Repasaláta Beetroot salad / How to Make Repasaláta Beetroot salad

Waldorf Salad

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Pachodi - Mangalorean Style

Ingredients:

1 large raw mango (preferably totapuri) * see notes
1/2 teaspoon plain red chilli powder
1/2 teaspoon sambar powder
1/2 medium sized onion finely chopped
a few drops of coconut oil
chopped coriander and roasted peanuts to garnish
salt to taste




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Method:

1. Wash the raw mango and pat it dry. Chop it up into small pieces (with the skin on). Transfer into a bowl.
2. Add the rest of the ingredients, start off with less of the spice powders (chilli and sambar) and increase it according to taste. 
3. Serve!


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Tabbouleh

Ingredients

1 cup bulgur wheat
1 1/2 cups boiling water
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
6 grilled chicken breasts as an accompaniment

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Oyi namulh - Korean Recipe

Ingredients

2 large cucumbers, peeled and thinly sliced on the diagonal
3 teaspoons sea salt
2 tablespoons vinegar - see below
1 tablespoon chilli oil
1 teaspoon sugar
¼ teaspoon cayenne pepper
Garlic to taste, crushed
1 spring onion, finely chopped
3 teaspoons sesame seeds, toasted & crushed

Method

Place the cucumber slices in a bowl, sprinkle with the salt and cover with water.
Soak for 15 minutes & drain.
Combine rest of ingredients and pour over cucumbers mixing well.
Refrigerate before serving.

Roast red pepper salad with capers and preserved lemons

Ingredients

4 large red peppers, roasted, peeled and de-seeded - see here for instructions.
50 g capers, drained.
½ a preserved lemon. Pulp removed and rind finely chopped.
3 tablespoons parsley, chopped.
1 fat clove of Garlic, peeled and crushed.
Good squeeze of fresh lemon juice.
3 tablespoons extra virgin olive oil.
Freshly ground black pepper.

Method

Roast, peel and de-seed the peppers - see here.
Cut lengthways into 2.5 cm (1") strips.
Rinse the capers for a minute under cold running water.
Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper.
Toss well and leave for 30 minutes for the flavours to mingle.
Sprinkle with parsley and serve.

Salata de ardei (Pepper salad)

Ingredients

8 sweet peppers any colour or a mixture, roasted, cut into quarters, seeded and skins rubbed off. 
Garlic to taste, crushed
75 ml olive oil
60 ml white wine vinegar
4 tomatoes, sliced
1 red onion, thinly sliced
A good pinch of salt
Freshly ground black pepper
Coriander sprigs to garnish

Method

Arrange the peppers, tomatoes and onion slices on four serving plates.
Mix the garlic, olive oil and vinegar and pour over the salad on each plate.
Garnish with the coriander and serve.


It is a good accompaniment to cold meats and would make an excellent snack if served with black bread.

Roasted red onion and white bean salad

Ingredients

4 Small red onions, cut into wedges
2 Red peppers, cored, deseeded, quartered
1 Orange or yellow pepper, cored, deseeded, quartered
6 Tablespoons olive oil
2 x 410g/14½ oz Cans haricot beans, drained
75g/3oz Chilled sunblush tomatoes in oil
50g/2oz Marinated black olives, optional
Juice of 1 lemon
1 Teaspoon honey
Salt and coarsely crushed black pepper
Small bunch fresh basil or marjoram, finely chopped
150g/5oz Feta cheese, drained, crumbled
1 Cos lettuce

 Method

Preheat the oven to to 200C/400F/gas 6
Put the onion wedges into a roasting tin with the peppers, drizzle with half the oil and roast in the oven for 30 minutes until the onions are softened and the skins of the peppers blackened.
Wrap the peppers in foil and set aside for 10 minutes. Meanwhile, make the dressing by mixing the remaining oil with the pan juices, lemon juice, honey and some seasoning in a small bowl then mix in the herbs.
Add the drained beans, onions, drained sun blush tomatoes and olives if using to a salad bowl.
Peel the skin away from the peppers, cut into strips and add to the salad.
Sprinkle with the feta, then add the dressing and gently toss together.
Serve, spooned over the lettuce leaves.

Sausage and Apple Slaw Muffin

Ingredients

6 debbie&andrew’s perfect pork sausages
4 large English muffins (use gluten free option if preferred, Udi's GF White Rolls)
4 tablespoons mango chutney




For the slaw:

¼ head of white cabbage, sliced super thin
1 granny smith apple, cored and julienned
1 teaspoon cider vinegar
1 tablespoon mayonnaise (use Dairy Free option if preferred)
2 tablespoon soured cream (use Dairy Free option if preferred)
½ teaspoon curry powder
Salt and pepper
Oil for frying

Method

Remove sausage meat from skins.
Shape into 4 flat equal burger patties, cover with cling film and chill until needed.
Mix the slaw ingredients. Cover until needed.
Heat a frying pan with a dash of oil and add the patties, cooking for two to three minutes each side, and cook through in a hot oven for 5 minutes. Rest on a plate for 5 minutes.
Pull apart the muffins with a fork instead of cutting with a knife and toast to your liking.
To assemble, on one half of a muffin, spoon on a tablespoon of mango chutney, add a patty, then a heaped tablespoon of the slaw and top with the remaining muffin half. Repeat with remaining muffins.

Ensalada de coditos

Ingredients

300 g coditos (pasta) - see Variations below
1 tin of tuna in oil (drained weight 130 g), mashed
Mayonnaise, using 500 ml olive oil
2 tbsp of Cream
500 g firm tomatoes, thinly sliced
A handful of black olives, pitted
1 egg, hard boiled, finely chopped or put through a sieve
Parsley, finely chopped

Method

Boil the coditos for about 15 minutes or per packet instructions.
Rinse under cold water and drain thoroughly.
When the pasta is cold, mix with the tuna, Cream and mayonnaise and place in the middle of a serving dish.
Arrange the tomato slices around the pasta and place the olives on top of it.
Sprinkle with the hard boiled egg. and the parsley.