Salads and Starters

Salads do not have to be just a mixture of lettuce, tomato and cucumber, which is fairly bland and boring. The possibilities are endless, and many combinations are tasty, nutritious and attractive. They should always include raw foods, but can also include cooked vegetables, pasta and grains. Salad ‘recipes’ are a little prescriptive and restrictive – so we have only included a few below. Just vary salads endlessly and include mixtures of the following raw ingredients: peppers, beetroot, onions, carrot, celery, celeriac, kohlrabi, garlic, cabbage, watercress, apple, dates, raisins, sultanas, apricot, pine kernels, cashew nuts, walnuts, orange – and, perhaps, some of the following cooked ingredients: couscous, bulgur wheat, rice, quinoa, pasta, potato, cauliflower, sweetcorn, beans, chick peas, lentils. And vary the salad dressings – using good quality oils, vinegars, mayonnaise, yoghurt, crème fraiche, fruit juices, herbs and spices. No two salads need be the same.

  • Warm Winter Salad

    Serves: 4
    Time to prepare: 35 mins
    Time to cook: 50 mins
    Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free
  • Avocado Dip

    Serves: 2
    Time to prepare: 10 mins
    Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
    Otherwise known as Guacamole, this rich and nutritious dip makes an excellent starter, dip or sandwich filling. Or try serving it with chunks of raw vegetables such as celery, cucumber,
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