I look at this and think wow, a bowlful of happy rainbow colours. Of vitamins and minerals (or these days, antioxidants and phytonutrients). Of delicious fresh summer and autumn flavours. Of home-grown or farmers’-market-bought produce. Of good, good things!
It’s a warm salad of sorts – I like my salads to have something cooked in there, something large and filling – but really it’s just a hodge-podge from the kitchen and vegie garden that works together; a big colourful mash up.
So we start with a substantial foundation of hot potatoes (kipflers or dutch creams lately), or maybe some brown rice. Then my two favourite things at the moment. Beetroot that’s been roasted to soft perfection with garlic, wine, lemon, herbs and oil; then whizzed in the food processor (I was going to make my beetroot pasta sauce, but it never got that far). And zucchini grated into a juicy dark green-flecked pulp. Not cooked - just fresh and green and juicy, and tasting of the garden.
Great spoonfuls of those go in, then wedges of jelly-soft black krim tomatoes, my all time favouritest ever tomato. I am dreaming of expanding my vegie garden space next summer, with the main purpose of creating a whole block for black krim tomatoes. Their colour is darkly decadent, the soft flesh is sinfully good, and the taste is magnificent. Splendid cooked or in a salad like this.
That’s the bulk of the bowl. Then comes the toppings. A dollop of greek yoghurt, which says hello to the beetroot and makes a beautiful, beautiful magenta colour; some freshly-plucked basil leaves for their aniseedy flash; a scattering of toasted walnuts (or pine nuts; but like the greek yoghurt, walnuts work best with the beetroot); and some shiny dribble of flavoured oil – maybe walnut, maybe lemon, maybe garlic (oh, to have such choice!).
That, finally, is it. I have been happily eating this for days. I have transferred the lot (minus the spuds) into a bread roll, where it was just as joyous. And I am nowhere near tiring of the flavours or colours yet. Honestly, how could you?
What's your favourite meal right now?