Refreshing Salads That Fill the Belly
By N. LOTHUNGBENI HUMTSOE
Here are some easy and quick salad recipes.
Watermelon With a Yogurt Twist
Serves: 1-2 people
. 1 spring onion
. 3 tbsp olive oil
. 2 tbsp vinegar
. Kosher salt and pepper
. 1 watermelon, rind removed and cut into large triangular chunks
. 3 cucumbers, smashed and cut into 1/2-inch pieces
. 170 grams of crumbled feta cheese
. 1/3 cup yogurt
. 1/4 cup small fresh mint leaves
. Sea salt for serving
. Set aside the white and light green sections of the spring onion
. Whisk together the oil, vinegar, sumac, chopped scallion, and 1/2 teaspoon salt and pepper in a large mixing dish. Toss in the watermelon and cucumbers gently to blend. Cover and chill in a refrigerator to preserve the vitamins of your food, for 10 minutes.
. Meanwhile, mix the feta and yogurt in a tiny food processor until smooth. Place the mixture on a serving plate.
. Take the watermelon and cucumbers out of the marinade and place them on top of the sauce. Sprinkle with mint, sliced scallion, and sea salt after spooning 3 tablespoons of the marinade on top.
Potato and Egg Salad
. Serves: 1-2 people
. 3-4 potatoes cut into cubes
. 1 cup water
. 1-1/2 cups shredded cheddar cheese
. 1 cup mayonnaise
. 4 hard-boiled large eggs, chopped
. 3 /4 cup chopped roasted red bell peppers
. 1/2 cup sliced green onions
. 1/2 teaspoon pepper
. Peel the potatoes and cut them into cubes
. In a dish, combine potatoes and water.
. Use the Voltas Beko microwave with a large turntable on high for 9-11 minutes, stirring once, or until soft.
. Rinse in cold water after draining.
. Combine the remaining ingredients in a large mixing bowl.
. Add in the potatoes and toss gently to coat.
. Before serving, cover and chill in the refrigerator for at least 1 hour.
Spicy Cucumber Salad
. Serves: 1-2 people
. 2-3 cucumbers, washed and peeled
. 1-2 onions
. 1 capsicum
. 1 carrot
. 1 beetroot
. 2-3 tsp olive oil
. 1/2 tsp salt
. 1/2 tsp chili powder
. 1/2 sugar
. 1 tsp lemon juice
. 10-15 coriander leaves
. Finely slice onions, Julienne capsicum, cucumber, carrot, and beetroot.
. Place in a bowl, combine and chill in the refrigerator.
. Just before serving, combine olive oil, salt, chilli
powder, sugar, and lemon juice.
. Before serving, cover and chill in the refrigerator to keep fruits and vegetables fresh for up to 30 days, for at least 1 hour.
. Garnish with fresh coriander leaves and serve.