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

Ingredients:

. 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

Method:

. 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

Ingredients:

. 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

Method:

. 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

Ingredients:

. 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

Method:

. 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.