Since then, I've tried a few variations on the original. Never the same because you go with the available ingredients, but the basic idea is retained. Today on the drive home from Lismore, we agreed we needed something vegetable-y for dinner, After we cycled through baked veggies and a veggie lasagna, we decided to stop in at FoodWorks in Bangalow to pick up some ingredients to make what I'll now call our Ballarat Salad.
I love the textures, flavours and colours in this mixture. The halloumi adds saltiness, the beetroot and sauerkraut some acidic bite. The avo and humus offer some creaminess, the nuts and seeds some crunch and the fritters some warmth and substance.
- mixed lettuce leaves
- zucchini and kale fritters
- halloumi (fried)
- pine nuts
- sesame seeds
- dressing of olive oil, vinegar and soy sauce