This year I have made two resolutions.
Resolution #1 is to eat considerably less meat. For high days and holidays, when meat returns to the table, best it be free-range and properly brought up. I believe this is the biggest contribution I can make to the planet right now, and the health benefits are an added bonus.
Resolution #2 is to waste as little as I can. And this is where today’s recipe comes in. We seem to waste so much when we go picnicking – all those disposable containers, cardboard sleeves and pretty packaging. This recipe is designed to combat just that. With a jar for each guest and a little prep in your kitchen beforehand, you really don’t need to leave anything behind.
Wishing you many a happy picnic this summer,
You will need
1 cup cooked sweet corn kernels (frozen, canned or fresh)
200 g mange tout or frozen peas, rinsed and cooked
1 small red cabbage, cored and finely shaved
3-4 medium carrots, julienned
Sprouts to serve
For the dressing
3 Tbsp Pesto Princess Coriander & Chilli Pesto
1 Tbsp sesame oil
3 Tbsp soya sauce
5 ml fresh grated ginger
1 Tbsp rice wine vinegar
25 ml water
1. Make your dressing by placing all the ingredients into a bowl and whisking until combined.
2. Divide the dressing between four jars, followed by equally divided mange tout/peas, corn, grated carrot and cabbage. Top with sprouts and serve.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
La Bri Chardonnay 2015
Good rich flavours, perfect for a salad with a good dressing.
It looks like Packed in a Burgundy shaped bottle with clivias on the label. In the glass, a pale golden straw with green flashes.
It smells like Sweet tropical limes and poached quince. Pleasant undertow of oak spice.
It tastes like Full flavours of Granny Smith apples, and windfall citrus. Zippy acidity which is soft and rounded like granadilla. Gently waning aftertaste with sweet tropical limes and oak well interwoven.