Greek Country Salad with haloumi

4 vine-riipened tomatoes, rough chopped few spring onions, chopped 1 Lebanese cucumber thickly sliced 100 g (3 1/2 oz) pitted black kalamata olives Handful of spinach leaves 250 g (8 oz) haloumi cheese, sliced For the dressing 4 tablespoons extra virgin olive oil 1 1/2 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and

Lettuce and avocado walnut salad

Ingredients 1 tbsp clear honey 125g (4 oz walnut halves 1 medium lettuce, shredded 1 medium avocado, sliced For the dressing 4 tbsp walnut oil 2 tbsp extra virgin, olive oil 1-2 tbsp Sherry vinegar Salt and black pepper Method Heat the honey in a small frying pan, add the walnuts and stir-fry over a

Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuce

Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuce

Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuce

Healthy Greek Freekeh Salad

Ingredients 1 cup cracked freekeh 2.5 cups of water 1/2 cucumber 1 red bell pepper (optional) 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup vegan feta crumbled cheese salt and pepper to taste Optional Extras Black olives fresh tomatoes Extra veggies Greek Dressing 1/4 cup extra virgin olive oil 2 tbsp red

Panzanella Italian Bread Salad

This tastes like piece of Italy. A traditional salad, it is really filling thanks to the bread pieces, which a coated with good-quality olive oil before being baked. Cucumber and cherry tomatoes bring a wonderful freshness. Simple and good, the only missing from this lunchbox is a view of Italty! Ingredients: 5 slices of baguette,

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roasted

Cherry tomatoes & Sweet Corn Salad

Ingredients: 200 g/7 oz frozen sweetcorn 165 g/6 oz cherry tomatoes ½ red onion, finely chopped 1 small green pepper, halved deseeded and Cut in small chunks 40 g/1 ½ oz kale, shredded 25 g/1 oz fresh coriander, roughly chopped Dressing Finely grated rind and juice of 1 lime 2 tbsp olive oil Salt and

Sweet potatoes with Irish potatoes and freekeh salad

Simple Sunday dinner, last minute preparation couldn’t think what a I wanted to eat. I struggle sometimes with food, having severe allergies and reading labels in the supermarkets and health store before purchasing it’s frustrating. The simple things like a bottle of natural fruit drink making sure there’s no ingredients like black currants, mango, strawberries,