Category Archives: Salad

Sumac spiced Eggplant & Asparagus Salad

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Another veggie salad flavoured with middle eastern spices. This salad works really well with chicken.


  • 1 large eggplant sliced into think rounds, salted rinsed and drained
  • 1 bunch of asparagus
  • 2-3 cloves of garlic
  • 1 teaspoon of sumac
  • 1 teaspoon of coriander seeds
  • 1 bay fresh leaf
  • 1 small red onion finely sliced
  • handful each of mint and coriander
  • olive oil
  • salt and pepper to taste


  1. Slice the red onion finely and place in a small bowl sprinkled with a large pinch of sea salt and set aside. The salt will draw the moisture out of the onions leaving soft, sweet onions which makes a delicious garnish. The longer you leave it to soak the better the result. After cooking everything else, squeeze the excess moisture from the onions, rinse if necessary before adding it to your dish. This can also be prepped ahead of time.
  2. Pat dry the eggplant then toss with the spices and a little olive oil. Slowly pan fry with the bay leaf or use a griddle pan. Drain any excess oil on kitchen paper. Steam the asparagus and cool. Toss both veggies in a bowl with the herbs, sprinkle with extra sumac and stir through the onions. Adjust seasoning to taste.

This delicious dish is so simple and quick to make that I tend to make it quite often. Leftovers work really well served cold the next day with a poached egg or a tin of tuna. At dinner time, it goes really well with lamb cutlets and harissa spiced yoghurt. I hope you'll enjoy it as much as myself and family do... ūüėČ

Variation: Add chickpeas

Harissa Yoghurt Dressing

  • 1-2 teaspoons of good quality organic harissa paste
  • Plain Greek style or goat yoghurt
  • salt to taste
  • squeeze of lemon juice

Stir it all together and spoon over your cutlets.

Wild Rice for Wild People

Wild rice is a type of edible grass dried and sold as a whole grain. The rice is a¬†dark chocolate-like colour and has a nutty taste and texture. It’s an excellent low fat, high protein and high fibre grain and ¬†I love it because it’s an alternative to regular rice and can be used to make many ¬†hot and cold dishes. This recipe is one of my Summer salad versions.


  • 1 cup of wild rice (cooked according to packet instructions)
  • 2 cups of baby spinach leaves
  • 1 Lebanese cucumber, diced
  • 1 mango, diced
  • 1 small avocado, diced
  • 1/2 medium sized red¬†onion, diced
  • large handful of flat leaf parsley, roughly chopped
  • 2 medium vine ripened tomatoes (de-seeded and diced)


Once the rice is cooked rinse under cold water using a sieve, and allow to cool.  Dice the remaining ingredients and toss them through the rice. Dress the salad with my classic versatile dressing.  Adjust the seasoning to taste and voila! Eat! Great addition for BBQ parties, to have with a tin of tuna at work or with a grilled steak for a simple but nutrient dense mid-week meal.

Vinaigrette Salad Dressing Рthis quantity will make enough for many meals.  I use a 320 ml jar.


  • Olive oil
  • White wine vinegar or fresh lemon juice (always 2/3 oil to 1/3 acid)
  • 1 teaspoon of Dijon mustard
  • 1 Garlic clove-mashed to a paste with a dash of sea salt
  • sea salt and freshly ground black pepper to taste


Throw it in a jar and shake

Variations –¬†There are endless variations with this recipe and it completely depends of your own tastes. ¬†Here are some of mine.

  • 1/2 teaspoon of ¬†honey or agave nectar
    Replace lemon or white wine v w balsamic (I like the aged thick stuff)
  • Add a stalk of thyme or tarragon
  • Try macadamia, avocado or walnut oil for a change
  • Add capers or gooseberries

Carrot & Zucchini Salad

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This salad is quick and easy to prepare (grated and raw) and adds a zing to any lunch box, BBQ or picnic. It also tastes better the next day as the as the herby dressing is absorbed by the veggies.

Serves: a family of 4 with leftovers! Take it to work the next day.


  • 2-3 Carrots washed & unpeeled
  • 2-3 Zucchinis washed & unpeeled
  • Large handful of Dill
  • large handful of chives
  • 1/3 cup of Plain yoghurt ( I recommend a goat or sheeps milk yoghurt)
  • Sea salt
  • Juice of 1/2 a lemon
  • 1/2 garlic clove crushed into a paste with a sprinkle of salt


  1. Grate the carrots & zucchini (don't peel it) on top of each other into a large salad bowl, snip the chives on top.
  2. Make the dressing:- crush garlic into a paste and mix into yoghurt with squeeze of lemon juice and salt to taste, stir through chopped dill.
  3. Mix dressing through grated veggies, adjust seasoning if necessary and voila! That's it! Yummy.

Tip The yoghurt dressing will make the leftovers quite wet. To avoid this (just like making Tzatziki), place yoghurt in a clean Muslin cloth (or cheese cloth) and place over a bowl for a few hours or overnight... Then squeeze the water (the whey) out. Don't throw it out! This is good stuff. Just mix it up in jar with some more plain yoghurt and use it for your next dressing.

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