This week has been a busy and hilarious one. I have been helping out some friends paint their new office which meant being high off paint fumes for most of the week and on Tuesday our basketball team “We B-Ballin” had our first match. As you can probably tell from the ridiculous name of our team we are maybe not the best players in the world. It was my first ever time playing basketball, we played Netball loads at school so figured it must be similar…it turns out the rules arn’t but we all ran around like crazy people and had a laugh. My friend Anna spent most of the game wrestling the opposition on the floor, at some moments it looked like she was spooning them until I saw her claws dug into the other girl….Yup it was pretty violent, one of our girls got a bleeding lip and a gash to the arm and most of us spent a good amount of time with our butts on the floor. The final score was something stupid like 4-60 so we were thrashed pretty badly, but I was super proud of shooting the first very fluky hoop from pretty far away.
On Thursday I headed to Camilla’s wee little farm cottage (my friend that got married a couple of months ago and helped kidnap me to NZ) We did lots of cooking and I forced her to take photos since shes an uber, crazy awesome photographer, and their cottage is so freaking cute and countrysidey so we ate all day and made yummy cakes and salads and had a good gossip. They have a pretty jealous making veggie patch but since they had just got back from their month long honeymoon the veggies had gone a bit crazy. I pulled out, sorry wait no I didn’t becasue I wasn’t strong enough…Ahem, I dug out the most enormous carrot about the size of my arm and beetroots the size of my head! And I must say that her kale is the tenderest kale I have ever tasted..well done Camilla!
Serves 21 spring onion, sliced 1 cup grated carrot 1 cup grated beetroot 2 big handfuls kale, torn into bite sized pieces 1/2 avocado 1/4 cup raw peanuts, roughly chopped 2 tbsp sesame seeds 2 tbsp tamari or soy Asian dressing 1/2 red chilli, finely chopped 1 tbsp minced ginger, I grate mine on a microplane or chop it fine 1 lime zested and juiced 2 tbsp peanut oil 2 tbsp sesame oil 1 tbsp tamari or soy sauce 1 tbsp honey salt and pepper
To make the dressing mix all the ingredients together in a small bowl with a fork so it all joins together. Season at the end and leave to infuse while you make the salad
Toast the peanuts in a heavy bottomed pan over medium heat until they are golden and crunchy, then add the sesame seeds until they are golden too. Take off the heat and add the soy and mix around, it should get absorbed super quick. Leave to cool.
Mix the carrot, beetroot, kale, avocado and spring onion together in a bowl and then pour over the dressing and mix it all up.
Serve with the nuts sprinkled over the top!
If you want to bulk the salad up a bit add some brown rice or roasted sweet potato.
Pretty photos by Camilla Rutherford