A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
A Spring Barbeque
October 4, 2014
You might be able to tell that I’m only slightly obsessed with avocados at the moment. I shopped at our local green grocer earlier this week and was excited to find avocados on sale for 49cents each. I can’t remember the last time I saw them so economically priced in the South Island!
I raced home not only excited by my haul of avocados but also by the beauty and quality of the spring produce coming into season. Beetroot, cucumber, asparagus, peppers – it was such a feast for the eyes with all of that colour!
To celebrate the arrival of daylight savings we enjoyed our first barbeque of the season and dined alfresco. Although we were wrapped up in warm jumpers! Despite the sun lingering for longer there was still snow on the hills over yonder.
We enjoyed wild venison sausages which my husband gathered with my dad up the valley, a delicious spring salad packed with raw beetroot, avocado, spinach and feta along with rosemary & paprika peppers. It definitely tasted all the more delicious eating outside on the grass with Hank patiently waiting for us to feed him a little bit of our spring feast. Lucky for him we’re obliging dog owners!
I quite often use my favourite dressing made from olive oil, maple syrup, mustard and lemon juice to dress salads and this little baby is no exception – it works a treat in this salad! You’ll find the full recipe here:
2 handfuls baby spinach
1 large beetroot, grated
2 large carrots, grated
½ cucumber, cut into smallish pieces
1 avocado, cut into similar sized pieces as the cucumber