This recipe is the creation of my sister Loryn, and we all agree there’s one thing she’s better at than me in the kitchen – punchy, fresh salads. This one doesn’t disappoint. A serious combination of spices that all marry together beautifully, especially combined with the sweetness of currants and the freshness of the cucumber and onion. In the words of YouTube sensation Nat’s What I Reckon, ‘Take it easy, Picasso – it’s a bit like a Christmas tree, you can over-decorate it and it ends up falling over under the weight of your creativity.’ That’s how I feel about salads – they’re deceptively difficult to get perfectly balanced, and more is not always better. But here, Loryn’s got it just right.
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Water
Bay leaf
Lemon
Apple cider vinegar
Fine salt
Extra virgin olive oil
Dijon mustard
Maple syrup
Ground cardamom
Ground cumin
Ground turmeric
Ground coriander
Cayenne pepper
Ground cloves
Red onion
Currants
Lebanese cucumber
Rocket leaves
Method
This recipe can be found on page 126 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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