hear me raw vege salad

HiΒ there, and welcome back from Easter – I hope you had a good one! It has been such a wonderful treat to have Henry and Josh up from Wellington, and while they’ve been here I have lavished them Β (and of course Rich and Nick) with love in my usual fashion – with food. So far we’ve had slow-roast garlic-studded lamb with fennel and cabbage slaw*, home-made chicken and leek pie, fennel and prosciutto pasta*, pumpkin cheesecake, mini carrot loaves, chocolate whiskey figgy pudding, chocolate layer cake (all recipes from the blog I’m happy to say except these ones*) and of course hot cross buns and chocolate! Now, as you can imagine, we are all ready for something a little lighter, so I am very excited that Henry will be whipping up dinner for his last night here – a soba noodle dish which I can’t wait to try πŸ™‚

If you’ve read my ‘about me’ page you’ll know I struggle with a wee dilemma with this blog: I should get myself an angle so that I can be known for something in particular (eg gluten-free, vegan, raw, baking, family-friendly, paleo etc etc) – cue book potential and a following. Argh. My problem is I like to eat all sorts of things, and can’t bring myself to commit to a limited diet, I would be faking it! Having said that, if you have a good look through my recipes you will see that they are in the main, pretty healthy (not the desserty/cake department obvs), and I have even been congratulated by a few people on my healthy eating blog – whaaat? Is it? I don’t know, but my natural preference is for a healthy-ish diet, with sensible portion sizes. I am a believer in all things in moderation – and a diet with plenty of fibre, fresh fruit and veges, good protein and limited bad fats and oils, with sugary stuff as a treat. I fear that makes me really old-fashioned, but whatever! Hmmm – clearly I’ve got too many words today with this ramble, but the thing is I actually really want you to try this salad which is in fact raw, (vegan even) and even though it looks extremely earnest it is so bloody yummy – I made it originally for Fairfax newspapers, but then kept re-making it for the next week because it is so addictive. Underneath those shredded vegetables is a big smear of garlicky hummus, and the salad on top is doused in a lovely olive oil, cider vinegar, honey dressing. Because everything is chopped quite finely it has a great texture, with the crunch of veges, the smooth creamy hummus and avocado and the salty pumpkin and sunflower topping. Seriously, give it a whirl and if you don’t like it you can have your money back. (Not really – you enjoy it OK?!)

ΒΌ cup pumpkin seeds
ΒΌ cup sunflower seeds
1 teaspoon Tamari
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon runny honey* (swap for vegan alternative if desired)
Β½ teaspoon ground cumin
sea salt and freshly ground black pepper
1 cup garlicky hummus
ΒΌ red cabbage, finely sliced
1 cup cauliflower florets, finely sliced
1 cup broccoli florets, finely sliced
1 carrot, grated
1 zucchini, grated
2 avocados, sliced

1/2 cup coriander, leaves picked

Line an oven tray with baking paper and pre heat oven to 180˚C (370˚F). Put seeds in tray, drizzle with Tamari and half a teaspoon of the olive oil and mix together with your hands and spread out flat. Bake 7-8 minutes until golden. (Omit this process if you want total rawness – just use the seeds as they are). Put remaining olive oil, cider vinegar, honey, cumin, salt and pepper into a small jar and shake to combine. Put cabbage into a container and spoon over 2 tablespoons of the dressing. Toss and put to one side for 5 minutes. Spread hummus onto the base of a large serving plate (or individual serving plates). Layer on top cabbage, cauliflower, broccoli, carrot, avocados and coriander. Drizzle with remaining dressing and sprinkle with coriander and seeds.


  1. Gorgeous Sarah! The colours are just stunning.
    And I know exactly what you mean in regards to an angle. Like you, I just love food, pretty much all food. Although I often highlight food that is also good for us on my blog, that doesn't necessarily mean I always eat well or follow a strict diet in any shape or form.
    Thanks for sharing this vibrant salad! Love your style and recipes x

    1. Hi Nicola – thanks so much! πŸ™‚ It's such a weird thing how a limited diet of one sort or another is often so popular, not to mention the 'quick fix' diets out there – I'm glad we share a similar view – haha, just slightly less sexy promoting 'sensible, fresh, healthy and moderation'! πŸ™‚

  2. Hi Sarah – For what it's worth, I absolutely love your approach to food and cooking. I've cooked my way around a number of your recipes and really like the variety (desserts, soups, baking, salads, meats, veggies, pastas) and especially that they are not boxed in by a particular angle. I appreciate having a one stop shop for interesting and thoughtful recipe ideas that push me to learn and expand my repertoire. Plus, your gorgeous photos are an inspiration. Keep up the great work and many thanks! Emily

    1. Hi Emily – thank you so much for your lovely message, I really appreciate your taking the time to post it, and I'm thrilled you like the recipes. Yay! πŸ™‚

  3. I'm another one of your followers who really enjoys your blog with it's variety, good quality produce and tasty recipes and of course not to forget your beautifully indulgent desserts and cakes. ☺

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