Dayplan

Salads

37. Carrot and orange salad

4 servings

200g carrots
2 oranges
50g sultanas

Scrub, peel if necessary and grate carrots. Remove zest from oranges. Remove pith, segment flesh collecting juice in a mixing bowl. Put carrot, orange segments, zest and sultanas into a mixing bowl and fold mixture together gently.

38. Coleslaw

4 servings

200g white cabbage
1 medium carrot
2 sticks celery
2 red-skinned eating apples
50g sultanas
100 ml yogurt

Wash and shred cabbage. Scrub, peel if necessary and grate carrot. Wash and chop celery. Wash and core apple and cut into dice. Put cabbage, carrot, celery and apple into a large mixing bowl. Add sultanas and yogurt and gently fold the mixture together. Pile mixture into a serving dish.

39. Minty salad

4 servings

¼ iceberg lettuce
¼ endive
½ bunch watercress
1 large green pepper
½ cucumber
Bunch of fresh mint

Wash the lettuce, endive, watercress and mint. Shake dry. Wash, de-seed, core and slice the green pepper. Wash and slice the cucumber. Mix all the ingredients together in a salad bowl.

40. Hot potato salad

4 servings

500g waxy potatoes
1 medium onion
1 eating apple
2 cloves garlic
2 tablespoons French dressing
2 tablespoons mayonnaise
2 heaped teaspoons freshly chopped chives
Freshly milled black pepper

Scrub and boil the potatoes. Peel and dice the onion. Peel and crush the garlic. Wash, core and roughly chop the apple. Chop the hot potatoes into chunks. Mix the hot potato, onion, garlic, apple, freshly milled pepper and salad dressing together in a large mixing bowl. Add the mayonnaise and serve sprinkled with chives.

41.Tomato bhurtha

4 servings

1 small onion
4 medium tomatoes
1 small green chilli

Peel and dice onion. Wash tomatoes, skin if desired and chop into small pieces. Wash, de-seed and finely chop green chilli. Put onion, tomato, chilli in a basin and stir with a fork. Leave mixture to chill for half an hour.

back to vegetarian menu : back to vegan menu