This is such a beautiful way to eat cucumber. I could eat the whole jar at once.
Puy Lentil, Halloumi and Beetroot Salad
It is the beginning of Spring and we have snow all over the ground. The fire is on and my mind is thinking of how I can use some of the Puy lentils I have cooked in my fridge ( I also have a few bags in my freezer ) Thinking of what is growing in my greenhouse, I know I have lots of beetroot and I have a block of Halloumi cheese to use up. (you could, of course, use feta instead).
Wild Salad -GF
Beef Salad and Chimichurri Dressing - GF
Asian Coleslaw -GF
Balela Salad - GF
Quinoa and Rice Blend Salad
I used a mixture of Quinoa, Brown Rice and Black Rice.
Quinoa is pronounced Keen- wah . It is '' the mother of all grains '' so the Inca Empire have said. It comes in three colours - red, black and white.
Quinoa - Protein, Iron, Zinc, Copper, Magnesium, Folate and Fibre.
Brown Rice - Vitamin B3, Copper, Selenium, magnesium, Phosphorus.
Black Rice - Contains essential amino acid - Lysine, Tryptophan, Vitamins - B1, B2, folic acid, Minerals - Iron, Zinc, Calcium and Phosphorus.
Purple Cabbage and Herb Salad - GF
Risoni Roasted Red Pepper Salad
This salad is a full meal. You do not have to use meat or feta but it goes nicely with the smoked paprika dressing. There is a big difference in taste between roasting a red pepper and a raw red pepper. The smoked red pepper has become flavoured with its natural rich oil once the skin has been removed.
