nd arugula.
To make tomato salad, combine all ingredients in a
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.
eep warm.
For the tomato salad, toss all ingredients in a
nd cooked through.
Combine tomato, onion, remaining oil and lemon
To make mint yogurt, combine all ingredients in a bowl, cover and refrigerate until needed.
Cook the lamb on a heated, oiled grill or grill pan for about 10 minutes or until cooked as desired. Transfer to a warmed plate and cover to keep warm.
Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl and toss gently.
Serve sliced lamb with the tomato salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.
Tomato Salad:
Toss the tomatoes together
arm.
Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado
Make the tomato salad: slice the little plums in
Blanch broccoli in boiling salted water for 2 mins, or until tender. Shock in ice water then drain.
Whisk together vinaigrette, garlic, honey and mustard. Toss in broccoli, peppers, chickpeas, green onions, tomatoes, radishes and parsley. Season.
Cook broccoli in small amount of water, just until tender. Drain.
Cool.
Mix cooled broccoli with diced tomato and onion rings.
Add salt and pepper to taste.
Add mayonnaise and toss until vegetables are coated.
Chill at least 2 hours before serving.
Cut broccoli, tomato and onions. Combine in a bowl. Mix remaining ingredients and add to broccoli. Refrigerate overnight if possible. Stir as often as possible.
eanwhile, for the tomato salad, combine the remaining onion, tomato, cucumber and dressing
Trim ends and leaves from broccoli; peel stem if tough. Slice stem in 1/8-inch diagonal slices. Cut flowerets into bite size pieces. Add tomato, cheese and onions.
Mix gently with dressing.
Cover and refrigerate several hours or overnight. Makes 2 servings.
Double to make more.
Place broccoli and
water in a 2 qt microwave safe bowl. Cover and microwave on high for 2-3 minutes, or until crisp/tender.
Stir once.
Drain.
Let cool completely.
Place broccoli in a serving bowl.
Gently stir in tomato and onion.
In a small bowl combine the mayo, sour cream, lemon juice, salt and pepper. Pour over veggies and stir gently.
Cover and refrigerate for 1 hour.
Serves 6.
oft. Add garlic, stock, wine, tomato paste, barley, lentils, chickpeas and
Chop broccoli and green onions including the tops.
Quarter the tomatoes.
Mix sour cream, mayonnaise, salt and lemon pepper and stir into vegetables.
1. Combine first six ingredients in a large bowl.
2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
3. Refrigerate for 4 hours before serving.
ize pieces.
In a salad bowl, combine tomatoes, mozzarella and
harred tomatoes and leafy green salad.