This summer salad combines earthy beetroot, tangy goat's cheese and
nutty hazelnuts, combined with delicate flavours of rosemary white
balsamic dressing. A simple, yet very effective accompaniment for a Christmas
lunch or dinner party.
Contains: Milk and milk products, Tree nuts
About your cook, Helen
I have been fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. I graduated from Tourism and Hospitality in 2004 and have been working in the events and hospitality industry since 2002. Firstly as an event planner, creating several theme parties and exhibitions, developing menus with chefs and mixologists. This was my pathway for diverse and inventive gastronomy. I moved to London in 2004 to acquire more knowledge and develop my career. While in London, I had the opportunity to travel to many different countries and get to know their beautiful culinary. Tasting their flavours and bringing that to my kitchen is one of my biggest passions.
I don’t have one style of cooking. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients, organic dairy, free range eggs, seasonal fruit and vegetables, nuts, seeds, dried fruits, spices and many more. I love creating delicious food and recipes that satisfy all our senses and bring people joy! Here in Australia, I have my own catering business, focused on healthy options, avoiding processed food, refined sugars and fried products.
For me, cooking means bringing joy to someone. It is my own way of bringing happiness.