Ilona Glastonbury lives in the beautiful Barossa Valley where she runs her hundred mile eco home wares business Otti Made, and cares for her two children, husband, six hilarious chickens, two black cats, a tortoise and a fish called Fish. She is committed to the idea of locavore living and each dish she has prepared for us can be completely made from ingredients local to her community in South Australia.
Otti Made, is an authentic, beautiful, locally-designed and made homewares store that uses ethical materials sourced from a 100 mile radius of Ilona's home in South Australia. They promote sustainable and ethical production processes and celebrate all the good things the region has to offer. They reuse, recycle, make do, do without, compost, think outside the square and generally do all they can on a day to day basis to live this out.
Rainbow flower party salad
This salad is full of crunch and pop in texture, with vibrant natural colours and flavour surprises throughout. And lots of flowers!
¼ Red cabbage shredded finely
3 Red radishes sliced finely
¼ White cabbage shredded finely
2 Small purple carrots peeled and cut in half
2 Small orange carrots peeled and cut in half
10 Baby yellow tomatoes
Handful of each sprouted chickpeas and moong beans, or substitute with sprouts of your choice
Handful of baby spinach
Handful of basil leaves
As many edible flowers as you like...
I used nasturtiums, dill flowers and coriander flowers which are all easily garden grown.
¼ Cup white wine vinegar or apple cider vinegar
¼ Cup extra virgin olive oil
1 Piece (or ¼ of a lemon) preserved lemon finely sliced including flesh and pith
1 Tsp sugar (rapadura if possible)
1 Tsp mustard of your choice
Prepare and toss salad vegetables in a large bowl.
Place all the ingredients for the dressing in a jar with the lid on and shake well to combine.
Mix dressing through salad.
Turn out onto a flat serving platter so you can see all the textures and colours.