Though we are currently in the depths of Winter here in Australia, this Salad was on repeat during our recent trip to Bali. And nothing brings back those Summer Vibes like recreating dishes that remind you of long summer days and balmy nights. This is a rendition of the signature Changgu Chop Salad at Como Uma Changgu in Bali. The Salad itself is ever changing pending on fresh produce and seasonal changes.

If you’re wondering what makes the Como Kitchen so special, it is built on the premise that eating is instinctive. And in the words of Christina Ong, founder of the Como chain of resorts, “Como Shambhala Cuisine honours the belief that our bodies tell us all we need to know. Eating well is all about energy and flavour, not calorie-counting.” It’s that mindset and dedication to true innate wellness that encompasses every single dish they serve. This Signature Salad is a favourite of mine, no matter how you’re feeling it will leave you Reinvigorated and Refreshed. Add protein of choice if you wish, or in my case it’s some sweet potatoes to add a little extra sustenance. This recipe has been adapted and adjusted, with love xoxo

Changgu Chop Salad
Serves 1
Ingredients
2 generous handfuls of iceberg lettuce
2 radishes, finely sliced
1 tomato, chopped
1 Handful cherry tomatoes, halved
1 cooked and peeled beetroot, chopped
1/4 avocado, chopped
1 handful edamame peas
1 handful chickpeas, rinsed and drained
1/2 zucchini, grilled in EVO and Sea Salt, chopped
Optional Extras
1tbs sunflower seeds, toasted
1tbs pumpkin seeds, toasted
1/2 sweet potato, chopped & roasted w EVO and Sea Salt
Dressing
1tbs Lemon Juice
2tbs raw tahini
1tbs EVO
1tbs ACV
Sea Salt to taste

Directions
1. Combine all the Salad Ingredients by neatly arranging in a Serving Bowl.
2. Whisk together the Dressing Ingredients.
3. Serve dressing alongside the Salad or pour over and mix to combine and serve. Enjoy xox

Whenever I need a little boost, I go heavy on the Salad / Nutrition side of things. I have a little one recovering at home from surgery at the moment, and as you can imagine, she has stolen my heart in the process. That said, it means more time spent at home, less time teaching and a little more time in the kitchen – if you know what I mean. Of course it would be easier to just eat whatever and throw caution to the wind and join her for (vegan) ice cream all day 😉 But, I know, and I wish I could write this all in capitals to convey how intensely I believe this, that when life is demanding and your loved ones need you, it serves you and them, so much better when you feel good from within, when you’re radiating a little vibrancy and glow, even in the most challenging times. And so, it’s not just the effect of how you feel from nourishing your body this way (not withstanding some dark chocolate at night), but it’s equally the process of prepping the food that is soul soothing in and of itself. Now, if you’re here reading this, I’m guessing it’s for the recipe and potentially not the chatter, so without further adieu…

Super Crunch Salad
Ingredients
Serves 2
1 Sweet Potato, diced
2tsp Extra Virgin Olive Oil
2 Generous handfuls of Mixed Leaves
1 Carrot, grated
1 Cucumber, sliced
Handful Sugar Snap Peas, sliced
2 Handfuls Alfalfa Sprouts
1 Red Capsicum, diced
2 Sweet Tomatoes, diced
1/2 Avocado, diced
4tbs Slithered Almonds, toasted
2tbs Sunflower Seeds, toasted
Dressing Ingredients
2tbs Apple Cider Vinegar
2tsp Extra Virgin Olive Oil
2tsp Maple Syrup
2tsp English Mustard
Pink Sea Salt
Juice of 1/2 a lemon

Directions
1. Heat oven to 190degrees. Line baking tray with baking paper. Spread Sweet Potato, coat with olive oil, mix thoroughly and transfer to oven. Roast for 30 minutes, or until golden and slightly charred.
2. Mix Dressing Ingredients together thoroughly.
3. Divide leaves between two serving bowls, add the grated Carrot, Veggies and Avo, mix well to combine. Divide the dressing between the 2 serving bowls and mix well to combine.
4. Sprinkle each bowl with Nuts and Seeds and absolutely enjoy xx