Zoodle, Grilled Peach and Feta Salad
In the annual fervor of menu and event planning for Australia Day, I tend to forget that the 26th also marks a very special anniversary for me, personally. It will have been 17 years since Australia became my new home.
Also, I somehow agreed to a DIY pig on a spit… It will be my first time doing the lot – with a little help from our friends – I just hope no one goes hungry! Any tips are most welcome.
So here it is. I’ve ordered a free-range organic pig and together with two of our friends – an ex-chef and an all-things-smoked-pork lover we’ve been scouring the web for the best ways to brine, salt-rub, smoke and roast a 30 kilo pig. We look forward to the challenge, but any tips and words of wisdom will be much appreciated. Results will most likely appear on Facebook.
If all goes a bit pear-shaped there’ll always be sides. I’m planning on burying some baby potatoes in the hot coals – a tradition left over from my childhood summer bon-fire days. So, good. I’ve also been asked to make a big batch of the Sauerkraut from the book and I plan to also have some chipotle sauce on hand. And, I thought that with stone fruit in season this green & gold zoodle and peach salad would be a good side to smoky, hot pork. It would also go nice with lamb, if you’re planning on lambing it on Tuesday. You could also turn it into a pasta number by adding some spaghetti or penne, gluten-free or regular, to the party.
As mentioned. I tend to forget that the 26th also marks a very special anniversary for me, personally. This year, I will have also spent more than half of my life here. It’s more of a quiet celebration to be honest, a reminder of sorts. More so, even, than my actual birthday because once you turn 21 no one really keeps track, right?
You can find 5 other delicious summer salad recipes – including my falafel salad on the cover, in the current issue of Nourish magazine.