Baby Potato Salad
Walnut belongs to the elite group of super foods as it packs quite a health punch with its storehouse of nutrients like protein, fats and dietary fibres. When you are feeling too lazy to make a full fledged dinner, sup on this wholesome salad and conquer the hunger pangs
Ingredients
Walnut pieces 2 tbsp
Cider vinegar 1 tbsp
Mustard paste 2 tsp
Olive oil 2 tbsp
Honey 1 tsp
Sea salt and freshly ground black pepper to taste
Baby potatoes (washed and scrubbed) 900g
Chopped fresh parsley 1 tbsp
Large shallot, finely chopped 1
Chopped gherkins 2 tbsp
Preparation
Roast the walnuts in an oven for a few minutes at 200°C. In a bowl, mix vinegar, mustard paste, olive oil, salt and pepper, until creamy. If required, add more seasoning. Then, cook the cleaned baby potatoes in boiling salted water for about 15-20 minutes until they are soft and tender. Drain the potatoes, allow them to cool and then cut them into halves or quarters. Throw the potatoes in the salad dressing. Add parsley, shallots, gherkins and finally the roasted walnuts. Toss well and serve warm.
Orange and Pomegranate Salad with Chilli-honey dressing
There can be no healthier and tastier alternative than pomegranate to rejuvenate you in this sapping summer heat. So whip out your cutlery and dig into this tasty and colourful salad
Ingredients
For the chilli-honey dressing
White wine vinegar 5 tsp
Clear honey 4 tsp
Salt and freshly ground black pepper to taste
Extra virgin olive oil 5 tbsp
Small red chilli (cut in half, seeds removed, finely chopped) 1
For the salad
Small oranges (peeled, pith removed, segmented) 4
Small red onion (peeled, very finely sliced) 1
Fresh mint leaves (torn) a bunch
Pomegranate arils ½ cup
Preparation
For the chilli-honey dressing, mix together the vinegar and honey in a serving bowl until well mixed. Season to taste with salt and freshly ground black pepper. Now, slowly whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, if required.
For the salad, arrange the segmented fruit in a broad bowl. Sprinkle over the onion and mint then add the chilli-honey dressing and mix well until the salad gets entirely bathed. Just before serving, sprinkle the pomegranate arils over the salad.
Prawn Pasta Salad
Nothing complements pasta and vegetables like prawns. This tasty salad is light on the stomach albeit very filling.
Ingredients
1/2 pound farfalle pasta
Salt
2 pounds small pink shrimp
1 diced red bell pepper
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves
1/3 cup virgin olive oil
1 teaspoon of lemon zest
1/4 cup lemon juice
1 teaspoon red chilli flakes
Black pepper to taste
Preparation
Cook the pasta in well-salted water until al dente, a bit firmer than you would normally eat. The pasta will absorb some of the salad dressing that is later added and will soften further after cooking. Rinse the pasta in cold water to stop it from cooking further. Drain well and put into a large bowl. Rinse the shrimp and drain well. Add it all to the bowl and then mix. Add the remaining ingredients and gently mix until well combined. Keep in the fridge till you’re ready to serve it. Serve chilled for the best effect.
