Salads
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Carrot salad
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Cauliflower
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This may seem like a really simple recipe to include, but it is so fresh and lovely, we thought it should be here.
6 carrots, peeled and grated with a coarse grater 80ml extra virgin olive oil Juice of one lemon Salt and cracked black pepper to taste Mix all the ingredients together and serve. 
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One cauliflower cut into flowerettes and washed. (Ensure that you don't cut too much of the stems off because the cauliflower will crumble when cooked and/or dressed.) Place the cauliflower in a saucepan and cover with water and the lid. Bring to the boil, reduce heat and simmer until the cauliflower is still firm to your liking. You could steam the cauliflower if you prefer. When the cauliflower is cold, add extra virgin olive oil, lemon juice, cracked black pepper and salt to your own taste.
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Iceberg lettuce
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A fresh crunchy iceberg lettuce cut into segments and dressed with a little extra virgin olive oil, lemon juice and salt and pepper to taste is really lovely in summer. Very simple, we know, but worth mentioning, we thought.
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Potato Salad
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Quinoa salad
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1kg Kifler potatoes – washed really well, don’t peel. We use these potatoes because they have a lovely creamy texture when cooked and don’t crumble when you mix them with the other ingredients.
One green bullhorn-shaped capsicum (see under the Quinoa salad) – there is a light or darker green capsicum. Either is fine, so choose the one you’d prefer. Remove all the seeds and finely chop. One red bullhorn-shaped capsicum (see under the Quinoa salad). Remove all the seeds and finely chop. One red chilli, not too hot. Remove all the seeds and finely chop. 2 shallots, finely chopped. You can leave this out if people don’t enjoy shallots, it will still be a lovely dish. Handful of parsley, loosely chopped 80ml extra virgin olive oil Juice of 1 large lemon Salt and cracked black pepper to taste Place the potatoes in a saucepan, cover with a lid, bring to the boil, reduce the heat and simmer until the texture is what you’d like to eat. Don’t overcook so that they become really soft. When the potatoes are cooked, drain them and peel (you can usually easily scrape off the skin with a knife rather than using a vegetable peeler) and cut into your preferred size of pieces. When the potatoes have cooled, add them to all the other ingredients and gently mix through. Be careful not to break up the potatoes. The salad is lovely eaten straight away, but even better after the ingredients have sat together for a while. It is also a fuller flavour if eaten at room temperature.
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This is a wonderful dish which is usually made with crushed wheat, but we have substituted that with quinoa and it’s delicious. It’s eaten cold with anything you like and is also great spooned inside an iceberg lettuce leaf, wrapped up and eaten. We've given you quantities here, but feel free to add more or less of whatever we've listed, it should be to your taste.
One cup of quinoa prepared according to the packet Half of one green bullhorn-shaped capsicum (pictured) – there is a light or darker green capsicum. Either is fine, so choose the one you’d prefer. Remove all the seeds and finely chop. Half of one red bullhorn-shaped capsicum (pictured). Remove all the seeds and finely chop. Half of one red chilli, not too hot. Remove all the seeds and finely chop. 3 shallots, finely chopped. You can leave this out if people don’t enjoy shallots, it will still be a lovely dish. Handful of parsley, loosely chopped 100ml extra virgin olive oil Juice of 2 lemons 6 dessertspoons of tomato paste 2 dessertspoons of pepper paste Cracked black pepper to taste Mix all the ingredients together and ensure the quinoa is fully covered with the pastes, oil and lemon juice. Like the potato salad, the salad is lovely eaten straight away, but even better after the ingredients have sat together for a while. Again, it is also a fuller flavour if eaten at room temperature. If the quinoa becomes a little dry, simply add a little more olive oil.
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Red cabbage
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Shepherd's salad
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This may also seem like such a simple recipe to include, but it’s delicious. It needs some grape vinegar as part of the dressing.
Use as much cabbage as you’d like. Remove any outer leaves. We don’t usually wash the cabbage because it’s hard to dry given how it’s prepared. But it’s up to you if you’d like to do that. Cut the cabbage into strips and place in a bowl. For 400g of cabbage, add about 50ml of extra virgin olive oil, the juice of one small lemon, 20ml of grape vinegar and salt and cracked black pepper to taste. Stir though gently.
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Here we just give you the ingredients for the salad so that you can make as much as you like. This is a lovely refreshing salad.
You’ll need:
Simply mix all the ingredients together gently in a bowl. A variation on this is to add chunks of celery instead of the onion. You can also peel the cucumbers if you’d prefer.
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