Bowled
over
Summer salads strike a happy balance
of heft, crunch and freshness.
T
he summer heat can make the prospect of
even another round of fish and chips or a
burger from the beachside kiosk seem nigh
on unthinkable. Raw vegetables with plenty of
herbs, a little protein, punchy dressings and a squeeze
of citrus backed up with some crunch will satisfy without
flooring you in the humidity.
All-in-one bowls work well when you’re out and about
and need to feed a crowd. Prep in bulk and box up
individual elements for easy assembly; making a double
batch of quinoa, or having vermicelli on hand to soak as
needed will make things even easier.
The herbs and dressings bring the flavour here; opt
for a variety of leaves, and keep tasting the dressings as
you go to get the balance spot on.Salad bowlsCutipol
black fork from
Peter’s of Kensington.
Nougat bowl (left)
from Brett Stone. Bowl
with concrete glaze
(right) from Katherine
Mahoney. Small
bowl from Chuchu. All
other props stylist’s
own. Stockists p176.36 GOURMET TRAVELLER