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INTERESTING SALADS
In summer the usual mixture of lettuce, tomato and cucumber can become boring. The addition of Serrano ham, crispy bacon, smoked salmon and avocado dresses these up into a more interesting salad. However, the Cooking group collected more unusual salad recipes to add taste and interest to a hot weather meal.
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MIXED BEAN SALAD
For a crowd:
1 tin kidney beans red onion
1 tin white beans red pepper
2 tins chickpeas green or yellow pepper
Juice of a lemon few sticks of celery
1 clove garlic, crushed cherry tomatoes
Few spring onions cup walnut pieces
Few small radishes black pepper
Dash of olive oil and balsamic vinegar
Wash and drain all vegetables and cut into bite-size pieces.
Strain all beans – you can rinse them if you want – but I don’t.
Mix everything gently.
Shake together the lemon juice, olive oil, pepper, balsamic vinegar and crushed garlic.
Toss. Chill and Serve.
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TABOULEH
1 cup bulgur wheat (cracked wheat)
(You can use couscous – but the texture is softer)
2 cups chicken stock
1 cup minced parsley – avoid the stalks
1 cup fresh mint chopped
1 onion finely chopped
500g tomatoes
Dressing:
¼ cup olive oil
¼ cup lemon juice
Salt and pepper to taste
Put wheat or couscous in bowl. Pour over boiling chicken stock. Leave for two hours till absorbed. Fluff with a fork.
Mix chopped parsley, mint, onion and tomatoes.
Make sure you have enough herbs and tomatoes to make a nice green and red mix. Add more if you need to. Colour and flavour are improved if you are generous.
Mix dressing and toss to mix.
Chill and serve.
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PAM’S TOMATO AND BASIL SALAD
Slice tomatoes and arrange around a shallow dish.
Add crushed garlic, chives and chopped basil leaves.
Drizzle with a little balsamic vinegar.
PAM’S SEAFOOD SALAD
Mix a selection of seafood – e.g. prawns, mussels, crabsticks and smoked salmon.
Add chopped red pepper and gherkins chopped finely.
Mix mayonnaise and a little lemon juice.
Mix all together.
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BROCCOLI SALAD
5 or 6 cups broccoli florets, cut small
½ cup toasted slivered almonds
½ cup or more cooked crumbled bacon
½ cup finely chopped red onion
Large cup of frozen peas – thawed
Sauce: ½ cup mayonnaise
½ tsp apple cider vinegar
½ tsp honey
Bring a large saucepan of lightly salted water to the boil. Blanch the broccoli for exactly one minute. No longer – or it will lose colour and go limp!
Refresh it immediately in cold water.
Combine cooled broccoli, almonds, bacon, onions and peas.
Whisk mayonnaise, vinegar and honey and mix into broccoli well.
Chill and serve.
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CURRIED RICE AND NUT SALAD
Two cups of brown rice
1 tsp saffron (optional)
¼ cup slivered almonds
¼ cup peeled, unsalted peanuts
¼ cup sultanas
¼ cup sunflower seeds
¼ cup pine nuts
SAUCE: 2 tblsp tomato sauce
2 tblsp mayonnaise
1 tsp curry powder
Cook the rice with the saffron if using, drain and cool.
Mix in the nuts and sultanas.
Mix the sauce ingredients well and stir through the salad.
Chill and serve.
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LENTIL SALAD
Cup brown lentils, washed and boiled for 30 minutes
Small cucumber – peeled, seeded and diced
Large tomato – finely chopped
1 onion (preferably red) – finely chopped
4 spring onions – finely chopped
DRESSING:
Cup plain yoghurt
Crushed garlic love
Pinch cumin
Tsp fresh ginger grated
½ finely chopped red chilli or dried chilli flakes
1½ tblsp chopped mint
1½ tblsp chopped coriander
Mix all salad ingredients well.
Mix all dressing ingredients well , mix through salad.
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ZUCCHINI/COURGETTE SALAD
1 or two zucchini – chopped or sliced
3 0r 4 hard boiled eggs
1 tsp hot curry powder
Salt and pepper to taste
6 chopped spring onions
Enough cream to make a sauce
Blanch the zucchini for 1 minute. Plunge into cold water to refresh
Chop eggs until small and well broken up.
Mix eggs, zucchini and spring onions.
Stir in curry, salt and pepper, and then add enough cream to give a nice consistency.
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KATH’S COURGETTE, CARROT AND ANCHOVY SALAD
1 lb courgettes topped and tailed
½ lb carrots cut into matchsticks
4 spring onions finely chopped
3 tblsp olive oil
2 tblsp lemon juice
1 crushed garlic clove
4 anchovy fillets – finely chopped
2 tsp capers
Salt and pepper
Anchovies to garnish
Slice courgettes into long spirals with a potato peeler
Mix with carrots and spring onions
Mix the olive oil, lemon juice, garlic, chopped anchovy fillets and capers.
Season the salad and stir in the dressing.
Decorate with strips of anchovy fillets.
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10. Salads
