Salad Surprise

Healthy eating does not equal boring bland food. Try these spicy and tasty alternativesu00a0

Melon Scoop Salad

Ingredients

u00bd medium watermelon u00a0u00a0u00a0u00bd medium muskmelon u00a0u00a0u00a04-5 spring onions, dicedu00a0u00a0u00a01 green chilli, seeded and choppedu00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a03-4 black peppercorns, crushedu00a0u00a0Black salt to tasteu00a0u00a0u00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0u00a01 tbsp olive oilu00a0u00a0u00a0u00a04-5 leaves iceberg lettuce, tornu00a0u00a04-5 leaves romaine lettuce, tornu00a0u00a04-5 leaves lollorosso lettuce, tornu00a0
2 tbsp pomegranate pearls

Method

Using a Parisienne scoop (a type of spoon to form melon balls), remove small roundels from the watermelon. Discard all seeds.

Using the Parisienne scoop, remove small roundels from the muskmelon. Discard all seeds.

Put both the watermelon balls and muskmelon balls in a large bowl. Add spring onions, green chillies, salt, crushed black peppercorns, black salt, lemon juice and olive oil and toss well.

Make a bed of the torn lettuce leaves in a serving bowl. Put the salad over them and serve immediately garnished with pomegranate pearls.

Asparagus and Pear Salad in Honey Mustard Dressing

Ingredients

10-12 asparagusu00a0u00a0u00a0u00a0
2 pears, cored and thickly slicedu00a0u00a0
1 tsp honeyu00a0u00a0u00a0u00a0
2 tsp mustard seedsu00a0u00a0u00a02 tbsp olive oilu00a0u00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a02 tbsp sunflower seeds (charoli/chironji)u00a02 medium onions, thickly slicedu00a0u00a04 artichokes (tinned), thickly slicedu00a0u00a0
5-6 leaves iceberg lettuceu00a0u00a0u00a05-6 leaves romaine lettuceu00a0u00a0u00a05-6 leaves lollorosso lettuceu00a0u00a0u00a0u00bd tsp lemon rind, gratedu00a0u00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0u00a0u00bc tsp red chilli powderu00a0

Method

Trim the asparagus and place them in a bowl. Pour a little olive oil and salt.u00a0

Toast sunflower seeds lightly. Set aside.

Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder.

Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is. Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add.u00a0 Tear the lettuce leaves and add.u00a0u00a0

Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well.

Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss.
Serve immediately.
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Crunchy Chicken Saladu00a0

Ingredients

2 boneless chicken breasts u00a0u00a0
7-8 walnut kernelsu00a0u00a0u00a0
1 tbsp mayonnaiseu00a0u00a0u00a02 tbsp lemon juiceu00a0u00a0u00a0u00a0
u00bd tsp crushed red chilliesu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a02-3 tbsp olive oilu00a0u00a0u00a0u00a0
4 tbsp poppy seedsu00a0u00a0u00a05-6 leaves iceberg lettuceu00a0u00a0u00a05-6 leaves lollorosso lettuceu00a0u00a0u00a0
5-6 leaves romaine lettuceu00a0
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Method

Toast walnut kernels lightly in a pan on medium heat. Set aside.

Take mayonnaise in a bowl. Add one tbsp lemon juice and mix well. Add about one tbsp water and whisk. Add crushed red chillies and mix. Set aside.

Slice the chicken breasts thinly. Sprinkle salt and remaining lemon juice on both sides of the slices.u00a0
Heat olive oil in a grill pan. Roll the chicken breast slices in the poppy seeds, shake off excess and grill till both sides turn crisp and a light golden brown.u00a0

Add torn lettuce leaves to the mayonnaise and mix. Add toasted walnuts and mix well. Transfer into a serving bowl.u00a0

Cut the chicken breasts into large chunks and place them over the lettuce leaves and serve immediately.

Celery Cucumber Medleyu00a0u00a0

Ingredients

3 celery stalks, trimmed and chopped
2 small cucumbers, chopped
u00be cup pomegranate kernels
u00be cup halved Californian grapes
A few lettuce leaves
Dressing
u00bd cup yogurt, whisked
u00be tsp honey
u00be tsp mustard paste
Salt to taste
Black pepper powder to tasteu00a0
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Method
Place the celery, cucumber, pomegranate and grapes in a large salad bowl. Place in a refrigerator to chill thoroughly for at least half an hour.

Mix together all the ingredients for the dressing.

Just before serving, pour the dressing over the salad and toss well to mix.

Serve on a bed of lettuce.

Shopping list for next week

HUMMUS
250 gm chickpeas, 1 bottle tahina, 1 bottle olive oil

FRESH MINI PITA
200 gm refined flour, 10 gm fresh yeastu00a0u00a0

RATATOUILLE
3 medium long variety eggplants, 3 medium zucchini, 2 medium red capsicums, 1 medium green capsicum, 1 medium yellow capsicum, A few sprigs fresh thyme, A few green basil leaves, A few purple basil leaves, 1 packet white pepper powder

MOROCCAN CHICKEN u00a0
600 gm chicken (8 pieces on the bone), 75 gm dried apricots, 3 medium carrots, 1 packet saffron