Crunchy Jerusalem Artichoke Salad in Vinegar Dressing

Ingredients

Jerusalem artichoke………100 g (cut in 1” juliennes)

Carrot…………………....…….1 medium (cut in 1” juliennes)
Celery stick……………....….1 (cut in 1” juliennes)
Sugar……………….………..….½ tea spoon 
Malt vinegar……………..…..1/3 cup
Olive oil………………………..1 table spoon
Salt to taste

Method

• Mix the malt vinegar, salt, sugar and oil in a salad bowl.
• Add in the Jerusalem artichokes, carrots and celery.
• Mix the ingredients properly to cover each julienne with vinegar dressing.
• Cover the bowl with a cling film and keep aside for 3 hours.
• Mix before serving.

Serves: 2

Leafy Gnocchi Salad

Ingredients

Gnocchi………………………..250g

Wild rocket leaves…..…….70g
Baby spinach leaves…..….70g
Salad tomatoes…………..…2 (large, roughly chopped) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Oil to stir fry gnocchi
Salt to taste

Method

• Heat oil in a pan, add the gnocchi and stir fried then for 2 min (or as per the instructions on the pack).
• Place the rocket leaves and baby spinach in a salad bowl.
• Top it with tomatoes and then fried gnocchi.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Egg and Goats’ Cheese Salad

Ingredients

Wild rocket leaves…..…….70g

Eggs……………….…………….3 (boiled, halved & cut in slices)
Cherry tomatoes……………150g (cut in halves) 
Goats cheese…………………75g (cut in 1cm cubes) 
Fresh ground pepper……..¼ tea spoon
Olive oil………………………..2 table spoon
Salt to taste

Method

• Place the rocket leaves in a salad bowl. Top it with cherry tomatoes, eggs and goats cheese.
• Drizzle the olive oil and sprinkle salt and ground pepper.
• Mix before serving.

Serves: 2

Spinach Salad with Goats' Cheese

Ingredients

For the dressing:

Olive oil……………………..….3 table spoon
Malt vinegar………….….…..1 table spoon
Mayonnaise…………………..1 tea spoon
English mustered…………..½ tea spoon 
Basil…..............................¼ tea spoon

For the salad:

Baby spinach…………………60g
Avocado………….……………1 (chopped in 1 inch rectangles)
Cherry tomatoes……………150g (cut in halves) 
Walnuts…………….………….½ cup (roughly broken into halves)  
Goats' cheese…………………100g (crumbled)

Method

For the dressing:

• Mix all the ingredients together in a small bowl.

For the salad:

• Place the baby spinach leaves in a salad bowl. Top it with avocado, cherry tomatoes, walnuts and goats cheese.
• Drizzle the olive oil dressing on the salad with a spoon.
• Mix and serve.

Serves: 2

Leafy Salmon Salad with White Wine Dressing

Ingredients

Salmon fillet…………………….175g (skinned, cut into ¾ inch cubs)

Avocado………….………..…..…½ (chopped in ½ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
White fruity wine……………..¼ cup
Mayonnaise……………………..1 table spoon
Fresh rosemary…................1 stem
Green chilli……………………...1 (slit length wise)
Salt to taste

Method

• Heat the oil in pan. Add salmon, salt, rosemary, chilli and white wine, mix well, cover with a lid and cook for 5 min or until salmon is cooked.
• Remove the salmon from the pan and keep aside.
• If the white wine in the pan is very watery, heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through a strainer and collect in a bowl to make the dressing.   
• Now add the mayonnaise to the white wine and whisk until it forms a smooth texture.
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado and salmon pieces.
• Sprinkle some salt and drizzle the white wine dressing on the salad with a spoon.
• Mix well and serve.

Serves: 4

Leafy Chicken and Le Roulé Salad

Ingredients

Chicken breast…………………200g (cut into thin 1 inch rectangles)

Le Roulé cheese……………….100g (chopped in ¾ inch cubes)
Avocado………….………..….…1 (chopped in ¾ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
Fresh ground pepper……..…¼ tea spoon
Water…………………………......¼ cup
Salt to taste

Method

• Heat the oil in pan. Add chicken pieces, salt and pepper to it, cover with a lid and cook for 2 min.
• Now add the water, mix well and cover with lid to let it cook for another 6 min or until chicken is cooked but is still juice.
• Remove the chicken from the pan and keep aside.
• If the chicken broth collected in the pan is very watery heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through very fine strainer and collect the broth in a bowl to use as dressing.   
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado, chicken pieces and le roulé cheese cubes.
• Sprinkle some salt and drizzle the chicken broth dressing we just strained.
• Mix well and serve.

Serves: 4

Apple and Avocado Salad

Ingredients

Gala apples…………….…2 (chopped in ¾ inch cubes)

Avocado……………………1 ½ (chopped in ¾ inch cubes)
Mayonnaise………………2 ½ table spoon
Milk………………………….¼ cup
Vinegar…………………….1 table spoon
Lemon juice………….….2 table spoon
Fresh ground pepper…1/6 tea spoon
Salt to taste

Method

• Mix mayonnaise, milk, lemon juice and vinegar in a salad bowl.
• Add the chopped apples and avocados in the bowl and sprinkle the ground pepper and salt (if required).
• Mix well and serve.  Garnish with fresh mint leaves if required.

Serves: 2

Tomato Feta Salad

Ingredients

Cherry tomatoes………250g

Baby plum tomatoes…250g
Salad tomatoes…………3
Feta Cheese….………….150 g (cut in 1” rectangles)
Green pitted olives……150 g
Fresh basil leaves……..from 3 stems
Olive oil……………………1/6 cup
Fresh ground pepper…¼ tea spoon
Salt to taste

Method

• Cut each cherry and plum tomato in half and collect them in a salad bowl.
• Quarter the salad tomatoes and cut each quarter in 3 pieces. Add them to the bowl as well.
• Now add the olives, feta cheese and the basil leaves (if the leaves are too big, tear them by hand).
• Sprinkle in the salt and ground pepper, and drizzle in the olive oil.
• Mix well.
• Garnish with fresh basil leaves.

Serves: 4