Tomato and Feta Cheese Salad

Ingredients

2 lb tomatoes

7 oz feta cheese

1/2 cup olive oil, preferably Greek

12 black olives

4 sprigs of fresh basil freshly ground black pepper

Instructions

Ø  Remove the tough cores from the tomatoes with a small sharp knife.

Ø  Slice the tomatoes thickly and arrange in a shallow dish.

Ø  Crumble the cheese over the tomatoes, sprinkle with olive oil, then strew with olives and fresh basil. Season with black pepper and serve at room temperature.

Spanish Asparagus and Orange Salad

Ingredients

8 oz. asparagus, trimmed and cut into 5 cm/2 in pieces

2 large oranges

2 tomatoes cut into eighths

2 oz. romaine lettuce leaves, shredded

2 tbsp. olive oil

½ tsp. sherry vinegar

Salt and freshly ground black pepper

Instructions

Ø  Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water.

Ø  Grate the rind from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice.

Ø  Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tbsp. of the reserved orange juice and 1 tsp. of the rind.

Ø  Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.

Spinach and Avocado Salad

Ingredients

1 large avocado

Juice of 1 lime

225 g/8 oz fresh baby spinach leaves

115 g/4 oz cherry tomatoes

4 spring onions, sliced

1/2 cucumber

50 g/2 oz radishes, sliced

For the dressing

115 g/4 oz soft silken tofu

45 ml/3 tbsp milk

10 ml/2 tsp prepared mustard

2.5 ml/l/2tsp white wine vinegar Pinch of cayenne, plus extra to serve Salt and freshly ground black pepper

Instructions

Ø  Cut the avocado in half, remove the stone, and strip off the skin. Cut the flesh into slices. Transfer to a plate, drizzle over the lime juice, and set aside.

Ø  Wash and dry the spinach leaves. Put them in a mixing bowl.

Ø  Cut the larger cherry tomatoes in half, and add all the tomatoes to the mixing bowl, with the spring onions. Cut the cucumber into chunks, and add to the bowl with the sliced radishes.

      Make the dressing. Put the tofu, milk, mustard, wine vinegar and            cayenne in a food processor or blender. Add salt and pepper to taste. Process for 30 seconds until smooth. Scrape the dressing into a bowl, and add a little extra milk if you like a thinner dressing. Sprinkle with a little extra cayenne, and garnish with radish roses and herb sprigs.