ur into prepared strainer. Cover and refrigerate for 24 hours, or
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.
il. Let them cool slightly and then mix them in a
n a medium bowl. Cover and refrigerate for 3 hours or
In a bowl whisk together lemon juice, oil, and salt to taste.
Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
Line 2 plates with lettuce and divide salad between them.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Heat taco shells at 350\u00b0 until crisp (3 to 5 minutes).
Brown ground beef.
Fill shell with beef; sprinkle with Cheddar cheese. Top with lettuce and tomato.
Fry the hamburger with the onion and chili powder; drain. Salt and pepper.
Heat the beans; add the chilies.
Make 1 bowl lettuce and tomato salad.
Shred the Cheddar cheese into a bowl. Heat the tomato sauce, Worcestershire sauce and taco sauce mix. Add a dash of salt and pepper.
Stir together the yogurt, mayonnaise, curry powder, lemon juice and chutney.
Add the tuna and mix well.
Stir in the nuts.
Fill the pitas with the tuna salad; tuck the lettuce and tomato into the pita pocket and serve.
Makes four servings.
combine the egg yolk, mustard, and lemon juice in the small
Put eggplant slices in container and brush or sprinkle with liquid smoke.
Cover and set aside for a 5 minutes.
Heat oil in hot pan and fry the eggplant strips until browned.
Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
Layer the eggplant, lettuce, and tomato on the bread.
Serve and enjoy!
Note: avocado is a tasty addition to this sandwich.
Dry fry the dulse in a skillet over medium heat for a few minutes, until the leaves turn greenish (black=burnt). Let cool.
Meanwhile, toast bread (if desired) and slice tomato. Spread bread with vegenaise. Top with dulse, lettuce, and tomato. If desired, season with salt and pepper.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1. Prepare the
red wine vinegar, lemon juice and parsley, set aside for flavors
0 mins or until puffed and golden.
Meanwhile, heat 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.
Add the potatoes in batches and fry for 4-5 mins
an.
Add onion, carrot and celery to same pan on
heese, flour, onions, eggs, mint and oregano; mix well. Season.