New year, new look, new beginnings ...
A belated Happy New Year. I hope 2013 has kicked off for you all with tremendous energy. After a few quiet weeks (maybe that should read months?!) the blog is back up and running with a new look to celebrate the new year!
Both Andrew and I are looking forward to 2013 with nervous excitement as we contemplate the arrival of a new life into ours. If last year is anything to go by I suspect whatever we think is in store for us this year will be the complete opposite to what actually happens. Best laid plans as they say, but that is all part of the fun and mystery of life isn't it!
So you read it here first, this year for me is all about the 'new' and the 'change'.
I am bursting with new ideas and new recipes. I am looking forward to celebrating the best of the seasons and getting back to basics. My only rule is that there are no rules - 2013 is all about kicking back and going with the flow. Something I have never been very good at but need to learn to be pretty quickly with a little one 11 short weeks away from arriving.
I think I am going to learn a lot this year!
To kick things off, with family and friends sweltering away in Australia's absolutely scorching summer temperatures, I have for you a light and fresh salad that is ideal as a side dish whether you are BBQ'ing with friends, picnic'ing at the beach or looking for something quick and tasty to throw together for a mid-week dinner.
Fennel, Pear and Minted Pea Salad
Eat it with: BBQ'd tuna steaks, lamb cutlets, anything off the grill really!
Wash it down with: An icy cold, crisp white wine or perhaps some homemade lemonade.
1 large fennel bulb, halved and sliced finely/shaved
2 green Bosc pears, quartered and sliced finely/shaved
1/2 red onion, halved again and sliced finely/shaved
1 cup peas, blanched
120g of baby spinach leaves
1/2 cup mint leaves finely chopped
1/4 cup of red wine vinegar
Place a small pot of water on high heat and bring to the boil. Blanche the peas in the boiling water for 3 minutes, drain and plunge into ice cold water to refresh. Once cooled, drain the peas and add the red wine vinegar and mint, stir carefully to combine.
Slice the fennel, pears and red onion and place in a bowl along with the baby spinach leaves. Drain the peas, retaining the liquid and add to the sliced vegetables.
Arrange the mixture on a serving platter and drizzle with the minted vinegar.
Variations:
Some tasty additions to consider adding to your salad, depending on the occasion:
- Crumbled fetta or goats cheese
- Toasted pine nuts
Yield: Will serve 4-8 as a side depending on the remainder of the meal being served
