This morning I went to buy some freshly picked locally grown organic greens at Harvest, Currumbin Valley. I realised at the last minute that I had no cash with me, and being a small farm, they have no EFPTOS. No problem, one of the lovely owners said. Just pay me next week when you’re in (I’m a regular). This is one of the things that I love about buying local produce direct from growers. Not only does it taste beautiful, it is freshly picked (or in the case with Harvest, you can pick it yourself), in season and you can develop relationships with growers. They always seem to have time to talk with you, and live in tune with the rhythms of nature instead of the clock of the Western world. You become connected.
I created a beautiful salad with my freshly picked greens, baked some local Kingfish with thyme, added an organic red wine vinegar dressing, some homemade organic lemon mayonnaise, and chopped chives. With salads, I’ve found success comes with balancing the flavours, so you don’t have too much bitterness, and most importantly, using good quality ingredients. In this salad, I’ve used just a small amount of the bitter greens (rocket, basil), and more of the green soft lettuce and lemon sorrel. The fish and the mayonnaise also balance out the greens. I hope you enjoy the recipe. A hot chocolate made on homemade hazlenut and macadamia nut milk and raw cacao afterwards is a lovely finishing touch!
Baked Kingfish salad with thyme, organic lemon mayonnaise and a red wine vinegar dressing
3-4 handfuls of locally grown organic greens (e.g. soft lettuce, lemon sorrel, rocket, basil, chives)
1 small carrot
A sprig of fresh thyme (or substitute dried)
Organic red wine vinegar, 1/2 tbsp
Organic Flaxseed oil, 1/2 tbsp
Organic sunflower oil, for baking the fish (a drizzle)
Homemade organic lemon mayonnaise
A piece of fresh local fish e.g. kingfish, or other white fish
1. Wash your salad greens, removing the stems and leave to drain.
2. Heat the oven to 200 degrees Celcius. Grate your carrot or peel thin slices off using a hand peeler. Make your dressing – mix the red wine vinegar with the flaxseed oil in a small dish.
3. Drizzle some sunflower oil into a small ceramic or clay baking dish – I use La Chamba. Place the thyme sprig in the oil, and rub over the fish. Then put the thyme in the base of the dish, place the fish on top, and bake in your 200 degree Celcius oven for 5-10 minutes (depending on the thickness of your fish – check frequently to see if it is cooked to avoid overcooking it – this makes it tough. When it is opaque white and firm to touch, it is done).
4. Choose a beautiful medium sized bowl or plate, pile the greens into the bowl, and arrange the carrot on top. Drizzle over the red wine vinegar dressing and rub it into the salad with your hands. When the fish is done, place it on top of the salad, add a dollop of the organic homemade lemon mayonnaise, and sprinkle with chopped chives. Season with sea salt and freshly ground black pepper.