I’ve been back in the sun for a whole week now. The contrast between London and Auckland is stark, to say the least. Not only in weather, but in pace of life as well. Most Londoners might not recognise the speed at which they live, but when you’re one day into a visit in New Zealand, it becomes blindingly obvious.
I walk a lot; I’m not sure if that is evident in my blog posts. Everywhere I walk in Auckland people have said, ‘hello,’ or ‘have a lovely morning.’ It’s a non-stop cascade of positivity. Not in the unbearable sense, but I had forgotten how friendly my country is. Below are some photos of my first walk back home – I don’t really think I need words to describe how I felt on the beach that morning. Let’s just say it was good for the soul.
That evening my family did the classic kiwi thing of barbequing a butterflied lamb and pork sausages we had picked up from Matakana Markets (a must-see for all Londoners planning on visiting NZ). I created this concoction of locally sourced vegetables, and we sat out on the deck while I sipped on sparkling water with lemon and mint as the sun went down. I hope you enjoy this salad as much as we did x
Squash & Avocado Salad
1 tsp turmeric
2 heads cos
1 cob of corn
2 red onions
1 large tomato
small bunch parsley
Herby Yoghurt Dressing
½ cup full-fat Greek yoghurt
1 tsp pesto
squeeze of half a lemon
1 Tbsp extra-virgin olive oil
pinch of salt
- Preheat oven to 180 degrees.
- Peal the squash using a vegetable peeler. Cut the squash in half so the bulb and baton-part of the squash are separated. Cut each piece in half horizontally. Scoop out the seeds from the bulb. Cut each separated piece into half moons. Peal the onions and cut into small wedges.
- Toss the red onion and squash in olive oil and salt on a lined baking tray. Spread the olive oil coated pieces over the tray. Sprinkle the turmeric over the vegetables, then place in the oven for 20 – 25 minutes, or until cooked but slightly firm.
- Meanwhile, prepare the rest of the salad;
- Cut the bottoms off each cos and separate the leaves.
- Peal the leaves off the corn, cut in half, and steam in a steaming pot over hot water for 5 minutes. Allow to cool when cooked and cut the kernels off the corn.
- Cut the tomato, avocado, and cucumber into wedges or chunks.
- Finely chop the parsley.
- To make the dressing, mix all ingredients together in a small bowl or jar.
- Once the squash and onion is cooked. Allow to cool slightly, then assemble the salad.
- To assemble; spread the cos leaves over the base of a platter, sprinkle over the corn, scatter the squash and red onion, tomato, cucumber, and avocado. Dollop the yoghurt dressing over the entire salad then finally sprinkle with the parsley.
Feed, nourish, value yourself.