Three salad recipes using Lockyer Valley produce

The Lockyer Valley lies between the Great Dividing Range, Toowoomba and Laidley. The region is often referred to as Australia’s ‘salad bowl’ due to the incredible produce being grown on local farms.

Anthony Bauer is a 5th generation farmer and he knows the Lockyer Valley well. His family have been farming in this region since 1885. He now runs his own farm, Lockyer Valley Organics at Mount Syliva. They would argue that organic is best and we certainly concur! The farm’s produce is grown without the use of pesticides, synthetic fertilizers or genetically modified organisms. Instead, the agricultural systems rely on crop rotation, animal and plant manures, some hand weeding and biological pest control.

There are also great roadside food stalls in the area that stock local farmer’s produce. The Gatton Esk Road Veggie Stall is a one stop shop! They’re open from Wednesdays, through to Sundays, from 8.30am – 4.30pm.

With our fresh haul of produce, we planned to make something great with the ingredients and what better place to set up than Branell Homestead Bed and Breakfast? The homestead is located just outside Laidley, with incredible country views!

We whipped up the following salads in the homestead’s kitchen:

Lemon roasted ‘roots’ with soft curd

  • Pumpkin
  • Sweet potato
  • Potato
  • Assorted carrots
  • Lemon
  • Extra virgin olive oil
  • Sea salt and freshly milled pepper
  • Flat leaf parsley leaves

Method

Preheat oven to 200C. Cut vegetables into even sized pieces, halved and thinly slice lemons, drizzle over some olive oil and season generously. Place on a baking tray and cook for 30 minutes or until golden and tender. Toss through parsley and serve with a spoonful of goat curd.

Crushed avocado with greens and quinoa

  • Avocado, peeled and seeded
  • Green shallots, finely chopped
  • Zucchini, thickly sliced and BBQ’d till just tender
  • Snow peas, blanched and refreshed
  • Cooked quinoa
  • Flat leaf parsley and mint leaves
  • Lemon juice
  • Extra virgin olive oil
  • Sea salt and freshly milled pepper

Method:

Combine all vegetables, quinoa and herbs. Make a 1:3 dressing with the lemon juice and olive oil and use to dress the salad. Season to taste.

 

 

Melon, feta and marinated olive salad

  • Garlic bulb
  • Chilli, seeded and finely chopped
  • Thyme
  • Olives
  • Extra virgin olive oil
  • Watermelon, cut into wedges then thickly sliced
  • Feta
  • Basil and mint leaves

Method:

Cut garlic bulb in half through the equator. Place in a small pot with chilli, thyme, olives and a generous drizzle of olive oil. Place over a medium flame until warmed through. Arrange melon on a platter, scatter with feta and strew with olives. Scatter with herbs.