Salad
Jac’ s Homemade Tabouleh
Debbie Nicholson
Ingredients Method
1 cup burghul or cracked wheat 2-3 cups water ¼ cup chopped spring onions ¼ cup lemon juice ¼ cup olive oil ½- 1 cup chopped parsley ½ cup chopped mint 1-2 cups of finely cubed tomato Mixed lettuce leaves Salt and pepper to taste
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Bring burghul to the boil with water. Simmer for 2-3 minutes. Remove from heat. Line a sieve with a clean tea towel, pour in the burghul. Squeeze tea towel to remove excess water. Put burghul in a bowl with remaining ingredients. Toss to mix and season with salt and pepper. Serve in a bowl lined with lettuce leaves.
Asian Salad with Avocado and Salmon
Tania Taylor
Ingredients Method
1 Lebanese cucumber 1 carrot, peeled and grated ¼ red cabbage, shredded 1 spring onion, sliced ¼ cup coriander leaves ¼ cup mint leaves 1 avocado
210g tin of salmon, drained and flaked
Finely grated rind and juice of 1 lime
3 tbsp. fish sauce 2 tsp. brown sugar
1 red chilli, deseeded and chopped
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Halve cucumber and slice. Coarsely grate carrot and combine in a bowl with cucumber, cabbage, spring onion, coriander and mint. Halve the avocado, remove stone and slice. Add to the salad with the salmon. Whisk lime rind and juice, fish sauce, brown sugar and chilli together until the sugar is dissolved. Pour over salad and toss to combine.
Mediterranean Salad
Sonia Veloski
Ingredients Method
1 telegraph cucumber, peeled 4 truss tomatoes 1 red onion Olive oil Salt 150g Danish feta cheese
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Slice cucumber vertically in 4, then slice. Cut tomatoes roughly in approximate 2cm pieces. Cut onion in the wedges Add salt and a drizzle of olive oil and mix well. Grate the feta over the top. Serve.
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