Tzatziki Cucumber Salad

 

TSATSIKI CUCUMBER SALAD

This Greek salad is made with grated cucumber and dressed with Greek plain yoghurt, minced garlic, lemon juice, olive oil and chopped mint.

Tzatziki

If you grow your own cucumbers, this is a great recipe for the summer if you have an overabundance.

 

INGREDIENTS

  • coarsely grated cucumber
  • 120g plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2-3 cloves garlic, pressed
  • a handful of finely chopped mint
  • 1 teaspoon salt

METHOD

  1. Put the grated cucumber in a colander and sprinkle with salt.
  2. Mix well with your hands, pressing to release as much liquid as possible.
  3. Cover with a small plate and place a heavy object on the plate.
  4. Leave a for about an hour and then squeeze again with your hands to remove any liquid.
  5. Mix the remaining ingredients in a bowl
  6. Combine the cucumber with the sauce and check for seasoning.
  7. Chill in the fridge beforehand.

 

 

Aromatic cabbage salad Рhvidkålssalat

Aromatic cabbage salad

Apparently cabbage is very popular in Denmark and this dish is similar to coleslaw but without the mayonnaise. This recipe for aromatic cabbage salad combines the cabbage and dried fruit with a simple olive oil, vinegar and lemon juice dressing.

aromatic cabbage salad

INGREDIENTS:
Thinly chopped cabbage
Vinegar
Olive oil
Star anise, ground
Juice of 1/2 lemon
Salt and pepper
Dried fruit (e.g. plums, figs or prunes), chopped

METHOD:
Combine all the ingredients in a large bowl and season with salt and pepper.

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Danish potato & radish salad – kartoffelsalat

Danish potato & radish salad

Every country has a different recipe for potato salad and each household makes it their own. In this Danish potato & radish salad, the potatoes and radishes are combined with onions, chives and garlic and dressed with a mixture of sour cream or Greek yoghurt and mayonnaise.

Danish potato & radish salad - kartoffelsalatINGREDIENTS
1 kg of new potatoes, cut into chunks and cooked
Radishes (as many as you like), thinly sliced
3 spring onions or 1/2 an onion, finely chopped
1 clove garlic, crushed
1 handful of chives, chopped
2 tablespoons home-made mayonnaise
4 tablespoons Greek yoghurt/sour cream
2 tablespoons cider vinegar
salt
pepper

METHOD:
Combine all the ingredients in a large bowl and season with salt and pepper.

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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.