/4 CUP OLIVE OIL 2 TABLESPOONS SUMAC 1 BUNCH PARSLEY 1/2 BUNCH MINT 1/2 CUP DRIED CRANBERRIES 1/4 CUP PISTACHIO 1 POMEGRANATE 1 LEMON, JUICE 2 TABLESPOONS VIN COT TO
ROASTED CAULIFLOWER AND QUINOA SALAD / Recipe by Rustic Gourmet / rusticgourmet.com.au
METHOD / Cook quinoa according to packet instructions. Set aside to cool. Preheat oven to 180oC. Cut cauliflower into small bite sized florets. Place the cauliflower onto a baking tray and toss with 1 tablespoon of the olive oil, salt, pepper and sumac. Roast in the preheated oven until lightly browned, approximately 30 minutes. Finely chop the parsley and mint leaves and then combine with the cooked quinoa, roasted cauliflower, cranberries, pistachios, and pomegranate seeds. Dress with lemon juice, remaining olive oil and vin cotto. Serves eight.
THIS SPREAD
01. Mini Concrete Tray in White $19, twopairs.com.au