Pear, Grape and Cucumber Salad
A simple salad to prepare but unusual. It makes a good side salad for a dish with cheese in it or to simply accompany cheese and bread. Served very chilled, it makes an appetising starter. Try it with the new season Italian pears available ... [... more]
Vegetarian Society |
Recipes by Tina Courtney
For the kebabs: Grapefruit & Strawberry Waffles For the sauce: Watercress Tang [... more]
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Caribbean Salad
A salad that can be made all the year round but is cooling and refreshingly sweet on a very hot summer's day. It is also good as an exotic and colourful starter for a winter meal that needs cheering up. Use ingredients (except the bananas and ... [... more]
Vegetarian Society |
Fennel & Grapefruit Salad
It is often the simplest combinations that work best and so it is with this salad. The sharp, juicy grapefruit seems to be the perfect partner for the crunchy, aniseed flavoured fennel. A few fennel leaf sprouts for garnishing Slice the bulbs ... [... more]
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Avocado & Melon Salad
Slice the tomatoes thickly. Arrange these ingredients on a bed of watercress. This unusual combination makes a salad that is both refreshing and satisfying. It can be prepared either in party-sized quantities or in individual portions. Place all ... [... more]
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Cracked Wheat Salad with Peppers & Basil
Cooks note: This salad can also be served as a starter, accompanied by an olive oil bread, such as Italian foccacia, or ciabatta. Robust, pungent and sweet. Also known as sweet basil. Originally native to India, this magnificent herb now grows ... [... more]
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Tahini, Nut & Vegetable Rice Salad
Salt and black pepper to taste This salad is good just on its own. [... more]
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Gado - Gado
Preparation and cooking time 30 minutes. Gado-Gado is a popular Indonesian dish consisting of a mixture of raw and cooked vegetables arranged on a serving dish and served with a spicy peanut sauce either poured over them or in a side bowl. It is ... [... more]
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Hungarian Braised Red Cabbage
The original Hungarian recipe for this succulent fragrant dish uses goose fat or lard, but this version uses olive oil which improves the flavour. Salad of Red & Green Leaves with Feta, Walnuts & Mostarda Fruits [... more]
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Chopstick Potatoes
These are really simply a variation of classic roast potatoes, which need not be taboo to vegetarians just because they are traditionally cooked around a roast, or in meat fat in a separate pan. Roast potatoes cooked in olive oil are even ... [... more]
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Mange-Tout & Avocado Salad
If the mange-tout are very young and tender just top and tail them and use raw in the salad. Use only the flat pads; those pads in which the peas have been allowed to develop will already be stringy and starchy. Combine the mange-tout, avocados, ... [... more]
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Salad of Red & Green Leaves with Feta, Walnuts & ...
Note: If you have difficulty tracking down mostarda fruit locally, Valvona and Crolla in Edinburgh can supply by mail order. For details call Paul on 0131 556 6066. This is my favourite salad of the moment with its combination of red and green ... [... more]
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