Mint and Almond Tabbouleh

This salad is also great made with couscous or orzo (rice pasta)

 instead of crushed wheat.

Ingredients:

250ml crushed wheat

3 spring onions

60ml fresh parsley, chopped

30ml fresh mint, chopped

2 hardboiled eggs

60ml toasted slivered almonds

30 ml snipped chives

Sea salt and freshly ground black pepper

Dressing:

60ml olive oil

60ml lemon juice

Method:

Place the crushed wheat in a bowl, cover with boiling water and set aside to soak for 15 minutes. Drain well, dry in a tea towel or kitchen paper and tip into a serving bowl.

Trim and finely slice the spring onions and mix into the crushed wheat with the parsley and mint.

Shell the eggs, chop finely and add to the salad with the almonds.

To make the dressing, mix together the olive oil and the lemon juice, pour over the salad and toss to mix thoroughly.

Season with salt and pepper and garnish with chives.

Chicken and Avocado Salad

Ingredients:

2 skinless, cooked chicken breasts

1 ripe avocado

45ml lemon juice

2 spring onions

Salad greens

60ml toasted slivered almonds

Dressing:

30ml mayonnaise

30ml sour cream

15ml chilli sauce

10ml runny honey

Method:

Cut the chicken into strips. Peel and stone the avocado, cut into wedges and brush with lemon juice. Trim and finely slice the spring onions on the diagonal.

To make the dressing, mix together the mayonnaise, sour cream, chilli sauce and runny honey and toss with the chicken.

Serve the avocado over salad greens topped with the chicken and garnished with the slivered almonds.

Meat and Bean Pasta Salad

Ingredients:

225g cooked lamb, diced

225g salami, skinned and diced

3 thick slices cooked ham, diced

225g English cucumber, diced

2 granny Smith apples, cored and cited

225g cooked macaroni

2-3 spring onions, chopped

Small can butter beans, drained

125ml mayonnaise

12,5ml lemon juice

5ml Worcestershire sauce

Lettuce

Method:

Combine all the ingredients except the mayonnaise, lemon juice and Worcestershire sauce in a large salad bowl.

Blend the mayonnaise, lemon juice and Worcestershire sauce and pour over the salad mixture. Toss lightly, ensuring all the ingredients are covered with the dressing. Serve on a bed of lettuce.

Carrot and Nut Salad

This salad is a real family favourite. 

My daughter, in particular, raves about it 

because it's so healthy 

and fits in with her weight management diet. 

It's truly well worth making, 

especially for a girly get together 

or for a summer picnic, braai or barbecue.

Ingredients:

4 medium or 3 large carrots, grated

2 ribs celery, finely chopped

2 spring onions, sliced on the diagonal

1-2 inches slice fresh pineapple, peeled and diced finely

125ml macadamia nuts

125ml seedless raisins

Zest of 1 orange

45ml fresh orange juice, or juice of one orange

5ml Dijon mustard

Poppy seeds or Sesame seeds to garnish

Method:

Mix together the grated carrots, chopped celery, sliced onions, diced pineapple, macadamia nuts, raisins and orange zest in a salad bowl.

In a small mason jar, make the dressing. Shake together the orange juice and mustard and pour over the salad. Toss to coat all the salad with dressing. Garnish with Poppy seeds or sesame seeds and serve.

Chicken and Spring Onion Burgers

Chicken and Spring Onion Burgers

Ingredients:

500g chicken mince

6 spring onions, peeled and chopped

Grated zest of one lemon

50g fresh bread crumbs

25g freshly grated Parmesan cheese

Salt and freshly ground black pepper

10ml sunflower oil

4 burger buns, cut horizontally

Lettuce leaves

Potato wedges and relish to serve

Method:

Mix together the chicken mince, onions, lemon zest, breadcrumbs, Parmesan and seasoning. Shape the mixture into 4 patties, each measuring about 10cm wide.

Pan-fry the patties in oil over a low to medium heat for about 15 minutes, or until cooked through, turning halfway through.

Meanwhile, lightly toast the burger buns. Cover the base of each bun with lettuce and a burger. Serve with potato wedges and relish on the side.

Asparagus and Spring Onion Tart

Here's a delectable tart to bake in a celebration of spring. If it is at another time of the year when you can't get fresh asparagus it can be made with canned asparagus spears or salad cut asparagus.

Ingredients:
Shortcrust pastry
1 egg white, lightly beaten to glaze
10 spring onions, trimmed
20g butter
sea salt and freshly ground black pepper to season
350g fresh asparagus spears, trimmed and lower ends peeled
2 eggs plus 2 egg yolks
250ml double cream
100g medium cheddar, grated

Method:
Roll out the pastry on a lightly floured surface to a large circle, 2-3mm thick. Line a tart tin (23-24cm round, 2-3cm deep, removable base), leaving a little excess overhanging the rim. Chill in the fridge for 30-40 minutes.

Preheat the oven to 200C. Line the tart case with baking paper and baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake for a further 5 minutes. Leave to cool slightly, then trim off the excess pastry around the rim. Brush the inside of the pastry case to glaze. Leave to cool while you prepare the filling. Reduce the oven setting to 180C.

Slice the spring onions on the diagonal. Melt the butter in a pan and add the spring onions with a little seasoning. Fry over a medium heat until soft but not browned. Remove and allow to cool slightly.

Add the asparagus spears to a pan of boiling salted water and blanch for 2-3 minutes. Drain under cold running water and drain well. Halve the asparagus spears lenghtways.

Whisk the eggs, egg yolks and cream together in a bowl. Add three quarters of the cheese and season well with salt and pepper.

Sprinkle half the remaining cheese over the pastry base, then sprinkle over a layer of spring onions. Arrange the asparagus spears on top and carefully pour in the cream mixture over the top until it reaches just below the rim of the pastry. Sprinkle with the remaining cheese and bake for 35-45 minutes until the filling is set and golden. Leave to cool in the tin before unmoulding.
Serve war or at room temperature.