Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The longer daylight hours mean we can have Barbecue time. Friends and family may invite you to one as the weather warms up-so what do you take?

These days making something tasty, healthy and affordable -without taking up all afternoon – are the criteria which suit most people.

Some of us, who have time restraints, just purchase salads from the deli cabinet at the supermarket. But with the same amount of money you can not only feed many more people, but control the quality by making your own.

We know its spring when asparagus becomes available; these tender shoots are a popular crop which usually sells out early on the divine fruits stand at the Tauranga Farmers' Market.

Actually the market is a great place to stock up the pantry with all sorts of

goodies for the barbecue season- fresh vegetables, micro-greens, home-style relishes, dips, infused oils and vinegars- can all add that special touch to the barbecue table.

There are many inventive food products developed by the passionate marketeers; some ideas could become multimillion dollar industry products given the right environment and encouragement, but hey, this is Tauranga right.

One product I managed to get a sample of was Crimson Coast tamarillo vinegar, and I used it as a substitute for raspberry vinegar in the dressing for one of the salads for this week's recipes. Both these recipes are quick and easy to prepare and won't break the bank; turn up at the barbecue with these and you will be a hit.

Barbecue salads. For four or more.

Hawaiian Coleslaw

½ cabbage diced

½ red onion diced

½ fresh pineapple

¼ cup chopped parsley

Salt and pepper

2 tablespoons spiced vinegar

¼ cup mayonnaise

Method

Toss the chopped cabbage in the spiced vinegar then drain, add the other ingredients then combine with the mayonnaise cover and chill for a few hours to let the flavours develop.

Asparagus Salad

1 kg fresh asparagus

½ red onion chopped

1 cup frozen raspberries

1 heaped teaspoon brown sugar

½ cup salad oil

¼ cup raspberry or Crimson Coast tamarillo vinegar

¼ cup sour cream

Method

Snap the asparagus and blanch in boiling salted water for 3-4 minutes.

In a kitchen whiz combine all the remaining ingredients-

adding the frozen raspberries last as this will thicken the dressing, but will

become bitter if over processed. Cool the asparagus by plunging in ice water then combine with the fabulous dressing-yum yum.