COUSCOUS SALAD WITH SHRIMPS AND OLIVES

INGREDIENTS

• 50 g shrimps
• 2 tsp butter
• 1 clove of garlic, crushed
• 1 stalk of celery, diced
• 3 tbsp cooked couscous
• 2 tbsp cooked white beans
• Half an avocado, sliced
• 10 black olives
• 1 tbsp red or yellow pepper, diced
• 2 tbsp fresh mint, chopped
• dash of lemon juice
• salt and pepper to taste.

Method

Stir fry the shrimps in butter for 2-3 minutes together with the garlic. Set aside. Prepare rest of the salad ingredients in a bowl by mixing, couscous, beans,olives, avocado, pepper, celery and mint. Add the shrimps to the salad and mix it all together. Add lemon juice and salt and black pepper just before serving. Serves 1.

WARM POTATO SALAD WITH AVOCADO & MOZZARELLA

INGREDIENTS

• 2 medium potatoes, diced
• 1 tbsp olive oil
• Salt to taste.
• 1 spring onion, chopped
• 1 tbsp fresh pepper, chopped
• 1tsp oil.
• Half an avocado, mashed
• 2 tsp lemon juice
• 75g, 1 small ball of mozzarella, sliced
• 2 tbsp fresh parsley, chopped
• 10-15 black olives
• Sprinkle of ground black pepper.

METHOD

Heat a non stick pan and fry the diced potatoes with the oil and salt. Lower the heat to medium and cook the potatoes for about 10 minutes until they turn golden and crispy. Transfer them on a serving plate. Chop spring onion and the pepper. Add to the frying pan and saute for 5 minutes with 1 tsp olive oil. Remove from the pan and tip into the serving plate over the potatoes.

Scoop out the avocado and mash with some lemon juice. Slice the cheese.

To make the salad

Add cheese, avocado, olives to the potato and pepper mixture in the serving plate. Scatter over the parsley, then toss all the ingredients together. Add more lemon juice, salt and black pepper just before serving to adjust the seasoning. Serves 2

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.

DANDELION SALAD WITH OLIVES AND GOAT'S CHEESE

DANDELION: This nutritious herb can be boiled or added to salads. it has more beta-carotene than carrots and more calcium and iron than spinach. You can use the flowers as garnish for the salad.

INGREDIENTS

• 200 g mix salad of dandelion and rocked
• 1 small red onion, diced
• 150 g cherry tomatoes
• 75 g peppers, diced
• 150 g goats cheese, crumbled
• 100 g black olives
• 2 hard boiled eggs, sliced
• 2 tbsp olive oil
• Some lemon juice,
• mixture of fresh parsley, dill and mint, chopped finely
• salt and black pepper

METHOD

Wash and prepare the salad, add tomatoes, onion, olives, peppers and mix well. Add oil, lemon juice, herbs, salt and pepper. Then cheese and the eggs just before serving. Decorate with olives and egg slices and serve with crusty bread. Serves 4-6

COOK'S NOTE: If you are not keen on dandelion, salad of your choice will be just fine.

BULGUR SALAD ( Bulgur Salatasi)

Bulgur wheat has a light, nutty flavour and texture. You can get them coarse or fine in size. This dish is easy to prepare and very nutritious. Serves 2

INGREDIENTS

• 100 g fine bulgur
• 6 fl oz/175ml hot water
• 3 tsp olive oil
• 3 tsp lemon juice or white wine vinegar
• 1 chilli pepper, chopped (optional)
• Salt and pepper to taste
• Mix salad of lettuce, rocket, spring onion, tomatoes and parsley

METHOD

Put bulgur in a bowl and add 175 ml of boiling water. Cover tightly and let it stand to soak for 15 minutes. Then add the oil, lemon juice, chilli, salt and pepper. Wash all the salad ingredients and chop finely. Add to the bulgur mixture and toss together. You may need more oil and lemon juice to your taste. Serve with jalapeno peppers.