Today I went on a picnic to the botanical gardens with edward. I decided to cheer him up because it was a monday and work was getting him down, plus it’s also nice to do cute stuff with the ones you love.
I actually couldnt think of what to take on a picnic, I had decided I felt like 2 things: noodles and beetroot. I ended up making a beetroot salad and a satay/noodle/tofu salad which I’d never done before but I tried to rip off the ones I usually get from soul mama in St Kilda. It went a little somethin’ like this:
Beetroot & chickpea salad
1/4 red onion finely sliced
one standard can of chickpeas – drained
two standard cans of whole baby beets – drained and sliced in half
100g bag baby spinach and rocket mix
one teaspoon Dijon mustard
half teaspoon english mustard
3 heaped tablespoons soy mayonaise
one teaspoon olive oil
one teaspoon apple cider vinegar
salt and pepper
put beets, chickpeas, onion, rocket and spinach into a large bowl. In a seperate bowl mix together the rest of the ingredients and add salt and pepper to taste. Add the dressing to the beet mix and stir in. Refrigerate til cold and serve.
Satay cold noodle salad:
half red onion finely sliced
1 clove crushed garlic
1 teaspoon crushed ginger
half red capsicum sliced
one bunch broccolinni chopped
3 tablespoons peanut butter
3 tablespoons kecap manis (which is essentially just a sweetened soy sauce, so you could actually use soy sauce with a little brown sugar instead)
4 tablespoons of boiling water
one packet of soyco satay tofu – sliced
300g hokkien noodles – prepared as indicated on the packet.
Brown onions in pan with a little olive oil. When cooked add ginger and garlic, stir and then add capsicum and broccolinni.
Cook for 5 minutes stirring. Then add kecap manis, peanut butter and hot water into the pan to the side and stir all into a paste then stir through. Remove from heat and add tofu and noodles, mix. Put it into a bowl and refrigerate. These can be eaten hot too.
