Mango and Lime Salsa

While I am 100% on board the ‘fresh is best’ wagon, sometimes ingredients may not be in season, or may be too expensive.

Such was the case when I had a craving for mango recently, and wanted to create a fruity salsa to serve alongside some spicy chicken and beans. With not a fresh mango in sight, however, I turned to tinned mango instead – which meant that we could have a summery dish even though the temperatures were still in single digits outside.

Combined with cucumber, spring onions, lime, red chilli and fresh mint – we soon had ourselves a lovely sweet and spicy salsa.  I think avocado would also be a nice addition…next time perhaps?

Although this was a relatively simple dish, it was definitely a hit, and will almost certainly be making further appearances when mangoes come back into season!

Print Recipe
Mango and Lime Salsa
Course Side dish
Prep Time 10 minutes
Course Side dish
Prep Time 10 minutes
  1. Combine all ingredients and season to taste.
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Broccoli Salad with Tahini Dressing

It’s all too easy to turn to the ol’ green salad or Greek salad when guests are due. Well for me anyway.

With this in mind, I’m always on the lookout for new and interesting salads. Something that is fresh, healthy and full with flavour – and well this one definitely hit the mark.

For rather than just relying on the  usual salad base of mesculin, this salad was also filled with another favourite green of mine – broccoli!

Jazzed up with some snowpeas and flaked almonds for crunch and lightly coated in a little sesame oil. Then finished with a creamy tahini dressing on the side.

On this occasion we served the salad alongside some chicken burgers, but it would easily work as a tasty meal  on its own. Definitely a keeper!

Broccoli Salad with Tahini Dressing 

  • Mesculin leaves
  • 1 head broccoli, broken into small florets (and slice the stem thinly)
  • Handful of snowpeas, sliced
  • Handful of chopped fresh herbs (I used parsley and mint)
  • 1/3 cup flaked almonds
  • 1 tbs sesame oil
  • 1/2 cup tahini
  • 2 tbs natural yoghurt
  • 2 tbs white vine vinegar
  • 1 clove garlic, crushed
  1. TO make the dressing, combine the tahini, yoghurt, vinegar and garlic. Add a few tablespoons of water, or until the desired consistency is reached. Set aside.
  2. Steam the broccoli for a few minutes or until slightly softened. Place in a bowl with the lettuce, snowpeas, herbs, and sesame oil and toss to combine.
  3. Arrange the salad on a plate, and sprinkle with the almonds. Serve with the tahini dressing.

Herbed Yoghurt Potato Salad

img_0521As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!


An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus  that I could make it in the morning and let the flavours develop throughout the day.

img_0517A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

  • 1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
  • 3/4 cup natural yoghurt
  • 2 tbs whole egg mayonnaise
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 100g dill pickles, chopped
  • 3 green shallots, sliced thinly
  • Handful chopped herbs (I used dill and mint, but parsley would work nicely too)
  1. Boil the potatoes until tender, then set aside to cool slightly. Dice.
  2. Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
  3. Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
  4. Cover and place in the fridge until required.

Oven baked potato wedges

IMG_0953 Let me share with you, a simple side dish that makes a regular appearance in our household.  For with a toddler that is obsessed with hot chips (?!), and an ever-abundant supply of potatoes in our weekly vegetable box, well it’s a no-brainer really. Simply – potatoes. Unpeeled and cut into wedges. IMG_0946 Drizzled with olive oil and sprinkled with whatever seasoning you like. I usually place the potatoes in a freezer bag and then add a spoonful of oil – allowing me to ensure they are all nice and coated! As for seasonings, well on this occasion it was garlic powder – but I often use oregano, paprika, chilli and the like! IMG_0947 Onto a lined tray – and into a preheated oven at 200C for 45-60 minutes. IMG_0949 I generally flip the wedges every 20 minutes or so, and keep them cooking until nice and crispy. Then its simply a matter of serve and eat! IMG_0953 We were extra ‘naughty’ on this occasion, and served the wedges with some ol’ classics – sweet chilli sauce and sour cream… IMG_0954 (ahhhhh the memories this combination draws up -  of my impoverished uni days and the many meals eaten at the local pub?!) IMG_0956 A word of warning, however…. This side dish is more than likely to do away with any notion of portion control. You have been warned Winking smile  What about you? What do you like to serve with potato wedges?

Cauli potato mash

Aww thankyou for all your sweet comments about yesterday’s post. You really do know how to make a preggy gal feel good about herself (and her blindingly white baby bump!?). Want to know something else that was blindingly white? IMG_4434 This simple side dish that I want to share with you. One that was rather random in its creation, but ended up being rather tasty. Just cauliflower and potato, steamed until tender. IMG_4431 Mashed with a little butter, a dash of milk and a ‘throw in’ of grated cheese. IMG_4433 Combined… and voila! IMG_4434 Cauli potato mash – creamy and delicious. IMG_4436 Served with scotch fillet and sliced zucchini (both seasoned with a sprinkle of bush spice blend and grilled on the BBQ). IMG_4439 Finished with fresh parsley, and dinner was served. If you find mashed potato a little heavy going, particularly in the warmer weather, this might be the side dish for you. I found the cauliflower ‘lightened’ the mash a tad, while being a rather tasty accompaniment to the steak. Delish! What about you? Do you have a favourite vegetable mash combination?

Warm spiced carrots and chickpeas

Training: Yoga 1.5 hoursIMG_9603 I was going to call today a “rest day”, but as the day progressed I found myself craving a good stretch. One glance at the gym timetable and I had my answer…a 5.30pm power yoga class. And boy was it perfect. 90 minutes later and I was positively stretched, bended and yoga-fied. A great start to the weekend. Which reminds me of another highlight of our recent long weekend. Some friends invited Mr BBB and  I over for a roast lunch. Not wanting to turn up empty handed, I asked what we could bring.  “A vegetable side dish” was the response. Knowing they had already organised the roast vegetables, I decided to get a little creative in the kitchen. The dish needed to be warm, vegetable based, and quick. IMG_9615 And warm spiced carrots and chickpeas turned out to be just the dish I was looking for. IMG_9600 Spices, vegetables and chickpeas…  IMG_9601 Simmered together until soft, warm and full of flavour. IMG_9608  The rich tomato sauce worked really well with the other spices, IMG_9609 And the chickpeas made quite the hearty side dish. IMG_9617 This is definitely one dish that I will be making again. IMG_9619 Perhaps it could even be the main meal next time! Warm Spiced Carrots and Chickpeas (serves 8 as a side dish)

  • 1 tbs olive oil
  • 1/2 tsp cumin seeds
  • 1 onion, diced
  • 1 cloved garlic, minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 2 carrots, diced
  • 1 red capsicum, diced
  • 2 tomatoes, diced
  • 1 cup water + extra
  • 2 tins chickpeas, drained and rinsed
  1. Heat olive oil in a large pan over a medium heat. Add the cumin seeds and fry for 20 seconds.
  2. Add the onion and garlic, and sauté until soft.
  3. Add paprika, cumin, coriander, turmeric and stir to coat the onion. Cook for 1 minute.
  4. Add the carrots, capsicum, tomato and water, stirring to coat in the spice mixture. Reduce heat and simmer for 5 minutes.
  5. Add the chickpeas, and continue to simmer for 20 minutes. Add more water if the mixture dries out too much.

What about you? What are your favourite vegetable side dishes?