Cucumber tomato rice salad

Cucumber tomato rice salad

cucumber tomato rice salad

Cucumber tomato rice salad

This fresh summer salad is made with brown rice, tomatoes, cucumber and mint and is dressed with lemon juice and olive oil. It can also be made with cous cous.

INGREDIENTS:
brown rice, cooked
1 cucumber, finely chopped
2 large tomatoes, finely chopped
juice of one lemon
a handful mint, finely chopped
salt and pepper
olive oil

METHOD:
Mix together all the ingredients in a bowl. Pour over the lemon juice and olive oil. Season with salt and pepper.

 

Fennel chickpea salad

Fennel chickpea salad

fennel chickpea salad

Fennel chickpea salad

In the summer when the fennel comes into season, it’s good to have a couple of recipes for different ways of preparing it. This recipe for fennel chickpea salad uses raw fennel which is dressed with lemon and olive oil. The secret is shred the fennel very finely so that it is softened, almost cooked, by the lemon juice.

Fennel has a distinctive slightly sweet taste reminiscent of aniseed. It has a number of  health benefits and is an excellent source of Vitamin C, fibre, folate and potassium.

Fennel is low in calories and has a high amount of fibre, very little fat and no cholesterol.

To prepare the fennel bulb, strip off the outer, tougher leaves. You can use the whole bulb including the delicate fronds which can be chopped and added to a salad or used to makevegetable stock.

There are a number of ways of cooking fennel and you can eat it raw, boiled or roast. To boil the fennel, cut the bulb into quarters or wedges and cook in boiling, salted water for 15-20 minutes. If you prefer, you can roast it in the oven and it will take about 40-50 minutes depending on the size of the pieces.

As well as in salads, fennel can be used in soups, as a vegetable in its own right or in dishes such as fennel risotto.

INGREDIENTS:
fennel bulbs
juice of one lemon
400g cooked chickpeas
salt and pepper
olive oil

METHOD:
Quarter or halve the fennel bulbs, depending on how large they are and shred very finely, either by hand of using a food processor. Transfer to a bowl.

Add the chickpeas and lemon juice and season with salt and pepper.

Just before serving, dress with some olive oil and mix well.

Kale, broccoli and walnut salad

kale-saladINGREDIENTS:
juice of 2 lemons
2 tablespoons Dijon mustard
2 spring onions, finely chopped
2 garlic cloves,crushed
salt and pepper
kale, destemmed and finely sliced
broccoli, cut into small pieces
100ml extra-virgin olive oil
handful almonds, rouglhly chopped
handful Parmesan cheese, finly grated

Blend together the lemon juice, mustard, onion and garlic. Slowly blend in the olive oil. Season with dressing to taste with salt and pepper.

Heat a little olive oil in a frying pan and gently toast the almonds. Remove from the heat and sprinkle with salt.

Combine the kale, broccoli, almonds and cheese in a large bowl. Pour over the dressing and toss well. Check seasoning and serve.

Curried rice salad

INGREDIENTS:
1/3 cup rice per person
2 teaspoons curry powder
2 handfuls almonds, roughly chopped (or peanuts work well)
1 small can corn
2 or 3 dessertspoons mayonnaise
salt and pepper

METHOD:
Put the rice into a bowl and season with salt and pepper.
Heat a frying pan on a low heat with a trickle of olive oil. Gently fry the almonds until they are lightly toasted. It is important to take them off the heat before they are too brown as they will continue cooking once they are off the heat. Sprinkle the nuts over the rice.
Drain the corn and add to the rice and almonds.
Sprinkle over the curry powder and add the mayonnaise. Mix well. Taste for seasoning and serve.