Behind the Seams

Summer Salad

Summer Salad

Impress your guests with this delicious salad created for The Ark by our friends at 2KW Bar and Restaurant in Adelaide

Ingredients (Serves 4)

1 bunch mixed radishes
1 punnet cherry tomatoes
2 cloves garlic
3 baby cucumbers
1 bunch of baby heirloom
carrots, trimmed
3 stems broccolini
1/2 cup Woodside goats curd
1/2 cup Greek style yoghurt
4 pieces rye bread sliced 2mm thick
1/2 cup cider vinegar
sugar and salt to taste


Heat oven to 150˚C. Roll bread between 2 pieces of baking paper as thin as possible.

Remove top piece of paper and bake wafers in oven until light brown and crispy.

Heat one tablespoon of olive oil in a pan on medium heat.
When hot, fry carrots until skin has blistered slightly, set aside to cool.

Heat another tablespoon of olive oil in same pan with tomatoes and broccolini.
Add garlic and fry for 1 minute. Season lightly and set aside to cool.

Mix goats curd and yoghurt together, season with salt and sugar.
Mix cider vinegar with sugar and salt to taste.

When ready to serve, slice cucumber into thin ribbons and soak in vinegar liquid for 5 minutes before using. Drain reserving liquid.

Dollop curd mixture on plate and arrange vegetables
and bread wafers, creating a plate of food art.