1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)
Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar
Mix together the dressing ingredients. Clean the veg and slice thinly. Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.
Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.
There are a number of recipes for this about and it is really worth making. It takes 10 mins to prepare and is fantastic with a plate of risotto.
1 fennel
1 orange
12 black olives
glug olive oil
sprinkle of salt
Cut off base and tops of fennel and slice thinly from the bottom up. Cut the top and bottom off the orange, then carefully cut off all the peel and pith. Cut thin slices from the bottom up, then break them up a bit. Slice across the olives into thirds. Toss together all of the ingredients in a bowl and serve.
1 pear
1 bag rocket
balsamic vinegar
Cube or thinly slice the washed pear, discarding the core and stalk. Mix with rocket. Sprinkle on balsamic vinegar and mix well.
This sweet, sour and peppery salad is a good accompaniment for sandwiches and salty dishes. It works well even if the pears aren’t completely ripe.
This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.
500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped
Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste
Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients.
Drain the spuds, then roughly chop. You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes. Drain and refresh in cold water.
Mix all the ingredients together and toss well with the dressing. Season to taste.
This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together. It is very good with grilled meats.