Beetroot Salad

    • 4-6 cooked beetroots, roughly grated
    • 1 onion finely chopped
    • ½ clove of Garlic – crushed (optional)
    • French salad dressing:
      • 3 tbsp Oil (sunflower/olive/ whatever you like)
      • 1 tbsp wine vinegar
      • ½ tsp continental mustard
      • salt & pepper
      • if too strong add a little water.
    1. Mix the dressing, add the onions and leave in soak for a little while.
    2. Finally mix in the grated beetroot.
    3. Place in fridge until serving.

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Carrot Salad

  • 1 Lemon, squeezed
  • The same amount as the juice of boiling water
  • 1-2 tsp runny honey
  • Raisins * – as many as can be covered by the liquid
  • Chopped Nuts *
  • 5-6 medium sized grated carrots
  • * Can be omitted!
  1. Mix the boiling water and honey until all the honey has dissolved
  2. Add the lemon juice and the raisins.
  3. Leave to infuse for ½ hour.
  4. Then add and mix in the grated carrots.
  5. Cover with a plate, small enough the cover the carrots and must fit inside the bowl
  6. Put a heavy item (a jar, a litter bottle of water …) on top of the plate to press the salad.
  7. Leave under press for ½ -1 hour at room temperature.
  8. Remove the heavy item and place the salad-bowl in fridge.
  9. This can keep for 2-3 days.

Tomato, Onion and Orange Salad

Preparation time 10 minutes

I wanted to make a different salad and had seen other people using oranges in salads with avocado. I didn’t have an avocado, so here is my version of a salad using oranges.

Tomato, Onion & orange Salad

  • 2-3 ripe tomatoes, cut in thinnish ring slices
  • 1 Onion, cut in thin slices
  • 2-3 mandarins, cut in thinnish ring slices
  • 1 tbls olive oil
  • ½ tbls rice vinegar
  • Salt and Pepper
  • Fresh Parsley and/or Chives, chopped
  1. Cut the tomatoes and mandarins as thin as possible into rings.
  2. Use a mandolin to very finely slice the onion.
  3. Place the tomato, onion and mandarin slices on a plate alternating them.
  4. Sprinkle a little salt and pepper on all the salad.
  5. Then drizzle the olive oil and vinegar over the ring.
  6. Cover with cling film and keep at room temperature until served.
  7. Sprinkle with the chopped parsley and/or fresh chives.

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Raw Courgette Salad

Preparation time about 5 minutes
Serves 2 people

Courgette

  • 1 Large Courgette, peeled and finely julienned
  • Dressing:
    • 2 tbsp mayonnaise
    • 2 tbsp natural Yogurt
    • 1 tbsp extra virgin Olive oil
    • ½ tbsp sweet vinegar
    • Salt & freshly ground Pepper
    • Some chopped Parsley
    1. Peel the courgette and cut finely Julienne style on a mandolin.
    2. Then mix the dressing using all ingredients (bar the courgette).
    3. Add the julienned courgette.
    4. Gently toss the salad making sure all courgette is covered.
    5. Let it rest for at least 2 hours at room temperature before serving.

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