1、Cauliflower & carrot salad

Keep this healthy salad in the fridge to serve with cold meats or cheese

Cauliflower & carrot salad recipe

Ingredients

Method

Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
  • Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

  • https://www.truecookbook.com/recipe/cauliflower-carrot-salad-6519/

    2、Peppery fennel & carrot salad

    Savour the spicy Indian-tinged flavours of this fresh and light salad
    Peppery fennel & carrot salad recipe

    Ingredients

    Method

    1. Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

    3、Indian bean, broccoli & carrot salad

    Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
    Indian bean, broccoli & carrot salad recipe

    Ingredients

    • 250g green bean, trimmed
    • 1 head of broccoli, cut into florets
    • 2 tsp vegetable oil
    • 2 tsp black mustard seed
    • ½ tsp dried chilli flakes
    • 100g frozen pea (or use fresh)
    • 3 large carrots, grated
    • large bunch coriander, roughly chopped
    • 3 tbsp sunflower seed
    • 200ml natural yogurt
    • ½ cucumber, peeled and grated
    • thumb-sized piece ginger, grated
    • ½ tsp ground cumin
    • juice and zest 1 lime
    • 1 tbsp chopped mint leaves
    • pitta bread, to serve (optional)

    Method

    1. Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
    2. Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
    3. Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

    4、Mackerel with warm cauliflower & caper salad

    This warm, herby salad makes a refreshing change from the usual veg
    Mackerel with warm cauliflower & caper salad recipe

    Ingredients

    Method

    1. Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
    2. Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

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