Divine Salad Bowl of Wonder, Gorgeous Cosmic Chef, Giver of All Comfort and Warmth, we give this kitchen space to you.
May it be a space where we celebrate the abundance of the Earth, where we prepare each plant and each bone with love.
May we nourish our hungry bodies with the gifts of the seasons, preparing meals that invite grand discussion and uproarious laughter.
Let it always be enough. Let us not eat mindlessly. Let us not eat empty things. Let us eat well and be filled with the wholeness of you.
May all who enter this kitchen be embraced by vibrant energy and feel moved to clean, care for and protect this space. May every counter, sink, burner and drawer be an offering to the life force that sustains us.
Pear, Parmesan, Rocket and Avocado Salad
Not just any old salad, this is a scrumptious and nutritious salad to pair with barbecued chicken, beef or lamb. Seriously, this salad will have those that usually dislike healthy greens helping themselves to seconds and thirds.
100g baby rocket; a mesclun salad mix will do if rocket is unavailable
1 large just-ripe pear
2 just-ripe avocados
70g walnut pieces, toasted
Small block Parmesan cheese, for shaving
¼ cup extra virgin olive oil
1 tsp balsamic vinegar
Juice of ¼ of a lemon
½ tsp Dijon mustard
Freshly ground salt and pepper
Place the rocket leaves in a large bowl. Half and core the pear, then slice very thinly. Core, peel and slice the two avocados. Add the pear and avocado to the rocket and toss gently to combine.
Place all the wet ingredients (oil, vinegar, lemon juice and mustard) in a small bowl and mix. This will be the salad dressing. Lightly toast the walnuts in a medium-hot pan. We just want to brown the outsides of the walnuts so toss them frequently and only for about five minutes.
Drizzle the dressing over the salad and grind over a generous amount of salt and pepper. Gently toss. Sprinkle over the walnuts and shave a generous amount of parmesan over as garnish. Serve immediately with your chosen barbecued meat and enjoy.