Three fabulously matched winter salads

Using a few leftover veggies in the fridge, I stumbled across an amazing match of three salads.

Sweet Balsamic Cabbage and Onion Salad
- Red cabbage
- Red onion
- Balsamic vinegar
- Extra virgin olive oil

Tangy Yoghurt Mustard Potato Salad
- Yoghurt
- Dijon mustard
- Lemon
- Extra virgin olive oil
- Capers
- Celery
- Potatoes

Savoury Chilli Garlic coriander lentil Salad
- Brown lentils
- Fresh red chilli
- Fresh coriander
- Garlic
- Salt & Pepper

Coleslaw Ideas

Coleslaw is great any time of the year. Here are a few ideas:

Ingredient Options (choose some)

- Spring / red onion

- Red / white cabbage

- Daikon / radish

- Carrots

- Bean sprouts

- Cucumber

- Beetroot

- Red capsicum

- Mint, parsley, oregano, coriander

- Fresh red chilli

- Tamari roasted seeds

- Raw pumpkin seeds

Dressing Options

1       - Mixed: Small knob ginger, 2 cloves garlic, 2 spring onions, 60ml  lime juice, 20ml white wine vinegar, 30ml soy sauce, 180ml canola oil, 30gr sugar. Blend all ingredients in a food processor.

2      - Mexican: 50ml sour cream, 1 lime, 1 chilli, pinch salt

4      - Asian: Sesame oil, rice wine vinegar, salt, pepper

5       - Mayo alternative: Extra-virgin olive oil, 250ml yoghurt, 2 Tbs Dijon mustard, salt, black pepper

Curried Red Lentil and Pumpkin Soup

This is even better than pumpkin soup, tasting very much like pumpkin soup, but with added flavour, and protein....

Ingredients:

Olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 teaspoon finely grated fresh ginger

1 Tablespoon curry powder

1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces

1 cup red lentils, rinsed

1.25L (5 cups) water

1x 10g Vegetable stock cube

Natural yoghurt (optional)

Coriander leaves (optional)

Method:

Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.