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Mediterranean Couscous Salad
Servings: 4
Ingredients:
- Couscous: 1 cup
- Boiling water: 1 ½ cups
- Vegetable stock: ½ cube
- 1 piece of: Aubergine, courgette and pepper, each cut into small cubes approx. ½ inch pieces.
- Garlic cloves chopped or crushed: 2 pieces
- Dried tomatoes in olive oil: 3.5 oz
- Feta cheese: 5 oz
- Black olives, pitted and cut into small pieces: 3.5 oz
- Mint, thyme, basil: ½ bunch each
- Rosemary: 2 sprigs
- Salt and black pepper to taste.
Preparation:
Put the couscous, vegetable stock (squeezed) with a pinch of salt in a large bowl (salad bowl) and pour over the hot water, leave to infuse for at least 15 minutes.
Heat some of the olive oil from the sun-dried tomatoes in a pan, fry the chopped garlic, zucchinis, eggplants and peppers (for about 10 minutes, depending on the stove, the vegetables should remain firm to the bite). Season with a little salt at the end and leave to cool.
Cut the dried tomatoes, feta cheese and olives into small pieces.
Remove the leaves of the herbs from the stems and chop them finely.
Add the vegetables, tomatoes, cheese and olives to the couscous and stir slowly and carefully. Depending on your taste, add some of the tomato olive oil. Add the finely chopped herbs. Season with salt and pepper to taste.
It tastes best if you leave the salad to rest in the fridge for 1 hour. However, you can also serve it straight away, if necessary.
Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Please consider preparation step 2 first for planning purposes.
Servings: 6-8
Ingredients:
- Black beans, rinsed and drained: Two 15 oz cans
- Fresh cooked corn, kernels cut off the cob: 3 ears, alternatively canned corn works also
- Red bell peppers, diced: 2
- Garlic, minced: 2 cloves
- Minced shallots, from one medium shallot: 2 tablespoons
- Salt: 2 teaspoons
- Cayenne pepper: ¼ teaspoons
- Sugar: 2 tablespoon
- Extra virgin olive oil: 9 tablespoons
- Lime: Zest of one organic lime: 1 teaspoon
- Fresh lime juice: 6 tablespoons
- Chopped fresh cilantro, plus more for garnish: ½ cup
- Avocados, chopped (keep this step until right before serving): 2
Preparation:
Combine all ingredients except the vegetables to make your dressing. Then add the vegetables (except Avocado) and mix well.
Cover and chill for a few hours or overnight.
Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Vegan Potato Salad
Ingredients:
Salad
Baby red potatoes, fingerling potatoes, or new potatoes: 2 pounds
Capers, drained: 2 tablespoons
Red onions: ½ cup thinly sliced or shaved
Jalapeño pepper, de-seeded and thinly sliced
(this is optional; keep the seeds in for a spicy kick): 1
Chopped chives (or thinly sliced scallions): 1 to 2 tablespoons
Flaky sea salt
Dressing
- Tahini, well-stirred: ¼ cup
- Unsweetened coconut yogurt: 4 ounces
- Dijon mustard: 2 teaspoons
- Yellow mustard: 2 teaspoons
- Garlic cloves, crushed with a press or finely minced: 2
- Medium lemon, zested (2-3 teaspoons zest):1
- Freshly squeezed lemon juice: 3 tablespoons
- Celery seeds (optional but recommended): 1 teaspoon
- Kosher salt: 1 teaspoon
- Freshly cracked black pepper
- 1/₃ to ½ cup fresh dill leaves, finely chopped
- 1 tablespoon caper brine
Preparation:
Cut small potatoes in half (larger potatoes in chunks) and cover with cold water; season with salt. Simmer just until tender. Drain the potatoes and rest in the colander for 5 minutes to dry out but keep warm.
Meanwhile, make the dressing. Whisk together the tahini, coconut yogurt, and mustards.
Add in the garlic, lemon zest and juice, celery seeds, caper brine, salt and pepper. Whisk the dressing until well combined.
Add in 1 tablespoon of the chopped dill and stir to combine.
Coat the warm potatoes in the dressing, gently tossing.
To the potato salad, add the capers, red onions, jalapeños (if using), and toss gently.
Finish with the remaining dill and chives, and season to taste with salt and pepper.
Serve warm or chilled for at least one hour.
