Category: Salads

Whelks Salad

Unriveled seafood, whelks are the jewels of the sea with a fresh flavour and distinct texture …

Ingredients

  • 200g cooked Whelk
  • 1 Onion
  • 1 Parsley bunch
  • 1/4 cup mixed Pickkes
  • 1/4 cup Olive oil
  • Pepper
  • Salt
  • 4 tbsp White Wine Vinager

Chop the onions, garlic, parsley and pickles. Prepare the whelks by removing the inner black tube and cutting into small pieces. Add to tge onion mix. Season with salt and pepper. Add the olive oil and vinager. Mix it all in a bowl cover with cling film and keep in the refrigerator.

Category: Salads, Seafood Tags: , , , , , ,

Waldorf Salad

This world famous salad is a delicious mix of lettuce, fruit and walnuts, with an amazing sauce.

Ingredients for the Salad

  • 1 Iceberg Lettuce
  • 3 Celery stalk
  • 1 Apple
  • 1/2 cup Wallnuts

Ingredients for the Sauce

  • 1/2 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 Lemon (juice)
  • Salt
  • Pepper

Peel the celery stalks and cut in chunky pieces. Roughly break up the lettuce leafs. Peel the apple and cut into small cubes. Break the walnuts into halves. Place all the salad ingredients in a bowl and gently mix. For the sauce, whish all the ingredients until blendedijto a smooth cream. Pour the sauce over the salad and decorate with a few more walnuts.

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Caprese Salad with a twist

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Caprese Salad

With a different take on the traditional recipe, using cooked cherry tomatoes and pesto sauce…

Ingredients

  • 125 gr Mozzarella
  • 200 gr Cherry Tomatoes
  • 1 bunch Basil leafs
  • 4 tbsp Olive Oil
  • Pinch of Salt
  • 4 tbsp Pesto sauce

Heat 2 tbsp of olive oil and stir fry the cherry tomatoes for a few minutes. Slice the cheese and place in a serving dish. Spread the tomatoes on top and drizzle the remaining olive oil. Sprinkle with salt and drizzle with the pesto sauce. Place the basil on top and serve.

Category: Gluten Free, Salads, Vegetarian

Chinese Cabbage Coleslaw

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An asian twist to traditional coleslaw perfect as side dish of bbq meals or as snack by spreading it on toast or crackers…

Ingredients

  • 1/2 Chinese Cabbage
  • 2 Carrots
  • 1/2 Onion
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Lime juice
  • 1 tbsp Olive oil
  • 2 tsp strong Dijon Mustard
  • 4 tbsp Mayonaise
  • Salt
  • Pepper

Shred or cut the cabbage into very thin slices. Shred the carrots. Slice the onion. Place in a bowl. Separetly mix the apple cider vinegar with the olive oil and whisk vigoursly. Pour over the vegetables and stir will. Leave to rest for 20 minutes

Mix the mayonnaise with the mustard and lime juice. Whisk and season with salt and pepper. Pour over the vegetable mix and stir to combine all the ingredients. Cover the bowl with cling film and place in the fridge for several hours or overnight to allow all the flavours to blend thouroughly.

Category: Salads, Vegetarian

Bell Pepper Salad with Parsley Dressing

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Bell Pepper Salad with Parsley Dressing

Crunchy and colourful salad with a zingy dressing and poppy seeds for colour contrast.

Ingredients

  • 1 red Bell Pepper
  • 1 orange Bell Pepper
  • 1 yellow Bell Pepper
  • 1 Lemon juice
  • 2 Garlic cloves
  • 1 Parsley Bunch
  • 100 ml of Extra Virgin Olive Oil
  • 1 pinch of Salt
  • Pepper
  • 1 tbsp of Poppy seeds

Clean the peppers of seed and cut into cubes. In a blender put the parsley, garlic, lemon juice, olive oil, salt and pepper. Blend until we’ll mixed. Pour over the peppers and stir. Sprinkle with the poppy seeds.

Category: Gluten Free, Salads, Vegetarian Tags: , , , , , , ,

Black Eye Peas Salad

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Black Eye Peas Salad

Colourful salad, high on vegetable protein. Great served cold straight out of the fridge.

Ingredients

  • 1 tin of Black Eye Peas
  • 1 Shallot
  • 1 tbsp Chives
  • 1 Parsley Bunch
  • 100 ml of Extra Virgin Olive Oil
  • 4 tbsp White Wine Vinager
  • 1 pinch of Salt
  • Pepper

Open the tin and drain the water from the black eye peas tin. Rinse with cold water and place in a salad bowl. Peel the onion and chop the onion, chives and parsley very finely. Add to the black eye peas and stir. Add the olive oil and vinegar. Season with salt and pepper and stir gently.

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Red Cabbage Coleslaw

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Red Cabbage Coleslaw

Perfect for hot days or picnic lunches. An nutritious variation of the traditional coleslaw.

Ingredients

  • 1/2 of a Red Cabbage
  • 1 Shallot
  • 3 Gherkins
  • 1 tsp of Mustard
  • 3 tbsp of Mayonnaise
  • 2 tbsp of Apple Cider Vinegar
  • 1 pinch of Salt
  • Pepper

Peel the shallot. Cut the cabbage and shallots into very thin slices. Cut the gherkins into small pieces. In a small bowl add the mustard, mayonnaise, apple cider vinegar. Stir and season with salt and pepper. In a big bowl place the cabbage, onion and gherkins. Pour over the sauce and stir gently. Keeps in the fridge for up to 2 days.

Category: Salads, Vegetarian Tags: , , , , , ,

Potatoes and Tuna Salad

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Potatoes and Tuna Salad

A light meal that tastes as good hot or cold. A great choice for picnics and packed lunches.

Ingredients

  • 2 Tuna tins
  • 400 gr of Potatoes
  • 50 gr of Olives
  • 4 Eggs
  • 100 ml of Extra Virgin Olive Oil
  • 1 Lemon
  • 1 Parsley bunch
  • 1 tbsp of Flax Seeds
  • 1 pinch of Salt
  • Pepper

Boil a pot of water seasoned with coarse salt. Cook the potatoes for 15 to 20 minutes. Remove from the water and let it cool down. Cook the eggs in boiling water for 15 minutes. In a blender place the olive oil, lemon and season with salt and pepper. Blend until it becomes a thick sauce. Cut the potatoes into cubes and place in a bowl. Add the tuna in chunks and the olives. Peel and cut the egg into quarters. Place in the bowl. Drizzle with the sauce and stir gently. Sprinkle with the flax seeds and decorate with parsley.

Category: Fish, Gluten Free, Potatoes, Salads, Vegetarian Tags: , , , , ,

Lettuce with Mustard Dressing

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Lettuce with Mustard Dressing

A simple salad with cashew and pinenuts for extra protein, drizzled with a delicious mustard dressing. Irresistible on a hot summer day.

Ingredients

  • 1 mixed Lettuce leaf salad bag
  • 6 tbsp of Extra Virgin Olive Oil
  • 1 tbsp of Balsamic vinegar
  • 1 tbsp of Lemon juice
  • 1 tbsp of Mustard
  • 1 Garlic clove
  • 2 tbsp of roasted Cashew nuts
  • 1 tbsp of Pinenuts
  • 1 tbsp of dried fried Onion

Place the lettuce leafs on a salad bowl. Crash the garlic and place in a blender. Add the olive oil, balsamic vinegar, lemon juice and mustard and blend until smooth. Pour over the lettuce and stir gently. Sprinkle the cashews, pinenuts, dried onion and serve.

Category: Salads, Vegetarian Tags: , , , , , ,
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