Lennon's Salad

Well, I named this simple salad after my 3.5 year old son, Lennon. He just loves this salad and scoffs it down like a little piggy whenever I make it...which can only be a good thing, after all - what is better than seeing your child pigging out on a SALAD???

Nice and healthy and a good alternative to a creamy coleslaw (less calories thats even better!)

• 1/2 head of cabbage (or 1/4 if it is an extremely BIG one!), finely shredded
• 1 large carrot, grated
• 40g chunk of cheese, grated (tasty reduced fat)

Dressing :

• juice of half a lemon
• 1/4 C white vinegar
• olive oil, a few good glugs
• 1Tb chives, fresh or dried - whatever you have
• sea salt flakes and freshly ground cracked black pepper

1. In a bowl, add your shredded cabbage and grated carrot and cheese...
2. Combine all the dressing ingredients in a clean jar, screw lid on and shake baby shake, then tip this glorious concoction over the willing and ready vegetables.
3. Toss with your hands and serve - yummmmmm! (Lennon and I just share it straight out of the bowl together, try it, it's fun!)

** This is just a simple version of the salad, but other things we have used before is half green cabbage/half red cabbage..thinly sliced celery...halved cherry tomatoes (red, yellow, tigers whatever)...toasted sesame seeds add an extra dimension too!

Dead easy "Insalata Caprese"

'Insalata Caprese' is a simple, gorgeous salad, utilising tomatoes, fresh mozzarella cheese, basil, and olive oil. So simple, it can be thrown together at the last moment...I LOVE it's simplicity and it tastes like heaven...

• 220g fresh buffalo mozzarella, sliced approx. 1.5cm thick


• 2 large vine ripened tomatoes, sliced approx. 1.5cm thick


• 1 large handful fresh basil leaves, torn roughly


• Sea salt and fresh ground pepper


• 1/4 C extra virgin olive oil

1. On a serving plate, arrange the mozzarella and tomato around the edge, alternating mozzarella and tomato slices.


2. Tear up the basil leaves, and sprinkle them on top of the tomatoes and mozzarella cheese.


3. Season with a bit of sea salt and fresh ground pepper.


4. Just before serving, drizzle the extra virgin olive oil over the salad.