Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

As our beautiful summer days are still with us, although the evenings and mornings are cooling down, I thought I should get the last of the summer salad recipes through before daylight savings ends and we begin to get into warmer more comfort style food.

This is a simple recipe but probably the tastiest salad so far.

Salad:

1x Bag of Rocket
Parmesan Cheese Block (a good quality one with the indents on the side)
1x Pear (packham if available) cut and cored and sliced lengthways
2x Packets of Smoke Chicken Steaks (mt New World) of Smoke Chicken Breast if you can't get.

Put Bag of Rocket on a large white platter
Using a potato peeler shave long strips of parmesan cheese over the rocket.
Heat BBQ grill plate or oven top grill plate. Spray pear slices with olive oil spray and grill each side until nice brown marks form then turn slices over. Take off heat and cool.
Place chicken steaks on plate and grill until dark brown lines appear on each side so they are crispy, and then slice into 1cm strips.
Put pear onto platter followed by chicken strips and top with homemade pesto.

Basil, Cashew and Chilli Pesto:

1/2 teaspoon sea salt
1x Clove Garlic
1/2 red chilli deseeded
Large handful Basil leaves
2 Tablespoons of toasted salted Cashew nuts
2 Tablespoons toasted Pine nuts
1/4 cup olive oil
Juice 1 lime

In a pestle and mortar (or whizz stick) add salt and smash garlic and chilli to a paste.
Add Basil leaves and grind around, Crush in cashews and pine nuts.
Stir in oil and lime juice.

To accompany this salad you can serve it with a dish of hot brown rice scattered with cherry tomatoes and basil leaves.
Serves 2-4

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