 From Hetty McKinnon's Provençal Grain Salad & Ottolenghi's Farro Salad to the ever popular Cypriot salad, we Sydney folk sure love robust, earthy and vibrant dishes. Our Village Feast Salad is our take on this popular dish. What I love about it is that it's a meal in itself - no need to make anything to go with it! And it can easily be adapted to feed a crowd.
With the holiday season upon us, this is just the kind of salad to have up your sleeve. Featuring many pantry staples we all often have on hand, it makes for excellent leftovers and leaves wiggle room for creativity and putting your own spin on it. We encourage you to tweak it to make it yours.
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 This recipe focuses on taking a fresh look at ingredients, and using them in different ways.
This gorgeous dessert is the perfect example. Originally I used dried apricots for this dish, but any dried fruit you have on hand works beautifully. Next time you feel like something sweet after dinner but don't think you have anything that will suffice, try the pantry: there's nearly always dried fruit of some kind in there! |
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