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Simple market salad
Another trip to the buzzing Bondi Farmers Market on a Saturday morning in Sydney, Australia.
Smiling faces of my favourite growers, Hapi and Cathy who come in laden with the best variety of vegetables and herbs ever, including some interesting ones to try such as sorrel, nettles, purslane, chickory, dandelion and more. Hapi and Cathy are always happy to help with ideas for cooking and encourage us all to try something new.
Home I go with a basket heavy with organic goodness, most of it green, a dozen farm eggs nestle at the bottom too. This is the ideal time to put together a true market lunch using what is local, seasonal and fresh. The "template" that I use is based on building up from the greens and leaves, adding in perhaps some more raw or cooked vegetables, then adding some proteins of choice. The end result is always delicious and because it's using the produce of the day, always hits the spot for satisfying, good food.

Today's Market Lunch
Sorrel leaves - a lovely fresh, lemony, tangy taste
Chickory - bitter and beautiful!
Mint
Coriander
Parsley
Avocado - buttery and wonderful
Fried boudin noir (black pudding) - salty & tasty
A soft poached egg - organic and free range
Shaved pecorino or Parmesan cheese
Salt & pepper
Squeeze of lemon juice
Organic extra virgin olive oil
A few dobs of my friend Noni's homemade kumquat chutney with pine nuts and almonds.

I just put all the ingredients together in a bowl except for the egg, boudin noir and chutney - these I added on the top when I put it onto my plate.
Super easy, super delicious.

Serves 1 - Adjust for as many as you're cooking for.





 
It's not pretty but damn it's good - Fresh, crisp, luscious. At Bondi Farmers' Market, my favourite produce is the farm grown, love fuelled vegetables from Hapi and Cathy. Oh and they're organic too.

So, this salad is:
Chicory
Coriander
Mint
Spring onion
Avocado
Cucumber - a short, thick green variety that tastes amazing
Steamed and refreshed rainbow chard and kale
Marinated goats cheese
Shaved Italian pecorino
Soft boiled organic egg
Salt pepper
Organic olive oil
Lemon juice

Oh and essential for me - a serve of homemade, organic sauerkraut - red cabbage in this case.

I often build up a salad like this and either enjoy as is, or add one of these:
Prosciutto - San Daniele
Crisp pancetta
Anchovies
Fresh grilled sardines
Fried slices of boudin noir

Have it with some toasted sour dough or sprouted bread if you're extra hungry too.

So simply chopped and put together, this is a beautiful lunch with endless variations.

Sante! To health and happiness.