Our recipe for wellbeing
Cypriot Salad
Sue Clarke
Ingredients Method
1 cup freekeh( brown rice or cracked wheat or a combination of all)
2 tbsp. each of toasted pumpkin seeds, sunflower seeds, slivered almonds and pine nuts
1 bunch coriander and ½ bunch parsley, washed and chopped
½ red onion finely chopped 1 Tin of lentils, drained 2 tbsp. baby capers ½ cup currants Seeds from a pomegranate Vinaigrette 3 tbsp. extra virgin olive oil 1 tbsp. honey 1 tbsp. red wine vinegar
1 2
Mix all ingredients together with the vinaigrette. Serve with Greek yoghurt.
Chinese Chicken Salad
Kim Schuster
Ingredients Method
2 cups shredded cos lettuce 1 cup shredded cabbage 2 spring onions, finely chopped
1 large carrot, shredded or finely chopped
1 handful of coriander, chopped ½ avocado, pitted and chopped 2 cups shredded chicken
¼ cup peanuts, chopped for serving
Light sesame ginger dressing 3 tbsp. of sesame oil 1 tsp. soy sauce 3 tbsp. rice vinegar 1 tbsp. honey 1 tbsp. toasted sesame seeds
4cm piece of fresh ginger peeled and minced
1 2 3 4
In a large bowl, combine all the salad ingredients. In a small bowl, combine all dressing ingredients and whisk thoroughly. Toss the salad with the dressing or leave the dressing on the side. Sprinkle with peanuts.
72