Fresh Salads

It is Easter weekend, and the sun is still shining in Auckland! It has been an ideal weekend to go out on a boat, laze at the beach or swim in the sea. Autumn is approaching, and one feels this may be the last chance to relish in all things summer in New Zealand for this season.


I did manage a swim in the sea, on Friday, but not the boating trip. We have spent most of the weekend at home as our youngest daughter, Jennifer has reached the big milestone of turning 18! Joanna, our oldest daughter, is on holiday from uni, and what great timing to be here to help celebrate with her sister. When family all come together it is a special time, to reminisce, and share stories from the past.

Yesterday was the big day. We started the day with Easter eggs and Hot cross Buns.

The weather was warm but a little inclement yesterday, however we were able to sit outside for a lovely lunch upstairs at the local bar, Basalt. I had roasted Portobello sandwich which was divine. The mushrooms were a delicious match with the whipped feta, spinach and roasted butternut.


Later on in the afternoon, family and friends called over to share in the celebrations and wish Jennifer Happy Birthday. For dinner, it was an ideal time to make the use of the BBQ, before it is put away for the winter. The falling leaves, cooler nights, and day light saving ending next weekend, all indicate that cooking will be making it way indoors again. With much chatter amongst the adults, the BBQ was put on later than anticipated, and the meat was cooked in the dark! Together with the salads, and a wonderful chocolate birthday cake, cooked by Joanna, the evening was a success.


Here are the recipes for the two of the salads that I made, to compliment sausages, chicken kebabs and steak cooked on the BBQ. The chocolate cake recipe will be shared with you soon. Happy Easter!

Serves 4 – 6

700g orange kumara
1 tbsp canola oil

2 tbsp white wine vinegar
2 tsp whole grain mustard
1 small clove of garlic, crushed
1/4 tsp honey
1/4 tsp salt
1/4 cup vegetable oil

3 rashers of bacon
1 tbsp flat leaf parsley, chopped

Peel the kumara, and cut into chunks. Toss and coat them in the canola oil and cook in oven at 200 C, for 20 minutes.

Whisk together vinegar, mustard, garlic, honey and salt. While still whisking, slowly add the vegetable oil. Keep whisking until mixture is well combined and thick in consistency.

Fry the bacon until crisp.

Toss cooled kumara, in the dressing, and sprinkle with chopped bacon and parsley.



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Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

Life Is A Journey

Currently traveling in South America with a bicycle

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