Sometimes all you need is a bit of green. Would you agree?

After holidaying recently at the beautiful Rainbow Beach with my husbands sister and her super cute family it was great to get back into my little kitchen and food routine. We had a lovely week away and it was fantastic to give the boys (all four of them) some wonderful freedom and space to run amok. The serenity and vastness of the environment lent itself beautifully to their energetic personalities. We feel so lucky to live where we do and have freedom at our fingertips.

I can still see the boys faces beaming with excitement as we pulled off the bitumen in our 4WD and headed up the beach toward our destination. They were in another world. We counted eagles soaring on the thermal currents, dodged jelly fish washed ashore and hung on for our dear life a couple of times. But perhaps the highlight for the boys was feeding dolphins at Tin Can Bay. The boys were  silenced by their serenity. Sealed in our memories forever we can’t wait to do it again.

Rainbow Beach is certainly somewhere I could get to know much better. Luckily it is only a couple of hours from home.

A Very Green Salad

For the Dressing:

1 head of garlic
1/4 cup extra virgin olive oil (cold pressed)
50 ml lemon juice salt and pepper to season

Preheat oven to 200 degrees celcius
Wrap garlic tightly in foil and place on an oven tray
Roast until tender (approx 30 - 35 mins)
When cool enough to handle, squeeze the garlic from skins into a bowl (discard skins)
Whisk in oil and lemon juice Season and set aside

For the Salad:

Sift through your fridge and find anything green - celery, spinach,lettuce, corainder, avocado, sprouts, brussel sprouts, brocolli and chop, chop chop.
Mix through some chickpeas (canned will do if you are short on time) and top with a generous sprinkle of pumpkin seeds or even dukkah would go nicely here.
Load it all into a bowl and dress as you wish.