Haloumi, Mint and Cherry salad

Ingredients

• 2 (225g each) pkts haloumi, sliced
• 160g (1 cup) fresh cherries, pitted
• 1/2 cup fresh mint leaves
• Extra virgin olive oil, to drizzle
• Balsamic vinegar, to drizzle

METHOD

• Step 1
  Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes each side or until golden.
• Step 2
  Arrange haloumi on a plate with the cherries and mint. Drizzle with oil and vinegar and season with pepper.

Fruity tabbouleh

Fruity Tabbouleh

Ingredients:

• One mango, diced
• One cup blueberries, washed
• One cup red grapes, washed and halved
• One cup green grapes, washed and halved
• One cup strawberries, washed and chopped
• One lemon
• One cup quinoa
• Two cups (plus a bit more if needed) apple juice
• One tablespoon mint leaves, finely chopped
• Sliced almonds (optional, for garnish)

Directions

Boil one cup quinoa in two cups apple juice, until quinoa is fluffy and cooked. Let quinoa cool. Dice fruit as needed. Halve lemon and squeeze over fruit. Finely chop mint leaves. Combine all ingredients, and chill for one hour. Top with sliced almonds and serve cold.

Quick Salad Dressing

Take some pesto from a jar and add a roughly equal quantity of water. Whisk together well with a fork.

Spiced carrot and bean sprout coleslaw

Just because i thought it sounded an interestingly different salad. It looks like it can be easily reduced to a smaller quantity, and you could leave out the cayenne pepper (very hot)

INGREDIENTS

8 medium-sized carrots (about 1 kg); 2 cups fresh bean sprouts, rinsed well and drained; 2 tbsp coriander leaves; 2 tbsp fresh mint leaves; ½ cup sultanas

Dressing: ½ cup whole-egg mayonnaise 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; ½ tsp ground turmeric; ¼ tsp cayenne pepper, ½ tsp sea salt or to taste



METHOD

Peel the carrots and either cut them into very small julienne (with sides about 1mm thick), or grate them through the largest holes on your grater. You can also scrape a zester along the carrot which will produce thin ribbons, and this produces the best looking result, but this is the most time-consuming to do. Place the carrot into a large bowl.

Place the beans sprouts between layers of paper towel and pat dry. Add to the carrots, together with the sultanas, torn mint leaves and coriander leaves. Toss briefly to combine.

Mix the dressing ingredients together and add half only to the carrot mixture. Toss through gently, then add a little more if you need it. You only want to flavour the salad, not swamp it. Use it sparingly.

Pile the salad onto a serving platter or into a bowl and serve immediately.