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Donna Hay potatoe salad

Donna Hay potato salad Potato crisp, fennel and prawn salad from Donna Hay Magazine, Feb/Mar 2013 ( Summer Issue (page

Rainbow Carrot Ribbon Salad

Rainbow Carrot Ribbon Salad - so pretty! Ingredients: rainbow carrot ribbons baby arugula Parmigiano Reggiano ribbons slivered red onion fresh parsley fresh basil toasted pine nuts, optional salt and pepper to taste light vinaigrette

Beautiful salad

An afternoon with Fig & Fauna and some raw beet and goat cheese ravioli {Salad of Fava beans, Fennel, yellow Carrots, Watermelon Radishes, Tomatoes and Soft-cooked Eggs} :: Cannelle et Vanille

Tuna Tataki - red cabbage three ways - apple dressing with horseradish emulsion by FOUR - The World's Best Food Magazine's chef Luke Dale-Roberts

Tuna Tataki - red cabbage three ways - apple dressing with horseradish emulsion by FOUR - The World's Best Food Magazine's chef Luke Dale-Roberts