I don’t know about the rest of you, but this Easter I was personally responsible for the consumption of at least two Easter bunsYes, I spread on that butter, pressed on slabs of creamy Tastee cheese, and went to town.

Needless to say, it’s now a treacherous road ahead in trying to zip up my jeans (and NOT the skinny ones either!)

So back to reality - that reality where sensible moderation and the need to share my food comes back into play. So, dinner this week will be featuring a LOT of filling salads and grilled meats.

It may be difficult to think of ‘filling’ and ‘salad’ in the same sentence, but trust me, my Pak Choy Salad packs a protein rich punch of flavour and satisfies even the most bun-crazy appetites.


SALAD NUTS – (I make a batch of these and store them in an air tight jar – great to throw on to yogurt, oats or other salads) You can use pecans or slivered almonds. Sprinkle the nuts with a little seasoning salt, paprika, nutmeg, ground ginger, cumin and a pinch of cayenne. Drizzle 1 tsp honey over the seasoned nuts and mix well. Bake for 15 minutes.

PAK CHOY – Wash and dry 2 bunches of pak choy. Thinly slice the green parts of leaves (you can save the white stems to make chop suey or stir-fried veggies)

DRESSING – Mix 4 tbsp apple cider vinegar, 1/3 cup olive oil, 2 tbsp sugar, ½ tsp black pepper, 1 seasoning packet from the Ramen chicken soup, 1 tbsp sesame oil. Mix well till oil and sugar are dissolved and emulsified.

WHEN READY TO SERVE, toss the pak choy with ¼ cup dried cranberries and 4 tbsp of the dressing. Toss well till leaves are coated with the dressing (you may have to add more dressing if leaves seem too dry. However, you do not want the salad to be too soggy as the crispness of the pak choy adds to the enjoyment of the salad).

Add the nuts and toss again. Serve immediately