Get ready to spice up your salad game with these mouthwatering recipes from the latest cookbook by the dynamic duo, Michael Rantissi and Kristy Frawley!
A Culinary Adventure Awaits!
These chefs are taking salads to a whole new level, proving that they're not just a side dish. Rantissi, known for his delicious falafels, shares his passion for creating unique and satisfying salads. With a focus on fresh, seasonal ingredients and bold flavors, their restaurants, Kepos Street Kitchen and Salma's Canteen, have become havens for food enthusiasts.
The Lockdown Inspiration
During the COVID-19 lockdowns, Rantissi and Frawley transformed their Redfern cafe into a takeaway haven, offering an array of salads that were anything but ordinary. From cauliflower with pistachios to hot smoked salmon with boiled eggs, their creations were a hit!
Salata: A Cookbook Like No Other
Their fourth cookbook, Salata, co-authored with Frawley, is a celebration of vibrant Mediterranean salads. Rantissi writes, "Yes, there are cookbooks about salad, but I wanted to create a book that pushed the boundaries..." And push the boundaries they did! With 90 recipes, including surprising sides, hearty dinners, and even dessert salads, this book is a treasure trove for salad lovers.
A Taste of the Recipes
Burghul Salad in Baby Cos Lettuce: A twist on the classic tabbouleh, this salad stars coarse burghul, a cracked wheat, and is packed with flavors from tomatoes, capsicum, and herbs.
Freekeh, Harissa, Roasted Tomato, and Rocket Salad: A vegan delight with freekeh, a young roasted wheat, and a punch of flavor from harissa. Feel free to add a sliced steak for a meaty twist!
Puy Lentil and Pearl Barley Salad with Goat's Feta: Hearty and fragrant, this salad is a perfect blend of grains, pulses, and herbs. Top it with a jammy boiled egg for the ultimate satisfaction.
Celery and Pearl Cous Cous Salad: A creative take on celery, using it fresh, roasted, and in a herbaceous dressing. A true showcase of versatility!
The Secret to Perfect Jammy Boiled Eggs
Making the perfect jammy boiled egg is an art. Rantissi shares his technique, which involves a large saucepan, free-range eggs at room temperature, and a precise 7½-minute cooking time. The result? A delicious, runny yolk that adds a creamy touch to any salad.
A Must-Have Cookbook
Salata is a must-have for any food enthusiast. With its stunning photography by Alan Benson and a range of recipes, it's a celebration of the Mediterranean diet and healthy eating.
Get your copy today and elevate your salad game!
And here's the twist: What if we told you there's a controversial way to boil an egg? Some say it's a game-changer, but others might disagree. What's your take on the perfect boiled egg? Let's discuss in the comments!
