We left the coast for a day and headed inland to farewell friends who are moving north with their young family to live on acreage and change the pace of their days.
At our friend's farewell bbq I enjoyed being in the kitchen (of course!) cutting watermelon for hot and hungry children and picking up a few new salad ideas.
The first salad is my friend Steph's yummy creation and the second one is her mum's. Both salads are cooling and crunchy, making the most of beautiful seasonal ingredients such as asparagus and cucumber.
It's sad when friends move away, and at the same time exciting that they are following their dream.
And also exciting that we have a new holiday destination!
Asparagus and goats cheese salad
1 iceberg lettuce, washed and roughly chopped or torn
1 bunch asparagus, blanched and chopped into bite size pieces
1 avocado, diced
1 green apple, diced
1 small beetroot, grated
1 jar Meredith Dairy Marinated Goat's Cheese including the oil
Apple cider vinegar
Place lettuce in salad bowl and top with asparagus, avocado, apple and beetroot.
Using a fork, gently break up the goats cheese in the jar.
Scatter the goats cheese across the salad and pour enough oil from the jar over the salad as the dressing, include the herbs in the bottom of the jar.
Splash a tablespoon or two of apple cider vinegar onto the salad.
Lightly toss the salad (over tossing will result in a completely purple salad thanks to the beetroot).
Cucumber and dill salad
4-5 lebanese cucumbers
2 tbsp fresh dill, chopped (or more if you prefer)
Juice of 1 lemon
salt and pepper
sour cream or natural unsweetened yoghurt
Using a grater slice the cucumbers into ribbons (you can do this with a knife if your grater doesn't have a ribbon option, the slices need to be really fine though).
Place into a salad bowl and pour lemon juice over to cover and season with salt and black pepper.
Sprinkle dill over and then add enough sour cream or yoghurt to coat the cucumber.
Toss all together. So simple.