Salads

APPLE & TOFU SALAD

Ingredients:

1 cup sultanas

2 sticks of celery

1 large block of semi-firm tofu

3 large eating apples

1 very firm banana

½ cup mint, finely chopped

1 cup dried pumpkin seeds

¼ cup lemon juice

½ cup orange juice

½ teaspoon chilli powder

Put orange juice and chilli powder in a bowl and whisk until combined. Drain and dice tofu into bite-sized pieces, lay it out on a wad of paper towels, then blot with paper towels until dry. Add the tofu to the orange juice and chilli bowl, stir gently, cover the bowl, and then allow it to marinate for no less than four hours.

About half an hour before serving, leave the skin on the apples and core, and dice them into tiny chunks; put aside. Peel and slice the banana, then toss it in lemon juice. Coarsely grate the celery and toss it with the mint, seeds, and sultanas. Drain tofu before serving; discard liquid, and throw all ingredients together.

Enjoy.

ASPARAGUS & AVOCADO SALAD

Dressing:

¼ cup of malt vinegar

1 dessertspoon of light oil

¼ cup of rice wine vinegar

1 teaspoon of garlic powder

¼ teaspoon of cracked black pepper

¼ teaspoon of finely ground Himalayan salt

Add all ingredients to a lidded jar, shake to combine, and leave overnight.

Salad Ingredients and Assembling:

3 oranges

2 Granny Smith apples

3 large, firm. avocados

20 fresh asparagus spears

¼ cup of fresh lemon juice

Garnish:

Sumac and Mint

Trim-cut the asparagus spears to 5 cm lengths, put them in a strainer, pour boiling water over them, transfer them to a bowl, cover them with iced water, and put them aside. Peel the oranges, remove all piths and seeds, and cut them into thin rounds. Peel and slice the avocado flesh and set aside. Peel and core the apples, cut into thin slices and pour the lemon juice over them. Arrange the oranges, apples, avocados and asparagus on a flat serving plate. DO NOT TOSS THEM TOGETHER. Drizzle dressing over the top.

Garnish by sprinkling sumac over the top and a sprig of mint.

BEETROOT & TOFU SALAD

Prepare the Beetroot:

5 large, raw beetroots (look for beetroots with leaves attached)

2 tablespoons olive oil

2 tablespoons maple syrup

1 dessertspoon dried thyme or 2 tablespoons fresh thyme

1 teaspoon Himalayan salt & freshly ground black pepper

Preheat the oven to medium. Remove the hard tops and tails of the beetroots, then chop each into bite-sized chunks. Combine the oil, maple syrup, salt, pepper and thyme. Place the wedges onto a lined baking tray and drizzle the beetroot with your oil mix. Stir the whole to ensure the beets are coated, cover with foil and roast for about 50-55 minutes or until the beetroot is tender.

Make the Salad Dressing:

2 tablespoons balsamic vinegar

3 tbsp extra virgin olive oil

1 dessertspoon maple syrup

Large pinch sea salt & freshly ground black pepper

Place all the ingredients into a lidded jar and shake until combined. Set aside.

Prepare the Salad:

1 ½ cups Tofu, cubed

½ cup cornflour.

1 dessertspoon of cumin

2 cups mixed salad leaves, including the finely chopped beetroot leaves

1 cup walnuts, chopped, but not too small

1 cup fresh or frozen pomegranate seeds

1 can of butter beans

2 tablespoons olive oil

When your beetroot is tender, please remove it from the oven, remove the foil, and set aside. Put your cornflour and cumin in a bag, toss to combine, add the Tofu, and toss until coated. Heat the oil in a pan over medium heat, and fry the Tofu until golden and crispy on both sides.

Assemble the Salad:

Place the roasted beetroot, beans, salad leaves, and half the walnuts into a large bowl and stir to combine. Add the dressing, stir again, and add your Tofu, stirring very lightly so as not to break the Tofu.

Serve warm.

CARROTS in MARINADE

Marinade ingredients and instructions:

1 dessertspoon chopped, fresh ginger

1 teaspoon crushed garlic

a sprig of fresh rosemary

1 dessertspoon of raw sugar

A cup each of white wine, white wine vinegar, and water

½ cup of olive oil

4 bay leaves

1 whole clove

1 teaspoon of salt

Put all ingredients in a saucepan, bring to the boil and simmer.

Carrots:

Take about five medium-sized carrots (they should be 3 ½ cups after slicing). Scrub the carrots to remove unwanted dry skin and bruises, rinse, and dry them. Using a mandoline, slice the carrots into long, thin, diagonal pieces. Add the carrots to the marinade and simmer until just cooked. Leave to cool, then refrigerate. Carrots in Marinade last about two days.

CARROT SALAD

Dressing ingredients and instructions:

juice of two oranges

juice of one lemon

3 tablespoons olive oil

salt and pepper to taste

Put all ingredients into a lidded jar, shake it vigorously, and refrigerate till needed.

Salad Ingredients:

2 ½ cups of coarsely grated carrots

1 cup of finely chopped spring onions

¾ cup of cranberries

Garnish:

½ parsley chopped fine

Marinate the cranberries in the dressing for half a day before serving. One hour before serving, toss the salad ingredients with the cranberries and dressing. Refrigerate. Before serving, garnish with chopped parsley.

CELERY AND ORANGE SALAD

Take twice as much celery as you have orange segments, halve each orange segment, cut your celery into small slithers, toss together with a dash of sesame oil and lemon juice.

CHICKPEA SALAD, inspired by Arto der Haroutunian’s Vegetarian Dishes from the Middle East.

Dressing ingredients and instructions:

3/4 cup tahini

6 tablespoons warm water

¼ cup fresh lemon juice

1 teaspoon crushed, fresh garlic

1 teaspoon powdered cumin

1 teaspoon of salt

pinch of chilli powder

Add the tahini to a bowl and mix enough water to make a thin paste, add the lemon juice, garlic, chilli and cumin. Add salt to your taste.

Salad Ingredients:

2 ½ -3 cups of canned chickpeas

1 large red onion, sliced finely

Garnish:

1 tablespoon smoked paprika

Make your salad:

Drain and rinse the chickpeas, add them to a pot, cover them with water, boil, cool, rinse and strain, and put aside to cool. Combine the onion and salt, gently press the onions with the back of a spoon, transfer the onions to a strainer, rinse in running water, and press again to remove as much water as possible. In a serving bowl, combine the chickpeas and onion. Add almost all the dressing to the chickpeas, leaving a small amount to drizzle over the top just before serving.

Garnish with a fine sprinkling of smoked paprika.

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