250ml uncooked sorghum 250ml black olives, pips taken out and quartered 250ml cubed feta cheese 500ml cubed tomato a bunch of basil, shredded 125ml mayonnaise 30ml chilli oil (or regular olive oil) 15ml lemon juice
Cook the sorghum according to the packet instructions and allow to cool completely. Add the sorghum, olives, feta, tomato and basil to a bowl and mix together. Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated. Drizzle the dressing over the salad and mix to serve.
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.
This is without doubt one of the craziest ideas to READ about, but surprisingly satisfying and pleasing in a very old fashioned way. That statement in its own is somewhat out of the ordinary but please try this idea for a quick delicious side dish to smoked and salty meat dishes … you may just have a new favourite recipe!
1 large tin/can of peach halves 100g mature cheddar cheese, grated 60ml mayonnaise 60ml sour cream 125ml feta cheese, crumbed a handful of basil leaves, chopped a handful of pistachio or pine nuts fresh lettuce to serve
Drain the peaches from the syrup. Hold the peach in your hand with the rounded side facing upwards and make a shallow horizontal slice so that the peach can sit on it – cut away as little as possible. Arrange some fresh lettuce on a serving plate and place the peach halves randomly, with the hollow facing upwards. Fill each peach cavity loosely with grated cheddar cheese. Add the yoghurt, sour cream, finely crumbed feta and chopped basil to a small bowl and stir together. Spoon a generous dollop of the dressing onto the cheese in the peach cavity. Scatter the pistachios/pine nuts over the salad and serve with the extra dressing on the side.
This salad goes surprisingly well with any smoked, cured or salty meat dishes that need that boost of natural sweetness.
250g tenderstem broccoli, blanched 200g streaky bacon 1 large / 2 small avocado pear, pitted and peeled 60ml peanuts, toasted
Blue Cheese Dressing: 60ml sour cream 60ml mayonnaise 60ml milk 100g blue cheese, crumbled 15ml parsley, chopped 15ml lemon juice a pinch of salt
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the bacon on the baking sheet and bake in the oven until crispy. Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.
For the dressing: Add all the ingredients to a jug and whisk together to amalgamate.
Drizzle the dressing on the salad and sprinkle the peanuts over before serving.
My Whisk and I 