Mid-week deliciously tasteful salad.

I thought it would be nice to share my dad’s salad recipe, we don’t like boring salads in our house.

We have always made tasteful salad’s before “colourful salad” was a trend. This is probably the reason I finished my dinner and would eat my greens when I was young.

To start:

  • Add a big handful of spinach
  • Add chopped cucumber
  • Add 1 whole Avocado
  • Add chopped tomatoes
  • Add finely chopped celery
  • Add chopped gherkin
  • Add diced beetroot
  • Add tinned black chickpeas
  • A Tablespoon of flaxseed
  • A Tablespoon of mixed seed
  • A Tablespoon of piccalilli mustard
  • A squeeze of lemon
  • Pinch of Himalayn salt
  • Pinch of Pepper.

To finish lightly fry sugar snaps and mangetout in olive oil and add to the salad.

Moving on …

Next cook up some Ditali pasta add lemon juice and decorate with tomatoes.

Not everyone likes mushroom but we added fried chestnut mushrooms to our meal and of course we finish the meal with stone baked rolls and stuffed vine leaves pictured below.