Super Salads

31. Mar, 2016

A few easy to make salads to compliment a roast or braai/barbecue.

Green Salad - Your favourite salad leaves (mine is rocket), cucumber, green olives, feta. Simply place the leaves on a platter, and top with sliced cucumber, olives and feta. Dress with salt, pepper, balsamic vinegar, and olive oil.

Potato Salad - Peel and cut the potatoes into cubes. Boil the potatoes until cooked but firm. Boil the eggs. I used 6 potatoes and 4 eggs. Place the cooked potatoes in a bowl. Shell the boiled eggs and chop into small pieces, then add to the bowl. Add some chopped spring onions and gherkins. First add enough mayonnaise to coat the ingredients, then add salt and pepper to taste. I also like to add just a little of the liquid from the gherkins. Place on a serving platter and garnish with chopped spring onions.

Baked Beans Salad - Finely chop one onion and 4 tomatoes. Place in a bowl and add salt and pepper to taste. Add a tin of baked beans and stir through. Add some fresh chopped coriander and serve.

Couscous Salad - Place one cup of dry couscous in a heat proof bowl. Stir in a pinch of salt and half a teaspoon of dried thyme. Add one and a quarter cups of boiling water and quickly seal off the bowl with clingfilm or a tight lid. Leave the couscous to cook for 10 minutes. Then remove the lid and fluff up the couscous with a fork. Add a tin of drained and rinsed chick peas. Add some sliced spring onion and cucumbers and some leaves of rocket. Make a dressing of 1/3 cup olive oil, 2-3 tablespoons vinegar, 1 teaspoon each salt and pepper, 1/2 a teaspoon each sugar and crushed garlic. Whisk together the dressing ingredients or place them in a bottle with a tight lid and shake vigorously. Stir the dressing through the salad and serve.