Fattoush

• 1 cucumber, finely sliced with a mandolin
• 1/2 tbsp salt
• 1 tbsp white vinegar
• 125g greek style fetta, crumbled
• 2 roma tomatoes, de-seeded and diced
• 1/2 cup herbs (mind, coriander, continental parsley)
• 1 colve garlic
• 2 large slices of FF oat bread
• 1 lemon, juiced
• 1tsp sumac
• 2 cups, butter lettuce
• 1 tbsp olive oil

1. Sprinkle salt on cucumber slices and set aside for 30 minutes.
2. Rinse salt off cucumber in a mesh strainer and squeeze as much water as you can out of it.
3. Add vinegar, stir. Sit for 15 minutes.
4. Add fetta, tomato and sumac to cucumber and set aside.
5. Brush bread with olive oil and grill. Rub with garlic.
6. Mix herbs, lettuce and tomato/cucumber mix with lemon juice.
7. Rib up bread and add to top of salad just before serving so still crunchy.

Pumpkin, Fetta and Pine Nut Salad

• 500g pumpkin, diced
• 1 tbsp, olive oil
• salt and pepper
• 1/2 cup pine nuts
• 4 handfuls of baby spinach
• 200g fetta cheese, crumbled
• 1 lemon, juiced
• 1/2 tsp dried oregano

1. Preheat oven to 200C. Brush oven tray with olive oil and put on pumpkin and drizzle with a little extra oil, salt and pepper. Bake for 20 minutes or until soft.
2. On another tray spread pine nuts. Toast in oven until golden (~5mins).
3. Cool pine nuts and pumpkin. Mix all ingredients together. Serve

Suggestion: Use balsamic vinegar and oil or balsamic glaze as a dressing instead of the lemon and oregano.

Light Potato Salad

Serves 4

• 16 baby potatoes
• Handful dill, finely chopped
• 1 tbsp finely chopped chives
• 2 tbsp Sour cream
• 2 tbsp Egg Mayonnaise
• Lime, juiced
• Salt and pepper

1. Boil potatoes until just tender. Drain.
2. Add mayonnaise, lime, sour cream and salt and pepper while still warm.
3. Refridgerate until cold and add herbs.

Prosciutto, Green Bean and Roasted Tomato Salad

This salad is a great one for those BBQs when you are asked to bring something. It looks very impressive, tastes great and the best bit is you can have it ready in 20 minutes.

• 4 cups of rocket/baby spinach 
• 1 cup of green beans, cut into 1 inch pieces
• 50g of proscuitto slices
• 1 cup of mini-roma tomato or grape tomato (you can also do this with 4 regular romas), cut in halves
• 1/4 cup of shaved parmesan
• 1/4 cup of shredded basil
• 1 tbsp of olive oil
• 2 tbsp of balsamic vinegar
• salt and pepper

1. Preheat oven to 200C.
2. On trays lined with baking paper place the prosciutto slices and the tomatoes (cut side face up). Season the tomatoes and drizzle with a little olive oil. Put in the oven for 10-15 minutes until the tomatoes are cooked and the prosciutto is crispy. Crumble the prosciutto up into little pieces.
3. Blanch the green beans in boiling water for five minutes. Drain and place in a bowl with some iced water. Drain after five minutes.
4. Mix the remaining olive oil and vinegar to taste.
5. Layer the ingredients in a large flat bowl. Begin with the salad greens followed by the beans, tomatoes, parmesan and prosciutto. Drizzle with dressing.

Potato Salad

Serves 4

• 8 med potatoes (you could use 16 cocktail potatoes), washed and quartered
• 1 tbsp of greek yogurt (you could use cream or sour cream)
• Juice of 1/2 lemon
• 1 tsp of dijon mustard
• 1/2 tbsp of olive oil
• 1 tbsp of capers, finely chopped
• 1tbsp chives, finely chopped
• 2 rashers of bacon, diced

1. Place potatoes in a shallow microwave safe dish with 1/2tsp of water. Cover with plastic film and microwave on high 2 minutes at a time until just cooked (takes 4-6 minutes).
2. While potatoes are cooking fry the bacon until crispy and shake all other ingredients together in a jar for dressing. Season and adjust ingredients in the dressing to taste.
3. Mix cooked potatoes, dressing and bacon thoroughly. 
4. Refrigerate and serve cold.