3 salads for the summer
Steamed Zucchini & Carrot Ribbon Salad
For the dressing you need
the juice of half a lemon
1 tablespoon extra-virgin olive oil
1 teaspoon organic runny honey
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 teaspoon Dijon mustard
For the salad.
3 firm medium size zucchinis
2 medium carrots
1 cup fresh chopped chives
Put all the dressing ingredients into a screw top jar and shake well.
Wash the vegetables under cold water, peel them then using a potato peeler, shave ribbons of the Zucchini & carrots into a steamer or colander over bubbling water ensuring the ribbons are all uniform size. Steam for 3-4 minutes.
add the chopped chives.
add the dressing mix well.
Chill preferably for at least 4 hours & serve.
Rocket, Walnut Goat cheese and Mushroom Salad serves 6.
For the Salad
1 bag ready washed and checked Rocket.
2 cups mushrooms sliced.
1 red onion sliced.
1 cup chopped walnuts.
1 cup chopped chives.
3 oz crumbled goats cheese
For the dressing
2 tablespoons extra virgin olive oil
2 cloves of garlic chopped.
2 teaspoons local honey
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon apple cider vinegar
1 teaspoon excellent quality Dijon mustard
Put all the dressing ingredients into a screw top jar and shake well till mixed.
Rinse and dry the rocket put it in a big bowl add the chives, onion, mushroom and
walnuts, and goat cheese pour the dressing on mix and serve.
This salad is full of food that boosts one’s immune system.
Tabbouleh
A wonderful salad, which is traditionally made with bulga wheat, which means it wasn’t suitable but anyone needing for anyone needing a gluten free diet, however excitingly Tesco's have brought out a gluten free couscous which works wonderfully I means that I can once again have this delicious salad.
Ingredients
Half a cup of cracked bulgur wheat, or couscous, (or the Tesco's gluten free couscous)
1 cup of boiling water
the juice of 1 lemon
1 cup of parsley very finely chopped.
1 Cup of mint very finely chopped.
2 cloves of garlic minced.
One teaspoon of sea salt
one teaspoon of ground black pepper
3 spring onions or one small red onion very finely chopped.
two medium tomatoes finely chopped.
half a cucumber peeled and chopped into small cubes.
three tablespoons excellent quality extra virgin olive oil.
Method
Rinse the bulgur wheat, place it in a bowl and pour the boiling water over it, place a plate of the bowl, and leave it for at least 15 minutes until most of the water has been absorbed then drain off any excess water and fluff up the couscous with a fork.
Add all the vegetables, & herbs to the bowl, then season it, add the lemon juice garlic and the olive oil mix everything in very well.
Cover the salad, and put in the fridge for at least two hours, before serving re taste it, you might feel you need to add some extra lemon juice or olive oil. This is totally your taste but Tabbouleh, should not be dry and you should be able to have an explosion of the mint parsley tomatoes and lemony taste, it goes extremely well with grilled meats.