SALADS & DRESSINGS

SALADS

Greek Salad

1 lettuce
200g fetta cheese OR goat cheese
4 tomatoes, chopped
100g olives
1 onion, cut into rings
1 cucumber, diced
salt and pepper

Method

Wash and break up lettuce into a bowl. Combine fetta over lettuce. Put in the tomatoes and olives, then, on top, the onion rings and diced cucumber. Season with salt and pepper. Toss lightly in garlic dressing (see under dressings).

Sesame Rice Salad

3 cups well-cooked brown rice
1 cup sweetcorn kernels
1 shallot, chopped
1/4 cup finely chopped capsicum
1 stalk celery, chopped finely
1/2 cup grated carrot
1/4 cup green peas, cooked
1/2 cup sesame seeds, dry roasted

Method

Mix all ingredients with the cold rice and add yoghurt dressing (see under dressings)

Tabouli

1 cup cracked wheat (bulghur)
2 cups water
1 medium onion, finely chopped
1 cup finely chopped fresh mint
1 1/2 -2 cups finely chopped fresh parsley
2 tomatoes, chopped fairly small
1/2 cup lemon juice
1/3 cup olive oil
salt and pepper to taste

Method

Soak cracked wheat in water for at least 2 hours, or until all water is absorbed. Drain if necessary. Add all the other ingredients, mixing well. Leave to stand or chill in refrigerator for at least one hour.

Potato Mint Salad

6 large potatoes
1-2 shallots, chopped finely
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
1/4 cup oil
1/4 cup lemon juice OR vinegar
1 tablespoon yoghurt
1/2 teaspoon powdered mustard
salt and pepper to taste

Method

Peel potatoes, steam or boil until soft but not breaking apart. Drain. (Use leftover potato water for bread making.) When cool, cut into bite-sized cubes. Mix in the finely chopped shallots, mint and parsley. Make a dressing of oil, vinegar, yoghurt and mustard to coat the salad.

Guacomole

2 ripe avocados
1 clove garlic, crushed
1/4 cup lemon juice
1 tablespoon minced onion
pinch of chilli OR cayenne
salt and pepper to taste

Method

Mash avocados and blend in all ingredients to form a smooth texture.

Blanced Vegetable Salad

Use any vegetable, or combination of vegetables, in season.

1/2 cup broccoli
1/2 cup cauliflower
1/2 cup zucchini
1/3 cup carrot
water
1/3 cup slivered almonds
salt and pepper to taste

Method

Chop broccoli and cauliflower into florettes. Slice zucchini and carrots into diagonal pieces. Bring a pot of water to the boil. When boiling, place a good handful of the vegetables in the water. Leave only for one or two minutes , then immediately remove and wash under cold water. Complete the procedure with all the vegetables. Dry roast almonds and combine all ingredients with a light vinaigrette dressing.

DRESSINGS

Garlic Dressing

Blend equal parts lemon juice (OR cider vinegar) and oil. Add 1 crushed clove of garlic, 1/2 teaspoon honey, and salt and pepper to taste. Put all ingredients in a screw-top jar and shake vigorously.

Yoghurt Dressing

As above, substituting 1/2 cup plain yoghurt for the honey.

Mustard Dressing

Using the oil and lemon juice (OR vinegar) base, add 1/2 - 1 teaspoon mustard and 1/2 cup plain yoghurt OR sour cream. Blend well, adding a little water if required.

Tahini Dressing

Blend 1/2 cup tahini with a little water and lemon juice, then hand beat vigorously until the mixture becomes paler in colour and creamy in texture. Add further liquid if required, to make a smooth dressing. With a dash of tamari sauce and 1/2 teaspoon honey blended well into the tahini, it also makes a delicious sauce to pour over baked vegetables.

Ginger Dressing

Blend oil and lemon juice (OR cider vinegar) in equal parts. Add 1 crushed garlic clove, 1 teaspoon of crushed or grated ginger, 1/2 - 1 teaspoon mustard powder, honey, salt and pepper to taste. Put all ingredients in a screw-top jar and shake vigorously.

Peanut Dressing

Gently beat together 1/2 cup peanut butter with 1/4 cup plain yoghurt, adding water and lemon juice for a smooth texture.

Citrus Dressing

Use a combination of lemon, orange and, if available, lime juice, with 1 teaspoon honey and 1/2 teaspoon ground black pepper.

Avocado Dressing

Thoroughly mash 1 avocado and blend with salt, pepper, lemon juice and water to make a smooth dressing.

Vinaigrette Dressing

Combine 3 parts olive oil to 1 part white wine vinegar, or balsamic or lemon juice or a combination of balsamic and lemon juice. Add 1 clove garlic crushed in a mortar and pestle with sea salt. Add black pepper and a teaspoon of grain mustard. You may also like a teaspoon of honey. Chopped fresh herbs such as parsley, chervil & chives may also be added.