If your calendar is anything like ours, we are pretty booked up between now and Christmas. Our weekdays are filled with school, ballet classes, swim lessons, and gymnastics classes – oh and work, of course. While our weekends are filled with lots of dinners, parties, festivities and fun. Yes the silly season has arrived – bringing with it lots of good times and, inevitably, an abundance of good food!
Last weekend was no different. We took a whirlwind trip to Sydney for a work dinner for the hubs. Then we headed out for a fantastic degustation dinner to celebrate our 10 year wedding anniversary on the Saturday, followed by an afternoon indulging in an Indian feast superbly put together by my mother-in-law. Having eaten an abundance of rich foods the days before, I decided to bring an Indian-inspired salad to the dinner, with a view to balancing out the hearty curries and chapatis with a little green.
The salad itself, was rather simple – just crunchy cos lettuce, cucumbers and sliced radishes – surrounded by some pappadums that I had cooked in the microwave. But the real star of the show was the mango chutney dressing – made with mango chutney (of course), mayonnaise, lime, olive oil and ginger. Blended to perfection – and serving as not only a salad dressing – but a tasty little dip for the pappadums too.
Indian-inspired, and rather refreshing after a weekend of great food!