Peach & Blue Cheese Salad

Peach and Blue Cheese Salad_a little bit of soy

In our fridge, there are still some goodies left  from the festivities. This block of gorgonzola siting in the corner of the fridge is super good. As it is super good, we have been eating it a little by little, and then it has never been finished.

But, I thought that it was time to eat it up. This idea came to me- how about combining with my favourite summer fruit – Peach! I have a perfect dressing for it – Balsamic + Soy Sauce + Honey = Sweet and Saltiness! Perfect.

This salad is very rich and quite filling. It is super easy but looks amazing. Perfect for a summer party if you are required to bring something. Hope you like it.


Ingredients (serving for 2-3)

For Salad

handful of Walnuts

2 Peaches – washed, seeded, cut into 8 pieces

1/2 teaspoon of oil for pan-frying

100g of Mixed Salad Leaves

about 100g of Gorgonzola (or as much as you want)

For Dressing

1 tablespoon of Balsamic Vinegar

1 tablespoon of Light Japanese Soy Sauce

1 tablespoon of Honey

1 tablespoon of Extra Virgin Olive Oil



  1. Combine all of the ingredients for the dressing. Put it aside.
  2. Roast walnuts in a frying pan. Put them aside.
  3. Heat oil in the same frying pan over a high heat. Pan-fry peach until it is caramelised.
  4. On a serving plate, arrange salad leaves, walnuts and peach, topped with gorgonzola torn into small pieces. Serve it with the dressing.




Cucumber Tataki – Smashed Cucumber Salad


It is summer in Australia!! I know that many countries are enjoying the beautiful winter season, but we are having a good time on our beautiful beaches here in the southern hemisphere. I am, today, posting one of my favourite summer recipes  – Cucumber Tataki.


Tataki is one of the well known Japanese cooking methods, which is that a piece of protein is seared and the inside is almost raw- such as Beef Tataki or Tuna Tataki.

However “Tataki” has its original meaning; “beat” or “slap” in Japanese. As I have introduced a different Tataki previously (see Salmon Namerou), today, I would like to introduce another “Tataki” which is made from cucumber.

Well…, this is one of the dishes I made on the reality TV show called Chef’s Line last year, which got me kicked out (with the reason being that I made too many dishes!)… In my opinion, it is one of the perfect salads in summer. Maybe you can try it out to see if you like as much as the judges?!



2 Lebanese Cucumbers

2 Teaspoons of White sugar

1 Tablespoons of Soy Sauce

2 Tablespoons of White vinegar

1/2 Teaspoon of Sesame oil

1 red chili – finely sliced

1/2 Teaspoon of Sesame seeds



1. Bash Cucumbers with a wooden rolling pin. Tear them into bite size pieces by hand

2. Mix all other ingredients. Add the cucumbers into the mixture. Marinade it in the fridge at least for 30 minutes before serving.

Lupin Tabbouleh – Gluten Free


This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.

If you are already familiar with Lupin and have made my Lupin Banana Bread   or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??

Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.

Hope you like it.


80ml Lupin Flakes

300ml finely chopped Flat-leaf Parsley Leaves

50ml finely chopped Mint Leaves

2 Tomatoes – chopped

1 Lebanese Cucumber – chopped

1 Onion – chopped

150ml Lemon Juice (about 2 lemons)

3 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)

Sea Salt and Black Pepper to season



  1. Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
  2. Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.

Roasted Beetroot Salad – Yogurt and Shio Koji Dressing


Koji is a grain (such as rice, soybeans and barley) that is inoculated and propagated with the Koji culture, which is a microbe. It is natural and used to make common Japanese ingredients such as soy sauce, miso and mirin etc….

Shio Koji is a mixture of Koji, Salt (Shio in Japanese) and water and is a very versatile seasoning. My mother introduced Shio Koji to me as a “current trend” in Japan several years ago. Since then, Shio Koji has been my trustworthy partner in the kitchen. When I feel something is missing, it is the time when Shio Koji comes up. Taste of Shio Koji itself is very salty and strong, however, when you use it as a seasoning, it brings the dish to the next level. I feel, somehow, Shio Koji helps other ingredients to produce the own umami.

I added it into my yogurt dressing this time. I think that Shio Koji smoothes the flavour by cutting the harshness of plain yogurt and lemon juice. I found Shio Koji in my local Japanese food store in Subiaco if you would like to try it out.


Ingredients (Serving 4)                        

For Salad

5 small Beetroots (or 4 big ones)

1 Carrot – shredded

1 Tomato – roughly chopped

1 Red Capsicum – rough chopped

½ Onion – thinly sliced

For Dressing

4 Tablespoons of Plain Yogurt

2 Tablespoons of Lemon Juice

½ Tablespoon of Shio Koji

1 clove of Garlic -finely chopped

½ Teaspoon of Dried Oregano


  1. Roast Beetroots – Pre-heat oven to 230 ◦C. Wrap beetroots with alfoil individually and place them into the oven. Bake them for 45 minutes or until they are cooked.
  2. While roasting the beetroots, chop all of the salad ingredients and place them into a large bowl. For dressing, mix all ingredients except oregano in a small bowl.
  3. Once the beet rots are cooked, remove them from the oven. Peel the skin off and cut them into 2cm cubes. Add them into the chopped salad.
  4. Dress the salad with the dressing. Sprinkle the oregano on top to serve.

Note: I found this website explains more about Koji if you are interested.

Roasted Vegetable Salad – Balsamic and Soy Dressing

Imagine the richness of balsamic vinegar and the umami of soy sauce absorbed into hot sweet roasted vegetables with the freshness of raw vegetables in your month…. This salad tastes exactly like that!



For Roasted Vegetables

3 Potatoes – peeled and cut into 3cm chunks

1 Purple Skinned Sweet Potato – cut into 3cm chunks (keep the skin on)

3 Carrots – peeled and cut into 6cm long matchsticks

1 Red Capsicum – cut into strips

2 Flat Mushrooms – cut into 8 pieces

3 + 1 Tablespoons of Olive Oil to drizzle

2 of ½ Teaspoon of Rosemary Leaves

For Non-Roasted Vegetables

1 Tomato – finely chopped

1 Onion – thinly sliced

100g of Spinach Leaves


1 clove of Garlic – finely chopped

6 Tablespoons of Balsamic Vinegar

2 Tablespoons of Soy Sauce

1 Lemon

3 Tablespoons of Olive Oil

A pinch of Salt



  1. Preheat oven to 200 ◦C.
  2. Place potato and sweet potato in a small pot and cover with cold water. Boil them for about 3 minutes or until the potatoes are just cooked (but still hard). Drain the potatoes.
  3. Place the potato, sweet potato and carrot into a large baking tray in single layer. Drizzle 3 tablespoons of olive oil and sprinkle ½ teaspoon of rosemary leaves over them. Roast them for 20 minutes.
  4. Place red capsicum and mushroom into a medium sized baking tray in single layer. Drizzle 1 tablespoon of olive oil and spring ½ teaspoon of rosemary leaves over them.
  5. After 20 minutes roasting (Method 3), turn the potatoes and carrot. Place the capsicum and mushroom tray into the oven and roast the vegetables on both trays for 20 minutes.
  6. Meanwhile, make dressing. Mix all ingredients of the dressing. Put aside.
  7. Place tomato, onion and spinach leaves in a large bowl. Add the roasted vegetables to the bowl and dress them with the dressing. Serve it while it is warm.


My Thai Salad


A light and fresh salad with a little bit of kick! Thai flavor can be easily made from the ingredients available in your pantry.


For Dressing

1 Red Chili – finely chopped (remove the seeds if you prefer the salad mild)

2 cloves of Garlic – finely chopped

1cm cube of Ginger – finely chopped

1 Coriander Root – finely chopped

1 lemon – juice

5 Tablespoons of Fish Sauce

4 Tablespoons of White Vinegar

2 Tablespoons of Sesame Oil

1 tablespoon of Olive Oil

For Salad

100g Rocket Leaves

2 Carrots – grated

80g of Bean Sprouts

½ Onion – sliced

2 Tomatoes – roughly chopped

½ Red Capsicum – roughly chopped

1 large brunch of Coriander – roughly chopped including the stem


Very Moist Chicken or sliced Beef Steak


For the dressing, combine all of the ingredients in a small bowl.

For the salad, place each ingredient beautifully in layers in a salad bowl. Drizzle the dressing just before serving. As an option of a decent sized meal, top with Very Moist Chicken or sliced beef steak.

Pickled Cucumber Salad – Kyuri no Sunomono


Serving : 3-4


2 Lebanese Cucumbers or 1 Continental Cucumber – thinly sliced

1 Tablespoon of Dried Wakame (seaweed)

5 Tablespoon of a Rice Vinegar or White Vinegar

1.5 Tablespoon of Brown Sugar

1/3 Tablespoon of Soy Sauce


1. Put the thinly sliced Cucumbers in a strainer. Sprinkle Salt over the Cucumbers and stir them. Let it sit for about 15minutes.

2. Reconstitute Dried Wakame in water. It will take about 5 minutes.

3. Mix Vinegar, Sugar and Soy Sauce in a bowl.

4. Squeeze water from Wakame and add it in the Vinegar mixture.

5. Wash the Cucumbers lightly. Squeeze water from the Cucumbers and add them in the Vinegar mixture.

6. Mix them well. Pickle them at least 30 minutes before serving.