Moroccan Dates, Orange and Carrot Salad Recipe.  Take exotic fresh dates and marry them with everyday ingredients, such a carrots and oranges, to make this deliciously different juicy salad. The salad looks really pretty arranged on a base of sweet little gem (Bibb) lettuce leaves. This fruity salad is excellent served with chargrilled lamb steaks, or with skewered lamb.

SERVES 4

• 3 carrots
• 3 oranges
• 115g fresh dates, stoned (pitted) and cut lengthwise into eighths
• 25g toasted whole almonds, roughly chopped

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Asparagus, Bacon and Leaf Salad Recipe.  This excellent salad turns a plain roast chicken or simple grilled fish into an interesting meal, especially when served with buttered new potatoes. It also makes an appetizing first course or light lunch. A wide range of different salad leaves is readily available – frisee has feathery, curly, slightly bitter tasting leaves and is a member of the chicory family. Frisee leaves range in colour from yellow-white to yellow-green.

SERVES 4

• 500g med. asparagus spears
• 130g thin-cut smoked back lean bacon
• 250g frisee lettuce leaves or mixed leaf salad
• 100ml French dressing

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Grilled Aubergine Salad Recipe.  These are many versions of Aubergine salad, and this Burmese recipe combines  few other typical Asian ingredients such as sesame seeds, bird’s eye chillies, and fish sauce to make a delicious salad.  Aubergine is a also known as an eggplant.

SERVES 4

• 2 med. Aubergine’s “eggplants”
• 2 tbsp. cooking oil
• 4 cloves garlic, peeled and finely chopped
• 1 med. onion, peeled and finely sliced
• 2 tbsp. raw peanut, roasted, skinned and roughly chopped
• 1 tbsp. white sesame seeds, toasted
• 2 med. Bird’s eye chillies, finely chopped
• 2 tsp. fish sauce

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Scallop Salad Recipe.  This light and refreshing scallop salad is not only easy to prepare it is also attractive to the eye and very tasty. You can serve this  a starter or side dish.

SERVES 3

• 9 scallops in the shell
• 3 leaves from head of lettuce
• 1 large onion, peeled and finely sliced
• 5 sprigs coriander leaves, coarsely chopped

Dressing:

• 2 tbsp. lemon juice
• 1 tbsp. olive oil
• 2 cloves garlic, peeled and crushed
• 2 bird’s eye chillies, finely chopped plus extra whole for garnish
• Salt to taste

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Warm Oriental-Style Salad Recipe.  A tasty and nutty warm vegetable salad recipe. A flavourful combination of broccoli, carrots, bok choy, bell peppers, baby corn and zucchini. Spiced up with Thai chilies and fresh grated ginger, freshen up with the tangy flavour of orange juice and a nutty flavour from sunflower oil and cashew nuts.

SERVES 4

• 115g broccoli florets
• 115g baby carrots, peeled and cut in half lengthwise
• 140g bok choy
• 2 sprays sunflower oil
• 1 red onion, sliced
• 1-2 fresh Thai chillies, seeded and sliced
• 1 inch fresh ginger, peeled and grated
• 2 whole star anise
• 1 red bell pepper, seeded and cut into strips
• 1 orange bell pepper, seeded and cut into strips
• 115g baby zucchini, trimmed and sliced diagonally
• 115g baby corn, sliced in half lengthwise
• 2 tbsp. orange juice
• 1 tbsp. soy sauce
• 1 tbsp. cashew nuts

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