(Being a vegetarian) but the same when I use to eat meat. I'm also loving a lighter summery slaw, but instead of the apple and sunflower seeds am adding red capsicum and bean sprouts to the cabbage/carrot/red onion mix, all thinly sliced not grated, add in lemon zest and coriander, then finish with an asian style dressing with lemon juice, sesame oil, garlic, coriander, fish sauce, soy sauce a bit of sugar and water. So yummy and even the kids like it. CP #8 01:26 pm Jan 27 2012 Salads with no dressing are definitely not on our menu. With abundant tomatoes at the moment, I like to just slice them and arrange on a plate, top with some finely sliced red onion, add a drizzle of balsamic and olive oil, top with chopped fresh basil and some freshly ground pepper and salt. Leave this to marinate for an hour, or while you prepare your other dishes. Summer favorite. The tomatoes must be at room temperature though. Mind you, my tomatoes never go in the fridge anyway. And yes, gravy! Always! I like to serve gravy in a jug for everyone to help themselves. For me it needs to go on top, over everything. Gravy at the bottom is too hard to spread around and pick up and there's never enough of it. If I don't have / can't make gravy, I often do a quick salsa from finely chopped tomatoes, red onions, coriander, garlic, chile and a bit of