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Wow, the Christmas break has flown by. The desire to be rid of 2020 seems to have ushered in 2021 at a frenetic pace. I hope all of you had a restful break and were able to catch your breath and some of the good weather. We are back and working hard to get our shelves stocked.

This month's recipe from Diana Henry is something I made in the weekend for friends to accompany perfectly cooked meat on the BBQ. It was the perfect summer salad using ingredients that you will find in abundance.

This month's recipe is slightly adapted from a recipe by Donna Hay. It's a perfect salad to go with either a Christmas BBQ or the traditional Christmas turkey or ham. You can swap out the dried sour cherries for whatever dried fruit you want and the same goes with the nuts.

This accompaniment pairs deliciously well with all sorts of roasted and BBQed vegetables. I originally used it with roasted eggplant but it would go equally well with roasted carrots, pumpkin, capsicums and even chargrilled broccoli and cauliflower.

A lovely salad for any time of the year!