Potato salad

This is easy, but the dressing is important. I cut down on the use of mayonnaise, so this is made with a vinaigrette dressing.

Ingredients

Steps

§  1 Kg potatoes, peeled and cubed §  2-3 shallots, finely diced Dressing §  7 Tbsp olive oil §  3 Tbsp balsamic vinegar §  1 clove garlic, crushed §  ¼ tsp sugar §  ½ tsp Dijon mustard §  Salt and pepper

1.  Put the cubed potatoes in a large pan, add salt and cover with water. Bring to the boil and then lower to a medium heat. 2.  Cook for 15 minutes and then test. If not cooked, add another 5 minutes. You don’t want the potatoes too soft. 3.  Meanwhile, chop the shallots and put in the container you’re storing the salad in. 4.  Drain the potatoes and leave them to air dry for 3-5 minutes. 5.  Make the dressing and shake well to emulsify. 6.  Add the still hot potatoes to the bowl, then the dressing, and toss. You need the potatoes hot so they absorb the dressing.

 

Black Lentil and Cranberry Salad

I got this recipe from Adi's mother. You can add quinoa to it and it will be a delicious black and white salad. This salad goes well as the protein component with my spicy vegetable dish.

Ingredients >  1 cup black lentils >  3 shallots or 1 medium red onion, chopped >  Cranberries, as per taste >  Coriander leaves garnish (optional) Dressing >  100ml freshly squeezed lemon juice >  50 ml olive oil >  Salt and pepper

Steps 1.  Put the black lentils in a saucepan with plenty of water. Bring to the boil and let it cook on a lower flame for about 20 minutes. The lentils should be cooked but slightly firm. 2.  In the meantime, chop the onion really small and put into a bowl with the cranberries. 3.  When the lentils are cooked, drain and rinse with cold water. 4.  Combine the lentils with the onion and cranberries. 5.  Add the olive oil and lemon juice and mix well. Taste and add salt and pepper. 6.  Taste again and add more lemon juice if your tastebuds require it.

Cabbage Salad with Tahina dressing

What's important here is the salad dressing, which I took from Gordon Ramsay's 'Healthy Appetite' cookbook. It would go just as well with other salads.

Ingredients >  1 cabbage, shredded >  Handful of dark raisins Dressing >  1 knob fresh ginger, grated or chopped >  3 Tbsp rice wine vinegar >  2 Tbsp soy sauce >  2 Tbsp sesame oil >  2-3 Tbsp tahina

Steps 1.  Shred the cabbage, put into a bowl and add the raisins. 2.  Put all the dressing ingredients into a bowel or jar and either whisk or shake. 3.  Put enough of the dressing onto the cabbage to lightly coat it.

Hummus

Hummus is really easy to make. I am lucky in that we have frozen pre-cooked chick peas. Whatever chick peas you use, make sure that you add bicarbonate of soda to the water. This helps the skin come off the chick peas, and that makes all the difference in taste.

Ingredients >   2/3 cup chickpeas >   1/2 tsp bicarbonate of soda >   6 Tbsp raw tahina/tahini >   Juice of 1 lemon  >   1 clove garlic crushed >   Water from chickpeas >   Ground cumin and salt to taste

Steps 1.  If using raw chickpeas, follow the instructions on the packet to prepare them. Remember to add the bicarbonate of soda when cooking. Then go to step 4. 2.  Boil water in a small saucepan and add the chickpeas and bicarbonate of soda.  3.  Bring back to a roiling boil, turn off the heat, and let the chickpeas cool.   4.  Using a slotted spoon, take the cooked and cooled chickpeas out of the water and remove any of the skins (by rolling the chickpea between your fingers) that didn't come off during the cooking process. Keep the water. 5.  Put the chickpeas in the small bowl of the food processor.  6.  Mix the tahini garlic and lemon juice. Add enough of the reserved water that the chickpeas cooked in to form a smooth paste.   7. Add the paste to the chickpeas in the food processor and make a puree.   8.  Add a generous pinch of both ground cumin and salt, and if necessary, add some more of the water until you have a soft paste.   9.   Taste and add more seasoning, lemon juice or garlic, if required.

Brown and Wild Rice Salad with Dried Cranberries

This is from the legendary Delia Smith. I served it with Salmon with couscous crust & tomato and olive salsa, and it was a delicious and light summer meal.

Ingredients >     120 ml brown basmati rice (I used red rice and it was also tasty) >     55 ml wild rice >     25 gm dried cranberries >     2 tsp flavourless oil (sorry, I used olive, which has flavour, and it still was tasty) >     25 gm walnuts, roughly chopped >     2 medium and ripe tomatoes >     4 cm of cucumber (more if cucumber is narrow – think of a British cuc’s size), diced >    1 small, red-skinned apple, cored and finely chopped >     2 spring onions, finely chopped (or 2 shallots, finely chopped, and snipped chives) >     Salt and freshly milled black pepper Dressing >     1 clove garlic, peeled >     ½ tsp salt >     ½ tsp mustard powder >     1 ½ Tbsp good-quality white wine vinegar >     3 Tbsp extra virgin olive oil >     Freshly milled black pepper

Steps 1.    Heat 1 tsp oil in a small pan, add the wild rice and toss it around to coat the grains. 2.    Pour over 120 ml boiling water and add a little salt. Give it one stir, put on the lid, and turn down the heat to the lowest flame. Cook for 50 minutes. 3.   Same procedure for the brown rice. In a large pot use 225 ml water and cook for 40 minutes. 4.   While the rice is cooking, prepare the dressing. a.   Crush the garlic and salt, and then add the mustard powder. b.   Use a whisk to add the, vinegar, olive oil, and plenty of black pepper. 5.   Heat the oven to 180 degrees C, spread the walnuts on a baking sheet, and place them in the oven for 8 minutes. Put a timer on so that they are not burnt. 6.   Place the tomatoes in a bowl and pour boiling water over them, so that they are covered, and leave for exactly one minute. Remove them from the water and peel of the skins. 7.   Halve the tomatoes and squeeze out the seeds. Then chop them into small pieces. 8.   When both types of rice are cooked, mix them together in a serving dish and add 2 – 3 tablespoons of the dressing. Make sure that the dressing is well incorporated and leave the rice to cool. 9.   When cool, mix in the cucumber, tomatoes, apple, cranberries and either 2/3 of the spring onions, or the shallots. 10.  Drizzle the remaining dressing over the salad and make sure that everything is thoroughly combined and coated in dressing. 11.  Finally, scatter the walnuts and the remaining spring onions (or chopped chives) over the top.

Endive and Pear Salad

I actually created this, I guess based on memories of salads eaten in restaurants.

Ingredients >    Lettuce, torn into bite-sized pieces >    Rocket, torn into bite-sized pieces >    2 Endive, torn into bite-sized pieces >    Handful of walnuts >    2 pears, peeled, quartered, and sliced very thinly >    2 fresh figs (can use dried), cut into pieces You can use apples, but then replace the figs with dates and add pomegranate seeds (if available) Dressing >    4 Tbls olive oil >    2 Tbls white wine vinegar >    1 tsp clear honey >     ¼ tsp Dijon mustard >    Salt and pepper

Steps   1.    Tear all the greens up. 2.    Peel and thinly slice the fruit. 3.    Cut the dried fruit into pieces. 4.    Put into a bowl. 5.    In a screw-top jar, mix all the dressing ingredients. 6.    Pour over the salad just before serving.

Beetroot Salad

My cousin Rocha gave me this recipe. Nowadays it is so simple. Just buy the pre cooked and peeled beetroots, packed in a vacuum. The following quantity is for 1 packet of cooked beets.

I find that the stevia works better with the vinegar than sugar does; but that's just my preference.

Ingredients >  500 gm cooked and peeled beetroot. >  1 medium onion, thinly sliced in the same shape you slice the beetroot (I use shallots) >  3 bay leaves >  12 peppercorns >  ¼ cup natural vinegar (you can also use white wine vinegar) >  ½ cup boiled and cooled water >  2 Tbsp sugar (or stevia equivalent) >  Salt (if required)

Steps 1. If using the vacuum pack, open it and drink the beetroot liquid. It is delicious. 2. Thinly slice all the beetroots. If the beetroots are large, cut in half and then slice. 3. Thinly slice the onions, in the same shape as the beetroot. 4. Put into a bowl and add the bay leaves and peppercorns. 5. In a small cup, mix the vinegar, water and sugar. 6. Pour over the beetroot and onions. 7. Salt according to taste (I don't add any). 8. Put into the fridge to cool. Goes well with any warm dish.