Potato With Coarse Grain Mustard

With Broccoli

Without Broccoli







This potato salad is delicious served with grilled meat.

Ingredients:
1. Five medium sized potatoes. Place in cold water, add salt, bring to the boil; then cook on medium heat for between 25 to 30 minutes or till it's tender. Drain, set aside to cool slightly, peel skin and slice to desired shapes and thickness.
2. One young celery stalk including leaves finely sliced
3. Small bunch of fresh coriander, finely sliced
4. One Spanish onion – finely sliced
5. Half bottle or canned mixed mushrooms – drain oil, rinse and pat dry
6. ¼ cup of raw broccoli florets (optional)
7. Fresh mint (optional)

Dressing:
1. Three tablespoons of coarse grain mustard
2. Five tablespoons EVO
3. Juice from one medium sized lemon
4. Pinch of salt
5. Dash of freshly ground mixed pepper
6. One teaspoon clear honey or castor sugar
7. Chilli flakes (optional)

Method:
1. Mix dressing well, taste and adjust seasoning.
2. Add all ingredients, toss lightly with hands.
3. If using fresh mint, scatter on top of potato, drizzle extra EVO before serving at room temperature.

Note:
1. Add potatoes to salad dressing whilst they are still warm to absorb the flavour better.
2. Can prepare overnight. Drizzle with extra EVO, toss lightly before serving at room temperature.

Mixed Beans Salad

We love beans and this salad takes no time to prepare at all as no cooking time is required.

Ingredients:
1. One small jar of chick peas – drained well
2. One small jar of butter beans – drained well
3. Four pieces of white asparagus (optional) canned or from a jar
4. One small red chilli, seeds removed and diced, or chilli flakes
5. One clove or more grated garlic or finely minced
6. Three tbsp EVO oil or oil of your choice
7. One tbsp red wine vinegar, lemon or vinegar of your choice
8. Pinch of sea salt
9. Dash of white pepper
10. One stalk spring onions/coriander, finely sliced
11. Two pieces vine or ripe tomatoes, seeds removed and diced
12. Few pieces of purple basil, roughly torn or mint of your choice (optional)
13. One teaspoon maple syrup/clear honey or sugar (optional)

Dressing:
Mix garlic, red wine vinegar, some mint/basil finely sliced, olive oil, maple syrup/honey/sugar if used, chilli or chilli flakes, salt and white pepper. Whisk well, taste and adjust seasoning.

Method:
Toss all ingredients together lightly. Set aside at room temperature for at least twenty minutes before serving.
Drizzle with extra virgin olive oil or oil of your choice if necessary.
Garnish with basil leaves or mint leaves if used.

Note:
1. Delicious serves with grilled meat, fish or as is.
2. Kidney beans are great in this salad too.

Prawns and Avocado Salad

Ingredients
1. Six medium sized fresh prawns
2. One just ripened avocado
3. A packet of mixed salad or vegetables of your choice
4. Quarter of an onion, roughly sliced
5. A wedge of lemon
6. Enough water to cover prawns

Method
1. In a pot, bring water to a rapid boil, add prawns, when water reboils, turn off the heat, and cover pot with a tight fitting lid. Remove from stove and set it aside for about one minute. Prawns will turn pink. Do not let prawns overcook.
2. Shell some prawns but leave some with tails/heads intact. De-vein prawns.
3. Slice avocado in half. Using a sharp knife, gently tap into the seed, then with a twisting action, and remove the stone. Squeeze or rub fruit gently with lemon juice or lemon wedge to prevent discolouring.

Dressing
1. Two tablespoons of creamy horse radish sauce
2. One tablespoon of caramelised onion
3. Two tablespoon EVO
4. One tablespoon onion oil
5. Pinch of sea salt
6. Freshly ground mixed pepper
7. Juice from half a lemon
8. Half teaspoon honey
9. Half stalk of spring onion and few stalk of coriander including stem. Roughly sliced.
10. Chilli flakes - optional
11. Mix well, taste and adjust seasoning according to taste

To serve
1. Toss salad ingredients gently with the dressing first.
2. Add prawns and avocado and toss lightly.
3. Serve immediately

Note:
I have a few pots of different herbs and will add into the salad whenever it takes my fancy.

Hungrybear's Potato Salad With Mixed Mushrooms

Ingredients
1. Three medium sized potatoes, place in cold water, add salt, bring to the boil; simmer till tender for between 15 to 20 minutes or till it’s tender.
Drain, set aside to cool slightly, peel skin and slice to desired thickness.
2. ⅓ cup frozen peas, cook from frozen, bring water to boil, add peas, simmer for about three minutes, drain, rinse under cold water, pat dry and set aside.
3. ⅓ cup red pepper – diced
4. Two young celery stalk including leaves, finely sliced
5. Few stalk of coriander – roughly sliced
6. ⅓ Spanish onion - diced
7. Bottled or canned mixed mushrooms in sunflower oil
8. Fresh mint, torn

Dressing
1. Two tablespoon EVO
2. One tablespoon onion oil
3. Pinch of salt
4. Dash of freshly ground mixed pepper
5. 2 tablespoon balsamic vinegar or juice from medium size lemon or white wine vinegar or white vinegar, tarragon vinegar
6. One teaspoon honey or castor sugar
7. Chilli flakes (optional)
8. One tablespoon caramelised onion

Method
1. Mix dressing well, taste and adjust seasoning.
2. Add all ingredients, toss lightly.
3. Scoop three tablespoon of mushroom from bottle, pat dry and mix to salad. Toss gently and serve at room temperature. Scatter some fresh mint on top of salad before serving.

Note:
1. Add potatoes to salad dressing whilst they are still warm to absorb the flavour better.
2. Mix and match any vegetables you have in stock.
3. For caramelised onions, slice Spanish onion finely, heat up a pot, add oil, when oil is smoking, add onion slices. Stir occasionally till onion is golden brown.