Category Archives: Side dish

Red rice salad with yoghurt dressing


I’m getting into a bit of a salad kick as the weather warms up. This particular salad is great with grilled meats. I like to make it for summer barbecues when I know that other people are bringing salads as well, so there will probably already be a green salad and a potato salad.

This is another salad where the dressing is served separately. For a lower-fat version, you can use a little bit of dressing and top with some lemon juice, or make a second dressing with low-fat yoghurt and no olive oil.


  • 1 cup of red rice
  • 2 large beetroots
  • 1/2 a head of cauliflower, cut into small florets.
  • Olive oil
  • 1 tin brown lentils, drained and rinsed.
  • 1 cup shredded kale (or use beetroot greens if your beetroots came with leaves attached)
  • 1/4 cup each of mint and parsley, chopped.
  • 1 cup of plain yoghurt
  • Juice of one lemon
  • 1 tbs sumac
  1. Preheat oven to 200C. Trim the beetroot so there is only about an inch of stem still attached. Place in the oven for forty minutes.
  2. Cook the red rice with two cups of boiling water in a saucepan. The rice should take about half an hour to cook.
  3. Spread the cauliflower over a baking tray and drizzle with olive oil. Once the beets have been cooking for twenty minutes, place the cauliflower in the oven and cook for another twenty minutes.
  4. Heat some olive oil in a saucepan on medium heat and cook the kale until it turns bright green (about five minutes).
  5. To make the dressing, combine the yoghurt, lemon juice, sumac and one tablespoon of olive oil.
  6. To serve, toss together the rice, lentils, beetroot, cauliflower herbs and kale in a large salad bowl. Serve onto plates and drizzle over some of the dressing. If you are serving the salad with meat, you can reserve some dressing to drizzle over the meat.

Cheesy potato bake









A creamy, cheesy side dish is a great way to add extra fat to the person with CF’s meal, without having to eat the same thing yourself. This potato bake goes with a lot of different dishes.

I served it with roasted kangaroo and a salad with roasted pumpkin and tomatoes, but it would also go well with steaks, or a roasted chicken. As an aside, my German-made meat thermometer has markings with the correct temperature for beef, veal, lamb, pork and chicken, but it didn’t say a thing about kangaroo. I guess I can’t really be annoyed about that one ….


  • 6 potatoes, peeled and finely sliced
  • 2/3 cups of cream
  • 1/2 cup of chicken stock
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 garlic cloves, minced
  • Salt and pepper
  • 1 cup grated cheese
  1. Preheat oven to 160C.
  2. Mix together the cream, stock, rosemary and garlic. Add salt and pepper to taste.
  3. Layer a third of the potato slices across the base of an oven proof dish. Pour over a third of the cream mixture, and sprinkle with cheese. Repeat with the remaining potatoes and cream, but do not put cheese on the top layer.
  4. Cover potato bake with foil and place in the oven for one hour.
  5. Take foil off the potato bake and cover with cheese. Place back in the oven for 10 minutes or until cheese melts.