Beetroot and Tzatziki Sandwich

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• nob of softened butter
• 2 thick slices mixed-seed bread
• 3 TBSP Greek yoghurt
• 1 in piece cucumber, grated and drained
• 2 TBSP chopped fresh mint, plus extra leaves to garnish (I couldn't find it so I omitted it)
• handful of mixed salad leaves
• 1 small cooked beetroot, sliced

Directions:

1) Spread the softened butter over one side of each slice of bread.
2) To make the tzatziki, mix together the Greek yoghurt, grated cucumber and chopped mint in a small bowl.
3) Season.
4) Place a handful of mixed salad leaves, on each slice of bread. Arrange the beetroot slices on top of the salad leaves and spoon over the cucumber tzatziki. Sprinkle with the extra mint leaves.

 

Feta and Flageolet Salad

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 100 g/4 oz baby spinach leaves, stems removed
• 300 g/ 10 oz large salad tomatoes, cut into wedges, seeds removed
• 400 g can flageolet or cannellini beans, drained and rinsed
• 1 small red onion, finely chopped
• 200 g pack feta
• Dressing
• 1 garlic clove, finely chopped
• 1 TBSP lemon juice
• 1 tsp clean honey
• 3 TBSP olive oil

Directions:

1) Place the spinach leaves, tomatoes, beans and red onions.
At this point I started making the salad in an individual bowl, so not adding the cheese and dressing so it does not get soggy.
2) Drain the liquid from the feta and add, crumbled.





3) Mix the dressing ingredients together with a fork.
4) Add to the salad.

Goat's Cheese Salad

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 1 oval bread roll, cut into 4 (ish) slices, with ends discarded (or to eat with left over cheese)
• 100 g/4 oz soft goat's cheese
• 4 tsp olive oil
• 1 tsp lemon juice or white wine vinegar (I used white wine vinegar because it was around)
• 1/2 tsp wholegrain or Dijon mustard
• 1 garlic clove, chopped
• handful of mixed salad leaves

Directions:

1) Preheat the grill to high.
2) Cut the cheese into four slices if in a block.
3) Toast the bread slices on both sides.
4) Top with the cheese slices OR spread some of the soft cheese on it.





5) Sprinkle with black pepper and 1 TBSP of the olive oil.
6) Grill for 2-3 minutes.








7) Meanwhile, mix together the 3 TBSP olive oil, lemon juice/white wine vinegar, mustard and garlic.








8) Toss with the salad leaves.
9) Place the cheese toasts on top.

Two Cheese Salad with Croutons

From: 101 Veggie Recipies

Ingredients:

• 2 thick slices white bread, crusts removed
• 1 tsp paprika
• 2 TBSP olive oil
• 1 garlic clove, crushed
• 1 large cos or romaine lettuce
• 2 ripe avocados
• 2 TBSP lemon juice
• 1 large courgette, cut into sticks
• 140 g/1oz feta, crumbled into chunks
• 25 g/ 1 oz finely grated Parmesan
• 6 TBSP olive oil dressing

Directions:

1) Preheat the oven to 220C/Gas 7/200C fan.
2) Cut the bread into 2 cm/ 3/4 in cubes.
3) Toss with the paprika, olive oil and garlic.








4) Spread out on a baking sheet.
5) Bake for 7-8 minutes, until crisp.
6) Tear the lettuce into large pieces.







7) Peel and slice the avocados and toss with lemon juice and freshly ground black-pepper.
8) Mix the lettuce, courgette, feta, croutons with the avocados mixture.
9) Add the Parmesan and olive oil dressing.

New Potato, Basil & Pine Nut Salad

From: Veggie Feasts
Ingredients:

• 1 kg (2 lb) new potatoes, scrubbed
• 4 TBSP extra virgin olive oil
• 1 1/2 tsp white wine vinegar
• 50 g (2 oz) pine nuts, toasted
• 1/2 bunch of basil leaves
• salt and black pepper

Directions:

1) Put the poatoes in a large saucepan of lightly salted water and bring to a boil.
2) Cook for 12-15 minutes until tender.






3) Drain well and transfer to a large bowl.









4) Cut any large potatoes in half.
5) Whisk the oil, vinegar, and a little salt and pepper together in a small bowl.






6) Add half to the potatoes, stir well and leave to cool completly.








7) Add the pine nuts, the remaining dressing and basil.
8) Stir well and serve.

Middle Eastern Bread Salad

On to salads in the cookbook.
Ingredients:

• 2 flat breads or flour tortilla
• 1 large green pepper, cored, deseeded and diced
• 1 Lebanese cucumber, diced (not sure what Lebanese cucumbers are, but I used regular ones)
• 250g (8 oz) cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 2 tablespoons chopped fresh coriander (I didn't use fresh, since I had dried)
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper

Directions:

1) Cook the flatbreads on a preheated ridged griddle pan or under a preheated hot grill for 2-3 minutes until toasted and charred.
2) Leave to cool, then tear into bite-sized pieces.










3) Put the green pepper, cucumber, tomatoes, onion and herbs in a bowl, add the oil, lmeon jice and salt and pepper and stir well.







4) Add the bread and stir again.
5) Serve immediately.

Raisin and Pecan Salad

Best salad ever.
Ingredients:

• Spinach
• Romaine
• Tomato
• Cucumber
• Red Onion
• Raisins
• Pecans
• Ranch Dressing
• Italian Dressing

Directions:
1) Remove the stems from the Spinach (it's better that way)
2) Slide the Romaine
3) Slice and de-seed the Tomatoes (it's better that way)
4) Slice and de-seed the Cucumber (it's better that way)
5) Slice the Onions
6) Mix it all together and eat with both dressings. Yes, both