4 beets, cooked, peeled and cubed
30ml olive oil
30ml balsamic vinegar
1 small red onion, cut into thin slices
a pinch of salt
30ml chopped chives
a handful of walnut halves
50g feta cheese
Add the cubed beetroot, olive oil, balsamic, red onion and pinch of salt to a bowl and mix together.
Spoon onto a serving platter and scatter over the chives and walnuts.
Top the salad by crumbing the feta over.
500ml cooked bulgur wheat
250ml parsley, chopped
1 red onion, finely chopped
80ml chopped pickled cucumber
125ml roasted red peppers, chopped
250ml pomegranate seeds
80ml raisins
Dressing:
60ml olive oil
60ml lemon juice
1 clove of garlic, minced
2,5ml granulated mustard
5ml sugar
2,5ml salt
Add the cooked bulgur wheat, parsley, onion, pickled cucumber, red peppers, pomegranate seeds and raisins to a large mixing bowl and toss together.
Whisk the dressing ingredients together until amalgamated and drizzle over the salad.
500g cucumber (about half an English cucumber)
2 avocados
30ml lemon juice
2 salad onions, finely sliced
chilli flakes
Peel the cucumber in alternating strips in its length.
Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink.
Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes.
Slice the avocado in half, remove the pip and scoop out the flesh.
Cut in to 1,5cm cubes.
Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine.
Shake the cucumber pieces in the colander to get rid of any moisture.
Add to the avocado.
Add the sliced salad onions and mix again.
Now stir the salad vigorously until the avocado breaks down a bit.
Taste the salad and adjust the seasoning with salt, pepper and lemon juice.
Scatter over some chilli flakes and serve.
My Whisk and I 